Also known as Crème Pâtissière, this is a versatile, velvety cream used as a base for many desserts. The addition of the extra fine corn flour gives it a stable structure that holds its shape well, making it ideal for filling tarts, eclairs, or layering in cakes. It has a deep vanilla flavor and a luxurious mouthfeel thanks to the egg yolks and butter.
Ingredients
2 cups milk
4–5 tbsp extra fine YENE corn flour
4 egg yolks
½ cup sugar
1 tsp vanilla extract
1 tbsp butter (optional, for richness)
Instruction
Pour milk into a pot and heat gently until warm (not boiling).
In a bowl, whisk egg yolks and sugar together . Mix until pale and slightly thick.
Add YENE corn flour to the egg mixture and whisk until completely smooth.
Slowly pour a little warm milk into the egg mixture while whisking.
Pour everything back into the pot.
Cook on medium-low heat, stirring constantly.
After a few minutes, the mixture will thicken. Continue cooking until smooth and creamy.
Remove from heat and Stir in vanilla and butter.
Transfer to a bowl.
Cover the surface with plastic wrap (touching the cream).
