I got this recipe from the internet some time ago but I cannot remember the original source. The cream is really nice and smooth. It matches well with the choux pastry.
I adjusted the recipe to my taste. Here is the recipe that I have halved from the original portion and reduced the quantity of the sugar. I also used reconstitute milk powder instead of whole milk.
Ingredients
3 egg yolks
1 egg
1 Tbsp caster sugar
1½ Tbsp cornstarch
1½ Tbsp all purpose flour
½ cup full cream milk powder
1½ cups water
¼ cup caster sugar
25 g unsalted butter
1½ tsp vanilla extract
Cooking Methods
- Mix eggs and sugar in a big bowl
- Add cornstarch and flour to the egg mixture then mix using a whisk until smooth.
- Put milk, water and sugar in a pot. Set it over medium high heat and stir until the milk begins to steam.
- Whisking the egg mixture constantly and pour half of the hot milk to the egg mixture. Stir until smooth
- Pour the combined egg mixture to the pot and bring to a boil, whisking rapidly to prevent scorching.
- Remove from the heat and stir in the butter and vanilla.
- Stir the cream to cool it down slightly
- Put the cream in a container and cover the entire surface with a cling film, pressing the film onto the surface of the cream to prevent skinning.
- Keep in the fridge
Variations
You may want to add rhum or other flavouring such as strawberry, lemon, orange, coffee, chocolate etc to suit the dessert.
Creamy custard: Need to add extra cornstarch in the custard to make it thicker. Put thickened cream (about 150 mL) in a bowl and whip till thickened and add 1-2 Tbsp icing sugar. Whip until stiff peak. Fold into a small amount with the custard. Watch out for the desired viscosity.
