1. 卡仕达酱做法：煮牛奶，香草精，和1/4杯的砂糖（方子一半量）直到微微沸腾Bring milk, half of the sugar (1/4 cup) and vanilla to a simmer. 与此同时，在另外一个碗中混合剩下的1/4杯砂糖和蛋黄混匀后再加入玉米淀粉和面粉，混匀Mean while in another bowl, mix remaining sugar (1/4 cup) and egg yolks, then mix in corn starch and flour将微微沸腾的牛奶慢慢加入蛋黄混合物，一边加入一边搅拌Turn off the heat, whisk hot milk gradually into yolk mixture

2. 再把混合物放回锅中加热到沸腾，然后中火煮两分钟，要一直搅拌！（锅千万不能太热）Return custard to stove, bring to boil and cook 2 mins on medium high, whisking constantly关火，加1/2杯黄油，搅拌匀Turn of the heat, whisk in first 1/2 cup of butter

3. 将卡仕达酱室温放凉直到18摄氏度用电动打蛋机告诉搅拌一分钟，加入剩余黄油后继续电动搅拌，直到奶油状并蓬松cool custard to 65F (18C) Beat on high speed for one minAdd remaining butter, beat until creamy and fluffy (5 mins)如果酱中有颗粒，可以稍微用锅加热一点后搅拌匀(If grainy, heat up a little bit on stove)卡仕达酱可以冰箱储存至多四天(Can be refrigerated up to 4 days)

4. 打发淡奶油分成三部分，分别加上抹茶粉，巧克力粉、柠檬皮屑和覆盆子酱原味的就什么都不用加