Mexican Vanilla Cream

Preparation info
  • Yield:

    1.49 kg

    • Difficulty


Appears in
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About


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


  1. Mix the cornstarch with the first amount of milk to form a paste. Add the egg yolks and mix until smooth.
  2. 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.
  3. Boil the sugar with the second amount of milk and the vanilla paste. This is the most