Quick custard cream
Description
I've been making this custard cream for many years. You can prepare it in advance and then store it in the refrigerator, but be sure to cover it with plastic wrap to prevent it from drying out. This custard cream is perfect for filling pastries, profiteroles, cakes, and pies. You can add vanilla, cinnamon, almond extract, or any other flavoring you like.
Instructions
- 1
Step 1
1. Add chicken yolks to a saucepan, then add granulated sugar and beat with a mixer for 3-4 minutes.
- 2
Step 2
2. In another bowl, mix corn flour and custard powder.
- 3
Step 3
3. Pour the beaten yolks into the dry ingredients.
- 4
Step 4
4. Mix everything thoroughly with a mixer until a homogeneous mixture forms.
- 5
Step 5
5. Pour milk and water into a separate saucepan and place it on the heat.
- 6
Step 6
6. Pour the boiling liquid in a thin stream into the mixture of eggs and flour, stirring well each time.
- 7
Step 7
7. Place the resulting mixture over heat and warm it, stirring regularly with a whisk until a thick cream forms, then add butter and vanilla.
- 8
Step 8
8. Transfer the cream to a container, cover it immediately with plastic wrap, cool, and then store in the refrigerator (up to three days).