Composition / ingredients
Step-by-step cooking
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Beat the eggs with a whisk, then mix the flour into them and gradually add milk (one glass). Separately, add sugar to the second glass of milk and put it on the stove. Bring to a boil over very low heat. As soon as the milk boils, we immediately remove it and begin to pour a thin stream into the first mixture (eggs, flour, milk), without ceasing to stir intensively. You have to be very careful and make sure that the eggs are not boiled from too hot milk. Now we build a water bath and put our almost ready custard on it. Stirring, keep on fire until the cream thickens. If suddenly you still have unpleasant lumps, you can break them with a mixer. This cream recipe is one of its many variations. It is believed that for the first time such was used in English cuisine. It can be the basis for more complex cream combinations. For example, in such a custard, you can mix butter and beat it until fluffy. You can also pour a spoonful of cognac here to give the mixture a flavor. Or pour cocoa powder, then you will get a chocolate custard. In general, you can supplement it to your liking. I clarify that this is not a separate food, but a sweet derivative to various cakes and pastries.
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
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vanilla - 288 kcal/100g
