Whipped Custard Cream for Cream Puffs

• 200 ml Milk
• 5 cm Vanilla Bean
• 40 grams Granulated sugar
• 2 large eggs Egg yolk
• 20 grams Cake flour
• 1 tsp Brandy or Rum
• 10 grams Condensed milk
• 50 grams Whipped Cream

1. Add egg yolks and granulated sugar to a bowl and mix.
2. Add sifted cake flour and mix together.
3. Cut the vanilla bean lengthwise and heat in a pot with the milk, including the pod.
4. Remove the pods from the heated milk and add to Step 1, then mix until smooth.
5. Strain Step 3 into the pot used to heat the milk and heat on low to thicken.
6. Once thickened, remove from heat and add brandy or rum and condensed milk once it cools a bit.
7. For the whipped cream (for 15 cream puffs) whisk 75 g fresh cream, 7 g granulated sugar, and a teaspoon of brandy together.
8. Once the custard cream (Step 5) cools, add the whipped cream (Step 6) and lightly mix to marbleize.
9. And you are finished.
10. Put it in your cream puffs.
11. You can make macarons with the extra egg whites.
12. See.
13. Or you can make financiers.
14. See.

milk, vanilla bean, sugar, eggs egg, flour, brandy, condensed milk, cream

Taken from cookpad.com/us/recipes/148964-whipped-custard-cream-for-cream-puffs (may not work)