Ingredients
- 2 cups (480 ml) whole milk
- 1/2 cup (100 g) granulated sugar
- 1 vanilla bean (split and scraped) or 1 1/2 tsp pure vanilla extract
- 4 large egg yolks
- 1/4 cup (30 g) cornstarch
- 2 tbsp (30 g) unsalted butter (cold, cut into small cubes)
- Pinch of salt
Instructions
- Heat Milk:
- In a medium saucepan, combine milk, half of the sugar (1/4 cup), and the vanilla bean (or extract).
- Heat over medium heat until steaming but not boiling.
- If using a vanilla bean, remove the pod once infused.
- Whisk Egg Mixture:
- In a bowl, whisk together egg yolks, remaining sugar (1/4 cup), cornstarch, and a pinch of salt until smooth and pale.
- Temper Eggs:
- Slowly pour about 1/2 cup of the hot milk into the egg mixture, whisking constantly to temper.
- Gradually whisk the tempered mixture back into the saucepan with the rest of the hot milk.
- Cook the Cream:
- Cook over medium heat, whisking constantly until thickened and just beginning to bubble (about 2–3 minutes).
- Reduce heat and continue cooking for 1 more minute to eliminate any starch flavor.
- Finish:
- Remove from heat and whisk in the butter until smooth and glossy.
- Chill:
- Pour into a shallow bowl or container.
- Press plastic wrap directly onto the surface to prevent skin from forming.
- Chill in the refrigerator for at least 2 hours.
✨ Tips for Success:
- Sift the cornstarch for lump-free texture.
- For extra-smooth cream, strain through a fine mesh sieve before chilling.
- Can be flavored with espresso, citrus zest, or liqueurs for variations.
Let me know if you’d like a chocolate or dairy-free version too!