Composition / ingredients
Step-by-step cooking
Step 1:
Products necessary for the preparation of the cream.
Step 2:
Take 2 eggs and separate the yolks from the whites. 2 yolks will go into the cream, and the whites may be useful for other purposes. In a heat-resistant bowl, we send the yolks, break the whole egg, add sugar.
Step 3:
The task is to beat these products and get a fluffy, white, homogeneous mass.
Step 4:
Add flour and starch there. Continuing to beat, we get a thick white and fluffy mass for the cream.
Step 5:
Add vanilla sugar to warm milk and mix.
Step 6:
Vanilla milk is added to the egg mass in a thin trickle. Mix everything until smooth.
Step 7:
Put the bowl on a water bath. For a water bath, we take a saucepan, suitable in diameter to the bottom of the bowl. Fill 1/3 with boiling water, put a bowl and cook the cream, stirring constantly. IT is important to constantly interfere, otherwise we will get a cream with unpleasant lumps.
Step 8:
As soon as the cream boils, remove from heat. If lumps have formed, it will be necessary to wipe the cream through a sieve.
Step 9:
Smear a piece of butter on the surface. The oil will help protect the cream from drying out and getting an ugly crust when cooling down. You can cool the cream by covering the surface with cling film, pressing it so that it sticks to the surface of the finished cream.
Step 10:
Spread the finished cream on the cremans, or use for other culinary purposes.
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
- Starch - 320 kcal/100g
- Wheat flour - 325 kcal/100g
- Vanilla Sugar - 379 kcal/100g
- Chicken egg - 80 kcal/100g
