How to cook
In a small metal pot, pour the milk and add 5.3 oz (150 g) of the sugar, put it on a moderate heat and boil it (until a thick syrup is obtained).
Beat the egg and the remaining sugar with a mixer, add the sugar milk syrup to it and beat again with the mixer. Place the mixture over moderate heat and cook until it has thickened. Leave it to cool.
Beat the butter in a bowl, add the cooled sugar syrup in a thin stream and mix until a fluffy cream is obtained.
Finally, add the vanilla and cognac and stir to flavor the delicious and fluffy Charlotte Cream. You can color with confectionery paints or cocoa.
Before using the cream, it is best to put it in the refrigerator for 10 minutes to set.