Categories: Dessert, not tried

Ingredients

• 2 cups whole milk
• 6 egg yolks at room temperature
• 5 ounces sugar
• 1/2 ounces cornstarch
• 1 teaspoon vanilla

Directions

1. Bring the milk just to a boil in a nonreactive saucepan.

2. In a stainless steel bowl, whisk the egg yolks, sugar, and cornstarch.

3. Temper the yolk mixture with milk (add a little bit of the heated yolk at a time to raise their temperature without causing them to curdle).

4. Put the milk and yolk mixture back on the heat, whisking constantly.

5. When the mixture starts to thicken, whisk faster until it boils, then remove from heat.

6. Add vanilla and pour into a stainless steel bowl.

7. Sprinkle with a bit of sugar, and place plastic wrap directly on top of the creme.

8. Put in fridge and chill before serving.

9. This can be used as a filling for fruit tarts, napoleons, cream puffs, eclairs, et cetera.

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