Categories: Custard

Ingredients

• 1/2 cup white sugar
• 1/8 tsp salt
• 1/4 tsp freshly ground nutmeg or ground cinnamon
• 1/3 cup flour
• 1 cup milk
• 1 cup heavy cream
• 2 beaten eggs
• 2 tsp vanilla extract
• 1/4 stick butter

Directions

1. Combine sugar, salt, nutmeg (or cinnamon) and flour in saucepan OFF THE HEAT. Stir well.

2. Gradually stir in the milk and cream. Blend everything together OFF THE HEAT. Turn the burner on medium high heat, and cook, stirring constantly, until thickened.

3. Remove the saucepan from the heat, but leave the burner on.

4. Break the eggs into a small bowl and quickly beat them until they are well mixed. Stir several tbsp of the hot mixture into the bowl with the eggs (this is tempering the eggs so they don’t cook). Whisk until incorporated.

5. Slowly, pour the eggs into the saucepan with the hot mixture, whisking it the whole time.

6. Return the saucepan to the heat and stir for 2-3 more minutes, until the mixture is very thick.

7. Remove the saucepan from the heat (and turn off the burner). Add the vanilla, stirring it in quickly. Add the butter and stir it in until it’s melted.

8. Let the mixture cool and use it to fill your cream puffs, or pour it into bowls while it’s hot , chill in the fridge, and serve with a little sweetened whipped cream.

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