Custard Cream / Pastry Cream #1

 Pastry Cream:-

A

313g milk

1tbsp vanilla

B

63g egg yolks (4egg yolks)

63g sugar

38g cornflour

C

23g butter

* Heat A milk+vanilla.

* Pour slowly half into B, mix well

* Pour another half, sabayon until thick and add in A.

* Transfer into a container, cover with wrap. Let it cool.

* when the cream already cool, use a beater lightly beat until it turn into cream again and mix into whipped cream.