Ingredients

 

4 cups milk (preferably whole milk)

12 Tbsp cornstarch

1/2 cup sugar

1 vanilla bean

16 fl oz heavy whipping cream

 

 

Instructions

 

1 - In a bowl, mix the sugar and the cornstarch. Add 2 cups of cold milk and stir.

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2 - Pour the remaining 2 cups of milk in a saucepan and boil with the vanilla bean.

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3 - When boiling, remove from heat.

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4 - Cut the vanilla bean in the length and remove all the seeds and put them back in the hot milk. Discard the vanilla bean.

 

3 - Pour the first mixture (cold milk, cornstarch, and sugar) into the hot milk. Bring to a boil again and keep stirring with a whisk until you obtain a creamy mixture. Remove from heat. Transfer cream to a bowl cover with plastic wrap directly on the cream (to prevents cream from crusting). Allow to cool completely.

 

4 - In a large bowl, whip the heavy whipping cream to peaks. Fold in the vanilla cream.

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5 - Reserve in the fridge until serving time.

 

 

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** You can eat this cream as is, with fresh fruits, with a warm chocolate cake, or with crêpes...