"Whether you call it custard cream, pastry cream or crème patissière, the same directions apply to all. The only difference is that a crème patissière used for cake filling should be a bit thicker which implies the use of 2 extra tablespoons of cornstarch. Enjoy the video and please leave your suggestions."
2 1/8 cups (500 ml/17 fl oz) cow milk
2 whole eggs
3 tablespoons cornstarch
1 cup (200g/7 oz) sugar
1 teaspoon pure vanilla extract
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