To prepare a delicious and fine cream, ideal for various pastries, we will start by beating the egg yolks with powdered sugar until frothy. It is essential to use an electric mixer or a whisk to achieve an airy consistency that turns beautifully white. As you continue to mix, you will notice how the sugar completely dissolves, and the mixture becomes velvety. Then, add the vanilla essence, which will give the cream a delightful fragrance and a special flavor.
After you have integrated the vanilla, it is time to incorporate the flour and cornstarch into the yolk mixture. These ingredients are essential, as they will provide the cream with a finer texture and better stability. Gently mix with a spatula to avoid forming lumps.
Once the flour and cornstarch are well integrated, gradually add the milk, which should be slightly warm. This step is crucial, as warm milk helps achieve better homogenization of the composition, preventing the formation of granules. Once the milk is incorporated, place the mixture over low heat, continuing to stir constantly. It is important not to let the cream boil too hard, but just to thicken gradually.
After a few minutes of boiling, you will notice how the cream begins to acquire a denser consistency, and the aroma intensifies. When it reaches the desired point, remove the pot from the heat and cover it with plastic wrap, ensuring that the wrap is in direct contact with the surface of the cream to prevent a crust from forming. Allow the cream to cool completely at room temperature.
To achieve an even finer texture, it is recommended to pass the cream through a sieve immediately after boiling. This technique will eliminate any lumps and make the cream extremely smooth. This cream can be successfully used as a filling for cakes, éclairs, tarts, or even as a base for various desserts. Regardless of how you choose to use it, the final result will be a delight that will please any sweet lover.
After you have integrated the vanilla, it is time to incorporate the flour and cornstarch into the yolk mixture. These ingredients are essential, as they will provide the cream with a finer texture and better stability. Gently mix with a spatula to avoid forming lumps.
Once the flour and cornstarch are well integrated, gradually add the milk, which should be slightly warm. This step is crucial, as warm milk helps achieve better homogenization of the composition, preventing the formation of granules. Once the milk is incorporated, place the mixture over low heat, continuing to stir constantly. It is important not to let the cream boil too hard, but just to thicken gradually.
After a few minutes of boiling, you will notice how the cream begins to acquire a denser consistency, and the aroma intensifies. When it reaches the desired point, remove the pot from the heat and cover it with plastic wrap, ensuring that the wrap is in direct contact with the surface of the cream to prevent a crust from forming. Allow the cream to cool completely at room temperature.
To achieve an even finer texture, it is recommended to pass the cream through a sieve immediately after boiling. This technique will eliminate any lumps and make the cream extremely smooth. This cream can be successfully used as a filling for cakes, éclairs, tarts, or even as a base for various desserts. Regardless of how you choose to use it, the final result will be a delight that will please any sweet lover.
Ingredients
-4 egg yolks -2 tablespoons powdered sugar -2 teaspoons vanilla essence -1 tablespoon flour + 1 tablespoon starch -2 cups milk (200 ml / cup)