Custard cream in a multicooker
Description
The dish is prepared without unnecessary complications. A custard made in a multicooker is even easier to prepare than on the stovetop. There's no need to constantly stir it until it thickens, and it certainly will never burn. Usually, custard made in a multicooker is completely smooth, without lumps, obviously due to even heating. If you don't have cornstarch, it's not recommended to substitute it with potato starch; it's better to use flour instead. This is my recipe for classic custard, or rather, its base. You can add butter or whipped cream to the finished custard. The ready dessert can be served immediately.
Instructions
- 1
Step 1
Take the ingredients for preparing the pastry cream.
- 2
Step 2
Pour milk into the multicooker pot and set the "Boiling" or "Heating" mode.
- 3
Step 3
Break the eggs into a bowl.
- 4
Step 4
Add the sugar.
- 5
Step 5
Beat the eggs well with sugar.
- 6
Step 6
Add cornstarch.
- 7
Step 7
Mix the eggs with sugar and starch until there are no lumps.
- 8
Step 8
When the milk begins to boil, pour the mixture of eggs, sugar, and starch into the multicooker pot. Cook in "Stewing" mode until the cream thickens. Then transfer the cream from the pot to a bowl, add vanilla sugar, and mix well.
- 9
Step 9
The custard cream is ready in the multicooker. Cool it well and use as intended.