Mexican Vanilla Cream

Name: Mexican Vanilla Cream
Yield: Yield: 1.49 kg/3 lb 4.64 oz
Cuisine: Mexico
Ingredients: Cornstarch 80 g 2.82 oz 5.35%; Milk 1, at room temperature 80 g 2.82 oz 5.35%; Sugar 200 g 7.05 oz 13.38%; Egg yolks, at room temperature 200 g 7.05 oz 13.38%; Milk 2 920 g 2 lb .32 oz 61.54%; Vanilla paste 15 g .53 oz 1%

Preparation info

Yield:
1.49 kg

Difficulty
Medium

Appears in

The Elements of Dessert

By Francisco Migoya

Published 2012

About

Ingredients

Cornstarch 80 g 2.82 oz 5.35%
Milk 1, at room temperature

Americas
Mexico
Dessert
Gluten-free
Vegetarian

Method

Mix the cornstarch with the first amount of milk to form a paste. Add the egg yolks and mix until smooth.
Pass the mixture through a fine-mesh sieve. Make sure that the bowl it is in is large enough to hold all of the ingredients, including the second amount of milk.
Boil the sugar with the second amount of milk and the vanilla paste. This is the most