11.   Add the boiling water, corn syrup and vanilla and blend with a wire whisk until smooth.

12.   Combine remaining ingredients in saucepan over medium heat and stir with wire whisk until smooth and piping hot.

13.   Combine all other ingredients except carrots, whipping with a wire whisk.

14.   Cook, stirring and scraping the pan with a wire whisk, until the liquid is slightly thickened.

15.   For filling, beat eggs, corn syrup, granulated sugar, butter and vanilla extract in medium bowl with wire whisk.

16.   For Filling, beat eggs, corn syrup, granulated sugar, butter and vanilla in a medium bowl with wire whisk.

17.   Form a well and add eggs, one at a time, incorporating into dry ingredients with a wire whisk until gluey.

18.   Gradually add to mixture in saucepan, stirring constantly with wire whisk.

19.   If it has a few lumps, whirr it in a blender or food processor, or whisk vigorously with a wire whisk.

20.   In a medium saucepan with a wire whisk, whisk together egg yolks, lemon juice, water, dry mustard and salt.