4 large egg yolks (24g each)
1 cup all-purpose flour (180g)
1/2 cup cornstarch (62g)
3 cups milk (720g)
1/2 cup unsalted butter (120g)
1 tablespoon vanilla extract (5g)
4 large egg yolks (24g each)
1 cup all-purpose flour (180g)
1/2 cup cornstarch (62g)
3 cups milk (720g)
1/2 cup unsalted butter (120g)
1 tablespoon vanilla extract (5g)
Beat the egg yolks with sugar until light and fluffy
Add the cornstarch and beat well
Heat the milk to a simmer and add some to the egg yolks, then mix well
Pour into a pan and cook while stirring until thickened
Add 1/2 cup of unsalted butter and stir well
Add vanilla extract and mix well
Cut each cake in half and fill with the cream
