Four Legendary Classic French Creams

Warm the milk and vanilla sugar in a saucepan; do not let it boil.

In a separate bowl, whisk together the egg yolks, sugar, and starch until smooth.

Pour a portion of the hot milk into the starch mixture and whisk to combine.

Pour this mixture back into the remaining milk in the saucepan and cook until thickened.

Simmer for 1-2 minutes after it comes to a boil.

Remove from heat, transfer to a bowl, cover tightly with plastic wrap pressed directly onto the surface, and let cool completely.

Prepare the pastry cream base (crème pâtissière), let it cool, and whisk until smooth.

Whip the cold heavy cream to soft peaks.

Gently fold the whipped cream into the pastry cream using a silicone spatula.

Separately, beat the softened butter until fluffy.

Gradually add the butter into the pastry cream base in batches.

Cool the pastry cream base to approximately 25–30°C before making the mousseline.