Eggless cream
Description
The recipe won't take much time. Eggs are usually added to this cream, but if for some reason you don't have them in the fridge, or if you simply don't use them, I'll tell you. Serve chilled.
Instructions
- 1
Step 1
Pour milk into a saucepan, add sugar and vanilla, mix everything and place the saucepan over low heat.
- 2
Step 2
In another saucepan, preferably with a thick bottom, place the butter and melt it.
- 3
Step 3
Gradually add flour to the melted butter, constantly stirring the mixture with a whisk. Fry the flour for 3-4 minutes over medium heat or slightly below medium.
- 4
Step 4
By this time, the milk should already be well heated, so we remove it from the heat, along with the saucepan containing the fried flour. Gradually, in a thin stream, begin pouring the hot milk into the saucepan with the flour, stirring the mixture constantly until no lumps remain. As soon as the mixture becomes smooth and uniform, return the saucepan to the heat.
- 5
Step 5
Cook the cream, stirring constantly, until it thickens. If you plan to add anything else to the cream (nuts, cocoa, etc.), it's best to do so now.
- 6
Step 6
When the cream reaches the desired consistency, remove it from the heat and let it cool to lukewarm. Then beat the warm cream with a mixer; now it's ready to use. You can also place it in the refrigerator to cool for 2-3 days.