There are two types of custard: on the yolks and on the whites. The first is prepared with the addition of flour or starch, which are brewed with milk and cream. And the second – hot sugar syrup is added to the whipped proteins. Precisely because the process of making a cream requires heat treatment, it is called custard.
Cream of yolks
Take 1 yolk, 100 ml milk, 10 grams of sugar, 10 grams of powdered sugar and 10 grams of flour. Pour sugar and milk into a saucepan, put on fire and dissolve sugar. Mix the yolks, flour and powder separately until smooth. Immediately remove the boiled milk from the heat and pour it sharply into the yolk, stir quickly. The mass will thicken. Pour the mass back into the saucepan and return to the fire, cook until thickened over medium heat. If lumps appear, wipe the cream through a sieve after cooking.
Protein custard
Take 2 proteins, 140 grams of sugar, 50 grams of water and a few drops of lemon juice, a bag of vanilla sugar if desired. Pour sugar in water and put on fire, bring to a boil and boil for 5 minutes. Beat the whites separately into a foam and pour the boiling syrup into them, continue beating continuously for 2-3 minutes, adding lemon juice.