The most delicate custard
3 servings
20 minutes
The delicate custard is the embodiment of the sophistication of French cuisine. Its history goes deep into the past when chefs in royal palaces sought to create the perfect dessert. The cream has a velvety texture and exquisite taste, where the softness of milk combines with the light sweetness of sugar and a gentle buttery aroma. The use of flour makes it denser, while adding butter gives it smoothness and richness. This cream is perfect for filling éclairs, profiteroles, and pastries, as well as for creating layered desserts. It is versatile: it can be served as a standalone dessert complemented with fresh berries or chocolate crumbs. The tenderness of flavor and simplicity of preparation make it a favorite choice for both home cooks and professional pastry chefs.
1
Mix egg, sugar, and flour; you can add vanillin. Gradually pour in the milk (to avoid lumps!).
- Chicken egg: 1 piece
- Sugar: 3 tablespoons
- Wheat flour: 2 tablespoons
- Milk: 1 glass
2
Place on the stove over moderate heat, stirring constantly, until it comes to a boil.
3
The cream can be used immediately, but to maintain better consistency, add butter. Knead thoroughly.
- Butter: 50 g
