Very often, the taste and tenderness of the cake depends on the cream. Therefore, many hostesses for a certain type of dough over time choose some kind of specific impregnation. Some people like to spread mascarpone cakes with sugar, others prefer whipped cream to everything, and some stick to oily textures.
But there is a universal option that will be great with honey pastries, win the hearts of Napoleon fans, and even make eclairs your favorite cakes. This is a classic custard. Don't be afraid of its name. You don't have to spend hours cooking something for him. In fact, you will spend only 5-10 minutes near the stove. However, prepare such a delicious consistency that you will be happy to eat it with spoons, like a regular dessert.
There are a huge number of recipes: with eggs and only with proteins or yolks, with milk and sour cream, with flour and starch, with and without butter. You can also add condensed milk, nut flavors, vanilla or fruit flavors. A drop of color or cocoa powder will please you with beautiful shades. Try the good old classics and custard will become your signature.
As a child, I could not stand Napoleon, because in cooking the cream was always made from such a huge amount of oil that it was simply impossible to eat it. Because of childhood memories, I didn’t even want to try it for a long time already in adulthood.
But somehow, having visited a friend for tea, my “dislike” disappeared at once. And all thanks to the fact that the layer of crispy cakes was from custard with condensed milk. From that evening at home, she also periodically began to pamper her relatives with this wonderful cake.
There are only 5 components, and the taste resembles Creme Brulee ice cream, beloved since Soviet times.
Ingredients:
- Condensed milk - 1 glass.
- Flour, granulated sugar, milk - ½ cup each.
- Fresh egg yolks - 4 pcs.
Cooking:
1. We combine granulated sugar with warm yolks and shake them well with a whisk to get a homogeneous mass. We also add flour there and knead well with it again to get a mass that looks like gruel.
2. We put the container on minimum heat and immediately pour in the milk in a stream, be sure to whisk continuously with a whisk so that both substances quickly combine without lumps.
You can even use the mixer at low speed all the time heating the future cream.
3. Bring to a boil and remove from the stove. We mix condensed milk in portions, beat again and send ready dessert chill in the refrigerator.
When cooling, it is better to tighten the surface with a film so that a dryish crust does not appear.
4. Now it remains only to miss puff pastry and let it soak.
Bon Appetit!
Custard for a cake at home with milk
It just so happened that custard is usually prepared on the basis of milk. You can take both homemade and store bought. I really like the gentle note of baked milk. It remains even in a thermally processed dish.
In order not to spoil the aroma of delicate impregnation, remember that all dishes during cooking must be clean, odorless and always dry. Culinary products require delicate treatment with them, then they will delight you with their flavor and aroma perfection.
Ingredients:
- Milk - 0.5 l.
- Sugar sand - 250 gr.
- Butter - 100 gr.
- Vanilla sugar - 11 gr.
- Fresh egg yolks - 4 pcs.
- Flour premium- 3 tbsp. l.
Cooking:
1. First we need to warm all the components to room temperature. Therefore, butter, eggs and milk, at least a quarter of an hour before cooking, take them out of the refrigerator and set them to warm up. Proteins can be immediately separated from the yolks and put back in a cold place - after all, we only need the yellow parts of the eggs.
2. While there is time, let's start sifting flour. This can be done immediately with vanilla sugar to eliminate possible lumps in both bulk products.
Vanillin sugar can also be replaced with vanillin cooking powder, but its amount should not exceed 2 grams, because it will start to taste bitter.
3. Add sugar to the bowl with the yolks and mix them with a whisk or mixer at low speed. Pour the milk in portions into a cup with flour and also whisk thoroughly to get a homogeneous mixture. We combine both liquids into a single mass and mix everything again, but already slightly increase the whipping speed.
If sugar is replaced with powdered sugar, then the cream will naturally “whiten”.
4. We put the workpiece to heat up over low heat. So that it does not burn and thickens evenly, we continue to beat with our hands all the time. As soon as it begins to boil, remove the thickened cream from the stove to the table and let it cool slightly.
5. Add the melted butter and beat until the two structures are combined. A slightly warm mass can be immediately applied to the cake for better impregnation.
Bon Appetit!
Sour cream that you want to eat with spoons
There is nothing easier than dissolving sugar in sour cream and smearing biscuits with this mixture. However, we want our masterpiece to look not like a daub of artisanal production, but almost like that of great confectioners, so let's make a wonderful sour cream custard "Plombir".
And so that the sour cream does not whey during cooking, it is best to use a water bath instead of direct heating on the stove.
Ingredients:
- 20% sour cream - 350 gr.
- Butter - 120 gr.
- Sugar sand - 110 gr.
- Egg - 1 pc.
- Flour - 3 tbsp. l.
- Vanillin - on the tip of a knife.
Cooking:
1. Put sour cream in a small saucepan and add granulated sugar with an egg to it, and also add the sifted flour with vanilla. Mix everything well so that all the components are combined.
2. We install a saucepan with the prepared mass in another with boiling water and on this steam bath keep the cream, stirring all the time.
3. As soon as it thickens so much that the drawn trace from the spoon does not drain, you can stop languishing and remove to cool for at least half an hour. Just be sure to close the film so that it lies directly on the cream and does not allow air to penetrate inside.
4. Using a mixer, give the warm oil an airy consistency and immediately begin to mix in portions of the cooled sour cream.
5. A fully connected mass will become very stable and at the same time lush. Outwardly, it will resemble an oil cream, but will not be so greasy.
With a culinary syringe, you can not only decorate and layer cakes, but also place charming delicious curls on cupcakes.
Bon Appetit!
How to make a delicious custard for eclairs
Remember before eclairs were filled with thick oil cream? I could eat this only with terribly hot tea, and then only half a cake. Then there was a time when these delicious airy “moulds” of dough were filled with a protein filling. It became tastier, but somehow, in my opinion, there was no complete harmony.
But the custard filling makes the eclairs simply unique and you want to eat them again and again. The same goes for profiteroles!
Ingredients:
- Milk - 0.5 l.
- Butter 200 gr.
- Sugar sand - 180 gr.
- Egg - 2 pcs.
- Flour - 3 tbsp. l.
- Vanilla sugar - 1 tsp
Cooking:
1. Sift the flour into a deep bowl and immediately add the eggs and half the granulated sugar to it.
2. Mix until smooth and light foam on the surface of the mixture.
3. To speed up the process, in parallel, put the milk with the rest of the usual and vanilla sugar to heat up over medium heat. As soon as it begins to boil, we take a ladle of hot vanilla milk and pour it into the sweet egg-flour mixture in a thin stream, whisking as quickly as possible so that the eggs do not have time to boil.
4. Pour the resulting mass into boiling milk, also stirring it quickly. Then simmer, stirring, until thickened. Usually, by the time of boiling, the cream becomes viscous.
5. Cool and stir in warm oil to make a smooth, thick and plastic cream. We cool it in the refrigerator and start the eclairs.
Bon Appetit!
Very tasty and simple recipe for custard with starch
A starch-based custard is called patissier. But it seems to me that it lacks a little creamy note and splendor. Therefore, I want to improve it quite a bit with the help of heavy cream whipped to a snow-white mass. It will turn out a very beautiful noble look, like soft ice cream, only much tastier!
Ingredients:
- 6% milk - 500 ml.
- 33% cream - 320 ml.
- Sugar sand - 150 gr.
- 72% butter- 50 gr.
- Egg - 4 pcs.
- Starch - 3 tbsp. l.
- Vanillin - on the tip of a knife.
Cooking:
1. Separate the yolks from three eggs and combine them with 1 whole egg. Pour sugar with starch and vanilla there, mix well. With a constant circular motion with a whisk, add portions of fat milk.
2. Send the resulting mixture to thicken over medium heat. As soon as it becomes liquid semolina, add oil and stir it in, and then turn off the heat.
Be sure to stir the thickening workpiece all the time so that it does not turn into a kind of lumpy jelly!
3. Covering tightly with cellophane, leave the finished dessert to cool. Then it can be used in this form or we will improve it a little.
4. Whip heavy cream with a mixer until stable smooth peaks.
5. Add the whipped cream to the chilled cream by a spoonful and combine them with a confectionery spatula with stirring movements. So we continue until we combine both mixtures. Let it cool in the refrigerator and you can eat it as it is, or use it for confectionery purposes.
Bon Appetit!
Cooking custard for a honey cake without eggs - you will lick your fingers
I know there are people who shouldn't eat eggs. But after all, they also deserve to enjoy magnificent pastries, smeared with delicious custard. How can you be a pastry chef?
It turns out to cook a sweet addition to honey cakes You can absolutely without eggs! Like this? After all, they help to tie together all the ingredients?
And just add a little more flour instead of the chicken product! Its gluten will be enough to produce a great thick creamy sweetness.
Ingredients:
- Milk - 100 ml.
- Sugar - 1.5 cups.
- Butter - 150 gr.
- Premium flour - 6 tbsp. l.
- Sugar - 1.5 cups
- Vanillin - 1.5 gr.
Cooking:
1. Pour milk into a saucepan and dissolve sugar and vanilla in it. Let it heat up over low heat.
2. Melt the butter in another saucepan. So that it does not immediately start burning, it is desirable that the bottom of the dishes be thick and evenly slowly heat up over low heat.
3. As soon as a piece of butter turns into a liquid consistency, pour flour into it and immediately stir thoroughly so that there are no clots. We continue to fry this mixture, stirring, for about 3 minutes.
4. By this time, the milk will already be hot enough, but not yet boiled. Pour it in a thin stream into the butter-flour mixture, quickly connecting them with a whisk.
5. We continue to cook our workpiece, without stopping the slow whipping, until we get the thickness of the cream that suits us. At this stage, you can optionally add any food colorings and aroma additives.
6. Turn off the heat, let it cool to room temperature, and then put it covered in the refrigerator for a couple of hours. Beat again to give the cream an airy lightness and use as directed.
Bon Appetit!
Video on how to cook amazingly delicious caramel cream for Napoleon, Medovik, Anthill
If you want your cakes to melt in your mouth, then I highly recommend preparing this the most delicate dessert with caramel flavor. It is suitable for any cake or pastries, and the creamy mass is guaranteed to be whipped into a fluffy mass.
Classic biscuit custard recipe
For biscuits, such an impregnation is ideal, which will contain a minimum or no butter at all. A classic custard based on yolks and milk immediately comes to mind.
Why not use a whole egg or whites? The thing is that, due to inexperience, you can accidentally “brew” proteins, and curdled white blotches will only worsen the taste and the texture itself will become heterogeneous.
Ingredients:
- Milk - 0.5 l.
- Sugar sand - 200 gr.
- Chicken yolks - 4 pcs.
- Premium flour - 50 gr.
- Vanillin powder - ½ tsp
Cooking:
1. We put the milk to boil over medium heat so that it does not run away and does not acquire a burnt smell.
2. In a deep cup, grind sugar with yolks. Add vanilla powder and flour, which was sifted in advance. We combine these components by mixing.
3. At this point, the milk has already begun to boil. Turn off its heating. Pour half of the boiling liquid into the yolk-flour mass while whisking quickly so that the yolks do not seize in thick lumps. Be sure to bring to homogeneity.
4. Now pour the resulting liquid mash into milk, also quickly working with a whisk. We turn on the slow heating again and wait until the cream thickens.
5. We spread it in a resealable container and cool it first on the table, and then in the refrigerator. We evenly cover the biscuits and let them brew a little to get a unity of taste.
Bon Appetit!
For a rich taste and excellent consistency, it is best to use homemade eggs and milk. Powder instead of granulated sugar will give more airiness and a soft white tint.
And two more small secrets of a successful cream: heating should be done on low heat so that the workpiece does not thicken too quickly. And in order not to burn, there were no lumps and the process of thermal exposure was uniform, it is necessary to constantly mix.
Vanilla, amaretto, rum, citrus or coffee flavors are inherent in many cakes, so these flavors can be added not only to the cake dough, but also to the smear.
If you want the biscuits to be quickly saturated with custard and there is not even a hint of a thick layer between them, then it is best to coat them with a still warm sweet mass. Chilled cream will create a small layer between cakes from any dough.
But not only you can smear a wonderful thick gruel. Nobody forbids using it instead of mousses, decorations for cakes, instead of chocolate paste etc. As you like - and eat to your heart's content!
Bon appetit and chic desserts with classic recipes custard at home!
Hello dear readers. The other day I baked a chocolate honey cake, smeared the cakes with custard. Of all the honey cakes that I prepared, my son liked the chocolate honey cake. So he hinted to me several times that I really want sweets. I decided to make custard for a cake with photos. Since recently readers have questions about the preparation of custard.
I confess honestly that I learned how to cook it myself last year. Before that, we preferred cream of condensed milk and butter or sour cream and sugar. But, somehow, my husband's aunt treated us to her signature honey cake, the cake layers were smeared with custard. I liked the cake and I took the recipe. Cakes, of course, were not difficult to bake. But, here's the snag with the custard recipe. The recipe consisted of a set of ingredients that I unknowingly mixed, put on the stove and the eggs immediately curled up in the cream, floated in flakes and the cream had to be poured out.
Then, after some time, I came to visit a friend for tea. And at that time she was just baking a honey cake and asked me to help her with the preparation of custard. Naturally, I told her my story that my eggs in the cream curdled. And my friend not only told, but also showed how to cook a delicious custard. So, since then, the cream has been wonderful for me.
How to make a delicious custard for a cake. Recipe with photos.
So, for the preparation of custard, we need the following products:
- 0.5 liters of boiled milk
- 2 eggs
Milk must first be boiled and cooled. Milk must be cold. Here is my set of products for the recipe.
We grind everything to white, but without fanaticism. This is how we should get the mixture. In fact, custard is prepared very quickly and simply, and the set of products is minimal. I think that the ingredients for making custard can be found in every home.
Next, I take a saucepan with a thick bottom, in which I will cook the cream and pour half a liter of cold boiled milk into it. I put it on the stove, but the fire did not light. I combine milk with powdered sugar, flour and eggs.
Like this. And stir with a whisk. When I have mixed everything, only then do I turn on the fire.
You need to cook over low heat, constantly stirring the custard. I stir with a whisk from the moment when I lit the gas until the moment the custard boils and I don’t leave it a single step. Thus, the cream will not burn and will be without lumps and flakes.
As soon as the cream boils, it must be removed from the heat and, if desired, you can add 50 grams of butter. You may or may not add. Cool the cream, this is how the cream turns out. You can, of course, smear the cakes with hot cream, so that the cake soaks faster.
You can also do this, cool the custard. Separately, beat a jar of condensed milk with a pack of butter and mix both creams. It will also turn out very tasty, but as for me, the cream comes out greasy.
This recipe can be viewed in more detail with photographs in the article "". I made such a cream, but still for us it turns out to be greasy, although I do not argue that the cream is very tasty.
You can also add the zest of one lemon to the custard. Will original taste custard. But, this is an amateur of course.
How to make chocolate custard.
- 0.5 liters of boiled milk
- 1 cup sugar (I have a 200 gram cup)
- 2 eggs
- 2 tbsp. tablespoons flour (with a small slide)
- 15 grams vanilla sugar (one sachet)
- 3-4 tablespoons cocoa powder
- 50 grams of butter
The cream is prepared according to the same principle as the usual white custard. When we mix sugar, flour, eggs and vanilla sugar then add cocoa. We grind everything so that there are no lumps. Combine with milk and cook until boiling. From the moment of boiling, cook the cream for literally 1-2 minutes. Add butter as desired. I usually add 50 grams of butter to hot cream and mix everything.
I wanted to smear cakes chocolate honey cake just chocolate custard. I smeared the cakes with warm cream. True, they didn’t let the cake cool down and immediately began to cut it. Here's a piece of cake.
I didn’t think of anything special, I smeared the cakes with chocolate custard, and sprinkled the cake with grated dark chocolate on top. The cake is delicious and melts in your mouth. The recipe for chocolate honey cake can be found in the article "". Cake recipe with step by step photos.
My son was delighted with the cake. I just picked him up from kindergarten and he just jumped for joy when he saw the cake. Already ordered this cake for my birthday.
I hope now you can easily make custard from milk for a cake.
Custard for a cake is exactly that delicacy, with a very delicate, memorable taste, familiar to us since childhood, reminds us of the taste of various pastries, puff pastries, eclairs, baked nuts and, of course, the Napoleon cake.
Today, many pastry chefs, like housewives, are increasingly using custard. After all, it is truly amazingly tasty and quite a versatile product for complementing and impregnating various desserts. But in order for the cream to turn out tasty enough and at the same time have the right consistency, you need to know a reliable recipe and know all its subtleties of preparation, as well as in cooking
Ingredients:
- Milk - 4 cups
- sugar - 1 heaping glass
- chicken eggs - 4 pcs
- flour - 4 tbsp. l
- vanilla sugar - 1 sachet.
Cooking method:
After everything is prepared necessary products, pour milk into the pan, pour all the above sugar there, put on fire and stir until the sugar is completely dissolved.
Next, drive four eggs and the same number of tablespoons of flour into a separate cup. Then beat the whole mass well, until smooth, with a mixer. Add two pilgrims (ladles) of hot, sweet milk and whisk again.
Now, in the languishing, but in no case, boiling sweet milk, pour in the beaten egg mixture and stirring constantly so that the cream does not stick to the walls of the pan, bring to a thickening. Then remove the cream from the stove and let it cool down. And already then pour one bag of vanilla sugar and mix thoroughly.
The custard is ready to use for your baking!
Delicious biscuit custard
Ingredients:
- Milk - 1.5 cups
- sugar - 1/2 cup
- chicken yolk - 4 pcs
- flour - 1/4 cup
- vanilla extract - 1 teaspoon
- salt - 1 pinch.
Cooking method:
Pour the above amount of flour, sugar, salt into a deep bowl and mix. Add chicken yolks to it.
Mix thoroughly with a whisk until crumbs form.
In a separate saucepan, heat (do not boil) milk until small bubbles appear and pour in a thin stream, while stirring the whole mixture. Then we send it to the fire and bring the cream to the formation of a thick mass.
Now pour in the vanilla extract into the resulting mass and mix everything again.
It remains only to separate the clots, strain the resulting cream through a fine sieve, then cover it with cling film, let it cool and put it in the refrigerator.
The resulting cream is used chilled.
Recipe for custard with butter and without eggs for honey cake
Ingredients:
- Milk - 1 glass
- sugar - 1/2 cup
- butter - 100 gr
- flour - 2 tbsp. l.
Cooking method:
Pour half a glass of milk into a saucepan or stewpan, add sugar, put on fire and stir constantly until the sugar is completely dissolved, then remove from the stove.
Pour the second part of the milk into a clean bowl, pour the flour into it and bring it to homogeneity with a whisk. Then pour the same mixture into a saucepan with dissolved sugar and simmer on the stove, stirring constantly until the whole mass thickens. Immediately remove from the stove and leave to cool.
Now, in an almost cooled mass, add whipped butter in small portions and beat it thoroughly.
Custard for the honey cake is ready!
Custard for eclairs
Ingredients:
- Sugar sand - 150 gr
- milk - 400 ml
- flour - 2 tbsp. l
- egg - 1 pc.
- vanillin - 1 sachet.
Cooking method:
We drive one chicken egg into the pan, stir it slightly, add all the indicated sugar, a bag of vanillin and continue to beat with a mixer or whisk until the sugar dissolves.
Then pour in cold milk, mix a little.
Now we put the pan with the resulting mass on the stove and for one or two minutes, so that the mass does not burn and lumps do not form, stir constantly.
If, suddenly, it seems to you that the cream has not thickened enough, do not worry, as it cools it will reach the desired consistency.
We leave the cream to infuse and cool, and then proceed to the filling of eclairs.
Custard with milk (video)
Bon Appetit!!!
To decorate cakes or impregnate cakes, prepare a delicate custard. 9 different types of cream - for you!
A simple cream option for any sweet pastry.
- Milk - 1 Liter
- Yolks - 4 Pieces
- Butter - 350 Grams
- Flour - 2/3 Cup
- Sugar - 2 cups
- Vanillin - 1 Piece
Pour milk into a saucepan. Save half a glass of milk for later. Sift the flour through a sieve. Pour flour into cold milk, rubbing it with a fork. Stir the flour with milk, carefully eliminating lumps.
Now we separate the whites from the yolks. We don't need squirrels. Of these, you can make meringue for cream. We put a pot of milk on the stove. While stirring, heat over low heat until the mixture thickens.
Beat the yolks with the milk left by us from the total portion. You should get a runny consistency. Pour the yolks into the saucepan with the flour and milk mixture, stirring constantly. At the same time, we do not turn off the fire.
When the mass thickens, cool it. We get butter. Beat it with a mixer with sugar and vanilla. We put the cooled milk-flour mass in portions into the butter, continuing to beat. Beat until we get a real smooth and airy cream.
Now it remains only to put the cream in the refrigerator. This will make him stronger. You can immediately spread on cakes, or put in cakes. Bon Appetit!
Recipe 2: Protein Custard for Cake
- egg - 2 pcs.;
- sugar - ½ cup (100 g);
- vanilla sugar - a small bag;
- citric acid - 1 g.
Separate whites from yolks. It is very important to do this qualitatively - the yolks should not get into the whites.
Combine all other ingredients with proteins.
Mix everything together with a whisk or mixer. You don't need to whip yet - just mix.
Set the bowl with this mixture in a water bath and beat at high speed for about 15 minutes.
Remove from heat and continue beating until the cream has completely cooled.
When the cream has cooled, it is completely ready. Protein Custard can be used to decorate a cake or as a dessert on its own.
Recipe 3: Custard Sour Cream Cake
Custard is suitable not only for the layer, but also for decorating the cake.
- butter - 200 grams;
- sour cream (from 20% fat) - 200 grams;
- wheat flour - 2 tablespoons;
- condensed milk (not boiled) - 150 grams and 50 grams of sugar (optional);
- chicken eggs - 1 piece;
- vanilla - to taste.
Place a suitable dish for a water bath on the stove, and place a saucepan on top with the main ingredients: sour cream, condensed milk, wheat flour, chicken egg and vanilla. Mix everything and boil in a water bath.
You need to cook the contents until thick: the cream should be thicker than sour cream. After, when it is almost ready, place it in the refrigerator or on the balcony - it should cool completely, and thus, prepare for the next stage of cooking.
Softened butter must be beaten until white and fluffy.
Gradually add the completely cooled cream to the whipped butter, without ceasing to beat with a mixer, we get a dense custard mass.
Store ready-made custard sour cream only in the refrigerator.
Recipe 4: Lemon Custard for Biscuit Cake
Thanks to this impregnation, any cake will turn out to be unusually tasty and tender, melting in your mouth.
- Milk - 500 grams
- Sugar - 150 grams
- Lemon
- Flour 50 grams
- Yolks - 6 pieces
We put 400 grams of milk on fire until it becomes hot, but do not boil.
The remaining milk will be used to dilute the yolk-sugar mixture. We turn off the heated milk for now and proceed to the preparation of the yolks.
Grate the lemon zest and put in milk and leave to brew for a while. Vanillin can be added instead of lemon.
Pour sugar into the yolks and mix thoroughly with a mixer until a white fluffy mass.
Whisking constantly, pour the milk into the yolks. We pour in the milk so that the mixture becomes liquid and can be easily poured into the main part of the milk.
We put the previously heated milk back on the fire and pour the egg mixture into it, while stirring the mass with a spatula.
Cook the cream until the mass thickens, stirring constantly. It is especially important to stir the mass intensively when it begins to boil.
The readiness of the cream can be checked as follows:
We collect the cream in a spoon and tip it back into the pan. A thin layer of cream will remain on the spoon. Run a small spoon over the spoon, making a groove. If the cream is ready, then the groove will remain the same as you made it, no matter how you turn the spoon over, the cream will not spread.
Remember, as the custard cools, it will thicken even more, so don't boil it for too long if you want the biscuit to soak up the cream.
Next, pour our biscuit custard into a clean plate. Be sure to pour over and do not leave the cream to cool in the pan. If you don’t overfill, then the cream simply flows to the hot bottom of the pan and is then difficult to get out.
When the cream is transferred to another bowl, cover the top of the container with a plastic bag. We do this so that when cooling, a film does not form on the surface of the cream. The cream must be cold room temperature, in no case send the biscuit custard to the refrigerator to cool.
The cooled cream can be used for its intended purpose, for example, to lubricate biscuit cakes. Well, that's all, our biscuit custard is ready! Bon Appetit!
Recipe 5: Custard with Milk for Napoleon Cake
Custard can be prepared at home not only for this famous cake, it is perfect for any other cakes and even for honey or sour cream cake.
- Milk - 0.5 l
- Butter - 50-100 g
- Sugar - 1 tbsp.
- Egg - 2 pcs.
- Flour or starch - 2.5-3 tbsp. without a slide
- Vanilla sugar - 1 tsp
Mix the dry ingredients in a saucepan: flour or starch, half the sugar and vanilla sugar. We beat the eggs. With starch it will turn out tastier and the consistency will be a little different.
Stir with a whisk and get a thick mixture. It is important not to add the milk all at once, as lumps will form and it will be difficult to stir them, and in such a thick state it is much easier to do this.
Gradually pour in the milk and mix again to get a liquid homogeneous mixture without lumps. Pour in the remaining sugar.
Now put on a slow fire and heat, stirring all the time. It is best to stir with a wooden spatula. This must be done constantly, otherwise the cream will immediately burn, as it contains flour (or starch).
At first the cream will be liquid, but as soon as it starts to boil, it will immediately begin to thicken. The longer you cook it, the thicker it will be. And don't stop interfering.
Its density depends on the amount of flour or starch (the more, the thicker the custard) and on the duration of boiling.
When it becomes thick enough, turn off the heat and cover with a lid so that a film does not form on top. Let cool slightly and add butter. The more oil there is, the tastier it will be. After cooling, it will thicken a little more.
It will acquire the desired consistency only after it has completely cooled, so it is better to leave it overnight in the refrigerator.
The classic Napoleon cake custard is ready. You can coat the finished cakes.
Recipe 6: Homemade Custard Cake
- milk - 900 g
- sugar - 250 g
- corn starch - 80 g
- vanilla sugar - 10 g
- egg yolks - 6 pcs.
- butter - 200 g
Pour 700 g of milk into a deep saucepan (set aside 200 g, we will need this part of the milk a little later) and send it to heat up over medium heat.
In a bowl, combine corn starch, sugar and vanilla sugar. Thoroughly mix all the ingredients with a whisk to get a homogeneous mixture.
The amount of starch can vary slightly depending on how thin or thick the custard is. If suddenly you could not find corn starch, then you can replace it with flour.
Add the yolks to the dry mixture. By the way, if you wish, instead of 6 yolks, you can take 3 whole chicken eggs.
And with a whisk, we rub them very carefully until the mass is lightened. If desired, at this stage you can use a mixer, but they do not need to be particularly zealous.
Pour the reserved milk into the resulting yolk mass.
And mix well again. We should get a fairly liquid mixture.
When the milk in the saucepan begins to boil, pour the yolk mixture into it in a thin stream. At the same time, be sure to constantly stir the milk with a whisk.
After all the yolk mixture has been added, cook the custard over medium heat until it thickens and until the first signs of boiling (large bubbles should appear on the surface of the cream). In this case, the cream must be actively mixed. We are not distracted for a second, as it may boil to the bottom or lumps may form in it.
The resulting custard is wiped through a fine sieve. This step, of course, can be missed, but it is thanks to him that we will get rid of possible small lumps.
Leave the custard rubbed through a sieve to cool. To do this, while the cream is still hot, cover it with cling film so that it comes into contact with the surface of the cream. Due to this, a dense crust will not form on the surface of the custard. In this form, we leave the cream on the desktop until it cools down to a temperature of 35-40 C.
When the cream has cooled down enough, we introduce soft butter into it. To do this, add it in small parts, in five or six visits and each time carefully beat the cream with a mixer.
That's all, delicious custard for the cake is ready!
But before using it, cover it again with a film in contact with the surface and send it to the refrigerator for at least 1 hour. This must be done in order for the cream to set and ripen.
And after it “rests” and thickens well, the custard is ready to use.
Now you know how to make custard for decorating a cake!
Recipe 7: Honey Cake Custard
- 1 cup of sugar
- 1-1.5 tablespoons of flour
- 1 egg
- 2 glasses of milk
Pour a glass of sugar into a thick-walled saucepan.
and 1-1.5 tablespoons of flour, mix well.
Add an egg.
Grind everything to a white mass.
Pour in the milk, mix thoroughly and put the pan on a slow fire. Constantly stir the cream. But do not let it boil, as soon as it starts to gurgle, as it were, bubbles will appear and the cream will begin to thicken, you can turn it off.
Here is such a smooth cream, similar to condensed milk. Now it remains only to smear the cake with them.
Recipe 8: Chocolate Custard Cake
Thick, viscous, glossy and very chocolatey in taste. Such a cream is an indispensable component for pastries and cakes, a wonderful independent dessert and a very appetizing addition to a morning bun or toast.
- Chicken egg (yolk) - 4 pcs.
- Milk - 500 ml
- Sugar - 100 g
- Corn starch - 2 tbsp.
- Wheat flour - 2 tbsp.
- Black chocolate - 1 bar (90-100 g)
- Cocoa powder - 1-2 tbsp.
- Butter - 20-50 g (optional)
Separate the egg yolks from the whites. Add sugar. Beat the yolks for a few minutes until the sugar dissolves and a light airy mixture is obtained.
Add 1-2 tbsp. cocoa powder, a pinch of salt, 2 tbsp. starch and 2 tbsp. flour and mix well again.
Measure out the milk and add the chocolate. Bring the milk almost to a boil over low heat, stirring until the chocolate has completely melted.
Gradually, stirring, add to the beaten yolks hot chocolate milk. Add milk in batches and stir constantly. First, add 1-2 tbsp. milk so that the mixture warms up, and then gradually increase its amount so that the yolks do not curdle due to exposure to high temperature.
Pouring about half of the hot milk, the cooled part can be added in one go, pouring in a thin stream.
Strain the resulting mixture and pour into a saucepan or saucepan.
Put the cream on a small fire and, stirring constantly with a whisk, cook until thickened.
The process may take several minutes, but gradually the foam on the surface of the mixture will disappear, and the mass will become dense and shiny.
The readiness of the cream can be seen visually - quite clear marks from the whisk remain on the surface of the cream. Another classic test- dip a spoon into the cream, and then lift it above the container. The finished chocolate custard will wrap the spoon in a dense layer and flow off the spoon in a single thread. Run your finger along the spoon - there should be a clear path.
Turn off the heat and pour the cream into a container or bowl to cool completely. At this stage, it is already quite thick, but as it cools, it will thicken further.
Lay the pieces of butter on the surface of the hot cream. Having melted, the butter forms a kind of protective layer on the cream, due to which a film does not form on the surface of the chilled cream. When the cream has completely cooled, beat it again until a homogeneous mass is obtained.
If there is no butter at hand, you can cover the surface of the cream with cling film, so that the film touches the cream.
Make custard chocolate cream very easy for a cake. Bon Appetit!
Recipe 9: Poppy Seed Custard for Pancake Cake
- Milk - 400 ml;
- Yolks - 3 pcs.;
- Sugar - 4 tablespoons;
- Vanillin - on the tip of a knife or a bag of vanilla sugar;
- Flour - 2 tablespoons with a slide;
- Butter - 1 tablespoon;
- Dry poppy - 2 tablespoons.
Divide the milk into two equal parts. We set one to warm up on the stove in a non-stick dish, preferably in a cast-iron with thick walls.
In a separate bowl, rub the sugar and yolks with a spoon.
Add flour, vanillin (with it the cream is even tastier and more aromatic), and rub it again.
Add softened butter, rub everything until smooth.
And gradually pour in the second part of the milk, stirring to get a homogeneous pouring mass without lumps.
When the milk on the stove heats up and is about to boil, mix the cream blank again and pour it into the hot milk in a thin stream, stirring constantly.
Cook the cream over low heat, until thickened, stirring - about 7-10 minutes. At first it is liquid, but closer to readiness it quickly becomes thick and begins to gurgle. So it's time to take it off the fire.
Pour in the poppy.
Mix the custard with poppy seeds and set aside to cool.
If you want to layer layers of Napoleon cake, fill eclairs and or baskets, you need to learn how to cook classic custard, which is rightfully considered one of the foundations of confectionery skills. It's not that hard to make at home. The recipe allows for a lot of variations, and having mastered the basic techniques, you can experiment with both cooking and serving - use custard for cake, pastries, open pies with berries, or simply serve as delicious dessert, decomposed into creamers.
How to make classic custard
Milk, sugar, and sometimes eggs are the ingredients that a real cream cannot do without. There are modifications - without eggs, on starch, using cream and even water instead of milk. Many housewives classify the dish as complex, although in reality it is not so much complicated as laborious, it requires caution, long and thorough stirring, whipping, which can last half an hour - forty minutes. Inexperienced cooks are better off starting with a traditional recipe.
Classic Custard Recipes
The cream serves as the basis for cakes, pastries,. Experienced chefs advise preparing the filling before the dough: it will need to cool for an hour or two, and it is not recommended to cool it in the refrigerator. Full impregnation takes additional time. All creams are fatty, high-calorie foods, so they are not recommended for dieters.
On milk
- Cooking time: 35-40 minutes.
- Calorie content of the dish: 122 kcal per 100 g.
- Purpose: dessert.
- Cuisine: European.
- Difficulty of preparation: easy.
The recipe for custard in milk is considered basic. cook pastry you can quickly if you follow step by step recipe. The dish turns out not only tasty, but serves as a decoration, looks good in the photo. The product is used in cakes, eclairs,. To understand how to prepare the filling for confectionery correctly, you need to carefully follow the recipe.
Ingredients:
- milk - 2 glasses;
- sugar - 1 glass;
- eggs - 3 pcs.;
- flour - 2 tablespoons;
- butter - 50 g;
- vanilla pod or powder.
Cooking method:
- Pour milk into a saucepan. Place on fire.
- Mix eggs with flour, sugar, vanilla.
- Pour into the milk slowly, stir the milk mass with a wooden spoon.
- Boil until a thick consistency is obtained. Cool down.
Creamy custard
- Cooking time: 35 minutes.
- Servings: 3-4 persons.
- Calorie content of the dish: 156 kcal per 100 g.
- Purpose: dessert.
- Cuisine: European.
If you're looking for an easy way to make custard, the cream recipe is perfect. It turns out light, lush, very gentle. Sweets look great in the photo, are always popular with children and adults. The recipe came to us from England, where it is considered traditional. Even a not very experienced chef will be able to make custard at home.
Ingredients:
- cream - 1.5 cups;
- sugar - 1 glass;
- eggs - 2-3 pieces;
- flour - 2 tbsp. spoons;
- oil - 30 g;
- spices to taste.
Cooking method:
- Separate whites from yolks.
- Beat whites and yolks separately. Put sugar into the protein mass; Mix egg yolks and vanilla with softened butter.
- Put the cream to heat on a barely smoldering fire.
- Pour into hot cream, gradually adding, first the yolks with butter, then the protein mixture.
- Stir until smooth.
- Cook, letting thicken. Leave to cool.
On yolks
- Servings: 5-6 persons.
- Calorie content of the dish: 173 kcal per 100 g.
- Purpose: dessert.
- Cuisine: European.
- Difficulty of preparation: medium.
Especially tasty custard is obtained on egg yolks. The recipe helps to make a wonderful delicacy that your family, guests, acquaintances will definitely like. Understanding how to cook a dish is not at all difficult, especially if you have already mastered other methods. This method allows you to prepare the layer quickly, but it is important to carefully follow the proportions indicated in the recipe.
Ingredients:
- egg yolks - 6 pcs.;
- 6% fat milk - 0.5 l;
- granulated sugar - 5-6 tbsp. spoons;
- starch - 2 tbsp. spoons;
- vanilla, cinnamon, cocoa.
Cooking method:
- Separate the whites and yolks. Pour sugar into the yolks, use a mixer to beat.
- Put milk on fire.
- Gradually pour the yolk suspension into the milk. Beat constantly.
- Add starch, spices. Chocolate - will require cocoa powder.
- Cover with cling film. Let cool to neutral temperature.
Custard with flour
- Cooking time: 40 minutes.
- Servings: 3-4 persons.
- Calorie content of the dish: 214 kcal per 100 g.
- Purpose: dessert.
- Cuisine: European.
- Difficulty of preparation: medium.
For a layer of luxurious cakes "", which look so appetizing in the photo, and taste even better, a recipe for custard with flour will come in handy. It is cooked within forty minutes, but keep in mind that the confectionery still needs to be soaked for two to three hours. It's not the easiest custard, but the enthusiastic praise of the culinary arts will pay off the effort.
Ingredients:
- butter - 200 g;
- milk - 250 g;
- sugar - 300 g;
- flour - 4 tbsp. spoons;
- spices.
Cooking method:
- Pour 150 ml of milk, mix with flour, sugar, spices with a mixer.
- Put the rest of the milk on the stove.
- As it boils, start pouring the flour mixture, the cream should thicken.
- Melt the butter, combine everything, beat thoroughly.
With starch
- Cooking time: 30 minutes.
- Servings: 3-4 persons.
- Calorie content of the dish: 149 kcal per 100 g.
- Purpose: dessert.
- Cuisine: European.
Traditional cream does not imply the use of starch. But this ingredient gives excellent density, dense texture, making the dish lush. Starch must be thoroughly dissolved to avoid lumps. The recipe is allowed to be modified with the help of spices: cinnamon, vanilla, nutmeg. Experienced housewives experiment with the proportions of sugar, the fat content of milk.
Ingredients:
- fat milk - 1 cup;
- sugar - 3 tbsp. spoons;
- starch - 0.5 teaspoon;
- eggs - 2 pcs;
- seasonings - cinnamon, nutmeg.
Cooking method:
- Mix starch, eggs, sugar, preferably in a ceramic bowl. It is recommended to use a mixer. Add spices depending on the modification of the recipe.
- Pour milk into a thick-walled saucepan, put on heat.
- Gently start pouring the mass, stirring every second until thickened.
- Cool down.
with eggs
- Cooking time: 25 minutes.
- Servings: 4-6 persons.
- Calorie content of the dish: 164 kcal per 100 g.
- Purpose: dessert.
- Cuisine: European.
- Difficulty of preparation: below average.
Like other recipes, egg cream will require attention, accuracy, and thoroughness from the pastry chef. It is especially important to beat the workpiece well. When infusing proteins, speed is required: they must remain dense, not fall off. Milk should be at least 3% fat, but it is better to use six percent or cream. Ready meal- a great filling for cakes.
Ingredients:
- cream or full-fat milk - 1 cup;
- granulated sugar - 8 tbsp. spoons;
- eggs - 4 pcs;
- vanilla sugar.
Cooking method:
- Separate the yolks from the whites, beat with sugar and vanilla.
- Put the milk on a slow fire, pour in the yolks.
- Separately, beat the whites, cool, add to the pan.
- Hold for 2-4 minutes on the stove, stirring.
without eggs
- Cooking time: 0.5 hours.
- Servings: 4-5 persons
- Calorie content of the dish: 161 kcal per 100 g.
- Purpose: dessert.
- Cuisine: Russian, European.
- Difficulty of preparation: lighter than average.
Such light cream very popular, good in terms of economy, taste, simplicity. It cooks on low heat for half an hour. Although a recipe without adding eggs is not considered a classic, the practical experience of many cooks shows that the use of proteins and yolks is completely unnecessary. The hostess will need care, accuracy.
Ingredients:
- milk - 145 ml;
- sugar - 155 g;
- flour - 3 tbsp. spoons;
- oil - 95 g;
- water - 4-5 tablespoons
- spices.
Cooking method:
- Pour off some of the milk, add water, dissolve sugar, flour, spices.
- Put the rest of the milk on the stove.
- Pour in the liquid mass with sugar, flour, cook until it thickens.
- Melt the butter, beat with chilled sweet milk.
