Cooking description:
Custard can be served as an independent dessert to the table along with sweet pastries, hot and aromatic tea, coffee, latte, etc. It is stored for about 2 days in the refrigerator. This cream is ideal for filling eclairs and profiteroles.
Main Ingredient: Eggs / Gelatin
Dish: Desserts / Cream
Ingredients:
- Chicken yolk - 3 Pieces
- Milk - 300 Milliliters (any fat content)
- Butter - 60 grams
- Sugar - 4 Tbsp. spoons
- Lemon juice - 0.5 Teaspoons
- Wheat flour - 2 tbsp. spoons
- Gelatin - 5 Grams
Servings: 1-2
How to make Gelatin Custard
Prepare the indicated ingredients.
Put the yolks of chicken eggs in a cauldron or saucepan, pour milk of any fat content there. It is best to keep the food at room temperature.
Add granulated sugar and whisk everything. Add wheat flour and lemon juice, beat again. Place the container on the stove, turn on the minimum heat.
Pour in the gelatin and mix thoroughly the entire contents of the container. Brew the cream to the required thickness and turn off the heat.
Stir in high-quality butter in a warm cream.
Cover the cream with cling film or plastic wrap. Place the container in the cold until it cools completely.
The cooled cream holds its shape perfectly, it can be filled with a culinary syringe or a pastry bag.
Use cooked custard as directed in desserts, or serve with cookies.