Prepare to elevate your culinary skills with the most luxurious and velvety cream you've ever tasted! Mousseline Cream, or Crème Mousseline, is the secret weapon of French pastry chefs that transforms ordinary desserts into extraordinary culinary masterpieces. Imagine a cream so light, so smooth, it practically melts on your tongue, bringing together the richness of butter and the delicate sweetness of a classic custard. Whether you're looking to impress dinner guests or simply treat yourself to a gourmet experience, this recipe is your ticket to dessert perfection!
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Cuisine: French
Serves: 4 cups
Ingredients
- 2 cups milk
- 1/2 cup sugar
- 1/4 cup cornstarch
- 4 large egg yolks
- 1 tsp vanilla extract
- 1 cup unsalted butter, softened
Instructions
- In a medium saucepan, combine the milk and half of the sugar (1/4 cup). Heat the mixture over medium heat, stirring occasionally, until it is hot but not boiling. Remove from heat once it reaches steaming point.
- In a separate bowl, whisk together the egg yolks, the remaining sugar (1/4 cup), and the cornstarch until the mixture is smooth and well combined.
- Gradually pour the hot milk mixture into the egg yolk mixture while whisking continuously. This will temper the eggs and prevent them from curdling.
- Once combined, return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon or a whisk. Cook until the mixture thickens and begins to bubble, about 5-7 minutes.
- Remove the saucepan from the heat and stir in the vanilla extract. Transfer the thickened custard to a clean bowl and cover the surface with plastic wrap to prevent a skin from forming. Allow it to cool to room temperature.
- Once the custard has cooled, beat the softened unsalted butter in a large mixing bowl until it is light and fluffy, about 2-3 minutes.
- Gradually add the cooled custard to the butter, mixing well after each addition. Continue to beat until the mixture is smooth and creamy, ensuring there are no lumps.
- Once fully combined, your Mousseline Cream (Crème Mousseline) is ready to use. It can be stored in the refrigerator for up to 3 days. When ready to use, bring it back to room temperature and give it a gentle stir to restore its texture.
Tips
- Temperature is Key: Ensure your butter is truly softened but not melted. Room temperature butter creates the smoothest texture.
- Tempering Technique: When adding hot milk to egg yolks, pour slowly and whisk constantly to prevent scrambling the eggs.
- Smooth Sailing: Use a fine-mesh strainer when transferring the custard to remove any potential lumps.
- Beating Brilliance: When incorporating custard into butter, add it gradually and beat thoroughly to achieve a silky, lump-free consistency.
- Storage Secrets: If the cream seems slightly separated after refrigeration, simply bring to room temperature and whisk gently to restore its perfect texture.
- Flavor Variations: Feel free to experiment by adding a splash of liqueur or replacing vanilla with other extracts for a unique twist.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 22g
Protein: 5g
Fat: 31g
Saturated Fat: 19g
Cholesterol: 180mg
