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:

1. Heat Milk:

   • In a medium-small pot, heat 300ml of the milk with the vanilla until it comes to a boil.

2. Prepare Egg Mixture:

   • In a mixing bowl, whisk the remaining 100ml of milk with the egg yolks, sugar, and cornflour until smooth.

3. 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.

4. 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.

5. 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.

6. Finish:

   • Transfer the cream to piping bags.

Enjoy!