White cream

Rub 125 g of milk and flour well so that there are no lumps left. Boil the remaining 125g of milk. Pour milk with flour into boiling milk in a thin stream, stirring constantly. Boil over low heat, stirring, until thickened. Cool down. In a separate dish, rub the softened butter with sugar and vanilla sugar. Adding a little milk mass, beat the cream. You can start or cover the surface of any baking with white custard.