Macarpone custard turns out to be incredibly tender. The desserts cooked with it instantly fly off the plates! It is prepared simply, the main thing is to cool the custard before mixing with the cheese, otherwise the mascarpone may stratify. The shelf life of the cream is 2 days.
Prepare the indicated ingredients.
Pour granulated sugar into a cauldron or other container with a non-stick bottom. Separate the yolks from the whites by breaking the chicken eggs. Use the whites for another recipe, and put the yolks in a cauldron.
Pour in milk of any fat content, add salt and whisk everything.
Add wheat flour and whisk again. It is best to use a whisk to prevent the flour from clumping. Place the container on the stove, including minimum heat.
Bring the contents of the container to the required thickness, stirring all the time. Turn off the heating. This will take you about 3-5 minutes. Be sure to cool the custard for about 30 minutes, covering it with cling film joint to joint so that a film does not form on the cream itself.
Refrigerate and mascarpone. Toss the custard and chilled cheese. You can use a hand blender or mixer.
Put the prepared cream in a bowl or bowl, use as directed.
Categories: Diet recipes