Pastry Cream with Sweetened Condensed Milk

Elena Butuc

This recipe was automatically translated from Romanian. View original here

Pastry Cream with Sweetened Condensed Milk

I saw a lot of creams of this kind and when I was offered to taste it I was quite calm. But what I had tasted was something gorgeous, like a kind of creamy, fine and perfect ice cream - and that after it had been thawed, not fresh.

Now I do it when I want a finer milk cream - I really like that I can freeze it - I make a larger amount and after thawing it is just as good.

I really recommend it with great confidence and without hesitation!

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Ingredients

Metric US

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Milk

1 l

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Heavy cream (32% fat)

1 l

cream will be better if you put 2 liters of cream - I put half milk, half cream. But you can also put 2 liters of milk, without cream.

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Egg

6 pieces

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Sugar

1.5 cups

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White flour

10 tbsp

or starch

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Vanilla Extract

1 tbsp

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Sweetened condensed milk

1 piece

1 can - is optional

Step by step

Step 1

Put the milk and cream to boil in a bowl or pot with a thicker bottom.

Step 2

During this time, put the sugar and eggs in a bowl.

Step 3

Beat them well with the mixer.

Step 4

Pour 1 glass of warm milk from the milk pot and mix it with the flour - use a whisk to prevent lumps.

Step 5

Pour this flour mixture into the egg mixture - mix well.

Step 6

When the milk starts to boil, take the pot off the heat and slowly pour in the egg mixture - and be careful, during this time, mix continuously with the mixer.