Custard Taiyaki

1. Prepare the custard cream: In a saucepan, gently heat 250 grams of Milk over medium heat until just simmering. Do not boil.

2. In a separate bowl, whisk 60 grams of Granulated sugar and Egg yolks until pale and creamy. Add Cornstarch and whisk until smooth.

3. Gradually temper the hot Milk into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling.