Custard is one of the basics for preparing such well-known desserts like eclairs, profiteroles, Napoleon cake, etc. 90% of a dessert depend on fine, properly made custard. Be careful in choosing the ingredients and always use fresh and high quality products.
Ingredients:Milk — 1 l,
Butter — 50 g,
Sugar — 200 g,
Egg yolks — 160 g,
Pudding (mix) — 90 g,
Vanilla — 20 g
1First, we pour 300 grams of milk into a saucepan, add all the butter, half the sugar and put onto a stove and bring to the boil.
2Into a separate dish we mix the rest of the sugar, egg yolks, powdered pudding and milk. Mix thoroughly.
3When milk and butter have boiled, pour the mixture of egg yolks and bring the mass to the boil again, stirring constantly. As a result you should get thick cream.
4Pour it into a dish and put it to cool into the fridge for 4 hours.