Custard cream sauce is called Crème p?tissière in French and Custard in English. It is used in many Western desserts such as puffs or fruit tarts, and is also the basis for French desserts. What we usually call custard can be divided into two types: boiled and baked. Baked custard is made from whole eggs or egg yolks baked in a water bath (such as creme brulee, flan, Portuguese egg tart filling). Boiled custard cream only uses egg yolks. The egg yolks are added with milk and sugar to make a milk sauce. It was invented by Alfred Bird in Birmingham, England in 1837. It is also called Crème Anglaise/English Cream. .

Ingredients:

250ml milk, 50g caster sugar, 3 egg yolks, 25g low-gluten flour, 20g unsalted butter, 4cm vanilla pods

Process:

1. Split the vanilla pod lengthwise and scrape out the seeds.

2. Pour milk into the pot, add vanilla seeds, and half the amount of fine sugar, and heat until boiling.

3. Add the other half of the fine sugar to the egg yolks and beat with a whisk (the color will turn white and thicken)

4. Sift in the low powder and stir evenly

5. Pour the hot milk in (2) into the egg yolk paste slowly and several times, stirring continuously while pouring.

6. Use a filter to filter, pour it back into the pot, and heat over low heat. Stir constantly with a rubber spatula to avoid burning. Remove from heat immediately until the batter becomes thick.

7. Remove from the heat, add butter and mix evenly to form the custard sauce.

How to make custard cream sauce:

1. Pour the custard sauce into a bowl, cover it with plastic wrap, and place it in the refrigerator to cool down.

2. Beat the refrigerated animal-based whipping cream with a whisk until texture appears and does not disappear.

3. Mix the custard sauce and light cream in a ratio of 1:1 and stir evenly.