Today, I will share with you a classic custard recipe. Custard is used as a filling in the famous Napoleon cake. Also, custard is used for honey cake, eclairs and various cakes. The use of the cream is simply limitless, it is not difficult to prepare, and does not take much time.

Ingredients

• Milk 3.2% 300 ml.
• Cream 33% 300 ml.
• Butter 82% 30 gr.
• Chicken egg 1 pc.
• Chicken yolk 1 pc.
• Sugar 100 gr.
• Corn starch 20 gr.
• Wheat flour 20 gr.
• Vanilla extract 1 gr. (can be replaced with vanilla or vanilla sugar).

Custard step by step recipe

Mix the egg, yolk, sugar, wheat flour and cornstarch in a bowl until smooth without lumps.

Pour milk and cream into a saucepan, place over medium heat. As soon as signs of boiling appear, remove the saucepan from the heat.

In a thin stream, with constant stirring, pour the milk-cream mixture into the egg. Mix thoroughly, pour the resulting mixture back into the saucepan and place over medium heat.

Cook the custard, stirring constantly with a whisk, as soon as the cream thickens, reduce the heat and cook for another 7 minutes. During cooking, the cream will become slightly thinner, do not worry, it should be so.

Pour the resulting cream into a dry bowl. Cover with cling film so that it adheres to the cream, let cool to about 40-45°C. Then add cold butter, mix thoroughly. Cover with foil again and put in the refrigerator.

The custard can be stored in the refrigerator for up to 7 days, in a tightly closed container and with a film in full contact with the cream.

Bon Appetit!