Classic Cream Filling is used in many things but is especially used in things like cream puffs and as a pie filling or even a simple pudding. It's also used to fill cakes! You don't need to be intimidated by it, either. Is there a way to make it "lighter"? There probably is but who wants to? Save this of special occasions.
- 1½ cups whole milk -not skim!
- 1½ cups heavy cream
- 1 vanilla bean split and seeds scraped
- ⅔ cup granulated sugar (I prefer Caster sugar as it dissolves better)
- ¼ cup cornstarch
- ¼ teaspoon salt
- 6 large egg yolks
- 1 tablespoon cold unsalted butter
- Combine the milk, ½ cup cream, and scraped vanilla seeds in a medium pot and place on medium-high heat whisking occasionally.
- Bring to a boil immediately turn off the heat and set aside.
- In a large bowl, whisk the sugar, cornstarch, and salt together then add the egg yolks.
- Whisk until pale yellow and smooth.
- While whisking, slowly pour in ½ cup of the hot milk mixture until incorporated.
- Whisk in the remaining hot milk mixture.
- Pour the mixture through a strainer back into the saucepan.
- Cook the egg yolk mixture over medium-high heat, whisking constantly, until thickened and just starting to bubble.
- The whisk should leave a defined trace when moved through the custard.
- Remove from the heat and whisk in the butter until fully melted and combined.
- Transfer the custard to a large bowl.
- Cover with plastic wrap, lightly pressing the plastic against the surface to prevent skin from forming. Chill for at least 2 hours or until ready to serve.
The custard can be made up to 2 days in advance.