English cream This delicate substance is called Crme Anglaise, also called the English cream, but most of us since childhood know not only the name, but also the incredibly gentle, light and airy taste of the custard. This is what we will cook. The custard is perfectly combined with the brewed and puff pastry, and if you freeze it, you can get the most real ice cream. Without this cream, it is simply impossible to imagine such a cake as Napoleon, loved by many, and even the most delicate air eclairs with such a filling are simply magnificent. Unfortunately, to buy a confectionery product with a quality custard today is extremely problematic. But many do not realize that preparing this truly royal dessert is not so difficult as it seems at first glance. The main thing that needs to be adhered to is the unchanging rule - to use only the freshest products of the highest quality. If you follow the formula exactly, then you should not expect annoying tricks. So, we put aside all doubts and prepare a delicious, gentle and air custard, which is ideal for a variety of desserts and homemade cakes.
Ingredients:- Milk 1000 ml
- Eggs chicken 2 pcs.
- Sugar 1 tbsp.
- Butter 200 g
- Wheat flour 3 tbsp. l.
- Step 1 To prepare the custard, you need 1 liter of milk, eggs, sugar, softened butter and flour.
- Step 2 Connect 2 eggs, 1 glass of sugar and 3 tablespoons. flour.
- Step 3 It is good to grind everything in a homogeneous mass.
- Step 4 Then gradually introduce milk, literally 1-2 tablespoons and mix well, so that there are no lumps. A homogeneous mass should be obtained.
- Step 5 Put the saucepan on medium heat and bring to a boil. As soon as the milk mass boils, immediately remove from heat and allow to cool to room temperature.
- Step 6 Mash the butter (it is important that it was well softened) and add the lactic mass to 1 tablespoon.
- Step 7 Then mix very intensively so that there are no lumps, and the milk and butter are well connected.
- Step 8 Gradually introduce all the brewed milk and mix well. Ready cream can be used for both "Napoleon" cake and other desserts.