Custard Cream, made with corn starch

By foodiva

Ingredients

• 8 fl oz (240 ml) of milk
• 2 fl oz (60 ml) of heavy whipping cream
• 1 teaspoon of vanilla extract
• 2 egg yolks
• 1/3 cups (65 gr) of sugar
• 2 tablespoons (20 gr) of corn starch

Details

Servings 1
Adapted from cookingwithmanuela.blogspot.ca

Preparation

Step 1

Directions:

In a small pan, warm up the milk and the whipping cream with the vanilla extract until really hot, not boiling.

In another medium size pan, whisk the egg yolks with the sugar until smooth and fluffy. Whisk in the corn starch, making sure there are no lumps.

Add a little bit of the warm milk to the egg mixture, whisking well so that no lumps form. Whisk in the rest of the milk.

Place the pan over medium heat and stir continuously until it reaches a slow boil. The cream will thicken, so be careful not to let it stick to the bottom. Lower the flame and cook for a couple of more minutes, until you reach the desire thickness. Pour the cream in a glass bowl and let it cook down.

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