Custard Cream

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Dessert
Cuisine	European
Servings (Default: 2)

Ingredients

Instructions

Prepare the pudding according to the instructions on the packet.
I. E. Pour milk into a saucepan, but remove about 6 tablespoons of it and mix this with the pudding powder in a separate bowl so that no lumps are formed.
Bring the remaining milk to a boil.
First add the sugar and vanilla sugar.
As soon as the milk simmers, quickly add the pudding mixture and turn off the stove.
Simmer briefly, stirring constantly, then remove from the stove.
Cover the pot and let it stand for 10 minutes, stirring the pudding in between.
Now pour ice-cold water into a very large bowl, preferably also add ice cubes.
Either transfer the pudding into a small bowl or place it in the bowl of ice water with the saucepan.
Now add the baking powder and whip the small pinch of salt and the whole thing with a hand mixer on the highest setting for at least 5 minutes.
You will quickly notice the doubling in volume.
The cream can be consumed immediately or placed in the refrigerator.
It gets really stiff in the refrigerator, which is why it can also be used as a light filling for the cake.
(If you want to be on the safe side, you can add 1-2 sheets of gelatine, then the cream becomes really firm)
The cream is easy to make, light and fluffy.
Any pudding can be used at will!

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