Cake Addition, Italian Custard Cream (Cake Boss)
Makes about 3 cups
- 2 1/2 C Whole Milk
- 1 Tbs Vanilla
- 1 C Sugar
- 2/3 C CAKE Flour
- 5 Egg Yolks (extra large)
- 2 tsp Salted Butter
Put the milk and the vanilla in a saucepan and bring to a simmer over medium heat.
In a bowl, whip the sugar, flour, and egg yolks with a hand mixer. Lake a cup of the milk-vanilla mixture into the bowl and temper the yolks as you are whisking the yolks.. move the pot on and off the flame so that you don't scramble the eggs.
Ad yolk mixture to pot and beat with hand mixture and beat until creamy., about 1 minute. Remove the pot from the heat, add the butter, and whip for 2 minutes to thicken the cream. Transfer to a bowl.
REFRIGERATE AT LEAST 6 HOURS
(To make chocolate cream, add 1 1/2 ox of melted cooled baker's chocolate along with the butter. Add more for a richer chocolate flavor.)