French Cream

Name: French Cream
Yield: 4
Ingredients: Three-quarters cup of egg yolks; One-third cup of sugar; One pinch of salt; One tablespoon of cornstarch; One tablespoon of vanilla extract; Two cups of hot milk

1
Three-quarters cup of egg yolks
2
One-third cup of sugar
3
One pinch of salt
4
One tablespoon of cornstarch
5
One tablespoon of vanilla extract
6
Two cups of hot milk

Ingredients

1
Three-quarters cup of egg yolks
2
One-third cup of sugar
3
One pinch of salt
4
One tablespoon of cornstarch
5
One tablespoon of vanilla extract
6
Two cups of hot milk

Directions

1
Beat the egg yolks with a whisk and strain through a sieve
2
Add the sugar, salt, and cornstarch, forming a smooth paste
3
Gradually add the hot milk while stirring over low heat until the mixture thickens
4
Attention: do not let it boil
5
Stir constantly to prevent lumps
6
When thickened, pour into a bowl immediately and beat until smooth
7
Let cool slightly and add vanilla extract
8
Refrigerate for 1 night and serve in portions
9
Yield: 4-6 servings.