Instructions: Bring milk, sugar, and vanilla to a boil in small saucepot. Whisk yolks with cornstarch until smooth in small bowl. Temper hot milk into yolks and return to the pot cooking until it begins to "burble", stirring all the while. Remove immediately from pot. Finish with butter and cool. Add seeds and zest to pastry cream. Fold in whipped cream. Top puddings with large dollop of poppy cream and a poppy tuile. The pudding is layered. The top is a fluffy cake like thing with a lemon custard bottom.

Yield: 8 servings

NOTES :

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