Custard Cream

Directions

1. 1
   Whisk the egg yolk and sugar together until thick.
2. 2
   Sift together the flour, cornstarch, and salt and add to the bowl.
3. 3
   Mix until smooth.
4. 4
   Remove the vanilla beans from the pods.
5. 5
   Put the vanilla bean pods and the milk in a pot and heat until just before it boils.
6. 6
   Add the milk from Step 1 to the mixture in Step 2 in two parts, mixing well with each addition.
7. 7
   Strain back into the pot and heat over medium.
8. 8
   Once it starts to thicken, reduce the heat to low and add the vanilla beans.
9. 9
   While on low heat, continue heating while stirring until smooth, being careful not to let it burn.
10. 10
    Once it begins to bubble, transfer to a container and quickly cool over ice water, then chill in the refrigerator for 30 minutes.
11. 11
    If you add 60 g of heavy cream whipped until the stiff peaks stage, it becomes whipped custard.