Custard is my absolute favorite cream. It’s incredibly delicate, not overly sweet, and it soaks into cake layers perfectly. If you ask me, I’d even consider adding more butter to the cake filling. Plus, this cream is delightful to enjoy on its own.

When it comes to determining the freshness of eggs, there’s a simple test. Crack the egg into a separate container, and the first thing to note is that there should be no unpleasant odor. Fresh eggs will have a clear and clean egg white, while the yolk should hold its shape, appearing shiny, plump, and uniform.

Don’t forget to wash your eggs before using them, as even seemingly clean eggshells may harbor harmful bacteria. It’s best to use food-safe detergents and a brush for thorough cleaning.

Important! To ensure your custard turns out just right, follow these straightforward rules:

Allow the cream base to thicken during cooking (whether you’re using flour or starch as thickeners, ensure they are properly cooked, while making sure the mixture doesn’t burn or form lumps).
The cooked mixture must cool down sufficiently. If you add butter to a hot mixture, it will melt, affecting the texture of the cream.
Opt for high-quality butter for the cream. Low-quality butter can negatively impact the cream’s consistency, making it too runny.