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Charlotte cream on milk for cake

4479

Kitchen World

Calorie content 223.7 kcal

Portions 7 port.

Cooking time 45 minutes

Proteins * 10.2 g

Fats * 9.7 g

Carbohydrates* 34.6 gr.

Content

The advantages of milk-based Charlotte cream are that it does not spread and keeps its shape perfectly. That is why this cream is perfect not only as a filling for cakes, but also for decorating confectionery. Knowing all the secrets of making Charlotte cream in milk, the result is guaranteed!

Ingredients

Egg 2 pcs. Cow's milk 180 ml. Granulated sugar 200 gr. Butter 300 gr.

Cooking process

Put milk and sugar in a saucepan, stir. Put the saucepan with the contents on the fire, with constant stirring, heat the milk mixture, without bringing to a boil. It is necessary for the sugar to dissolve.

Whisk the eggs.

Combine eggs with hot milk syrup, stirring constantly.

Pour the custard base into a saucepan and put it on fire. Boil the mixture until thick. A sure sign of the readiness of the custard mixture - in consistency, it will resemble condensed milk. Cool the resulting mixture to room temperature.