Custard Butter Cream Recipe
My love for Custard Butter Cream developed during high school days. Even though Custard Butter Cream is a Dessert I relish it any time of the day. Your near and dear ones including your pals will vouch for this tempting Custard Butter Cream recipe. Try it.
Ingredients
1 cup (225 g) butter, softened
Generous 1 cup (140 g) powdered sugar, sifted
1-1/2 cups (350 ml) milk
1/4 cup (25 g) imported custard powder
2 egg yolks
Directions
In a large bowl, cream the butter and powdered sugar until light and fluffy.
In a medium bowl, blend 1/3 cup (100 ml) milk, custard powder and egg yolks.
Bring the remaining milk to a boil in a medium saucepan.
Stir the hot milk into the custard mixture.
Return the mixture to the saucepan and bring to a boil again, stirring constantly.
Remove the custard from the heat and let it cool, stirring frequently to prevent a skin forming.
A skin can also be avoided by placing a sheet of dampened waxed paper over the custard.
When the custard has cooled to the temperature of the butter mixture, beat it gradually into the butter mixture with a wooden spoon.
In a medium bowl, blend 1/3 cup (100 ml) milk, custard powder and egg yolks.
Bring the remaining milk to a boil in a medium saucepan.
Stir the hot milk into the custard mixture.
Return the mixture to the saucepan and bring to a boil again, stirring constantly.
Remove the custard from the heat and let it cool, stirring frequently to prevent a skin forming.
A skin can also be avoided by placing a sheet of dampened waxed paper over the custard.
When the custard has cooled to the temperature of the butter mixture, beat it gradually into the butter mixture with a wooden spoon.
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