Chiboust Cream

Preparation info

  • Yield: about

    3 lb

    • Difficulty

      Easy

Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

t
Milk at 100%
Ingredients U.S.

Method

Procedure

  1. Combine the milk, vanilla, and sugar and bring to a boil, stirring to dissolve the sugar.

  2. Whip the egg yolks with the second quantity of sugar. Stir in the cornstarch.

  3. Temper the egg mixture with half of the hot milk. Pour this mixture back into the pan with the remaining milk. Return to a boil and boil for 1 m