Custard oil

Custard oil For the search for this cream took a long time. In the end, it turned out this way: I blinded it out of the fact that ... I liked it. Such cream, as it seems to me, is ideal for capkeys, it perfectly keeps the shape (most importantly!), Does not melt, it is not cloying in all senses (fat content, sugar content), and it can be made any by taste and color, depending on the mood. He too has many applications. For example, you baked a biscuit, cut it in half and spread it with a butter custard, the taste will only benefit, and the appearance will please. Or more. Mastic. Many people know that not all creams are suitable for mastic, if the cream is water-based, then expect that your mastic will simply "flow". To prevent this, experienced housewives prepare an oil cream, but often it is too greasy. And such a cream will suit everyone, and skillful hostesses, who want to please guests with their masterpieces, and guests. And of course, remember the beloved "Napoleon". Do you want to diversify and add something new to the taste of such a customary and beloved cake? "Napoleon" with a butter custard ... and enjoy the traditional taste, but with a "twist".

Custard oil For the search for this cream took a long time. In the end, it turned out this way: I blinded it out of the fact that ... I liked it. Such cream, as it seems to me, is ideal for capkeys, it perfectly keeps the shape (most importantly!), Does not melt, it is not cloying in all senses (fat content, sugar content), and it can be made any by taste and color, depending on the mood. He too has many applications. For example, you baked a biscuit, cut it in half and spread it with a butter custard, the taste will only benefit, and the appearance will please. Or more. Mastic. Many people know that not all creams are suitable for mastic, if the cream is water-based, then expect that your mastic will simply "flow". To prevent this, experienced housewives prepare an oil cream, but often it is too greasy. And such a cream will suit everyone, and skillful hostesses, who want to please guests with their masterpieces, and guests. And of course, remember the beloved "Napoleon". Do you want to diversify and add something new to the taste of such a customary and beloved cake? "Napoleon" with a butter custard ... and enjoy the traditional taste, but with a "twist".

Ingredients:

• Milk 400 ml
• Eggs of chicken 4 pcs.
• Sugar 100 g
• Butter 100 g
• Wheat flour 2 tbsp. l.
• Orange 2 pcs.

Instructions

• Step 1 You will need: milk, eggs (yolks), sugar, butter, flour, oranges.
• Step 2 Separate the proteins from the yolks. Proteins can safely freeze, they will even come in handy.
• Step 3 With the oranges, remove the zest and squeeze the juice (100-120 ml).
• Step 4: Mix the yolks, sugar, flour, orange juice and zest.
• Step 5 In a separate saucepan, bring the milk to a boil.
• Step 6 Pour the milk into a mixture of yolks, sugar and flour. Stir well so that there are no lumps.
• Step 7 Put on the fire and cook until thick (about 1 minute).
• Step 8 Butter the butter a little and melt it.
• Step 9 Add the butter to the custard and mix well.
• Step 10 Allow the cream to stand in the refrigerator for at least 2 hours (during this time, the oil will seize and the cream will keep the shape well).