Custard with cream and starch - how to cook creamy custard, a step by step recipe photos
Cooked cream custard gives a very light and airy. I took as a basis the custard with the starch, which everyone knows as the Patiser. It is optimally suited for the biscuit layers and layer cake, filled cakes and rolls. Simple, step by step recipe decorated with photos to help you in preparing all done quickly and correctly.
For custard with cream and starch require:
- 0, 5 liters of milk 4% -6%;
- 150 g of white sugar with 5 grams of vanilla;
- 3 chicken yolk from chicken egg 1 (A-B);
- 1 tbsp. cornstarch;
- 60 grams of top grade wheat flour;
- 50 grams sweet-oils 72% -82%;
- 320 ml of 33% -35% cream.
How to cook creamy custard based custard Patiser
Cooking will start with the fact that the dipper hand whisk stir the sugar with the vanilla, egg yolks and one egg. Then sift starch, mixed with flour and interfere them into the egg mixture. Pour small portions of milk and carefully stir everything until the end of the milk. Set on fire with a constant rotation of the corolla.
wait until the cream is beginning brewed uniformly thicken, omit the soft butter, stir and remove from heat.
We shift ready brewed cream Patiser in convenient dishes. Cover it with cling film to contact and wait until it is completely cooled.
So Patiser cream has cooled down completely and become more dense. In the bowl of the mixer pour cream (they should be well chilled) and whisk them to the middle, or also called soft peaks. Then, the shoulder blade to interfere in their custard.
Mixer here to use is not necessary. There is a possibility to interrupt the cream.
Ready creamy custard on the basis of French cream Patiser ready and it can be put into the refrigerator. Let your waiting time for application. ????