Cognac Cream

1. 1

   Heat the milk in a medium stainless-steel saucepan over medium heat and bring almost to a boil.

2. 2

   Remove from the heat.

3. 3

   Beat the egg yolks and sugar on medium-high speed in the bowl of an electric mixer fitted with the paddle attachment until pale and thick, about 5 minutes.

4. 4

   With the mixer on low speed, sprinkle on the cornstarch.

5. 5

   Beat on medium-low speed until combined, scraping down the bowl with a rubber spatula.

6. 6

   With the mixer on low speed, slowly pour the hot milk mixture into the egg mixture.

7. 7

   Pour the mixture back into the pan.

8. 8

   Cook over low heat, stirring constantly, until the mixture thickens, 5 to 7 minutes.

9. 9

   (Pay attention because it will thicken and then quickly become scrambled eggs!)

10. 10

    Immediately, pour the mixture through a fine sieve into a large bowl.

11. 11

    Stir in the vanilla, Cognac, butter, and heavy cream.

12. 12

    Place plastic wrap directly on the custard and refrigerate until cold.

No additional tips available.