Servings: 2.25 cups
Equipment
Ingredients
- 2 cups milk ~480 g, plus about 1/4 cup more to top up
- 1 inch ginger about 6 g or 0.2 oz
- 1/2 teaspoon cinnamon
- 4 egg yolks medium or large, about 60-70 g
- 4 tablespoons cornstarch ~40 g
- 7 tablespoons sugar ~87 g
- 1 teaspoon vanilla extract optional
- 2 tablespoons unsalted butter ~28 g
Instructions
- Prep Ginger: Peel the ginger and cut it into thin slices.
- Infuse Milk: Heat milk until just below boiling. Remove from heat, add ginger, and steep for 20 minutes.2 cups milk, 1 inch ginger
- Strain and Measure: Strain the milk, squeezing out the ginger to extract flavor, and top up the milk to 2 cups.
- Heat Milk Mixture: Combine milk, vanilla, and sugar in a clean pot. Heat to a gentle boil, stirring occasionally.1 teaspoon vanilla extract, 7 tablespoons sugar
- Prep Yolks: While the milk heats, whisk yolks, cornstarch, cinnamon, and 2 tablespoons of the milk mixture (while it's still lukewarm) in a bowl.1/2 teaspoon cinnamon, 4 egg yolks, 4 tablespoons cornstarch
- Temper Eggs: Gradually whisk hot milk into yolk mixture in small additions to avoid curdling.
- Thicken Cream: Return the mixture to the pot and cook over medium heat, stirring constantly, until thickened and bubbling (2–4 minutes).
- Whisk Off Heat: Remove from heat and whisk for about a minute until smooth.
- Add Butter: Stir in butter until fully melted and incorporated.2 tablespoons unsalted butter
- Taste and Adjust: Taste while hot and add sugar or cinnamon if needed.
- Strain if Desired: Strain through a mesh sieve for extra smoothness.
- Cool: Cover with plastic wrap touching the surface to prevent a skin. Cool at room temp for 30–60 minutes, then refrigerate.
- Whisk and Use: Break up the chilled cream with a fork and whisk until smooth before using.
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