Composition / ingredients
Step-by-step cooking
Step 1:
The right ingredients
Step 2:
Bring the milk to a boil. Beat the egg yolks with starch.
Step 3:
Add vanilla tincture (or vanilla sugar) to the crushed yolks.
Step 4:
Introduce milk into the yolks with starch in a thin stream, stirring constantly. Pour the resulting mixture back into the saucepan and cook the cream over medium heat, stirring constantly until thickened.
Step 5:
Remove the finished cream from the heat. If suddenly the cream turned out with lumps, wipe it through a sieve!
Step 6:
Add powdered sugar and mix thoroughly. At this stage, you can adjust the sweetness of the cream, you can add more or less powdered sugar, just keep in mind that we will not add sweet cream to the cream further. Let the cream cool completely.
Step 7:
Whisk cream to a fluffy foam.
Step 8:
In several steps, add cream to the custard part of the cream.
Step 9:
Mix gently. Our cream is ready, you can serve.
Step 10:
The cream is perfect as an independent dessert.
Step 11:
I made Napoleon with him. Bon appetit!
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
- 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 tincture - 250 kcal/100g
