Custard without starch
8 servings
25 minutes
You got about 700-800 grams of cream. Enough to coat 5 layers and the sides of an Esterhazy cake with a diameter of 18 cm.
1
Take 1 cup of milk and 1 cup of sugar, pour them into a pot, and heat on medium until the sugar dissolves and the milk is hot. Stir!
- Milk: 2 glasss
- Sugar: 1 glass
2
In a separate mixing cup, combine eggs, milk (the second cup), vanillin, and flour, whisking for no more than 2 minutes to avoid lumps.
- Chicken egg: 3 pieces
- Milk: 2 glasss
- Vanillin: pinch
- Wheat flour: 2 tablespoons
3
We slowly pour the egg mixture into the hot milk with sugar, which is still on the stove, and continue to whisk at low speed. We whisk a little and remove the mixer. We keep stirring with a spatula until it thickens and the first bubbles appear. Then we remove it and place it in a cool place.
- Chicken egg: 3 pieces
- Milk: 2 glasss
- Sugar: 1 glass
4
Beat the butter until white, add the cooled cream, and continue beating for a couple of minutes.
- Butter: 150 g