Important! To make the custard sure to turn out, follow the simple rules:
– Let the cream base thicken during cooking (the flour should boil, but make sure that the future cream does not burn and there are no lumps).
– The brewed flour mixture must be cooled down.
Instead of sugar, you can use a sweetener that is not afraid of heat treatment.
Be sure to wash your eggs before use, as even seemingly clean shells can harbor harmful bacteria. It is best to use food grade detergents and a brush.
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