Cream cream "charlotte"

1 serving


heat milk and sugar, stir until the sugar grains disappear, then introduce into the pre-beaten egg with a thin jet to avoid brewing the egg. syrup obtained in this way is cooled to temperature of paired milk. mash butter in a saucepan with a wooden spoon and pour sugar syrup into it in small portions with intensive stirring of the cream, beat until fluffy, add vanilla sugar.