"La bella crema"
Once made, chill to set, then beat to make it silky smooth
Bring the milk, half the sugar and vanilla to the boil over a medium heat.
Meanwhile whisk the yolks and remaining sugar together, gradually adding cornflour to form a pale yellow paste.
Temper the yoke mixture by adding small amounts of the boiled milk, until about half the milk has been added. Then add this back to the remaining milk mix, stirring continuously while heating over a medium heat. The mixture will thicken. Remove from heat once it has returned to the boil.
Transfer to a bowl, and cover with cling wrap to stop a skin forming.
Before serving, beat with an electric mixer if desiring an extra smooth texture.
Ingredients
Directions
Bring the milk, half the sugar and vanilla to the boil over a medium heat.
Meanwhile whisk the yolks and remaining sugar together, gradually adding cornflour to form a pale yellow paste.
Temper the yoke mixture by adding small amounts of the boiled milk, until about half the milk has been added. Then add this back to the remaining milk mix, stirring continuously while heating over a medium heat. The mixture will thicken. Remove from heat once it has returned to the boil.
Transfer to a bowl, and cover with cling wrap to stop a skin forming.
Before serving, beat with an electric mixer if desiring an extra smooth texture.