milk – 125 ml
sugar – 60g
egg – 1 pc
flour – 1 tbsp.
salt – 1 pinch
butter – 125g
vanilla essence – 1/2 tsp.
cognac – 1 tsp.
Prepare all the products to make the cream “Plombière”. Be sure to take the butter out of the refrigerator about 2 hours before whipping the cream, as the butter and custard base must be the same temperature before whipping. Otherwise, the custard will break up into fractions and you’ll end up with grains that will give the finished custard an uneven texture instead of a shiny smoothness.
In a small saucepan, stir together the sugar, about 1/3 of the milk, the egg, the flour, and a pinch of salt with a whisk. Stir until smooth so there are no lumps.
In a separate bowl, boil the milk and pour it in a thin stream, stirring constantly into the ladle with the egg mixture.
Transfer the ladle to a small fire or water bath. Continuously stirring, so as not to burn, boil the mixture until it thickens. For me, 10 minutes was enough for the base for the cream to get the desired consistency. Remove the ladle from the stove, cover with cling film in contact with the surface of the custard, so that no crust is formed. Cool to room temperature.
Beat the soft room temperature butter with a mixer, adding the vanilla essence, for about 3-4 minutes, until it is white and fluffy. After that, add the room temperature custard a tablespoon at a time. Add each subsequent portion of custard when all the previous custard has been beaten into the butter. Only then will the custard be smooth and fluffy. Pour in the cognac at the end of the beating.
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