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Chiboust Cream
- Yield: about
3 lb
- Difficulty
Easy
Published 2008
Ingredients
| Milk at 100% | |||
| Ingredients | U.S. |
Method
Procedure
Combine the milk, vanilla, and sugar and bring to a boil, stirring to dissolve the sugar.
Whip the egg yolks with the second quantity of sugar. Stir in the cornstarch.
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
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