🍯 Silky yolk cream

A traditional Portuguese-style sweet yolk cream, smooth, golden, and perfect for layering, glazing, or spooning over cakes. Rich but balanced, with a light custard texture and delicate sheen.

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📝 Ingredients (fills 2 cakes)

• 300 g sugar

• 150 g water

• 10 egg yolks

• 15 g cornstarch

• 20 g butter

🍳 Instructions

1. Make the sugar syrup
In a small saucepan, combine the sugar and water.
Bring to a gentle boil until it reaches 100°C (212°F).
Remove from heat and let cool slightly.

2. Prepare the yolk base
In a bowl, whisk together the yolks and cornstarch until smooth and lump-free.
Once the syrup cools to around 85°C (185°F), slowly drizzle a small amount into the yolk mixture while whisking constantly, this step prevents curdling.

3. Cook and thicken
Strain the tempered yolk mixture back into the syrup pan using a fine sieve.
Return to low heat, stirring constantly with a wooden spoon or whisk until the mixture thickens to a creamy, glossy consistency.

4. Finish and cool
Remove from heat, stir in the butter, and mix until fully melted and smooth.
Transfer to a bowl and press plastic wrap directly onto the surface to prevent a skin. Let cool completely.

🌿 Kuisit Tip

You can prepare this cream a day in advance. Store in the fridge and whisk gently before using to restore its silky texture. It pairs beautifully with sponge cakes, fruit tarts, or even layered between cookies.