Place a bowl [that you would be using to whip the cream in] and the beater attachments of your hand mixer in the freezer.
Mix the milk and cornflour well, until no lumps remain. [The milk should be at room temperature]
Add the sugar and bring this mixture to boil while stirring it continuously. Cook until the cornflour and milk mix turns into a thick smooth paste.
Add the vanilla essence and mix .
Transfer into another bowl and set aside to cool.
Spoon the fresh cream into the chilled bowl and add the cooled cornflour-milk custard.
Using your hand mixer, whip this mixture on an ice bath until you get stiff peaks. [ For the ice bath- Simply place the bowl in a larger tub filled with ice cubes].
Your custard cream is ready. Store it in the refrigerator until use.
I used Amul fresh cream for the above recipe. Often there is quite a bit of water in the fresh cream carton which needs to be discarded. I recently learnt an easy way to do this [courtesy Jeyadra's baking class]. Refrigerate the fresh cream carton in an upright position for about a day. Using a scissor cut a small hole at the base of the carton. The water would flow out and you would be left with lovely thick cream.
It is important that the 'custard' is free of lumps. In case you find any lumps, pass the mixture through a fine sieve to remove it.
This is how I used the yummy custard cream. Hope you enjoy it too.