Shortbread cakes with custard

1. Choose the container in which we will cook the cream. It should be with a thick bottom and preferably with a non-stick coating. Since the cream is quite thick, it can burn in a saucepan with a thin bottom.

2. In the selected saucepan, pour half a portion of milk, here we also pour flour and starch. Mix the ingredients with a whisk until smooth. The mass should not be with lumps.

3. In the resulting mixture, add the remaining milk and pour sugar, mix well. We send the pan to a low heat.

4. Cook the cream until it thickens, while stirring continuously with a hand whisk. If the finished cream does not have a smooth consistency, it can be wiped through a sieve. Only you need to act very carefully so as not to get burned.

5. Spread the softened butter in a hot cream, beat it with a mixer until fluffy. At this stage, we also add vanilla extract.

6. And now you need to cool the custard to room temperature. Cover the cream with cling film in contact, leave for two hours. It is necessary to cover the cream with a film, otherwise, when cooling, a thick crust forms on the surface, which is extremely undesirable.

7. We smear the shortbread cakes with the finished custard. Cakes can be left square or made round by cutting to the desired diameter. No matter what shape the cake is, it will still be delicious!

8. Cut the cakes into crumbs with a blender, sprinkle them on the sides and surface of the cake. We send the cake to the refrigerator for impregnation. The impregnation time is very relative. Of course, it is better to leave it overnight, about 8-10 hours. But if you need to serve faster, then 4-5 hours will be enough.

Now the handsome man can be served on the table.

Help yourself!