Servings: 2.5 cups
Equipment
Ingredients
- 2 cups milk ~480g
- 4 egg yolks medium or large, about 60-70g
- 4 tablespoons cornstarch ~40g
- 1/3 cup maple syrup dark robust preferred, about 110g
- 1/8 teaspoon salt
- 2 teaspoons vanilla extract
- 2 tablespoons unsalted butter ~28g
Instructions
- Heat Milk Mixture. Combine milk, maple syrup, vanilla, and salt in a pot. Whisk until smooth and bring to a boil, stirring occasionally.2 cups milk, 1/3 cup maple syrup, 2 teaspoons vanilla extract, 1/8 teaspoon salt
- Prep Yolks and Cornstarch. While the milk heats, whisk yolks, cornstarch, and 2 tablespoons of the milk mixture (while it's still lukewarm) in a bowl.4 egg yolks, 4 tablespoons cornstarch
- Temper Eggs. Gradually whisk hot milk into yolk mixture in small additions to avoid curdling.
- Thicken Cream. Pour the mixture back into the pot and cook over medium heat, stirring constantly, until thick and bubbly (2-4 minutes).
- Whisk Off Heat. Remove from heat and whisk for about a minute until the cream is smooth.
- Add Butter. Stir in butter until fully incorporated.2 tablespoons unsalted butter
- Adjust. Taste and adjust salt or sweetness (by adding regular sugar) if needed.
- Strain. Strain if there are any lumps.
- Chill. Cover with plastic wrap touching the surface to prevent a skin. Cool at room temperature, then refrigerate.
- Smooth and Use. After chilling, whisk until smooth and it’s ready to be piped.
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