Berry custard
Berry custard is suitable for filling tartlets and custards, layers of cakes and biscuit rolls. It can be served with pancakes, pancakes and cheese cakes.
Lemon Custard / Kurdish • Заварной лимонный крем/курд
Desserts without baking • Десерты без выпечки
Strawberry baked goods and desserts • Клубничные торты и десерты
Sponge Roll • Бисквитный рулет "Нежный". Быстрый, п...
Instead of strawberries, raspberries, blackberries, currants, apricots, plums, etc. will do.
Berry puree can be rubbed through a sieve to get rid of the seeds, in this case, you need to take more berries.
100 g -193 kcal
Ingredients
Berries (strawberries) - 350 g
Eggs - 2 pcs. C1 (100-110 g without shell)
Sugar - 60 g
Vanilla sugar - 10 g
Starch (any) - 20 g
Butter 82% - 50 g
Preparation
1. Grind the washed, dried and peeled strawberries with a blender into the most homogeneous mass.
2. Add eggs, starch, sugar to taste and vanilla sugar if desired. Mix with a blender until smooth.
3. Put on moderate heat and stirring constantly, boil until thickened. After bubbles appear, keep the cream on fire for a minute to remove the starchy aftertaste.
4. Cool, stirring, in a container with cold water, to a temperature of 40-45 ° C, and add soft butter, stir until completely dissolved.
5. Pour the cooled cream into a sterilized jar and store in the refrigerator for up to 4 days.
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