How to make vanilla custard? Prepare the products. Milk and butter must be fresh, high quality and natural, the taste of the future cream depends on their taste. Choose butter that meets GOST. You can reduce or increase the amount of sugar, depending on your preferences. Do not be surprised to add salt to the sweet cream - it will only emphasize and make it taste richer.
Pour the milk into a saucepan or small ladle. Place the milk on the stove on a low heat without a lid. There is no need to boil the milk, so as soon as the first bubbles appear, remove it from the heat. Keep an eye on the milk while it is heating, as it may run away. Take a bowl, pour the sugar and vanilla sugar into it, and add the yolks. Using a whisk, beat the sugar with the yolks.
The mass will turn out very dense, it will be difficult to knead it. Therefore, add a tablespoon of warm milk to the bowl. This will make it easier to work. You should try to let the sugar grains dissolve completely. Then the structure of the cream will be more homogeneous. Warm milk will do it faster.
Add the wheat flour to the future cream. Thoroughly mix the mixture with a whisk so that there are no lumps.
Start adding the hot milk to the cream in small portions, stirring the mixture thoroughly with a whisk. Completely incorporate the milk in three to four steps.
Then pour the cream into the same saucepan in which the milk was heated, and with constant stirring (this is very important!!!), bring it to a thickening point over a low heat. If you leave the cream for a long time without stirring, it runs the risk of lumps and sticking to the bottom, which will be irrevocably ruined.
Bring the cream to a consistency that will hold well on a cooking spatula. It took me about five minutes to boil it. Remove the cream from the heat, then add salt and room temperature butter to it. Stir the cream until completely homogeneous.
Let the cream cool - first at room temperature, then in the refrigerator. It will become thicker as it cools. To prevent the crust from forming on the surface of the cream, I recommend covering it right in the saucepan with an ordinary thin cellophane bag (or clingfilm) in contact - that is, as tightly as possible to the surface of the cream. The cream is ready. bon appetit!
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