Composition / ingredients
Step-by-step cooking
Step 1:
We prepare Milk Custard on yolks. Pour the milk into a container with a thick bottom and bring it almost to a boil.
Step 2:
In a large bowl, separate the yolks, add vanilla and plain sugar to them, rub well with a whisk. If it is difficult to stir, add a couple of tablespoons of milk from the total volume.
Step 3:
Then pour in the sifted flour and stir well until smooth.
Step 4:
Pour a little hot milk into the prepared mass, stirring constantly. Stir well, gradually pour in all the milk. Pour the milk mixture back into the saucepan and put it to cook on low heat, stirring with a silicone spatula until the mass thickens. My cream was cooked for about 15 minutes, the time may vary.
Step 5:
The finished cream holds well on the shoulder blade. Remove the saucepan from the stove, add the butter, stir until it melts. Cover the cream with a film in contact and let it cool down a little. After a while, the cream will stabilize and become even thicker, mix the cream and you can use it. It is convenient to apply the cream when it is still warm and pours well. It is more difficult to work with a completely cooled one.
Step 6:
This is what the cream looks like when making a cake without baking.
In the cream, you can add a little cocoa, natural berry juice or a food gel dye on the tip of the needle - so we get a colored cream, the use of which is always there.
The cream does not leave a greasy aftertaste, so it is very suitable for filling eclairs and of course for the Napoleon layer, the taste turns out fabulously delicate.
This is the simplest, fastest and most delicious recipe. It is suitable for all or many types of dessert. Any use of it will please baking lovers, because the cream is light and delicious.
It will not be difficult to master it even for novice cooks and such a recipe is simply necessary in the arsenal of every housewife.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Wheat flour - 325 kcal/100g
- Egg yolks - 352 kcal/100g
- Vanilla sugar - 379 kcal/100g
