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Cream in jewish
1 serving
Make the cream: in a bucket or pan with a handle, mix the milk, egg yolks and sugar and, stirring constantly, cook over a low heat until the mass thickens a little. After that, remove the dishes from the heat and cool. Whisk the softened butter with a whisk or mixer to double its volume, and then, continuing to whisk, pour in the milk cream with a thin trickle.
Make the cream: in a bucket or pan with a handle, mix the milk, egg yolks and sugar and, stirring constantly, cook over a low heat until the mass thickens a little. After that, remove the dishes from the heat and cool. Whisk the softened butter with a whisk or mixer to double its volume, and then, continuing to whisk, pour in the milk cream with a thin trickle.
butter - 150 g, yolk - 2 pcs., sugar - 1 cup, milk - 1 cup
