Confectioner cream -basic

ingredients

500ml milk
1 vanilla pod
4 egg yolks
150 g sugar
50 g flour or density
for solid creams more:
1 sheet gelatin

Preparation

Brew milk along with Fretting seeds from vanilla bean. If desired, put the empty pod to be removed when the milk boils.

Beat the egg yolks with sugar and add the flour or cornstarch mix that no lumps.
In it pour a little boiling milk, stir well and add the rest of the milk. Mix well, return to the vessel in which the milk stove and cook over low heat until the cream thickens.
Remove from the heat and as it cools, stir frequently to be at the top catches skin, or cover with plastic wrap.
For faster cooling, cream onto a larger platter, spread and cover with foil.


For thicker cream, cooked cream remove from heat, let stand a little, and get involved previously soaked and drained gelatine.