1. Weigh the ingredients
2. First pass the cream with some sugar until 6-7 to distribute, and set aside. Instant Mousse Cream
3. Add egg yolks and sugar and stir well
4. Sift in low-flour cornstarch
5. Stir evenly and set aside, don’t stir too hard or it will tend to become gluten
6. The milk is heated and boiled away from the fire
7. Slowly add the hot milk to the egg yolk paste and stir well
8. After stirring it, it becomes a milky egg yolk paste and transfer to the fire
9. Heat on a small fire, and stir while heating, otherwise it is easy to get lumps
10. Heat on a low heat and stir until a thick paste can be turned off
11. Add the butter while it is hot and stir well
12. Let the butter dry after mixing it well
13. After cooling, add the whipped cream and stir well and it's done
14. The made custard cream sauce is really delicious, I just ate a few bites
Tips:The prepared custard cream sauce can be stored in the refrigerator, but no more than 10 days, it must be made by yourself without any additives
