Pastry Cream with Sweetened Condensed Milk

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!

Ingredients

Milk
1 l
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.
Egg
6 pieces
Sugar
1.5 cups
White flour
10 tbsp
or starch
Vanilla Extract
1 tbsp
Sweetened condensed milk
1 piece
1 can - is optional

Step by step

1

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

2

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

3

Beat them well with the mixer.

4

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

5

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

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.

7

Put the pot on the fire and stir continuously - until it starts to boil, then another 5-10 minutes until it thickens.

8

At first it will be not very thick, but after cooling it will be perfect.

Add the vanilla essence or vanilla powder.

9

For an even better taste, you can add a can of condensed milk while the cream is hot. Mix well with the mixer.

10

Then cover the pot with a lid and let it cool completely.

11

Notice that after cooling the cream is thicker.

12

Use cold cream for anything you like - cake, eclairs, donuts, etc.

13

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.

Good appetite!

Quantity: 2500 ml (about 2 cakes)
Prep time: 120 min
Difficulty: intermediate
Ready in: 30 min
Publish date:
Collections: Sauces, Sauces, doughs...

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