Plombir-Style Custard Cream
A frosting and an ice cream in one — a wonderful choice for hot summer days! A very tasty, delicate, airy custard cream. It's essentially a custard folded with whipped cream, and it's the whipped cream that makes it so airy! Beyond being perfect for cakes and pastries, you can pipe it into tartlet shells, serve it on its own as a dessert, or even freeze it and serve it like ice cream! It makes a generous batch — I had enough for a cake and still managed to freeze some. Help yourself, it's delicious!
Cooking method
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Step 1:
The ingredients you'll need.
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Step 2:
Bring the milk to a boil. Beat the egg yolks with the starch.
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Step 3:
Add the vanilla extract (or vanilla sugar) to the beaten yolks.
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Step 4:
Pour the milk into the yolk-and-starch mixture in a thin stream, stirring constantly. Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until it thickens.
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Step 5:
Take the finished custard off the heat. If it happens to turn out lumpy, push it through a sieve!
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Step 6:
Add the powdered sugar and mix thoroughly. At this point you can adjust the sweetness — add more or less powdered sugar to taste, just remember that the unsweetened whipped cream will be folded in next. Let the custard cool completely.
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Step 7:
Whip the heavy cream to soft, fluffy peaks.
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Step 8:
Fold the whipped cream into the custard a little at a time.
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Step 9:
Fold gently. Our cream is ready to serve.
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Step 10:
The cream is wonderful served on its own as a dessert.
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Step 11:
I used mine to make a Napoleon cake. Enjoy!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat - 64 kcal/100g
- Milk 3.2% fat - 60 kcal/100g
- Milk 1.5% fat - 47 kcal/100g
- Concentrated milk 7.5% fat - 140 kcal/100g
- Milk 2.5% fat - 54 kcal/100g
- Starch - 320 kcal/100g
- Cream 35% - 337 kcal/100g
- Cream 40% - 362 kcal/100g
- Egg yolks - 352 kcal/100g
- Powdered sugar - 374 kcal/100g
- Vanilla extract - 250 kcal/100g
