The secret of a Vanilla Custard is the technique. You can use this cream as a base for a wide range of desserts, such as eclairs, cream puffs, fruit tarts, and various cakes. It can be used immediately or chilled in the refrigerator until needed.
Your creativity is your limit.
Boil 500 ml of milk
Scrape the seeds out of 1 vanilla bean
Add the vanilla seeds to the milk
Hydrate 3 gelatin leaves in a small bowl of water
Add 4 egg yolks and 85 ml of white sugar to a bowl. Whisk until combined
Add 55 g of sieved all-purpose flour
Whisk to combine
Pour ⅓ of the milk into the bowl to warm up the yolks. Whisk continuously and keep the heat on
Add the tempered mixture of the bowl to the boiled milk. Let it boil for another 5m, whisking constantly until it thickens
Remove from the heat and add 75 g of butter. Mix until fully combined
Add the gelatin leaves to the pot
Whisk to incorporate
Transfer to a recipient and cover it with cling film, pressing it against the surface to prevent a skin from forming
Place it in the refrigerator while it's still hot
Whisk 37.5 g of chantilly cream
Beat the chilled custard in a stand mix with the whisk attachment and slowly add the whipped cream
Move to a serving bowl. The vanilla custard is ready
Enjoy! You can use it as a base for a tart!
Yield 750 g
Whipped Cream37.5 g
All-Purpose Flour55 g
White Sugar85 g