Keep this in mind
Allow about 2 hours for this large batch to cool completely before filling pastries.
Cream
Eggless vanilla custard
A large-batch homemade custard that thickens further as it cools.
Tested
This exact cream has been prepared successfully.
- Active time
- 25 min
- Yield
- About 1.8 kg cream
- Difficulty
- Medium
Total time: 2 hours 30 min
Before you start
Plan for the rest.
Keep this in mind
If you forgot to take the butter out ahead of time, try this quick softening method. How to soften butter
Ingredients
- Milk1,500 ml
- Sugar120 g6 tbsp
- Schär Mix B Bread flour blend120 g6 tbsp
- ButterSoftened so it can be worked with a fork or spoon.200 g
- Vanilla (optional)Add to taste.
Method
Cook Mode shows one step at a time, with ingredients and timers close at hand.
- 01
Make the butter and flour paste
Mix the sugar and flour. Add the softened butter and work everything together with a fork or spoon to make an even paste.
- 02
Add half of the milk
Gradually stir in about half of the milk. Warm slowly over low heat, stirring continuously until the mixture becomes smooth.
- 03
Add the remaining milk and cook
Pour in the remaining milk and add vanilla to taste. Continue heating and stirring until the first bubbles appear, then remove from the heat.
- 04
Cover and cool
Transfer the cream to a clean container, cover the surface directly and let it cool before filling the pastry.
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