/ / A simple recipe for a traditional custard with cream

A simple recipe for a traditional custard with cream

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Aerobatics for any hostess: Cooking delicious custard without lumps. A classic recipe will help you to master the secret of creating a cream. A gentle texture of mousse, if created for air biscuits, eclairs, multi-layer desserts or rolls. If there is no time to prepare the dough - put the mousse in the kremanka, decorate with mint and coffee beans: a delicate treat for tea is ready.


  • Two eggs
  • Milk 0.5 liters
  • Sugar - 100 g
  • Vanilla pod
  • Cornstarch - 30 g
  • Butter of high fat content - 50 g
  • Cream at least 33 percent - 200 mL

Cooking method:

  1. In a sauté pan with milk, put the peeled vanillaPod together with seeds. To prepare this cream, it is better not to use packaged vanillin or essence - they will not be able to give the dessert the necessary flavor and aroma. Bring the milk to a boil and turn off the heat.

  2. Eggs, sugar and starch slightly whisk in a bowl in the bowl

  3. Allow the milk to cool slightly, then gently pour into the egg mixture through a sieve, stirring constantly

  4. Pour the resulting mass into a saucepan and cook until it begins to bubble and thicken. Another couple of minutes hold on the fire, stirring and remove from the plate

  5. In mousse add butter and stir well. Cover with a film and place in the refrigerator for several hours. Ready cream can be used for baking or served to the table

  6. Based on the custard can be preparedVariant of air muslin "Muslin" with cream. Fat cream to a dense peaks. Use cool corncakes and dishes, cream too, cool - so their texture will be especially gentle and elastic

  7. Cream mousse mix with the brewed at the rate of 1: 3. Such a dessert can be stored in the refrigerator for about a week

Pay attention to: