To be prepared 1 day before its use, ideally!!!
250 g of sugar
100g of flour
6 egg yolks
2 whole eggs
1 vanilla bean or vanilla essence
1 liter of milk
30 gr of cornstarch
2 gelatin foils
Split the vanilla bean in half, scrape the vanilla or pour a teaspoon of
vanilla essence. Put the vanilla bean and seeds in the pan with the milk together with 50 gr of sugar. The sugar will avoid the milk from burning at the bottom of the pan. Cover with a cellophane paper to preserve all the vanilla flavors, which would evaporate with the steam.
Pour the eggs and egg yolks in a separate saucepan.
Add the rest of the sugar and whisk until whitening (mixer at medium speed at the beginning then high speed), the preparation must at least double in volume.
Stir in the sifted flour and cornstarch in 3 times, whisk all the ingredients well.
When the milk is boiling, remove the vanilla bean, squeeze the cellophane into the saucepan, pour the boiling milk into the previous mixture through a strainer to avoid inserting the skin formed by the milk.
Out of the heat, gradually pour the milk over the mixture and whisk
gently. At this point, put it all in a saucepan and cook low-medium heat, stirring constantly with a spatula for 4 to 5 minutes, when the cream becomes thicker, give a little boost to mix it well. Then add the gelatin foils and whish well again for another 2 minutes till it is all absorbed.
The cream should not stick to the bottom of the saucepan. The cream is ready, when the wooden spatula is coated with cream that has thickened well, if it is too liquid it will not hold when poaching.
Pour the cream into a long flat receptacle previously wrapped in
cellophane paper, cover to the contact to prevent the cream from crusting.
The cream should be refrigerated 12-24 hours before use.