Turkish baklava
2020-08-13 / test@t
Basic custard
Servings - 350-400 g of finished cream
Ingredients
- milk or cream no fatter than 11% 250 ml
- flour or starch 1-1.5 tbsp.
- egg 1 pc.
- sugar 5 tbsp
STEP-BY-STEP COOKING RECIPE
Step 1
Take the egg out of the refrigerator in advance so that it is at room temperature by the time you start cooking. Break the egg into a saucepan. Sift flour or starch into the same saucepan.
Step 2
Using a whisk, stir the egg and flour until the lumps disappear completely. Pour in a quarter of milk or cream. Stir until smooth. Pour the rest of the milk into a separate saucepan, add sugar. Place the saucepan over medium heat. Cook, stirring often with a wooden spatula, until almost boiling (but not boiling!). Remove from heat.
Step 3
Stir continuously with a whisk or spatula and pour the hot milk / sugar mixture into the pan with the egg mixture in a thin stream. Put the resulting mixture on low heat or in a water bath. Continue stirring vigorously until thickened, under no circumstances allowing it to boil. Remove the boiled cream from the heat or from the bath. Allow to cool, stirring frequently, to room temperature. Then sprinkle the surface with sugar (so that a crust does not form during storage), refrigerate and cool.
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