Any housewife can prepare custard if she strictly follows the instructions. The basis of the tasty mass is the most common products that are found in every kitchen. If desired, the cream can be flavored, prepared with cocoa, or butter added to it.
Products for custard
For traditional cream you will need:
- milk – 2 glasses;
- sugar – 1.5 cups;
- eggs (yolks) – 2 pcs.;
- flour - 2 tablespoons.
How to make regular custard
First of all, mix granulated sugar and wheat flour. Next, take two large raw eggs and separate the whites from the yolks. Place the yolks in a clean, dry bowl and grind them with sugar and flour - add the dry ingredients to the yolks in parts. Grind the mixture either with a hand whisk or with a blender using the puree soup attachment. Dilute the resulting mass with half a glass of cold milk.
Bring the remaining milk (one and a half cups) to a very slow boil. Pour the prepared mixture of yolks, sugar, flour and milk into boiling milk in a thin stream. When pouring the cream, stir constantly with a whisk. Reduce the heat under the bowl with the cream to low and heat the cream until it thickens. When cooking the cream, do not leave the stove for a second and constantly stir the contents of the ladle - this way the mixture will not burn.
Once the cream becomes thick, set it aside in a cool place to cool completely. To prevent a rough crust from forming on the cream, cover the ladle with a large piece of cling film and press it down with your hands so that it lies directly on the surface of the cream.
Traditional custard is suitable for making Napoleon cake.
How to make creamy custard
Prepare the cream according to the recipe described above and let it cool completely. While the mixture is cooling, soften 150 g of quality butter. Place the butter in a mixing bowl and add a tablespoon of powdered sugar to it. Beat the mixture with a mixer. When the butter becomes fluffy, pour in the cooled custard and whisk everything well again.
Cream with butter comes out denser, so it is good to use for filling eclairs.
How to make chocolate custard
For a delicious cream with the taste and color of chocolate, you will need another 3 tbsp. l. cocoa powder Add it to the sugar when you mix the latter with flour. Next, prepare the cream in the same way as described in the first recipe. If, after the chocolate custard has cooled, you beat it with 200 grams of soft butter, then such a thick cream is quite suitable for lubricating sponge cakes.
How to make flavored custard
You can flavor the custard with any suitable ingredients. This cream is good for preparing portioned desserts in glasses or bowls.
Vanilla cream
When cooking the cream, when it has not yet completely thickened, add one packet of vanilla sugar to the ladle.
Lemon cream
In the already prepared and cooled custard, add a tablespoon of lemon zest, grated on a very fine grater.
To ensure that the consistency of the cream remains uniform, cover its surface with cling film while cooling.
Ingredients
- 150–200 g sugar;
- 50 g flour;
- 2 eggs;
- 500 ml milk;
- 100 g butter.
Preparation
Place sugar, flour, vanilla and eggs in a saucepan and whisk until smooth. Gradually pour in the milk, whisking the mixture thoroughly.
Place the pan over low heat and cook, stirring constantly with a whisk. When the cream thickens and begins to boil, remove it from the heat.
Add softened butter to the hot mixture and mix thoroughly with a whisk until smooth. Leave the cream at room temperature until completely cooled.
Ingredients
- 170 g sugar;
- 80 ml water;
- a pinch of salt;
- 1 teaspoon vanilla sugar or a pinch of vanillin;
- ¼ teaspoon citric acid.
Preparation
Pour sugar into a saucepan and pour in water. Place over high heat and cook, stirring, until the sugar dissolves.
In a separate container, use a mixer to turn the whites into white foam. Add salt and vanilla and beat the mixture a little more.
When the sugar syrup boils, reduce the heat. Fill a small bowl with water and drop the boiling mixture into it. If the droplet turns into a soft plastic substance, then the syrup is ready. Add citric acid to it and immediately mix thoroughly.
Continuously whisking the protein mass with a mixer, pour the syrup into it in a thin stream. Beat the cream for about 7-10 minutes until it becomes white and thick.
povarenok.ru Ingredients
- 500 ml milk;
- 150–200 g sugar;
- 4 tablespoons flour;
- 130 g butter;
- 1 teaspoon vanilla sugar or a pinch of vanillin.
Preparation
In a saucepan, combine half the milk, sugar and flour. Bring the remaining milk to a boil and pour into the prepared mixture, whisking it with a whisk.
Place the pan over medium heat and, stirring, allow the mixture to thicken. Without turning off the heat, gradually add the oil and beat the cream thoroughly.
Remove it from the heat, add vanilla and stir. Cool the cream at room temperature.
Ingredients
- 150 g sugar;
- 1 egg;
- a pinch of vanillin;
- 2 tablespoons flour;
- 400 ml milk.
Preparation
Beat sugar and egg with a mixer. Add vanilla and flour and mix thoroughly. Pour in the milk and beat thoroughly with a whisk or mixer.
Place the mixture over medium heat and, stirring constantly, bring it to a boil. Reduce heat and cook, stirring, for a few more minutes until thickened. Cool the cream at room temperature.
Ingredients
- 300 g sour cream 20% fat;
- 1 egg;
- 100–130 g sugar;
- 20 g corn starch;
- 150 g butter;
- a pinch of vanillin.
Preparation
Place sour cream, egg, sugar and starch in a saucepan and stir until smooth. Place in a steam bath and, constantly stirring the mixture with a whisk, let it thicken.
Leave the mixture to cool at room temperature. In a deep container, beat the softened butter with a mixer. Add the sour cream mixture little by little and beat thoroughly with a mixer. Add vanilla and mix again.
iamcook.ru Ingredients
- 250 ml milk;
- 1½–2 tablespoons sugar;
- 2 tablespoons flour;
- 200 g;
- 50 g butter.
Preparation
Pour half the milk into the pan, add sugar and flour and stir with a whisk until smooth. Add the remaining milk, place over moderate heat and cook, stirring, until thickened.
Cool the cream at room temperature. Pour half of the condensed milk into it and beat well. Add the remaining condensed milk and softened butter and mix thoroughly again.
Ingredients
- 4 medium lemons;
- 200 g sugar;
- 4 eggs;
- 50 g butter.
Preparation
Grate the zest of two lemons on a fine grater and mix with sugar. Squeeze the juice from all four lemons and strain. To get more of it, you can put the fruit in the microwave for 15–20 seconds.
Combine juice with sugar. In a separate container, whisk the eggs. Pour them into the lemon mixture, mix well and leave for 15 minutes.
Strain the mixture through two layers of cheesecloth. Then pour into a saucepan, add softened butter and, stirring constantly with a whisk, cook over medium heat until thickened. Leave the cream to cool at room temperature.
Ingredients
- 500 ml milk;
- 180 g sugar;
- 2 eggs;
- a pinch of salt;
- 2 tablespoons cornstarch;
- 4 tablespoons of quality cocoa;
- 50 g butter.
Preparation
Pour ⅔ milk into the pan, add sugar and, stirring, heat over moderate heat. Add eggs, salt, starch and cocoa to the remaining milk and whisk thoroughly.
Continuing to beat the egg mixture, pour hot milk into it. Place the saucepan with the cream over moderate heat and cook, stirring constantly to avoid lumps.
As soon as the mixture begins to boil, remove it from the stove and cool at room temperature.
If you want to layer the layers of the Napoleon cake, fill eclairs and or baskets, you need to learn how to prepare classic custard, which is rightfully considered one of the foundations of confectionery art. It's not that difficult to make at home. The recipe allows for a lot of variations, and having mastered the basic techniques, you can experiment with both preparation and serving - use custard for cake, pastries, open pies with berries, or simply serve as a delicious dessert, placed in bowls.
How to make classic custard
Milk, sugar, and sometimes eggs are the ingredients without which a real cream cannot do. 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 complex as it is labor-intensive; it requires caution, long and thorough stirring, and beating, which can last half an hour to 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. Complete impregnation takes additional time. All creams are fatty, high-calorie foods, so they are not recommended for people on a diet.
With 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 milk custard recipe is considered basic. You can prepare the confectionery product quickly if you follow the step-by-step recipe. The dish is not only tasty, but also serves as decoration and looks good in the photo. The product is used in cakes, eclairs,... To understand how to prepare the filling for confectionery products 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 the pan. Place on fire.
- Mix eggs with flour, sugar, vanilla.
- Pour into the milk slowly, stirring the milk mass with a wooden spoon.
- Boil until a thick consistency is obtained. Cool.
Creamy custard
- Cooking time: 35 minutes.
- Number of 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, fluffy, very tender. The sweets look great in photos and are always popular with children and adults. The recipe came to us from England, where it is considered traditional. Even a less experienced cook can make custard at home.
Ingredients:
- cream - 1.5 cups;
- sugar - 1 glass;
- eggs - 2-3 pcs.;
- flour - 2 tbsp. spoons;
- butter - 30 g;
- spices to taste.
Cooking method:
- Separate the whites from the yolks.
- Beat the whites and yolks separately. Place sugar into the protein mass; Mix egg yolks and vanillin with softened butter.
- Heat the cream over a barely smoldering fire.
- Pour into hot cream, gradually adding, first the yolks with butter, then the protein mixture.
- Stir until smooth.
- Cook until thickened. Leave to cool.
On the yolks
- Number of servings: 5-6 persons.
- Calorie content of the dish: 173 kcal per 100 g.
- Purpose: dessert.
- Cuisine: European.
- Difficulty of preparation: medium.
A particularly delicious custard is made with egg yolks. The recipe helps you make a wonderful delicacy that your family, guests, and acquaintances will definitely enjoy. Understanding how to prepare 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. spoon;
- starch - 2 tbsp. spoons;
- vanilla, cinnamon, cocoa.
Cooking method:
- Separate the whites and yolks. Add sugar to the yolks and use a mixer to beat.
- Put the milk on the fire.
- Gradually pour the yolk suspension into the milk. Beat constantly.
- Add starch and spices. Chocolate - requires cocoa powder.
- Cover with cling film. Allow to cool to neutral temperature.
Custard with flour
- Cooking time: 40 minutes.
- Number of 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 cooks for forty minutes, but keep in mind that the confectionery product still needs to soak for two to three hours. It's not the easiest custard to make, but the rave praise for the culinary art makes the effort worth it.
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.
- Place the remaining milk on the stove.
- As it boils, start pouring in the flour mixture; the cream should thicken.
- Melt the butter, combine everything, beat thoroughly.
With starch
- Cooking time: 30 minutes.
- Number of servings: 3-4 persons.
- Calorie content of the dish: 149 kcal per 100 g.
- Purpose: dessert.
- Cuisine: European.
Traditional cream does not involve the use of starch. But this ingredient gives excellent thickness, dense consistency, making the dish fluffy. Starch must be thoroughly dissolved to avoid lumps. The recipe can be modified with spices: cinnamon, vanilla, nutmeg. Experienced housewives experiment with the proportions of sugar and the fat content of milk.
Ingredients:
- full fat milk - 1 glass;
- 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 and set to heat.
- Carefully begin pouring the mixture, stirring every second until thickened.
- Cool.
With eggs
- Cooking time: 25 minutes.
- Number of 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 mixture well. When pouring in proteins, speed is required: they must remain dense and not fall off. Milk should have at least 3% fat content, but it is better to use 6% fat or cream. The finished dish is an excellent filling for cakes.
Ingredients:
- cream or full-fat milk - 1 glass;
- granulated sugar - 8 tbsp. spoon;
- eggs - 4 pcs;
- vanilla sugar.
Cooking method:
- Separate the yolks from the whites, beat with sugar and vanilla.
- Put the milk on low heat, pour in the yolks.
- Beat the egg whites separately, cool, and add to the pan.
- Keep on the stove for 2-4 minutes, stirring.
No eggs
- Cooking time: 0.5 hours.
- Number of servings: 4-5 persons
- Calorie content of the dish: 161 kcal per 100 g.
- Purpose: dessert.
- Cuisine: Russian, European.
- Difficulty of preparation: easier than average.
This light cream is very popular, good from the point of view of economy, taste, and simplicity. It cooks over 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 whites and yolks is completely unnecessary. The housewife will require attentiveness and accuracy.
Ingredients:
- milk - 145 ml;
- sugar - 155 g;
- flour - 3 tbsp. spoons;
- butter - 95 g;
- water - 4-5 tbsp.
- spices.
Cooking method:
- Pour off some of the milk, add water, dissolve sugar, flour, spices.
- Place the rest of the milk on the stove.
- Pour in the liquid mixture with sugar and flour and cook until it thickens.
- Melt the butter, beat with cooled sweet milk.
Video
It’s hard to imagine a home holiday, including children’s, without sweets on the table. Making cakes, pastries and rolls cannot do without flour (axiom), just like without cream. Delicate and airy, with hints of flavor, it becomes a highlight of the usual baked goods. Most often, a universal classic custard with various additives is used. It is suitable for impregnating cakes, decorating the top of confectionery products and filling tubes and eclairs.
Calorie content of custard
The calorie content (212 kcal per 100 grams) of this cream is higher than that of protein and curd cream, but given the heat treatment during preparation, which makes it safe for consumption, you can turn a blind eye to this. Using low-fat cream, reducing the amount of sugar and flour, and eliminating butter from the recipe will reduce calorie content.
WE RECOMMEND! For athletes, there are ready-made protein mixtures for making custard. It’s easy to prepare, just mix the powder with water and heat for half a minute in the microwave. A serving of this cream contains 2.4 g of fat and has a lower calorie content than usual - 191 kcal.
Classic recipe
With flour
The classic cream is prepared at home using sweet milk, eggs and a small amount of flour. It is suitable for layering cakes, pastries, and for filling buns, tubes, and eclairs.
Ingredients for 10 servings:
- 0.5 l of milk;
- 4 eggs;
- a glass of sugar;
- 40 g flour;
- 5 g vanilla sugar.
Preparation:
- Mix the sugar and eggs well, add the flour and vanilla sugar, and mix again.
- Dilute the mixture with cold milk and stir with a mixer until smooth.
- Rinse the pan with water, fill with the mixture, put on medium heat, and let it boil while stirring.
- To obtain a thick cream, boil the mixture longer – 10 minutes. Cool to approximately 50 degrees before use.
Without flour
Another version of the classic cream - without flour, it turns out more delicate. It is only important to observe 2 points: beat the yolks and maintain the correct temperature during brewing.
Ingredients:
- Yolks – 6 pcs.;
- Milk (warm) – 600 ml;
- Sugar – 120 g.
Prepare as in the previous recipe.
Video recipe
The best custard recipes
In cooking, cream according to the classic recipe with flour is the basic one. Other types are prepared on its basis. You can’t do without the main ingredients - eggs, milk (cream), sugar. If you add ground nuts, rum and vanilla, you get French-style nut cream “Frangipane”; without it, you can’t get the signature pear pie. When you add any juice (optional) or cocoa to gelatin, you get “Bavarian” cream, and the one prepared in English without flour is called “Custard”.
Protein custard
Delicate, snow-white, moderately viscous - ideal for cakes, eclairs, puff pastries and straws. Can be used as a separate dessert, goes well with sour fruits, and served in vases or bowls. From the amount indicated in the ingredients, about 250 g of cream is obtained.
Ingredients:
- 4 squirrels;
- 80 ml water;
- A pinch of salt;
- 200 g sugar (50 g per 1 protein);
- 4 tsp. lemon juice.
Preparation:
- Beat the salted whites well until they form strong peaks that do not fall off the whisk. The whipping speed decreases if the bowl is placed on ice.
- Pour water into a saucepan, add granulated sugar and let it boil. Boil at minimum temperature for 4 minutes, pour in the juice, stir and cook for the same amount. Readiness to check the test for a “ball”: drop the mixture on a saucer and try to roll it into a ball; if it works, then the syrup is ready.
- Pour the syrup into the whites in a thin stream, whisking constantly with a mixer. Then continue beating for about 5 minutes. The process will be shortened if the bowl is placed in cold water.
The result should be a dense cream that holds its shape. It can be used for decorations by filling a piping bag with it.
For the biscuit
Chocolate cream is suitable for layering cakes, filling tubes, eclairs, etc. It is not suitable for decorations, as it does not hold its shape.
Ingredients for one serving:
- 1.5 cups sugar;
- ¼ tsp. salt;
- 4 tbsp. l. starch;
- 4 tbsp. l. flour;
- 4 eggs;
- 4 tbsp. l. cocoa powder without sugar;
- 50 g dark chocolate;
- 1 liter of milk;
- 1 tbsp. l. oils sl.;
- 1 tbsp. l. vanilla extract.
Preparation:
- Pour sugar and salt, starch, flour, cocoa into a saucepan.
- Beat separately cooled eggs with half a glass of sugar.
- Pour milk into the dry mixture, cook, stirring until it boils, remove from the stove.
- Pour in a thin stream, stirring, into the beaten eggs, add the chocolate pieces, stir until completely dissolved.
- Place the saucepan back on the stove and cook over medium heat until thick (about 5 minutes). Remove from heat, add butter and vanilla, stir and let cool.
You can serve the cream as a dessert, place it in ice cream bowls and cool well. The result will be a dish similar to chocolate pudding, which children love very much.
For eclairs
Coffee cream is suitable for filling eclairs and straws, and can be used to decorate a cake. This amount will make 3 cups.
Ingredients:
- 500 ml cream;
- 2 tbsp. l. flour;
- 250 g butter;
- 1 tbsp. l. rum or cognac;
- 1 tbsp. l. instant coffee;
- ¾ cup sugar.
Preparation:
- Mix coffee and flour with sugar in a saucepan, pour in cream, stir, let stand for a third of an hour. Stirring over low heat until thickened, let cool.
- Beat the butter into a fluffy mass and add it in parts to the creamy mass, whisking without stopping. Pour in the alcohol and whisk for about 4 minutes until smooth.
Egg-free cream
The recipe is easy to prepare and the cream turns out tender and tasty. It is universal - suitable not only for layering cake layers and filling desserts, but also for use in decorating the top of confectionery products, since it holds its shape well.
Ingredients:
- Sugar – 1 glass;
- Butter – 200-250 g;
- Water – 1 glass;
- Vanilla sugar – 5-10 g;
- Flour – 2 tbsp. l.
Preparation:
- Take the butter out in advance, cut it into pieces, mix with vanilla sugar.
- Pour half a glass of water into a saucepan, add sugar, stir, heat, and let the sugar dissolve completely.
- Mix half a glass of water with flour until a homogeneous mixture is obtained. Gradually (in portions) mix it with the syrup, without ceasing to stir.
- Cook until thick sour cream thickens, let cool to about 50 degrees.
- Add butter and vanilla sugar, beat until fluffy.
Step-by-step recipes for custard cakes
When preparing cakes, for layering and decorating them, housewives most often use custard. A variety of recipes makes it possible to choose it according to thickness and taste.
The most popular cakes are “Napoleon”, “Honey cake”, “Ryzhik” and their variations, depending on the culinary fantasies and preferences of household members.
"Napoleon"
Let's make a "Lazy" version of the classic dessert. A no-bake recipe, easy and quick to prepare, it can be classified as a “guests on the doorstep” series.
For 8 servings you will need:
- Puff pastry “Ears” – 0.5 kg;
- Eggs – 2 pcs.;
- Flour – 50 g;
- Milk – 0.5 kg;
- Oil drain. – 50 g;
- Sugar – 150 g;
- Vanilla sugar – 5 g.
Step-by-step preparation:
- Heat the milk with sugar and vanilla sugar to a boil, stirring.
- Mix flour with eggs into a homogeneous mass, pour half of all the milk into it in portions, stirring. Return the mixture to the saucepan and heat slowly until the cream thickens.
- Remove from heat, add oil. Stir, pour into a bowl, cover with film, let cool to room temperature.
- The final stage is assembling the cake. Place a few spoons of cream on the dish, spread evenly over the bottom, place a layer of cookies, brush with cream, repeat this 3 more times. Grease the top and sides of Napoleon with cream too.
- Crush the cookies and sprinkle the cake on all sides. If desired, the top can be decorated with walnut halves, jam berries or chocolate. Another option: put any stencil and sprinkle with crumbs.
- Place in the refrigerator for several hours. When it is soaked, it will resemble a real “Napoleon”.
Video recipe
“Honey cake” in a frying pan
The recipe for this cake will come in handy when there is no oven, and family members ask for something tasty for tea. You can describe it in 3 words: tasty, fast, original.
For the cream you will need:
- A couple of yolks;
- Pair of st. l. flour;
- Half a glass of sugar;
- ¾ glass of milk (about 180 ml);
- Half a glass of hot milk (about 125 ml);
- A stick of butter;
- Vanilla, cinnamon (optional).
Ingredients for the crust:
- Flour – 1.5 kg (another 150 g);
- Egg – 3 pcs.;
- Honey - 3 tbsp. spoons;
- Powdered sugar - 1.5 cups;
- Butter – 180 g;
- Baking powder – 10 g;
- Sour cream 24% – 800-900 g;
- Soda – 1 tsp;
- Vanilla - to taste.
Preparing the cream:
- Add sugar to the yolks, grind the mixture, add flour through a small strainer, mix, pour milk (cold), mix.
- Bring half a glass of milk to a boil, pour in (in a thin stream), stirring. Cook until thickened, the mixture should resemble liquid jelly, let cool to room temperature.
- Mash the butter with a fork, mix with the milk mixture (add a couple of spoons at a time), beat with a fork, and at the end you can speed up the process with a mixer. You can add vanilla or vanilla sugar.
Preparing the cakes:
- Melt thick honey in a water bath, mix with powdered sugar and butter.
- Beat eggs with baking powder and soda, combine with honey mixture, boil, add a little flour, mix.
- Sprinkle the table with flour, place the dough, knead, periodically adding flour. Divide the resulting ball into 4 parts. Roll four sausages, divide into 5 parts.
- Roll them out into thin cakes, cut them evenly (then fry the pieces too, and leave them for decoration).
- Fry in a frying pan without oil on 2 sides.
- Assemble the cake, coat the cakes with cream, sprinkle with crumbs, and put in the refrigerator overnight.
Video recipe
Cake "Ryzhik"
A cake with a twist. Citrus custard goes well with the honey taste of delicate cakes. Lemon zest and freshly squeezed juice give the dessert an original aftertaste.
REMEMBER! The cream makes “Ryzhik” soft and tender, so after “assembling” the cake, it must be placed in the refrigerator for 6-7 hours. It's better to leave it there all night.
Ingredients:
- Butter – 200 g;
- Eggs – 5 pcs.;
- Sugar – 260 g;
- Flour – 360 g;
- Milk – 0.7 liters;
- Starch - 3.5 tbsp. l.;
- Soda - tsp;
- Honey – 80 g;
- Lemon juice – 2 tbsp. l.;
- Lemon zest – 1 tbsp. l.
I love custard, it is light, tender and airy, goes well with almost any dough, inexpensive products are used to prepare it, and the custard recipe itself is simple and not capricious. Honestly, this cream is a real lifesaver for me: I use it to make Napoleon cake, eclairs, custard pies, Crepeville cake and many other delicacies. And custard always pleases with its tenderness and unique taste.
Ingredients:
(1.5 l. custard)
- 1 l. milk
- 5 eggs
- 1 cup of sugar
- 2.5 tbsp. spoons of flour
- 100 gr. butter
- 1 tsp vanilla sugar
- To prepare custard for cake or pastries, we need one liter of milk. Heat the milk to a temperature of 60-70 degrees. Important!!! We use only good milk, without the slightest hint of sourness. If in doubt, it is better to first boil the milk and then cool it to the required temperature.
- Take 5 chicken eggs. It is not at all necessary that the eggs be homemade; those sold in the store are quite suitable. The only thing is that they must be fresh; an egg of questionable freshness can ruin the entire cream.
- Now let's prepare the dry component of the custard. Measure out a glass of sugar. I’ll note right away that with this amount of sugar, a rather sweet custard is obtained; it is ideal for a cake with savory or low-sweet cake layers, like Napoleon’s. If the cakes are sweet, for example biscuit, then add less sugar (2/3 cup).
- Measure out two and a half tablespoons of flour. We collect spoons with a good slide. Mix flour and sugar with a spoon. Add vanilla sugar.
- We spread the butter in advance so that it warms up at room temperature and becomes soft.
- Beat the eggs thoroughly with a mixer. It is important here that the yolks and whites are completely mixed. If the eggs are poorly beaten and there are inhomogeneities in them, then these inhomogeneities will also be present in the cream itself.
- Add the dry cream component to the beaten eggs in portions. Beat until a homogeneous mixture is obtained.
- Pour the egg mixture into the warm milk in a thin stream. Continuously stir with a spatula so that the egg mixture quickly mixes with the milk.
- Heat the egg-milk mixture over fire. Stir constantly with a spatula so that the cream does not burn or form lumps. We taste the cream for sugar. If necessary, adjust the amount of sugar.
- Bring the cream to a boil, then reduce the heat. Cook for 5-10 minutes until we get the cream of the desired density. All this time we do not leave the pan and constantly stir the cream.
- When the cream thickens, remove the pan from the heat. Let the custard cool to room temperature. Add butter to the cooled cream.
- Beat the cream well with a mixer, using a frame mixer or a broom attachment so that the custard is saturated with oxygen and becomes more airy (you cannot use a blender with knives).
- That's all, the delicious and aromatic custard is ready, you can use it to grease the cake layers, for example
