How to make
Note: 1 cup is 6.8 fl oz (200 ml).
Beat the yolks with the sugar by hand.
Separate 3 tbsp. from the milk and pour the flour in them and stir.
Boil the remaining milk, add the vanilla and egg yolks and stir for 20-30 seconds, then add the flour mixture and continue to stir, until it has thickened.
Remove it from the heat and leave the classic vanilla cream to cool slightly, but not completely.
Add the liqueur and butter and mix everything well.
Use the Vanilla Mousseline Cream for cakes, other pastries or serve it in cups with a decoration of choice.
