Proper crème pâtissière with butter

Ingredients

• butter – 400 g
• condensed milk – 300 g
• milk – 1 l
• eggs – 4 pcs
• sugar – 1 glass (250 ml)
• vanillin – 1 pack
• plain flour – 2 tbsp
• potato starch – 2 tbsp

Method

1. Step 1

   You can, of course, use classic custard, but my family likes this one. Of course, this cream will be based on custard. First, let's prepare it. To do this, grind the eggs with sugar, add vanillin or vanilla sugar. Add flour and starch to the egg mixture. You can only take flour if there is no starch. Or use only starch - the taste, of course, will be slightly different, but in general, this will not affect the quality of the cream. However, the ideal proportion of starch and flour is 1:1. Mix well until smooth. You can use a mixer - it will be faster and more efficient.

   
2. Step 2

   Pour milk into beaten eggs with sugar, flour and starch, mix and place on low heat. With constant stirring, bring to a boil and cook over low heat for 3-4 minutes until thickened. Cool the finished cream to room temperature. This recipe is perfect if you distribute the cream into bowls and serve as an independent dessert. But we will continue cooking, because we need to get the perfect cream.

   
3. Step 3

   In a separate container, beat the butter, previously softened at room temperature, with a mixer for about 5 minutes. Then add condensed milk and beat for another 5-7 minutes until smooth.