1 tsp gelatin

1 tbsp (15 ml) cold water

1/2 cup (105 g) sugar

2 tbsp cornstarch

1/4 cup (40 g) unbleached all-purpose flour

3 eggs

2 cups (500 ml) milk

1 tsp (5 ml) sweet clover extract or 1/2 tsp (2.5 ml) vanilla extract

1 1/2 cups (375 ml) 35% whipping cream

In a bowl, sprinkle the gelatin over the water. Let bloom for 5 minutes.

In a saucepan off the heat, whisk together the sugar, cornstarch and flour. Whisk in the eggs. Add the milk and sweet clover extract. Bring to a boil over medium heat, whisking constantly and scraping the bottom and sides of the pan. Simmer for 30 seconds.

Off the heat, stir in the gelatin until it dissolves. Strain through a sieve to remove lumps, if needed. Cover with plastic wrap directly on the surface of the cream. Let cool, then refrigerate for 3 hours or until completely chilled. When ready to use, stir with a spatula to soften.

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