Ingredients
- 800 ml whole milk
- 200 ml ARLA whipping cream 36%
- 180 g granulated sugar
- 6 medium egg yolks
- 80 g cornstarch
- 100 g ARLA cow milk butter
- 1 vanilla vial
- zest of 1 orange
- zest of 1 lemon
Method
In a pot, add the milk, whipping cream, and approximately half of the amount of sugar. Place the pot over medium heat.
Then, place into a bowl the egg yolks, and the remaining sugar and stir well with a hand whisk. Right after, add the cornstarch. Keep whisking until it forms into a smooth mixture.
Just before the milk comes to a boil, remove from heat, and gradually pour it into the egg mixture. Stir vigorously with the hand whisk.
Once you pour about half of the amount of milk into the bowl, place the pot with the remaining milk back on the stove. Place a strainer over the pot, and pour through this the egg/milk mixture. Stir with a hand whisk, over medium heat until the mixture turns into a firm cream.
Next, remove the pot from heat and add the vanilla, orange and lemon zest. Keep whisking.
Stir approximately every 30 seconds until the cream is cool enough. Immediately after, add the butter and keep whisking until completely melted.
In case you prefer to eat the cream plain, divide it into equal small bowls and refrigerate.
In case you want to add the cream as a filling in sweets (for instance mille-feuille, tarts, etc.), then place the cream into a bowl and cover with a plastic wrap. Make sure the plastic wrap touches the surface of the cream. Refrigerate until chill.
When the cream is cool enough, stir it in the mixer, using the paddle attachment, at medium speed, or with a hand whisk. Stir until it gets a velvety and soft texture.
Then, the cream is ready to be used in your sweets.
