Custard Cream

Name: Custard Cream
Cuisine: American
Ingredients: 3 medium eggs Egg yolk; 50 grams White sugar; 1/2 grams Salt; 10 grams Cornstarch; 10 grams Cake flour; 300 grams Milk; 3 cm Vanilla beans

cookpad.japan @cookpad_jp

This is a custard my mom has made since forever with just a hint of flavor mixed in.

You can add the vanilla beans any time, but following my instructions really brings out the flavor and the scent. This is the timing that I believe in haha. Recipe by Myumako

This is a custard my mom has made since forever with just a hint of flavor mixed in.

You can add the vanilla beans any time, but following my instructions really brings out the flavor and the scent. This is the timing that I believe in haha. Recipe by Myumako

cookpad.japan @cookpad_jp

This is a custard my mom has made since forever with just a hint of flavor mixed in.

You can add the vanilla beans any time, but following my instructions really brings out the flavor and the scent. This is the timing that I believe in haha. Recipe by Myumako

This is a custard my mom has made since forever with just a hint of flavor mixed in.

You can add the vanilla beans any time, but following my instructions really brings out the flavor and the scent. This is the timing that I believe in haha. Recipe by Myumako

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Ingredients

3 mediumeggs Egg yolk
50 gramsWhite sugar
1/2 gramsSalt
10 gramsCornstarch
10 gramsCake flour
300 gramsMilk
3cm Vanilla beans

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Steps

1

Whisk the egg yolk and sugar together until thick. Sift together the flour, cornstarch, and salt and add to the bowl. Mix until smooth.
2

Remove the vanilla beans from the pods. Put the vanilla bean pods and the milk in a pot and heat until just before it boils.
3

Add the milk from Step 1 to the mixture in Step 2 in two parts, mixing well with each addition. Strain back into the pot and heat over medium.
4

Once it starts to thicken, reduce the heat to low and add the vanilla beans. While on low heat, continue heating while stirring until smooth, being careful not to let it burn.
5

Once it begins to bubble, transfer to a container and quickly cool over ice water, then chill in the refrigerator for 30 minutes.
6

If you add 60 g of heavy cream whipped until the stiff peaks stage, it becomes whipped custard.