Composition / ingredients
Cooking method
1. Pour the milk into a saucepan and put it on the stove. Add vanilla sugar to the milk, stir and heat well, almost to a boil.
2. In a convenient bowl, shake the eggs and add flour to them. Mix well until smooth. Make sure there are no lumps.
3. Pour milk into the egg mass in a thin stream, stirring constantly. Return the resulting mixture to the saucepan.
4. Cook the mixture over the lowest heat with constant stirring until thickened. It will take 5-10 minutes.
5. Remove the saucepan from the heat, add the butter to the cream and mix until the butter is completely dissolved and the cream is homogeneous.
6. Spoon the boiled condensed milk into the cream, or vice versa - cream into condensed milk.
7. Now you can lubricate waffle cakes and assemble a waffle cake, and also write down a recipe for the future. It is suitable for many, many desserts.
Have fun!
Calorie content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Wheat flour - 325 kcal/100g
- Vanilla sugar - 379 kcal/100g
- Chicken egg - 80 kcal/100g
- Boiled condensed milk - 328 kcal/100g
