Custard Without Starch
Baking and Desserts • European
Description
Usually, vanilla is recommended to be added on the tip of a knife, but personally, I stopped following this advice and pour in a 5-gram packet (I last used vanilla for parfait decoration), yet I still don't feel the aroma like from a vanilla pod.
Ingredients
- Milk 15 fl oz
- Chicken Egg 3 pieces
- Sugar 5 oz
- Vanilla salt a pinch
- Wheat Flour 0 oz
- Butter 5 oz
Step-by-Step Guide
Step 1
Take 480 ml of milk and 200 g of sugar, pour them into a saucepan, and place over medium heat until the sugar dissolves and the milk becomes hot. Stir continuously!
Step 2
In a separate mixing cup, combine the eggs, the second cup of milk, vanilla, and flour, and whisk for a short time (2 minutes) to avoid lumps.
Step 3
Slowly pour the egg mixture into the hot milk with sugar, which remains on the stove, while continuing to whisk at low speed. Whisk a little and then remove the mixer. Keep stirring with a spatula until it thickens and bubbles start to appear. Remove from heat and place in a cool place.
Step 4
Whip the butter until white, then add the cooled custard and continue to whip for a couple of minutes.
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