I used Pierre Hermè’s Vanilla Custard to stuff a pie with mixed berries and I loved it!
A mild taste, perfect to stuff a cake, a pie, or to have plain, as a creamy dessert.

Ingredienti per 4 servings:
500 ml of cream
6 yolks
100 g of sugar
buy Alesse 100 g of mascarpone
1 bean of vanilla
buy Plavix 50 g of potato starch

Preparation Time: 15 min.
Cooking Time: 15 min. buy Fluconazole
Total Time: 30 min.

How to make Vanilla Custard

Pour the cream in a saucepan, together with the vanilla bean, cut lengthwise. Bring to a point of boil on a low heat, then remove the bean and let cool till lukewarm.

In a bowl, whisk yolks and sugar until frothy, then add the starch and keep whisking.

Now slowly add the cream.

Keep stirring until even, then move the mixture into a saucepan and start cooking on a very low heat.

Keep stirring, taking care not to reach a point of boil. As soon as it will have thickened, take away from the stove and let cool down.

Once cooled down, add in mascarpone.

Stir gently with a wooden spoon till getting a smooth custard.

You can use your Vanilla Custard as a creamy dessert or else to stuff your cakes.


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