Basic Custard Cream

• 150 ml Milk
• 2 Egg yolks
• 45 grams Sugar
• 15 grams Cake flour
• 1 dash Vanilla essence
• 1/4 Vanilla beans
• 2 tsp or liqueur (Maraschino / orange curacao, etc.)

1. Preparation Sift the cake flour.
2. Pour the milk into the saucepan and warm to the point just before it boils.
3. If you are using vanilla beans, add to the milk before heating.
4. Mix the egg yolks and sugar together in a bowl, and then mix in the cake flour.
5. Stir the milk into the bowl in small batches.
6. Strain, and then return the mixture to the saucepan.
7. Mix over a medium heat until it has slightly thickened, then remove from the heat.
8. Add the vanilla essence (or liqueur), and then transfer it to a bowl to cool.
9. When letting it cool, wrap it tightly with plastic wrap.
10. It will go bad if moisture is allowed to build up.
11. If you want to chill it quickly, spread it out in a large container and chill it with an ice pack as shown in the photo.

milk, egg yolks, sugar, flour, vanilla essence, vanilla beans, liqueur

Taken from cookpad.com/us/recipes/155625-basic-custard-cream (may not work)