Basic custard

• Prepare the liquid base: combine the cream and milk, heat until hot (until the first signs of boiling appear), but do not boil.
• Combine with the egg yolk mixture: thoroughly whisk the egg yolks with sugar and cornstarch until a smooth, homogeneous mixture forms.
• Cooking: pour the hot cream-milk mixture into the egg yolk mixture in a thin stream, stirring constantly to prevent curdling. Then return the mixture to the saucepan.
• Thickening: cook over medium heat until thickened, stirring constantly with a whisk, paying special attention to the bottom and corners of the pan. Bring to the first signs of boiling.
• Remove from the heat, add the butter, and stir until fully incorporated.
• Cooling: cover the cream with plastic wrap, letting it rest directly on the surface, and let it cool completely at room temperature, then refrigerate until set.

This cream is ideal for éclairs, tarts, pastries, and as a base for flavored variations.

Important: maintaining the correct temperature and stirring constantly are the keys to a perfect, lump-free texture.