Mousseline Cream, Fancier Than Pastry Cream

• Vegetarian

• Refrigerated

  • 4 Egg yolks

• Baking & Spices

  • 1/4 cup All-purpose flour
  • 1/4 cup Cornstarch
  • 1/3 cup Granulated sugar
  • 1 pinch Salt
  • 2 tsp Vanilla extract, pure

• Dairy

  • 2/3 cup Butter, unsalted
  • 2 cups Milk

Found on eugeniekitchen.com

Description

Ingredients

• 2 cups milk (480ml)
• 4 egg yolks
• ⅓ cup + 1 tablespoon granulated sugar (80g)
• ¼ cup all-purpose flour (30g)
• ¼ cup cornstarch (30g)
• 2 teaspoons pure vanilla extract
• A pinch of salt
• ⅓ cup unsalted butter (75g)
• ⅓ cup unsalted butter, softened (75g)

Directions

• In a thick bottom sauce pan warm 2 cups of milk over low heat.
• In a bowl cream egg yolks and granulated sugar. Sift in all-purpose flour and cornstarch. Whisk until smooth. Finally stir in vanilla and a pinch of salt.
• Pour only ¼ of warm milk into (2) and whisk to combine. Then pour the cream in the pan of the warm milk.
• Over medium heat bring it to a boil whisking constantly. When it starts to boil, whisk continually until the cream thickens.
• Out of heat stir in ⅓ cup of unsalted butter. Mix until combined. Transfer to a heat-proof bowl and let cool.
• Meanwhile cream ⅓ cup of softened butter. When the cream is cooled to room temperature, add in the butter. Whisk until smooth.