200 g/8 oz unsalted butter
1/2 cups milk
1 cup sugar
1 egg
1/2 tsp vanilla extract
or 2-3 tbsp liqueur

Mash sugar with eggs, add milk, and cook until on the stove until the mixture almost comes to boil, mixing all the time. Remove from heat and cool the mixture down. Whip butter until white, and while whipping, add cooled milk mixture to the butter. Add vanilla or liqueur to the cream.



1/2 l/1/2 qt milk
4 eggs
or 5 egg yolks
1 cup sugar
2 tbsp flour
1/2 vanilla extract

Mash eggs or egg yolks with sugar, add flour, mix to incorporate, add cold milk, then put everything on a stove and cook mixing all the time. When the cream comes to boil — remove it from heat and add vanilla extract. If custard is not used instantly, transfer it to a ceramic bowl, smooth the top and put pieces of butter (to prevent forming of crust) or sprinkle with sugar.