Simple recipe for pastry cream

Description

The dish is prepared without unnecessary complications. If you don't plan to use the custard cream immediately, transfer it to a bowl and cover it with plastic wrap; otherwise, a skin will form on the surface. If the cream becomes too thick, you can reheat it using a double boiler or microwave. The custard cream goes well with pastries made from various types of dough. The ready dessert can be served.

Instructions

1. 1

   Step 1

   Transfer the chicken yolks to a saucepan, beat them, add powdered sugar, and beat again.

2. 2

   Step 2

   Add the sifted flour and vanilla extract, and whisk everything thoroughly with a whisk.

3. 3

   Step 3

   Pour the milk into a saucepan and warm it, but do not bring to a boil. As soon as you notice small bubbles forming, immediately remove from heat.

4. 4

   Step 4

   Gradually pour the hot milk into the saucepan with the egg yolks in a thin stream and small portions, stirring well each time with a whisk.

5. 5

   Step 5

   Once all the milk has been added, place the pot over heat and simmer over low heat until a thick mixture forms (about 10 minutes), stirring constantly with a spatula, and add vanilla.

6. 6

   Step 6

   Remove the pot from the heat and stir for another minute. Done!