I have always believed in the clever and useful tips that I found on sites on the Internet, until it turned out that way.
That's exactly how I made my first milk custard. The cream with the tasty name "Plombir" didn't work out right away and looked completely unappetizing. It burned badly below and was covered in lumps, tasteless and burnt.
And everyone expected a delicious cake from me that day. To somehow disguise my joint, I added cocoa to the cream and no one then suspected burnt cream.
Of course, I was worried that the cream on milk did not work out. Even such advice did not help me - "take a saucepan with a thick bottom, rinse with water and add a spoonful of sugar to the milk."
After that I decided to prepare the Sundae cream again, but this time I did it like that.
Separately, beat sugar, eggs and starch with a whisk, added milk, vanilla sugar, mixed everything.
I replaced the flour according to the recipe with starch and put the entire precious mixture in a water bath (and not on a slow fire, as they say).
The most interesting thing is that the cream did not burn in a water bath. I didn’t have to constantly and continuously stir it, and worry that it would burn.
I waited for the cream to thicken and immediately turned off the heating. Then I added butter, cut into small pieces. She interfered several times, the butter melted and the cream was ready.
This time I didn't have to clean any pot.
The custard turned out to be of a beautiful milky color, without coarse lumps, and tasted like Plombir ice cream. She didn't even add cocoa. And it turned out very tasty.
- I also noticed that it is better to spread such a cream hot on the cakes. This will soak the cake faster.
- If the cream is prepared in advance, then it must be covered with cling film on top to avoid an ugly film on the surface.
- Custard can be safely stored in the refrigerator for a day, and they are not afraid that it will deteriorate.
- It is better to heat the cream from the refrigerator before decorating the cake. Again, it is better to use a water bath for this (you can also microwave it in a plastic container in several passes so that the cream does not overheat).
Ingredients for the milk custard:
milk - 0.5 liters or 2 glasses
egg-from 2-4 pcs.
sugar - from 0.5-1 cups
flour or starch, from 2-4 tbsp. spoons
butter - from 50 gr. up to 2 packs
vanilla sugar 0.5-1 sachet
What proportions you take depends on how thick and fat you need the cream. For example, Napoleon will need 2 packs of butter, and 1 pack will be enough for Medovik.
The cream turns out to be about 400-500 gr. It is great for soaking cakes and filling eclairs. Try to cook with it inexpensive and delicious Cake in 1 hour without oven.
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