ЗАВАРНОЙ КРЕМ классический рецепт | английский крем, англез, кастард

Custard is a cream made with milk or cream, eggs and sugar. It can be used as a sweet sauce, and more complex dishes are prepared on its basis: desserts, mousses, soufflés, puddings and creams. They are poured over cakes and soaked in cakes (Napoleon, Boston cake), filled with cakes (eclairs, profiteroles), tarts and tartlets, and other desserts (trifles, crème brulee). Also, ice cream is prepared on its basis. The custard can be baked, making it a complete dessert.

They cook it a long time ago. The ancient Romans first discovered that eggs with other ingredients, when heated, form a viscous mixture. And so the progenitor of the modern custard appeared. They also enjoyed the cream in the Middle Ages: they were mainly filled with pies. The custard in its usual form was born in Tuscany thanks to an unnamed Italian chef, was improved at the court of Louis XIV and got its modern form in the middle of the 19th century thanks to the British chemist Alfred Bird.

Now there are many varieties of custard: butter, sour cream, chocolate, etc. It can be found under the names: English cream, angles (ingles, angles) or castard. We will now analyze one of the simplest options for it in butter.

For our cream we need:
milk 600 g
sugar 130 g
corn starch 50 g
vanilla sugar 10 g
egg 2 pcs
oil 150 g

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