This is my reference book. So I am passing to you the recipie of a very famous pastry chef. Mr. Gaston Le notre
Here is z page of z recipie. True. It is in French but....for fun. .it Is a cream-preparation used In many french pastry recipies. Like fruit tarts, mille feuille, éclairs, and many others.
The reference of this guide: soniafares6
this cream needs particular attention to z cooking time & temperature. prepare water-ice bath and, leave 2TBsp cold milk to add in case z mixture coagulates fast & u need 2 drop its temperature
Or make it in a bain-marie
Here are the ingredients. I used 130 grams of sugar. personal taste.... 6 egg yolks 1/2 litre milk, 50 grams of corn flour. And one vanilla bean.
In a casserole put the milk. Leaving around 2TBsp aside for emergency... Slit z vanilla bean scrape the inside. Add to z milk. U can put the vanilla bean shell as well for more intense flavour
OR... TIP. ...... Put z empty bean in z sugar & u'll have vanilla flavoured sugar.... Eventually to use in cakes
In the meantime, beat z 6 egg yolks and z 130 grams of sugar. Mix for at least 5 mins. Egg yolks will double in size and become pale white
Add the corn flour. Mix until homogenous.
This is the mixture you would be looking for.
Now the milk is boiling. Take out the vanilla bean shell. discard.
Slowly add the boiling milk over the egg while The mixer is running on low .
Back on the cooking top on very low heat. Or over the Bain-marie Here is the critical moment. It might gets too hot and you might get lumps
Here you might have noticed that it coagulated too much and started making lumps. No panic...take out from z fire Add z 2TBsp of cold milk. Put your casserole on in z cold water. And keep whisking
If the lumps didn't disappear. Just use a hand liquidizer like above....and all will be recuperated.
Cream is ready. Pour in a flat and straight edge container. Here, there is a good reason. While cream is cooling down, it will happen evenly. In a bowl u would have harder edges..softer inside
Put a cling film in contact with the cream. It will prevent a hard crust on the top. When the cream is cold. Just whisk to homogenize and use for the recipie you are preparing.