Cake cream
Description
The recipe won't take much time. Use the cream immediately after preparation (once cooled), although it can also be stored in the refrigerator. Be sure to cover the cream with plastic wrap right after making it, letting it cool down together with the wrap to prevent drying out. Use it for making the popular "Napoleon" cake and more. Serve chilled.
Instructions
- 1
Step 1
1. Sift corn flour into a saucepan, add salt, sugar, and mix well with a whisk.
- 2
Step 2
2. Pour the milk into the saucepan and whisk vigorously with a whisk.
- 3
Step 3
3. Place the saucepan over heat and bring the contents to a boil, then cook for another 30 seconds.
- 4
Step 4
4. In a bowl, break the chicken egg yolks and slowly pour a third of the milk mixture into the yolks in a thin stream.
- 5
Step 5
5. Mix well and pour everything back into the saucepan with the milk.
- 6
Step 6
6. Bring the mixture to a boil and cook for 20 seconds after boiling, then remove from heat. Add the butter to the hot mixture and stir until blended.
- 7
Step 7
7. Add vanilla extract or any other flavoring of your choice, mix well.
- 8
Step 8
8. Pour the custard cream into a bowl, cover with plastic wrap, and store in the refrigerator or use immediately.