Crème Mousseline

Name: Crème Mousseline
Yield: Makes 2 Cups
Ingredients: 6 tablespoons sugar; 1 large egg yolk; 9 tablespoons unsalted butter at room temperature; 2 large eggs; 1 cup plus 2 tablespoons whole milk; 1¼ teaspoon pure vanilla extract; 2 tablespoons cornstarch

Preparation info

Makes
2 Cups

Difficulty
Easy

Appears in

Blackbird Bakery Gluten-Free

By Karen Morgan

Published 2010

About

Mousseline cream is essentially a variation of pastry cream; it has slightly more butter than pastry cream but less than buttercream, making it extremely versatile and the perfect vehicle for just about any flavor or essence. It is ideal for filling pastries and cakes.

Ingredients

2 tablespoons cornstarch
6 tablespoons sugar
1 cup

Dinner
Dessert
Vegetarian
Gluten-free

Method

In a small bowl, combine the cornstarch and 2 tablespoons of the sugar. Stir with a whisk until smooth. In a heavy, medium saucepan, whisk the cornstarch mixture into the milk and cook over medium heat, stirring frequently, until bubbles form around the edges of the pan. Remove from the heat.