- Prep Time: 20 minutes
- Serving: For a Party, For Family
Chantilly Cream
Tidbits...This is my "hybrid" pastry cream. It is a mix between true chantilly and custard cream sauce. It is delicious and light.
Ingredients
- Eggs - 2 yolks
- Sugar - 50g
- Flour - 2 T
- Milk - 150 ml
- Vanilla Bean - 1
- Whipping cream - 125 ml
- Powdered sugar - 25 g plus 2 T
Instructions
- Put yolks and sugar in saucepan and beat until pale yellow.
- Add flour gradually stirring after each addition
- Heat milk until frothy and add to egg mixture. Add vanilla bean and put over moderate heat stirring constantly. Do not boil. When thickened ( like pudding) remove from heat and let cool. Remove vanilla bean.
- Whip cream with powdered sugar until glossy and fold into cooled egg mixture.
