Strawberry Custard Cream - strawberries

Method

• Hull the strawberries and puree.
• 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.
• 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!
• 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!
• All the tablespoon measurements are level tablespoons.
• 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.
• 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.
• 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.
• By the way, I don't strain the cream since it's extra work, but it still comes out very nicely.
• I think it's best to use very ripe, bright red strawberries for the best fragrance and flavor.
• I tried using 80 grams of strawberries too, and the results were even more aromatic and flavorful.
• The cream was still thick enough too.
• I also have a "banana" version in my custard cream series.
• I also have a "chocolate" version in my custard cream series..