Cream sundae on cream

This cream is prepared in several stages. First you need to prepare its custard part, and then beat the cream based on heavy cream. The final step is to mix these two components together. As a result, you should get a light airy cream, taste and consistency reminiscent of slightly melted ice cream.

So, to begin with, let's prepare a custard. To do this, pour the milk into a saucepan and bring it to a boil.
In a separate container, break the egg and beat it with sugar and vanilla with a mixer until white fluffy.
Then pour the hot milk in a thin stream into a container with a beaten egg with sugar and mix everything thoroughly until smooth. Add starch and mix everything again with a mixer until smooth.

Pour the resulting mixture back into the pan and put it on a small fire again. Cook the custard over low heat, stirring constantly, until it thickens to a slightly thicker state than condensed milk. Then remove the pan from the heat and put the butter in it. Stir the butter with a spoon until it completely dissolves in the cream. Cover the cream with a lid to prevent the formation of a film on its surface, and leave it alone to cool down.

The next step is to prepare a cream based on cream. Cream for this is better to take fat - 33% or more. In order for them to be well whipped into a cream of a thick consistency, they must be cold enough. Therefore, we take the cream out of the refrigerator, add a pinch of salt and immediately beat the cream with a mixer at first at a low speed, constantly increasing it to the maximum.

As soon as the cream has whipped into a thick mass that does not flow from the spoon, we introduce the previously cooked custard part into them, which has already cooled down by this stage. This should be done carefully and in small portions, making sure that the whipped cream does not fall off. The mixer is no longer used at this stage, but we stir the cream with a spoon or a silicone spatula.

The prepared cream, thanks to the cream, turns out cold and can be immediately used as a filling for a cake.or cakes. Since it comes out soft and slightly "blurring", the cakes are sufficiently soaked with it. And the cakes come out with a creamy taste and a pleasant aroma.

Bon appetit!