Custard with condensed milk

Step-by-step cooking

1. Step 1:

   

   How to make custard with condensed milk? Choose fresh eggs and high-quality butter and condensed milk, it largely depends on them whether the cream will turn out or not. Butter should be taken out of the refrigerator in advance so that it warms up to room temperature.

2. Step 2:

   

   Rub the eggs with sugar.

3. Step 3:

   

   Bring the milk to a boil. Pour the egg mixture into the milk in a thin stream, always stirring the milk at the same time to prevent the eggs from curdling.

4. Step 4:

   

   Boil the egg-milk mixture over low heat, stirring constantly, until the mass thickens. The thicker, the better. But carefully make sure that the cream does not burn from the bottom. At the beginning of cooking, the mixture is liquid, then it begins to thicken. You need to cook the cream to such a density when it becomes dense that it is difficult to mix it. And a spoon or a whisk leaves deep, not immediately lingering traces. When the cream cools down, it will thicken even more.

6. Step 5:

   

   Cool the egg-milk mixture to room temperature, add the butter and beat well with a mixer. Important! Both the egg-milk mixture and the butter should be at the same temperature (room temperature or slightly lower), otherwise the cream will be stratified.

7. Step 6:

   

   The whipped mass should double.

8. Step 7:

   

   Add condensed milk and vanilla and whisk again until smooth. Condensed milk dilutes the cream a little, but it should still turn out lush and thick. The cream is ready!