Custard cream
4 servings
30 minutes
Pastry cream is a classic of European cuisine that embodies tenderness and richness of flavor. Its history dates back centuries when French and Italian pastry chefs perfected the art of creating exquisite desserts. This cream has a velvety texture and a sweet, slightly vanilla aroma that perfectly complements baked goods, pastries, and cakes. It is made from milk, egg yolks, sugar, and flour, giving it a rich and silky taste. The cream can be used as a standalone dessert or as a filling for éclairs, puff pastries, and other confections. Its tenderness makes every dish more refined while its light sweetness leaves a pleasant aftertaste. A spoonful of this cream is a journey into the world of gastronomic pleasure.
1
Beat eggs or egg yolks with sugar, add flour, mix, dilute the mixture with cold milk, then place on the heat and cook, stirring with a whisk or fork; when it boils, remove from heat and add vanilla.
- Egg yolk: 5 piece
- Sugar: 1 glass
- Wheat flour: 2 tablespoons
- Milk: 0.5 l
- Vanillin: 0.3 teaspoon
2
If the cream is not used immediately, it should be transferred to a porcelain bowl, leveled on top, and pieces of butter placed on it (to prevent a crust from forming) or sprinkled with sugar.
- Sugar: 1 glass