Vanilla custard cream

Step-by-step cooking

1. Step 1:

   

   How to make vanilla custard? Prepare the products. Milk and butter should be fresh, high-quality and natural, the taste of the future cream depends on their taste. Choose an oil that complies with GOST. The amount of sugar can be reduced or increased depending on your preferences. Do not be surprised by the addition of salt to the sweet cream — it will only emphasize and make its taste more saturated.

2. Step 2:

   

   Pour the milk into a saucepan or a small ladle. Put the milk on the stove on a slow fire without a lid. You do not need to boil the milk, so as soon as the first bubbles appear, remove it from the heat. During the heating process, keep an eye on the milk, as it may escape. Take a bowl, pour sugar, vanilla sugar into it, add the yolks. Using a whisk, rub the sugar with the yolks.

3. Step 3:

   

   The mass will turn out to be very dense, it will be difficult to knead it. Therefore, add a tablespoon of warm milk to the bowl. It will be easier for you to work this way. You need to try to make the sugar grains dissolve in the cavity. Then the structure of the cream will be more uniform. Warm milk will make it faster.

4. Step 4:

   

   Add wheat flour to the future cream. Mix the mixture thoroughly with a whisk so that there are no lumps.

5. Step 5:

   

   This is how the future custard should look at this stage.

7. Step 6:

   

   Start adding hot milk to the cream in small portions, mixing the mixture thoroughly with a whisk. Fully introduce the milk in three to four steps.

8. Step 7:

   

   Then pour the cream into the same saucepan in which the milk was heated, and, with constant stirring (this is very important!!!) bring it to a thickening over low heat. If you leave the cream for a long time without stirring, it risks going into lumps and burning to the bottom, which will be irretrievably spoiled.

9. Step 8:

   

   Bring the cream to such a consistency that it holds well on the cooking spatula. It took me about five minutes to cook it for this. Remove the cream from the heat, then add salt and butter to it at room temperature. Stir the cream until completely smooth.

10. Step 9:

    

    Cool the cream — first at room temperature, then in the refrigerator. After cooling, it will become thicker. In order to prevent a crust from forming on the surface of the cream, I recommend covering it directly in a saucepan with an ordinary thin cellophane bag (or food wrap) in contact — that is, as tightly as possible to the surface of the cream. The cream is ready. bon appetit!