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Pour the milk into a saucepan and gently warm it over medium heat until it’s hot but not boiling. Remove from heat.
Mix Egg Yolks and Sugar:
In a mixing bowl, whisk together the egg yolks, sugar, vanilla sugar (or vanilla extract), and cornstarch until smooth and creamy.
Combine Mixtures:
Slowly pour the hot milk into the egg mixture, whisking constantly to prevent the eggs from cooking.
Cook the Cream:
Pour the combined mixture back into the saucepan. Cook over medium heat, stirring constantly with a wooden spoon or whisk until the cream thickens and comes to a gentle boil.
Cool Down:
Once thickened, remove from heat. Pour into serving bowls or containers. Cover the surface with plastic wrap to prevent a skin from forming.
Chill:
Let it cool to room temperature, then refrigerate for at least 2 hours before serving.
Serving Suggestions:
Serve chilled on its own or with fresh fruit, sponge cake, or cookies.
Use as a filling for pastries or tarts.
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