Components
- 2 tea cups of milk
- Three egg yolks
- 1 tablespoon of butter
- 1/2 cup of cornstarch
- 3/4 cup of granulated sugar
- 1 teaspoon of vanilla flavoring or vanilla extract
Setup phase
- In a bowl, combine the egg yolks, corn starch, and half of the sugar, then whisk until the mixture is smooth.
- In a regular pan, combine the milk, vanilla, and the remaining half of the sugar, then heat over medium heat. Once it begins to boil, reduce the heat and slowly incorporate half of the hot milk into the egg yolk mixture, adding it gradually (from shell to shell) while stirring continuously with a whisk. This technique, known as tempering, stops the egg yolks from cooking and prevents the cream from curdling.
- Pour the milk and egg yolk mixture into the pan. Reduce the heat and stir continuously with a whisk until it thickens. Remove from heat and add the butter, stirring to combine.
- Pour the warm cream into a bowl and cover it with plastic wrap, placing the wrap directly on the surface of the cream to avoid forming a thick skin. Chill in the refrigerator for at least one hour, or prepare it the day before use.
- When ready to use, put the cream into the mixer bowl and beat the whisk until smooth. Use the cream to fill cakes, puffs, or pies.
