1. Separate the yolk and the white of the two eggs.
2. Add 20 grams of sugar and beat until the egg yolks are white.
3. Sift 15 grams of cornstarch into the egg yolk and continue to beat until the flour disappears.
4. Bring 200 grams of milk to a boil on low heat, pour a quarter of it into the egg yolk paste. Pour the milk while stirring.
5. Then pour it back into the milk pan and continue to beat it evenly.
6. Add 15 grams of butter and continue to stir until the butter is dissolved. Sit in ice water and continue to stir for five minutes.
7. Add 15 grams of butter and continue to stir until the butter is dissolved. Sit in ice water and continue to stir for five minutes.
8. After allowing to cool, put it in a clean bottle and seal and refrigerate.
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