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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Put the milk and cream to boil in a bowl or pot with a thicker bottom.
During this time, put the sugar and eggs in a bowl.
Beat them well with the mixer.
Pour 1 glass of warm milk from the milk pot and mix it with the flour - use a whisk to prevent lumps.
Pour this flour mixture into the egg mixture - mix well.
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.
Put the pot on the fire and stir continuously - until it starts to boil, then another 5-10 minutes until it thickens.
At first it will be not very thick, but after cooling it will be perfect.
Add the vanilla essence or vanilla powder.
For an even better taste, you can add a can of condensed milk while the cream is hot. Mix well with the mixer.
Then cover the pot with a lid and let it cool completely.
Notice that after cooling the cream is thicker.
Use cold cream for anything you like - cake, eclairs, donuts, etc.
What is left is frozen in a box - and when you need to defrost it and use it - it keeps its consistency and taste perfectly.
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