This cream can be made with milk, soy milk or heavy cream. Stays fresh in refrigerator for 5 days.
- 17.5 oz milk / halfe&halfe or havy cream
- 1 oz unsalted butter
- 3.5 oz sugar
- 3.5 oz egg yolk or 4 yolks from large eggs
- 1.5 oz all p flour/ corn strach or potato starch
- vanillaextraxt by your taste, I use 2 tsp
Combine egg yolks and 2,5 oz sugar in a bowl, and stire well. Ad the flour/ strash stir until smooth. Set aside.
In a sauce pan boil the milk /cream, add the butter and the remaining sugar. Pour half the of the boiling cream into the bowl with egg mixture, stir well and pour everything back into the sauce pan. Reduce heat. Simmer cream for 5 minutes stirring constantly.
The cream thikens and it is ready when large air bubbles come up from the bottom and puff on the surfas.
Pour the cream into clean/grease free bowl. Place plastic wrap directly onto the surface of cream to form a crust.
Whip with a fork or small whip just before serving!
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