Custard Cream

1. 1

   Whisk the egg yolk and sugar together until thick.

2. 2

   Sift together the flour, cornstarch, and salt and add to the bowl.

3. 3

   Mix until smooth.

4. 4

   Remove the vanilla beans from the pods.

5. 5

   Put the vanilla bean pods and the milk in a pot and heat until just before it boils.

6. 6

   Add the milk from Step 1 to the mixture in Step 2 in two parts, mixing well with each addition.

7. 7

   Strain back into the pot and heat over medium.

8. 8

   Once it starts to thicken, reduce the heat to low and add the vanilla beans.

9. 9

   While on low heat, continue heating while stirring until smooth, being careful not to let it burn.

10. 10

    Once it begins to bubble, transfer to a container and quickly cool over ice water, then chill in the refrigerator for 30 minutes.

11. 11

    If you add 60 g of heavy cream whipped until the stiff peaks stage, it becomes whipped custard.

* Per serving · 4 servings · Values may vary.

No additional tips available.