Syrup and vanilla cream

It is a cream base.

Processing time: 1-2 now, plus the time it takes to let the custard cool.

Remove the butter from the refrigerator so that when it is soft (you do not need to dissolve it).

Pour the sugar in a small saucepan, preferably not tinned copper (polsonetto), then add 50 grams of warm water and stir by dissolving the sugar.

When the sugar is completely melted place the pan on low heat aggungete the vanilla and let boil the syrup for three minutes.

During cooking, with a stainless steel spoon remove the foam that forms on the surface and, when cooked, remove the Pan from the fire.

Pour into a saucepan (if possible with concave bottom) egg yolks by removing them also any germs, mix well with a small whip and, without ceasing to stir, add Dropwise the prepared syrup.

Work completed to place the container on fire moderatissimo (or in a double boiler) and stirring (without ceasing for a moment) with a wooden spoon (with a spoon is easier to stir even the bottom corners), let the eggs on the fire until, by raising the spoon, this will be covered with a thin layer of cream.

Eggs must not boil or else go mad; If this happens instantly immerse the bottom of the Pan in cold water and pour in cream a spoonful of ice-cold water, then stirring vigorously, then return the normal cream.

Remove the custard from the heat, pour into a bowl and allow to cool (not cool), mixing often to prevent surface forms a thin skin.

Only when the cream is warm, a little at a time, stirring vigorously, soft butter into small pieces.

Finished work the cream is ready to use.

If it is not used now and if in the meantime it is hardened, ammorbiditela in a double boiler (careful not to make it melt).