Universal custard cream

Put the milk in a larger saucepan and start heating it slowly.

Add sugar and a pinch of salt to the milk. Mix everything together, but be careful not to let the milk heat up too quickly and stir it often so that the sugar doesn't burn at the bottom of the pot.

When the sugar has completely dissolved in the milk, add the custard powder. It is important that you add the powder to warm, not boiling milk.

Let the pudding cream boil over low heat, stirring constantly, for about 10 minutes.

When the cream begins to thicken, add the butter and mix thoroughly. The butter will add smoothness and rich flavour to the cream.

Remove the finished cream from the heat and stir it a few more times to prevent a skin forming on the surface.