Ingredients

The following ingredients have 3 Servings
  • 2 1/2 cups whole milk
  • 1 tablespoon pure vanilla extract
  • 1 cup sugar
  • 2/3 cup cake flour
  • sifted
  • 5 extra-large egg yolks
  • 2 teaspoons salted butter

Instruction

  • Put the milk and vanilla in a saucepan and bring to a simmer over medium heat
  • In a bowl, whip together the sugar, flour, and egg yolks with a hand mixer
  • Ladle the cup of the milk-vanilla mixture into the bowl and beat to temper the yolks
  • Add the yolk mixture to the pot and beat over medium heat with the hand mixer until thick and creamy, about 1 minute
  • As you are beating, move the pot on and off the flame so that you dont scramble the eggs
  • Remove the pot from the heat, add the butter, and whip for 2 minutes to thicken the cream
  • Transfer to a bowl
  • Let cool, cover with plastic wrap, and refrigerate at least 6 hours
  • Will keep for up to 1 week
  • Note: To make chocolate custard cream, add 1 1/2 ounces melted, cooled unsweetened chocolate along with the butter
  • For a richer chocolate flavor, add a little more