Ingredients
- 4 large egg yolks
- 2/3 cup granulated sugar
- 1/4 cup corn starch
- 1/4 teaspoon salt
- 2 cups whole milk
- 1 tablespoon unsalted butter
- Optional for cream puffs: 1 tablespoon pure vanilla extract and 1-2 tablespoons rum or cognac.
- Optional for eclairs: 1 tablespoon pure vanilla extract and 1 teaspoon pure almond extract.
Preparation
Step 1
1) Beat egg yolks in large bowl of electric mixer at medium-high speed until foamy. Gradualy add sugar a little at a time, and continue beating until the mixture is pale yellow and thick. Add the corn starch and salt and beat until well blended.
2) Bring milk to a boil in a large saucepan over medium-high heat while you are beating the egg yolks.
3) With the mixer on low, gradually add hot milk to egg mixture in a thin stream. Quickly scrape sides and bottom of bowl and mix at medium speed until well blended.
4) Pour the custard mixture back into the saucepan and cook it over medium-high heat, stirring constantly with a wire whip, until it comes to a boil and thickens. Lower heat and cook for 1 minute more. Remove from heat and beat in butter and vanilla.
5) Put custard in medium bowl or container to cool. Cover top with plastic wrap to prevent a skin from forming over the surface, and chill in the refrigerator.