Cooking Instructions
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Step 1
In a small bowl mix together the
Corn Starch (15 g)
and
All-Purpose Flour (15 g)
.
Step 2
Bring
Milk (505 mL)
and
Vanilla Extract (5 mL)
to a boil. Once it boils, turn off the heat.
Step 3
Beat
Eggs (4)
with
Granulated Sugar (70 g)
until pale yellow. Add flour mixture and continue stirring.
Step 4
To temper the egg yolk mixture, add about 1/2 cup of the milk and mix quickly. Add the egg mixture to the milk. Cook over medium heat stirring frequently until it thickens.
Step 5
Transfer to a clean bowl and set it over ice bath. Cover with plastic wrap so that it touches the cream and refrigerate it.
Step 6
Whip
Heavy Cream (120 mL)
until it forms stiff peaks. Don’t overbeat it. Add whipped cream to the pastry cream and mix until well combined.
