Ingredients
Equipment
Method
- In a saucepan, gently heat the milk over low heat until warm but not boiling.
- In a mixing bowl, whisk the egg yolks and cornstarch together until smooth.
- Gradually pour a small amount of warm milk into the egg mixture while whisking continuously.
- Pour the tempered egg mixture back into the saucepan with the remaining milk and cook over medium heat, stirring constantly.
- Once thickened, remove from heat, let cool slightly, and stir occasionally to release steam and prevent skin formation.
Notes
For the best results, always use fresh ingredients. If the cream turns out too thick, you can thin it with a bit more milk. Consider adding a vanilla bean or teaspoon of vanilla extract for extra flavor.