Vanilla custard cream
Description
This recipe won't take much time. When it comes to custard cream, the first thing that comes to mind is the beloved childhood cream horns made precisely with this cream. However, there are many different ways to prepare it, varying in both ingredients and technique. In this recipe, I'll show you how to make a custard cream using egg yolks (in addition to butter) as the base. Thanks to this, our cream will turn out incredibly delicious, delicate, and acquire a rich golden color. This simple custard cream recipe can be used not only for cream horns but also for soaking and decorating cakes—in short, it's not just a cream, it's a real find. Serve chilled.
Instructions
- 1
Step 1
Break the eggs, separate the yolks from the whites. Place the yolks in a bowl and add sugar, while the whites can be used, for example, for meringue. Beat the yolks with sugar until foamy.
- 2
Step 2
Into this mixture, pour the milk and continue beating everything.
- 3
Step 3
Now place the pot over a double boiler and heat the prepared mixture, stirring constantly. It should thicken and reach a consistency similar to that of semolina porridge.
- 4
Step 4
Now place the softened butter into a separate small bowl, mash it and beat with a mixer until smooth and uniform.
- 5
Step 5
Transfer the slightly cooled mixture of yolks, sugar, and milk to the butter.
- 6
Step 6
And mix everything with a mixer at the lowest speed. The creamy custard filling is now ready; if desired, you can add chocolate or something else, but even in this form it will be incredibly delicious.