Categories: Dessert, not tried
Ingredients
- 2 cups whole milk
- 6 egg yolks at room temperature
- 5 ounces sugar
- 1/2 ounces cornstarch
- 1 teaspoon vanilla
Directions
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Bring the milk just to a boil in a nonreactive saucepan.
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In a stainless steel bowl, whisk the egg yolks, sugar, and cornstarch.
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Temper the yolk mixture with milk (add a little bit of the heated yolk at a time to raise their temperature without causing them to curdle).
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Put the milk and yolk mixture back on the heat, whisking constantly.
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When the mixture starts to thicken, whisk faster until it boils, then remove from heat.
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Add vanilla and pour into a stainless steel bowl.
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Sprinkle with a bit of sugar, and place plastic wrap directly on top of the creme.
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Put in fridge and chill before serving.
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This can be used as a filling for fruit tarts, napoleons, cream puffs, eclairs, et cetera.