The custard butter cream is great for making a variety of cakes and pastries. And if you add natural dyes to it, the cream will turn out to be different shades, thanks to which you can create a fabulous pattern on the baked goods.
It is necessary
-
- butter with a fat content of 82% or higher - 200 g;
- egg - 1 pc.;
- sugar - 200 g;
- milk - 125 g.
Instructions
Step 1
Remove the butter from the fridge a few hours before cooking so that it is whole at room temperature, not just around the edges. If you don't have that much time at your disposal, cut it into small cubes and arrange them in a single layer over the cup. Do not use a microwave oven to heat oil. It cannot provide uniform heating of this product, that is, in places the oil can remain icy, and in places it can melt. Thus, you run the risk of a ghee-flavored cream.
Step 2
Beat the egg and sugar thoroughly. Add hot, almost boiling milk to the resulting mass. Do not pour everything out at once, so as not to catch the slippery egg lump in hot milk with a spoon. Therefore, do it gradually, 2-3 tablespoons of milk each - it will be much easier for you to mix them into the egg mass.
Step 3
Then pour the egg and milk mixture back into the saucepan in which the milk was warmed. By the way, take teflon dishes better, but not enameled ones. Milk, eggs and sugar will stick to the enamel. The volume of the dishes is equally important. The most optimal is 1 liter plus or minus 250 milliliters. More likely even a plus than a minus, since 500 milliliters is already not enough, it will be difficult to mix the cream.
Step 4
Another highlight is the cream stirring tool when heated. The most common option is a spoon, but alas, it is not the best. For this purpose, take a spatula, in one movement with it you will be able to capture about half of the area of the bottom of the pan, which means that you will have a better chance of avoiding sticking of the cream.
Step 5
So, pouring the cream into a saucepan, put it on fire and heat, stirring constantly until the mass is completely thickened. Do not bring to a boil.
Step 6
Remove the thickened cream from heat and leave to cool at room temperature. To speed up this process, you can stir it at least once every 5 minutes.
Step 7
Now beat the butter well for 10 minutes. At first it will be yellow and shiny in color, but will gradually take on a matte shade. As soon as this happens, start injecting the cooled egg portion. Do this gradually in 1 spoonful and beat the cream after each addition until smooth.
