Crème Mousseline

 In a saucepan , bring to the boil the milk with the 125 g of sugar .

Put the  egg yolks  and the remaining 125 g of sugar into a large bowl and whisk well..

Then add the corn starch and whisk to combine 

Remove the pan from the heat , and pour 1/3 of the boiling milk on top of the eggs' mixture stir with a hand whisk (Picture 1)

Then pour the eggs' & milk  mixture in the pan with  the rest 2/3 of boiling milk  and stir with a hand this (Picture2).

Put the mixture on the head and bring to the boil at small heat . Cook the crème patissiere for 3 minutes and whisk the it continuously. (Picture 3).

Remove the pan from the heat, add gradually the butter cube bu cube and stir until the butter has melted (Picture 4).

Pour the cream into a large bowl (or in a cooktop), the crème needs to cool down quickly (Picture 5).

Put a layer of cling film over the top , in direct contact with the surface of the cream to prevent the formation of a crust (Picture 6).

Cool in the fridge for 1-2 hours or in the freezer for 20 minutes before use . 

Important tips

Custard and creame butter temperature must be the same before