Vanilla Custard with Milk and Butter

Separate the yolks and put them in a bowl in which the cream will be prepared - I recommend you take a larger one - of 3 liters and be either a cauldron or a pan with non-stick walls.

Add the sugar to the yolks and mix well with the whisk.

Then add 50 ml of milk and mix well.

Now comes the flour, incorporate it well so that it is not lumpy.

And again add 50ml of milk, mix well.

Boil the rest of the milk with vanilla essence.

After it has boiled, take it off the heat and pour it slowly and add a little over the yolk cream, at the same time mixing it well with the whisk.

After pouring all the milk, put the composition on the fire, stirring periodically with a spoon or with a whisk until it starts to thicken. It's ready when you do a test with a spoon - run your finger over the back of the spoon greased with cream and notice that there is a clean trace - the cream does not spread back on that portion.

Turn off the heat, add 30g of butter to the cream, stir.

Put a lid on the pan and let it cool completely to room temperature. Periodically you can mix the cream to be more homogeneous.

Leave the butter at room temperature all this time - it should be soft when the cream cools.

When the cream has cooled to room temperature, we will incorporate it in the soft butter as follows:

- beat the butter well with the mixer.

And then add 1-2 tablespoons of cream and mix well after each. In this way add and incorporate all the cream from the pan.

And ready, this is the cream - it may seem complicated but you should know that it is not - I just wanted to detail the steps to make sure you can make the cream well.

Now you can use it for whatever you need or leave it in the fridge covered with cling film.

You can spread cakes, cakes, or fill them with eclairs, etc. with it.

Good appetite!