Mama Mila's Italian Cream Cornetti Recipe

Ingredients:

• 6 Large Croissants
• 2 cups Whole Milk
• 1/4 cup + 1/3 cup of Granulated Sugar
• 1 Egg + 2 Egg Yolks
• 1/4 cup of cornstarch
• 2 tablespoons of Butter
• 1 tablespoon Vanilla Extract
• Powdered Sugar for presentation

Directions:

1. In a heavy saucepan bring milk and 1/4 cup of sugar to a boil over medium heat.
2. Meanwhile in a medium bowl whisk together all eggs, cornstarch and remaining 1/3 cup of sugar together til' smooth. I find it is easier if you mix the sugar and cornstarch together first, then add in the eggs.
3. As soon as milk comes to a boil, take it off the heat.
4. Temper the milk into the egg mixture very slowly by adding hot milk a tablespoon at a time while you whisk the egg mixture vigorously. It takes time but do this until half of the milk mixture is gone and eggs have risen in temperature. I do it this way so the eggs will not cook and curdle.
5. Add the egg mixture into the remaining milk in the saucepan and slowly bring back to a boil over low heat, stirring constantly.
6. The custard will thicken. When the custard is thick like cake icing, take off the heat and stir in butter and vanilla.
7. Transfer to a bowl and cover with saran wrap, pressing the wrap on top of the custard to avoid a film. Refrigerate until cold.
8. Cut croissants in half with a serrated knife.
9. Using a pastry bag, pipe your Italian custard in the croissant and be generous, just like I demonstrated in the segment!
10. Sprinkle the tops of the Cornetti with powdered sugar and try not to eat all six by yourself!
    

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