- Yield : 2 cups
This makes an excellent filling for doughnuts and pastries, or use between cake layers.
It also can be used for dipping fruit or cookies.
- 1 1/4 cups milk
- 1/2 cup sugar
- 1/4 cup cake flour
- 1/2 tsp. sea salt
- 4 egg yolks
- 1 tsp. vanilla extract
In a small bowl, mix sugar, flour and salt. Set aside.
In a medium bowl, whisk egg yolks to blend, then slowly add the flour mixture while whisking.
In a saucepan, scald the milk over medium high heat until bubbles form around edge of pan, but it's not yet boiling.
Remove from heat and slowly add to the flour mixture whisking constantly.
Return to saucepan, and place over medium heat. Whisk constantly for about 3 minutes until it thickens and begins to boil.
Stop whisking to check if the mixture is boiling. If not, continue whisking, stopping to check for boiling regularly.
Once boiling, whisk quickly for a few seconds to disperse heat, and remove from stove.
Pour into a heat safe bowl and stir in vanilla extract.
Place plastic wrap directly onto cream and place in fridge for 4 hours.