كريمه الكاسترد

We place the milk in a pot, add sugar, and stir until dissolved.

We bring the mixture to a boil over heat.

We separate the egg yolks into a bowl, add sugar, cornflour, vanilla, and salt, then whisk.

We temper the yolk mixture by stirring in a little hot milk.

We strain the yolk mixture into the boiling milk and whisk quickly.

We simmer gently, stirring constantly, until the custard thickens.

We remove from heat, pour into a glass bowl, and cover with plastic wrap.

We chill for 4 hours or overnight in the refrigerator.

We add cold butter to the chilled custard and blend until smooth and creamy.

We transfer the cream to a piping bag for use as desired.