Custard without butter

Step-by-step cooking

1. Step 1:

   

   How to make custard without butter? Prepare the necessary ingredients for this. For this cream, I choose a fatter milk. The cream on this milk turns out to be whiter and more delicate in texture. But you can take milk of any fat content. My eggs are of category C1.

2. Step 2:

   

   Pour milk into a non-stick saucepan, put on fire and bring to a boil.

3. Step 3:

   

   In a separate bowl, combine the egg yolks, sugar and flour. Add a pinch of vanilla. From homemade eggs, the yolks are very bright and the finished cream will turn out yellow.

4. Step 4:

   

   Add some hot milk from the total mass and mix everything until smooth so that there are no lumps.

6. Step 5:

   

   Then pour the hot milk into the egg mass and mix everything constantly. Then pour everything back into the pan and return to the heat. Stirring, bring the cream to a boil. When heated, the cream will thicken. The more flour is added to it, the thicker it will become. Cook the cream once, then you will know what consistency you need.

7. Step 6:

   

   Custard without butter is ready! Cover it with cling film in contact and cool. Why cover it with a film? This is necessary so that a weathered crust does not form on the surface of the cream. The cooled cream will become even thicker.

8. Step 7:

   

   I cooked a double portion of cream at once and I had enough of it for a Napoleon cake weighing about 1.5 kg. This custard is not suitable for decorating a cake, as it does not hold its shape well. Napoleon cake with this cream can simply be sprinkled with crumbs. Cook with pleasure!