Crème moulee

By vegar

Ingredients

• 2 1/3 cups heavy cream
• 6 large egg yolks
• 1/2 cup granulated sugar
• 2 teaspoons cornstarch
• 2 teaspoons vanilla extract

Preparation

Step 1

In a large saucepan heat the cream until it is just about to simmer. You can tell it is ready when the surface begins to gently roll but no bubbles have yet formed.

While the cream is heating, in a large bowl use a balloon whisk to beat the egg yolks, sugar and cornstarch.

Carefully pour the hot cream, a little at a time, into the egg mixture and whisk vigorously.

Once mixed, immediately pour the mixture back into the saucepan. Heat to simmering and whisk constantly until the mixture is thick and creamy.

Remove from the heat, add vanilla extract, and stir thoroughly. Serve warm. Or pour the custard into bowl and cover the surface with plastic wrap to prevent a skin from forming. Store in the refrigerator.