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A rich, thick, and creamy custard perfect for filling eclairs, fruit tarts, or cakes.
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In a medium saucepan, heat the milk over medium heat until it just begins to simmer.
In a bowl, whisk together the sugar, egg yolks, and cornstarch until pale and smooth.
Slowly drizzle about half of the warm milk into the egg mixture, whisking constantly to temper the eggs.
Pour the egg mixture back into the saucepan with the remaining milk.
Cook over medium heat, whisking constantly, until the mixture thickens and bubbles.
Remove from heat, then whisk in the butter and vanilla extract until smooth.
Transfer to a bowl, cover with plastic wrap directly touching the surface, and chill before using.
Estimated, per serving
220kcal
Calories
5g
Protein
28g
Carbs
10g
Fat
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