Custard Cream

• 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

1. Whisk the egg yolk and sugar together until thick.
2. Sift together the flour, cornstarch, and salt and add to the bowl.
3. Mix until smooth.
4. Remove the vanilla beans from the pods.
5. Put the vanilla bean pods and the milk in a pot and heat until just before it boils.
6. Add the milk from Step 1 to the mixture in Step 2 in two parts, mixing well with each addition.
7. Strain back into the pot and heat over medium.
8. Once it starts to thicken, reduce the heat to low and add the vanilla beans.
9. While on low heat, continue heating while stirring until smooth, being careful not to let it burn.
10. Once it begins to bubble, transfer to a container and quickly cool over ice water, then chill in the refrigerator for 30 minutes.
11. If you add 60 g of heavy cream whipped until the stiff peaks stage, it becomes whipped custard.

eggs egg, white sugar, salt, cornstarch, flour, milk, vanilla beans

Taken from cookpad.com/us/recipes/158951-custard-cream (may not work)