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Napoleon Cream

chef.tim.lee's picture
Ingredients
  Sugar 3⁄4 Cup (12 tbs)
  Cornstarch 1⁄4 Cup (4 tbs)
  Salt 1⁄8 Teaspoon
  Milk 1 1⁄2 Cup (24 tbs)
  Egg yolks 4
  Vanilla extract 1 1⁄2 Teaspoon
  Whipping cream 1⁄2 Cup (8 tbs), whipped
Directions

Combine first 3 ingredients in a heavy saucepan, stirring until cornstarch is evenly blended.
Stir in milk.
Cook over low heat, stirring constantly, until mixture is thickened.
Beat egg yolks until thick and lemon-colored.
Gradually stir about one-fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly.
Cook, stirring constantly, until mixture thickens.
Remove from heat, and stir in vanilla.
Cover filling with a sheet of waxed paper, and chill thoroughly.
Gently fold whipped cream into chilled filling.

Recipe Summary

Cuisine: 
American
Servings: 
2

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