Heat the milk: In a medium saucepan, heat the milk over medium heat until just simmering. Do not boil.
Mix eggs and sugar: In a separate bowl, whisk egg yolks, sugar, and cornstarch until smooth and slightly pale.
Temper the eggs: Slowly pour about ¼ of the hot milk into the egg mixture while whisking constantly. This prevents the eggs from curdling.
Cook the cream: Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil.
Add butter and vanilla: Remove from heat and stir in butter and vanilla extract until smooth.
Cool: Transfer to a bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and let cool completely before using.
🌟 Tips:
Use this as a filling for tarts, pastries, sponge cakes, or layered desserts.
For a richer flavor, replace ¼ cup of milk with heavy cream.
Add cocoa powder or coffee for flavored variations.
If you want, I can make a ready-to-publish WordPress recipe post for this cream base with headings, emojis, and tips — perfect for your blog.
