711- Custard Cream / الكريمة الحلوانية
500 ml (2 cup) of milk
5 egg yolks
120 grams (1/2 cup) of white granulated sugar
50 grams (6 tablespoons + 2 teaspoons) cornstarch
2 teaspoons vanilla extract
A pinch of salt
1- Place the milk in a large saucepan, heat on medium-heat, and bring to a boiling point.
3- In a bowl, place the egg yolks, the sugar, cornstarch, and pinch. Using a whisk, mix well until you get a smooth texture.
4- Once the milk reaches a boiling point, add it little by little to the egg mixture while whisking. If you add the hot milk all at once or do not whisk at the same time, the eggs will cook, and you don’t want that!
6- Return the mixture in the saucepan, place on medium heat and cook for 5 minutes, while continuously mixing with the whisk, until the cream thickens.
7- Place the pastry cream in a large bowl.
8- Cover the pastry cream with a plastic wrap touching the surface to avoid the creation of a crust and place in the fridge for 30 minutes until it cools down and it reaches room temperature.