STEP 1/11
[Custard cream] Boil milk in a pot.
STEP 2/11
Put egg yolks, sugar, and vanilla extract in a bowl, mix well with a whisk, then sift together the soft flour and cornstarch and mix.
STEP 3/11
Mix the heated milk little by little.
STEP 4/11
Transfer to the pot again and boil over medium heat, stirring constantly.
STEP 5/11
When it boils up, turn off the heat, spread it out on a plate, etc., and cover it with plastic wrap to cool it down.
STEP 6/11
[Very Bean Pot] Boil water and sugar in a pot until sugar melts.
STEP 7/11
When the syrup boils, add frozen berries and simmer for about 5 minutes, stirring.
STEP 8/11
Add lemon juice and mix it, turn off the heat, and adjust the concentration by adding starch water made by mixing corn starch and water little by little.
STEP 9/11
Bring to a boil again and cool completely.
STEP 10/11
Whip whipped cream, sugar, and condensed milk in a bowl.
STEP 11/11
Cut the commercial castella to a thickness of 1cm, place it in a container, and finish it with custard cream > castella > berry bean pot > whipped cream > berry bean pot or strawberry, blueberry, etc.