Ingredients: 400ml whole milk 1 teaspoon vanilla puree or good quality extract 4 egg yolks 100g granulated sugar 40g cornflour 2 tablespoons Med Cuisine Black Tahini 80g unsalted soft butter Instructions: Heat Milk: In a medium-small pot, heat 300ml of the milk with the vanilla until it comes to a boil. Prepare Egg Mixture: In a mixing bowl, whisk the remaining 100ml of milk with the egg yolks, sugar, and cornflour until smooth. Combine and Cook: Gradually whisk half of the hot milk into the egg mixture. Pour this back into the pot with the remaining hot milk. Cook on low heat, whisking continuously, until the mixture thickens into a crème pâtissière. Add Tahini and Chill: Stir in the black tahini until fully incorporated. Transfer the mixture to a bowl, cover with plastic wrap touching the surface, and refrigerate for 3-4 hours to set. Whip Butter: In a mixer with a whisk attachment, whip the soft butter until smooth. Add the chilled crème pâtissière and whip briefly to combine into a stable cream. Finish: Transfer the cream to piping bags. Enjoy!
