Vanilla custard cream
Description
The recipe won't take much time. Here is the familiar vanilla custard cream recipe from childhood. Remember how mom, while making a cake, would let you taste the incredibly delicate and wonderfully delicious cream? We'd always try to scrape the leftovers from the pot and lick the whisk clean—earning a gentle pat on the back from mom before being sent outside with a big slice of cake, the envy of all the neighborhood kids. Now this recipe is yours. Serve chilled.
Instructions
- 1
Step 1
1. Break the eggs and separate the whites from the yolks. Slightly warm the yolks and place them in a deep container. Warming helps them mix better.
- 2
Step 2
2. Add granulated sugar and vanilla sugar (if using) to the egg yolks. Use a mixer to beat the eggs until foam appears.
- 3
Step 3
3. Sift the flour and starch, add them to the mixture of eggs and granulated sugar. Mix the resulting mass with a mixer.
- 4
Step 4
4. Pour about 100 ml of milk into the liquid. Pour the rest into a saucepan and bring to a boil. Once the milk boils, add it to the cream and mix using a mixer.
- 5
Step 5
5. Return the cream back to the saucepan and place over low heat. Keep stirring in one direction until it thickens. If you are using natural vanilla or vanilla essence, add it to the cream.
- 6
Step 6
6. The cream is ready. Pour it into a dry container, cover with plastic wrap, and set aside to chill. Cold cream is used for éclairs, while warm cream is used for cakes.