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Vanilla custard with eggs

Quantity relative to the base recipe: ×1

Tested

This exact cream has been prepared successfully.

Active time
25 min
Yield
About 900 g cream
Difficulty
Medium

Total time: 2 hours 30 min

Flour
To confirm

Before you start

  • Allow about 2 hours for the finished custard to chill completely before filling pastries.

Ingredients

Vanilla custard

  • Whole milk
    570 ml
  • Sugar
    130 g6.5 tbsp
  • Corn starch
    28 g4 tbsp
  • Salt
    1 pinch
  • Egg yolks
    6 pcs
  • Vanilla extract
    2 tsp
  • Unsalted butterCold, cut into small cubes.
    110 g

Method

  1. 1

    Heat the milk

    Heat the milk over medium heat until small bubbles appear around the edge. Do not let it boil vigorously.

  2. 2

    Mix the yolk base

    Whisk the sugar, corn starch and salt together. Add the egg yolks and whisk until the mixture is smooth and paler.

  3. 3

    Temper the yolks

    Whisking constantly, gradually pour about half of the hot milk into the yolk mixture. Return everything to the saucepan.

  4. 4

    Cook until thick

    Cook over medium heat, whisking constantly. When bubbles begin to break across the centre, continue cooking for 1 minute.

  5. 5

    Finish and chill the custard

    Remove from the heat and strain. Stir in the vanilla, then add the cold butter a few pieces at a time. Cover the surface directly and chill completely.