Recipe of Award-winning Strawberry Custard Cream

Hey everyone, I hope you are having an amazing day today. Today, we're going to make a distinctive dish, Recipe of Speedy Strawberry Custard Cream. One of my favorites food recipes. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Strawberry Custard Cream, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Strawberry Custard Cream delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we must prepare a few components. You can cook Strawberry Custard Cream using 9 ingredients and 14 steps. Here is how you cook that.

I love custard cream. I love it as a filling for bread or cream puffs. I like it on its own as a dessert too. My little ones are crazy about it too. I don't like making complicated recipes myself, so I aimed for a simple and easy one. The key is to keep mixing it with a whisk over low heat. When it starts to thicken it progresses very fast, so if you stop mixing it will become lumpy. The key to a smooth, creamy finish is to keep mixing! Recipe by Koyukki.

Ingredients and spices that need to be Take to make Strawberry Custard Cream:

1. 70 grams Strawberries
2. 1 tbsp ★Cake flour
3. 1 tbsp ★Cornstarch
4. 3 tbsp ★Granulated sugar (or castor sugar, etc.)
5. 150 ml ★Milk
6. 1 ★Egg (whole egg)
7. 1 few drops ★Vanilla oil (or vanilla essence)
8. 1 ★Rum or brandy
9. 5 grams Butter

Instructions to make to make Strawberry Custard Cream

1. Hull the strawberries and purée.
2. 
3. Put the ★ ingredients in a small pan, and mix it up well before starting to cook. If you want a really creamy, smooth texture, I recommend straining the mixture through a sieve at this stage.
4. Cook over low heat while mixing constantly with a whisk. When it starts to thicken, the hardening process will progress very quickly, so keep mixing!
5. When the cream is turning glossy and thick, add the strawberry puree and mix it in well. Turn off the heat and add the butter. Done!
6. All the tablespoon measurements are level tablespoons.
7. Small whisks and pans are easier to use when preparing this recipe. (See the one on the right in the photo.) Small whisks are very useful. I bought mine at a 100 yen shop.
8. When cooling down the cream, press a sheet of plastic wrap right on the surface of the cream. This prevents the surface from drying out and forming a skin.
9. If you chill the cream in the refrigerator it will firm up quite a bit, so enjoy it as a filling in bread rolls and so on. You can use it in many ways.
10. By the way, I don't strain the cream since it's extra work, but it still comes out very nicely.
11. I think it's best to use very ripe, bright red strawberries for the best fragrance and flavor.
12. I tried using 80 grams of strawberries too, and the results were even more aromatic and flavorful. The cream was still thick enough too.
13. I also have a "banana" version in my custard cream series. https://cookpad.com/us/recipes/143894-banana-custard-cream
14. I also have a "chocolate" version in my custard cream series.. https://cookpad.com/us/recipes/143895-chocolate-custard-cream

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So that is going to wrap it up for this special food Step-by-Step Guide to Make Perfect Strawberry Custard Cream. Thanks so much for your time. I'm confident you will make this at home. There's gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!