Custard Cream, made with corn starch


  • 8 fl oz (240 ml) of milk
  • 2 fl oz (60 ml) of heavy whipping cream
  • 1 teaspoon of vanilla extract
  • 2 egg yolks
  • 1/3 cups (65 gr) of sugar
  • 2 tablespoons (20 gr) of corn starch

Preparation time: 10 minutes, plus time to cool down
Step 1: In a small pan, warm up the milk and the whipping cream with the vanilla extract until really hot, not boiling.
Step 2: In another medium size pan, whisk the egg yolks with the sugar until smooth and fluffy. Whisk in the corn starch,  making sure there are no lumps.
Step 3: Add a little bit of the warm milk to the egg mixture, whisking well so that no lumps form. Whisk in the rest of the milk.
Step 4: Place the pan over medium heat and stir continuously until it reaches a slow boil. The cream will thicken, so be careful not to let it stick to the bottom. Lower the flame and cook for a couple of more minutes, until you reach the desire thickness. Pour the cream in a glass bowl and let it cook down.