Step 2: Making the Cream Filling
• Heat the Milk: In a medium saucepan, heat the milk over medium heat until it starts to steam. Avoid boiling.
• Prepare the Egg Mixture: In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth and pale in color.
• Temper the Eggs: Slowly pour about ½ cup of the hot milk into the egg mixture while whisking continuously. This prevents the eggs from scrambling.
• Cook the Cream: Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until the mixture thickens into a smooth, creamy consistency.
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