VANILLA CREAM
Make together a French vanilla custard that a girl made for her grandmother!
YOU NEED:
A large bowl, a pot, a spoon, a wire whisk, a knife to cut the vanilla stick, a flat dish such as a platter, aprons, kitchen gloves
300 ml milk (i.e. a cup and 1/5 cup)
Vanilla pudding from a bag
3 tbsp sugar
1 vanilla stick
2 egg yolks
50 g soft butter
PREPARATIONS:
Before you start cooking, check what sounds your kitchen utensils make. Does a spoon tapping on a pot sound the same as a wire whisk hitting a bowl? What sound can you hear when knocking with a wooden spoon versus a metal one? Test the feel of sugar versus pudding powder with your finger. Does pudding smell the same as a stick of vanilla?
LET'S COOK!
Whisk the egg yolks into a large bowl and add half the sugar. Stir with a wire whisk. Add the pudding powder and continue stirring until you have a smooth paste. Listen to the clatter of the whisk against the bowl and try different speeds!
Boil the milk with the vanilla stick and the rest of the sugar in a pot. Stir with a spoon so that no dross forms. When the milk comes to a boil, take it off the burner, fish out the vanilla stick, cut it open and take out the seeds, which hop! - put them back into the pot.
Pour half of the milk into the bowl with the egg yolks and stir vigorously. Then, pour the yolk-milk mixture into the remaining milk in the pot and, still stirring vigorously, heat over low heat until you see bubbles. Heat for another half a minute.
We count: 1... 2... 3... 30!
We take the pot off the burner and add the butter, continuing to stir until the butter is combined with the pudding custard. This is the moment when we can taste the custard with a spoon (it may be a little too warm for fingers!). Pour into a flat dish. Cool and place in the fridge. Once completely cooled, stir with a wire whisk to even out the consistency. Fill cupcakes, puffs, eclairs or eat with a spoon.