Custard/home made old fashion way

The custard cream is the most known and used in pastries, is served as a dessert spoon or used for filling cakes, cream puffs and various other pastries.

Ingredients

• 500 gr  milk
• 150 gr. Sugar
• 50 gr. flour
• 6 eggs
• 1 teaspoon vanilla extract
•  

  Instructions

  1. First of all, take a medium saucepan and put in all the milk by putting only half a glass, will serve in the final stage.
  2. Also pour in the vanilla extract and heat over a medium flame and turn off as soon as it begins to boil.
  3. Meanwhile, in a bowl put in only the egg yoke with the sugar and, with the aid of an electric whip, beat to everything well.
  4. Continue to whisk until you have achieved a smooth cream and frothy.
  5. The milk in the meantime it has cooled down a bit ', just get a third and pour slowly into the bowl with the egg cream and sugar that you just made and continue to stir with his whip.
  6. Pour the milk very slowly otherwise you risk ruining the cream before you even finish it.
  7. Now you can sift the flour and add it a little at a time into the cream. Stir the whole thing.
  8. Pour the cream into a saucepan with the milk boiled earlier. Turn on the heat and let boil absolutely not forgetting to continue to mix by hand with a whisk or something like that, if you want even a wooden spoon.
  9. Once boiling, lower the heat and continue to stir for 2-3 minutes more. Then take half a glass of milk put aside and add it to thread into the pot while stirring thoroughly to avoid forming lumps of ugly. Poured all the milk, turn off the heat and your cream is finally ready.
  10. Allow it to cool and to avoid that is formed above a cuticle, cover with plastic wrap. You can also eat it after 3 days before using it but bring it to room temperature.