Custard
4 servings
30 minutes
Custard is a classic element of Russian and European cuisine, known for its velvety texture and delicate vanilla aroma. This cream emerged during the active development of pastry art and became the basis for many desserts: from cakes to éclairs. Its preparation requires patience and precision to achieve the perfect consistency without lumps. The taste of custard is soft, sweetish, with light creamy notes; it pairs wonderfully with dough, fruits, and chocolate. Custard is not only used for layering cakes but also served as an independent dessert, often complemented with berries or caramel to create a harmony of flavors. Due to the simplicity of its ingredients and the elegance of the result, it remains a beloved treat for many generations.
1
Prepare the ingredients.
2
In a saucepan, combine the dry ingredients: flour, sugar, and vanillin.
- Wheat flour: 3 tablespoons
- Sugar: 150 g
- Vanillin: to taste
3
Add eggs.
- Chicken egg: 2 pieces
4
Whisk thoroughly until smooth to avoid lumps.
5
Pour in the milk and stir.
- Milk: 500 ml
6
Put on low heat and stir constantly.
7
Cook the cream until thickened. As soon as it starts to boil, remove from heat immediately.
8
Add butter to the hot cream and stir until fully dissolved.
- Butter: 100 g
9
Cover the cream with plastic wrap so that it touches the surface of the cream. Let it cool.
10
Layer the cake with the ready cream or serve it separately as a dessert.
