Put the milk in a saucepan and then add in half of the granulated sugar and heat it until the edges of the pot begin to bubble.
Beat the egg yolk into a bowl, add the remaining sugar and mix. Mix in the sifted flour.
Gradually mix in the milk from Step 1. Once it has been smoothly mixed together, filter it through a strainer and then return it to the saucepan.
Turn the heat on high, but be careful the the flames don't go past the edges of the saucepan, and mix quickly with a wooden spatula.
Mix for 40 seconds once the bottom starts to bubble. It's finished cooking once it becomes shiny and thick.
Quickly transfer into a bowl, tightly wrap it up, and chill. Put it in a bowl of ice water and lay on some ice packs to chill.
Once it has completely cooled, soften it up by stirring. Add in your choice of liqueur or vanilla extract.
And it's done! It looks so good!
Story Behind this Recipe
You can successfully make this custard cream even if you're a baking beginner. Let this recipe give you all a helping hand!
Step 4: The point is to quickly and efficiently stir the mixture to prevent it from hardening. If you're nervous and remove it from the heat, clumps will form. Store it in the top of the refrigerator and please use it up by the next day.