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.