6 eggs
3/4 cup of sugar
1 cup of milk
1 tablespoon of vanilla
1 cup of fresh or shelf-stable whipped cream, without serum
6 eggs
3/4 cup of sugar
1 cup of milk
1 tablespoon of vanilla
1 cup of fresh or shelf-stable whipped cream, without serum
Beat the eggs with the sugar in low speed to dissolve the sugar and prevent foam formation
While that is happening, let the milk heat up
Add the vanilla extract
Mix in the warm milk into the egg mixture, stirring constantly
Pour the mixture into a saucepan and heat it slowly, stirring constantly
Do not let it boil
Continue stirring until, when you place a small amount of whipped cream on a spoon and blow, it forms circles
Strain through a fine-mesh sieve into a bowl
Beat until chilled
Mix in the whipped cream carefully: if fresh, beat in chantilly; if shelf-stable, use without serum; if long-life, use as is
The whipped cream should be at the same temperature as the vanilla cream
In an airtight container, refrigerate for 3 hours or more
Serve 4 portions.