No. 082 Custard cream

** Characteristics of the semi-finished product. ** Gelatinous homogeneous mass of yellow color.

Milk and granulated sugar are heated to a boil while stirring. The flour is heated at a temperature of 105–110 ℃ for 40–60 minutes, then cooled and combined with lightly beaten eggs.
Milk syrup is gradually poured into the resulting egg-flour mixture. The whole mass with constant stirring is heated for 5 minutes at a temperature of 95 ℃. The finished mass is cooled for 15–20 minutes to room temperature (20–33 ℃), then add Charlotte cream No. 59, provided by the recipe, and mix thoroughly.
The custard should be used within an hour of making it.