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Cream for a cake made from eggs, milk and sugar

3023

Kitchen World

Calorie content 268.7 kcal

Portions 1 port.

Cooking time 30 minutes.

Proteins * 9.5 g

Fats * 16.9 gr.

Carbohydrates* 36.1 gr.

Cream for a cake made from eggs, milk and sugar

Content

Cake cream made with milk, eggs and sugar is a custard and is a culinary classic. The cream turns out to be quite liquid, it is widely used for impregnation of cake layers, especially "Napoleon" and other desserts. Cream products must be fresh and of good quality.

Ingredients

Cow's milk 2 tbsp. Granulated sugar 1 tbsp. Egg yolk 6 pcs.

Cooking process

Divide chicken eggs into whites and yolks. Place the yolks in a separate bowl, convenient for whipping.

Pour the required amount of sugar over the yolks and beat them well with a whisk. Beat until the yolks are white.

Heat the milk in a separate saucepan. Then pour it in a thin stream to the whipped yolks and at the same time stir everything with a whisk.

Pour the resulting milk-yolk mixture into a saucepan or saucepan and place on the stove.

Keep the mixture until thick over low heat and stirring continuously with a whisk. As soon as the cream thickens, turn off the heat immediately, otherwise the yolks will become simple scrambled eggs. Don't miss this moment.