Cognac Cream
Serves: 5
Kirstin Bosco
1 January 1970
Based on User reviews:
51
Spice
47
Sweetness
54
Sourness
38
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
3 cups
Milk1 cup
Sugar4 tbsps
Cornstarch (sifted)1 tsp
Pure Vanilla Extract1 tsp
Cognac2 tbsps
Unsalted Butter1 tbsp
Heavy CreamDirections:
1
Heat the milk in a medium stainless-steel saucepan over medium heat and bring almost to a boil
2
Remove from the heat
3
Beat the egg yolks and sugar on medium-high speed in the bowl of an electric mixer fitted with the paddle attachment until pale and thick, about 5 minutes
4
With the mixer on low speed, sprinkle on the cornstarch
5
Beat on medium-low speed until combined, scraping down the bowl with a rubber spatula
6
With the mixer on low speed, slowly pour the hot milk mixture into the egg mixture
7
Pour the mixture back into the pan
8
Cook over low heat, stirring constantly, until the mixture thickens, 5 to 7 minutes
9
(Pay attention because it will thicken and then quickly become scrambled eggs!) Immediately, pour the mixture through a fine sieve into a large bowl
10
Stir in the vanilla, Cognac, butter, and heavy cream
11
Place plastic wrap directly on the custard and refrigerate until cold