Without butter, cream or condensed milk: how to make the perfect cream for any cake
Custard can be made from ingredients that you can definitely find in your refrigerator.
It goes well with any kind of cake. But there is one nuance that ruins the value of custard.
The taste of raw flour is noticeable even when everything is done according to the recipe. But this problem can be solved with the help of starch.
This ingredient will give an airy and delicate consistency and eliminate the unpleasant aftertaste.
Ingredients:
- sugar – 2 tablespoons;
- vanilla sugar – 10 g;
- starch – 2 tablespoons;
- yolk – 1 pc.;
- milk – 0.3 l.
Preparation
1. Combine all ingredients in a saucepan or stewpan: vanilla and regular sugar, starch, yolk, milk. The latter is not poured all at once, but first add 50 ml.
2. Heat the mixture, stir and gradually add the remaining 250 ml of milk.
3. When the contents of the pan begin to boil, reduce the heat to a minimum. Continue cooking until the mixture becomes thick.
It should be noted that the hot cream is more liquid. After cooling, it will become thicker. Then it remains to apply it to the cake using a pastry bag.
