Cream without Flour

1. 1

   Place 200 ml of milk on the heat and warm it, but do not boil.

   5 min

2. 2

   Whisk the egg, sugar, and salt together until the sugar dissolves.

   3 min

3. 3

   Dissolve the cornstarch in a small amount of cold milk and add it to the whisked egg mixture.

   2 min

4. 4

   Pour the egg and cornstarch mixture into the hot milk, stirring constantly.

   1 min

5. 5

   Continue stirring until the mixture thickens and reaches a creamy consistency.

   5 min

6. 6

   Remove from heat, add vanilla, and let it cool to room temperature.

7. 7

   Cover the cooled cream with cellophane wrap, ensuring the wrap touches the surface of the cream. Then, cover the pot with a lid and refrigerate.

   0 min

8. 8

   In a separate bowl, whisk the room temperature butter and gradually add it to the cooled cream, continuing to whisk.

   4 min

1 serving ≈ 100 g

Nutrition values are estimates. - means data is unavailable.