A princess cream is a pastry cream in which firm whipped cream is incorporated in order to obtain a foamy, airy and light cream.

It is used to garnish cabbages, sponge cakes or a Saint-Tropez pie.

Difficulty level : easy

Prep time : 25 min

Cook time : 10 min

Total time : 35 min

Yield : 6 servings

2 cups whole milk

1/2 cup corn starch

1/2 cup caster sugar

3 egg yolks

2 tbsp whole cream (30% fat)

3 vanilla pods

Preparation :

• Heat the milk with the vanilla pods split in half lengthwise, the extracted seeds of vanilla put in the milk. Bring to a boil.
• Infuse 30 min to cover off the heat.
• In a large bowl, whisk the egg yolks with the sugar until the mixture whitens. Add the corn starch. Mix.
• Remove the vanilla pods from the milk.
• Pour the boiling milk over the yellow-sugar mixture while whisking.
• Pour everything back into the pan and continue to whisk.
• Cook over low heat so that the cream thickens, the whisk must leave a mark on the bottom of the pan.
• Cover with a plastic film in contact with the cream to prevent the formation of a thin skin.
• Go to fouet or dipping blender.
• Pour the liquid cream into a salad bowl and whisk until you get a firm whipped cream.
• Add the pastry cream and gently mix up and down with a spatula.
• Put in the refrigerator.
• Enjoy !