Custard is classic.

Step 1. How to make a classic homemade custard? Prepare the groceries. The amount of sugar is given average, you can put a little less or more. It depends on your tastes, as well as what you plan to serve the cream with. Take the highest quality butter, with it the cream will be thick and creamy. Get it out of the fridge in advance. From the number of products listed in the ingredient list, you will get a portion of cream sufficient for one cake. I cooked a little less, at the rate of two eggs.

Step 2. Where to start making a simple cream? Take a pot or pot with a thick bottom. This is important, since the custard base will contain eggs that can burn when cooked. The thick bottom heats up gradually and evenly, which will prevent burning. Sprinkle sugar, vanilla sugar and flour into the sautéin. Stir the dry foods. Wash the eggs thoroughly and drive them to dry products. Read the link below the steps for egg selection.

Step 3. How to combine milk with eggs and dry products? Stir the eggs with sugar and flour. Gradually, in a thin stream, with constant stirring, pour the milk. More information about how to replace regular milk, as well as all the subtleties of choosing a pot for cooking - in the materials at the links at the end of the recipe.

Step 4. How to avoid mistakes when cooking custard? Put the potter on a small fire. If you have a regular bucket or do not have enough experience, then cook the cream in a water bath. This will increase cooking time, but eliminate burning and clotting of the cream. I made cream without baths. A little advice - make the fire minimal and all the time stir the cream with a corolla, then it will definitely work.

Step 5. How do you boil custard? Cook the cream with constant stirring until boiling. It will thicken and begin to "puff" large bubbles. Turn off the heat immediately and remove the cream from the fire. And all the subtleties of cooking custard at home - in the article on the link at the end of the recipe.

Step 6. How to add butter to the cream? Leave the hot cream for about 5 minutes, then put softened butter in it. Stir the cream to a uniform state. Since the cream will still be hot, the oil melts in it instantly. The cream will become a little liquid, it is not terrible, after cooling it will thicken.

Step 7. How to bring cream on milk with eggs and butter to readiness? Leave the cream to cool at room temperature. Be sure to cover the cream with a food film "bump", that is, so that it lies directly on the surface. This is important, since when cooling on the cream a thick crust forms. The film will prevent that. Remove the cooled cream in the refrigerator for at least 2 hours. It will cool and thicken completely. If you use cake cream, then smear the cakes with a warm cream, and only then put the cake in the refrigerator.