Pastry Cream with Sweetened Condensed Milk
I've come across many creams like this, and when I first tried it, I felt quite relaxed. However, what I experienced was exquisite, like a type of smooth, fine, and perfect ice cream—even after thawing, rather than freshly prepared.
Now, I prepare it whenever I crave a silky milk cream—I especially appreciate that it can be frozen. I make a larger batch, and after thawing, it remains just as delicious.
Place the milk and cream in a pot with a thick bottom and bring to a boil.
Meanwhile, combine the sugar and eggs in a bowl.
Beat the sugar and eggs well with a mixer.
Pour one glass of warm milk from the pot and mix it with the flour using a whisk to prevent lumps.
Add the flour mixture to the egg mixture and mix well.
When the milk starts to boil, remove it from the heat and gently pour in the egg mixture, stirring continuously with the mixer.
Return the pot to the heat and stir continuously until it starts to boil, then cook for another 5-10 minutes until thickened.
The mixture will be moderately thick initially, but after cooling, it will be perfect. Add the vanilla extract.
For enhanced flavor, mix in a can of sweetened condensed milk while the cream is hot. Blend well with a mixer.
Cover the pot with a lid and allow it to cool completely.
You'll notice the cream thickens as it cools.
Use the cooled cream for cakes, eclairs, donuts, or any other dessert.
Freeze any leftovers in a container. Defrost when needed, and it retains its texture and flavor perfectly. Enjoy!
