Bake Again
Eggless vanilla custard
Quantity relative to the base recipe: ×1
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
- Flour
- To confirm
Before you start
- Allow about 2 hours for this large batch to cool completely before filling pastries.
Ingredients
Eggless vanilla custard
- 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
- 1
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.
If you forgot to take the butter out ahead of time, try this quick softening method. How to soften butter: https://bakeagain.com/en/techniques/soften-butter
- 2
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.
- 3
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.
- 4
Cover and cool
Transfer the cream to a clean container, cover the surface directly and let it cool before filling the pastry.