Eggless custard cream
Description
The recipe won't take much time. The cream turns out to have a uniquely light and delicate texture, delicious and in no way inferior to the classic egg-based version. This cream is perfect for making "Napoleon" cake, crepe cake, and many other desserts. It's very easy to prepare and has the same properties as the traditional one. Once you've tried it, you won't go back to the regular version. Serve chilled.
Instructions
- 1
Step 1
1. First, take the butter out of the refrigerator, cut it into cubes, transfer to a plate, sprinkle with vanilla, and leave at room temperature to soften (do not heat it under any circumstances).
- 2
Step 2
2. Place sugar in a saucepan, pour in half a cup of water, set over heat and warm, constantly stirring until the sugar granules dissolve.
- 3
Step 3
3. Place flour into a separate bowl, pour in half a cup of water, and mix. Gradually pour the mixture into the sugar water in a thin stream, stirring constantly. Cook until the consistency of thick sour cream, then remove from heat and cool to 50 degrees.
- 4
Step 4
4. Pour the cooled mixture into the softened butter with vanilla and beat with a mixer until a fluffy white mass forms. The resulting cream is airy and light. Use it to prepare desserts and enjoy.