Strawberry Custard Cream

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

1. Hull the strawberries and puree.
2. Put the ingredients in a small pan, and mix it up well before starting to cook.
3. 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.
5. When it starts to thicken, the hardening process will progress very quickly, so keep mixing!
6. When the cream is turning glossy and thick, add the strawberry puree and mix it in well.
7. Turn off the heat and add the butter.
8. Done!
9. All the tablespoon measurements are level tablespoons.
10. Small whisks and pans are easier to use when preparing this recipe.
11. (See the one on the right in the photo.)
12. Small whisks are very useful.
13. I bought mine at a 100 yen shop.
14. When cooling down the cream, press a sheet of plastic wrap right on the surface of the cream.
15. This prevents the surface from drying out and forming a skin.
16. 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.
17. You can use it in many ways.
18. By the way, I don't strain the cream since it's extra work, but it still comes out very nicely.
19. I think it's best to use very ripe, bright red strawberries for the best fragrance and flavor.
20. I tried using 80 grams of strawberries too, and the results were even more aromatic and flavorful.
21. The cream was still thick enough too.
22. I also have a "banana" version in my custard cream series.
23. I also have a "chocolate" version in my custard cream series..

strawberries, flour, cornstarch, sugar, milk, egg, vanilla oil, brandy, butter

Taken from cookpad.com/us/recipes/143892-strawberry-custard-cream (may not work)