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In a saucepan, heat 800 ml of milk with the vanilla over medium heat. Don’t let it boil.
Make the yolk mixture:
In a bowl, whisk together the egg yolks, sugar, and cornstarch with the remaining 200 ml of cold milk until smooth.
Temper and thicken:
Slowly pour the hot milk into the yolk mixture while whisking constantly. Return everything to the pot.
Cook until thickened:
Stir continuously over medium-low heat until the cream thickens (about 3–5 minutes).
Finish it off:
Remove from heat, stir in the butter, and mix until smooth.
Cool:
Cover with plastic wrap (touching the surface to prevent skin forming) and chill completely before using.
Serving and Storage Tips:
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