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Custard cream with milk
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If you have always wanted to enjoy something delicate, sweet and perfectly balanced, then custard cream made with milk is exactly what you need to satisfy your taste buds. This cream is an indispensable ingredient in many confectionery products, both in French and Ukrainian cuisine.
It can be used to fill pastries, cakes or even as a dessert on its own. Its ease of preparation and soft texture make this cream ideal for experimenting in the kitchen.
Many confectioners consider custard cream to be the basis for creating other desserts, making it a must-have in the basic skill set of any culinary maestro.
Variations
Custard cream can be made with the addition of cocoa, coffee or chocolate for a richer flavour. You can also use a vanilla pod to give the cream a more refined aroma.
Secrets of tenderness and taste
To make the cream tender, it is important to heat the mixture well in a water bath and stir constantly to avoid lumps.
Always add the butter last for a particularly smooth cream.
Tips on ingredients
Choose your vanilla carefully, as the quality of the extract will greatly affect the final taste of the cream.
Use the freshest eggs and real butter.
Small culinary nuances
Never boil the mix, as the eggs may curdle. Use a fine mesh sieve to make sure there are no lumps before serving.
Ingredients for the recipe
Ingredients
Prostonashe Pasteurized Milk 2.5% 870g
500 ml
Yasensvit Molodylni Chicken Eggs С0 10pcs
4 pcs
Khutorok White Crystalline Sugar 800g
100 g
Carmencita Vanilla Extract 150ml
1 tsp
Dr.Oetker Corn Starch 200g
30 g
Molokia Sweet Cream Butter 82% 180g
50 g
Preparation steps
01
Preparing the egg yolks — Whisk the egg yolks with sugar until light and creamy. ⏱ 2 min. Guideline: light, smooth cream.
02
Heating the milk — Heat the milk with vanilla extract until small bubbles appear. ⏱ 3 min. Guideline: milk is hot, not boiling.
03
Mixing the egg yolks with the milk — Slowly pour the hot milk into the egg yolks, stirring until smooth. ⏱ 2 min. Guideline: no lumps.
04
Thickening the cream — Pour the mixture into a saucepan and cook over medium heat, stirring constantly, until thickened. ⏱ 3 min. Guideline: the cream is thick, not boiling.
05
Tip⏱ To avoid a film forming on the surface of the cream, cover it with cling film immediately after preparation.
Where to order ingredients
Select the required ingredients in one of the stores
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