Mousseline Cream

By efriend

Ingredients

• 2 cups milk (480ml)
• 4 egg yolks
• 1/3 cup + 1 tablespoon granulated sugar (80g)
• 1/4 cup all-purpose flour (30g)
• 1/4 cup cornstarch (30g)
• 2 teaspoons pure vanilla extract
• A pinch of salt
• 1/3 cup unsalted butter (75g)
• 1/3 cup unsalted butter, softened (75g)

Details

Servings 2
Preparation time 15mins
Cooking time 30mins
Adapted from eugeniekitchen.com

Preparation

Step 1

Instructions
In a thick bottom sauce pan warm 2 cups of milk over low heat.
In a bowl cream egg yolks and granulated sugar. Sift in all-purpose flour and cornstarch. Whisk until smooth. Finally stir in vanilla and a pinch of salt.
Pour only ¼ of warm milk into (2) and whisk to combine. Then pour the cream in the pan of the warm milk.
Over medium heat bring it to a boil whisking constantly. When it starts to boil, whisk continually until the cream thickens.
Out of heat stir in ⅓ cup of unsalted butter. Mix until combined. Transfer to a heat-proof bowl and let cool.
Meanwhile cream ⅓ cup of softened butter. When the cream is cooled to room temperature, add in the butter. Whisk until smooth.

Instructions