8 Exotic Strawberry Custard Cream delicious and easy to make.

Cooking could be one of the earliest skills worldwide. That does not indicate that there are any kind of restrictions to the expertise readily available for the chef thinking about boosting his or her abilities. Also the finest cooks, even specialists, can constantly locate new dishes, techniques and also strategies to enhance their kitchen abilities, so lets try this Strawberry Custard Cream recipe, we hope you like it.

Strawberry Custard Cream

To cook Strawberry Custard Cream you only need 9 ingredients and 14 steps. Here is how you achieve that.

Ingredients of Strawberry Custard Cream :

Prepare Strawberries.

Provide ★Cake flour.

You need to prepare ★Cornstarch.

You need to prepare ★Granulated sugar (or castor sugar, etc.).

You need to prepare ★Milk.

Use ★Egg (whole egg).

You need to prepare few drops ★Vanilla oil (or vanilla essence).

Provide ★Rum or brandy.

You need to prepare Butter.

Short Tips:

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step by step :Strawberry Custard Cream

Hull the strawberries and purée..

Put the ★ ingredients in a small pan, and mix it up well before starting to cook. If you want a really creamy, smooth texture, I recommend straining the mixture through a sieve at this stage..

Cook over low heat while mixing constantly with a whisk. When it starts to thicken, the hardening process will progress very quickly, so keep mixing!.

When the cream is turning glossy and thick, add the strawberry puree and mix it in well. Turn off the heat and add the butter. Done!.

All the tablespoon measurements are level tablespoons..

Small whisks and pans are easier to use when preparing this recipe. (See the one on the right in the photo.) Small whisks are very useful. I bought mine at a 100 yen shop..

When cooling down the cream, press a sheet of plastic wrap right on the surface of the cream. This prevents the surface from drying out and forming a skin..

If you chill the cream in the refrigerator it will firm up quite a bit, so enjoy it as a filling in bread rolls and so on. You can use it in many ways..

By the way, I don't strain the cream since it's extra work, but it still comes out very nicely..

I think it's best to use very ripe, bright red strawberries for the best fragrance and flavor..

I tried using 80 grams of strawberries too, and the results were even more aromatic and flavorful. The cream was still thick enough too..

I also have a "banana" version in my custard cream series. https://cookpad.com/us/recipes/143894-banana-custard-cream.

I also have a "chocolate" version in my custard cream series.. https://cookpad.com/us/recipes/143895-chocolate-custard-cream.

Since you have read the Strawberry Custard Cream recipe, and also you have the expertise that you need to do in the cooking area. Obtain that apron out, dust off your blending bowls and roll up your sleeves. You have some cooking to do.

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