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Custard cakes with condensed milk cream. Custard with condensed milk Custard for cake with condensed milk recipe

Choux pastry is not at all as capricious as many people think. Homemade custard pies are very easy to make. You can do a lot of experiments with fillings. For example, you can make a filling from custard, you can make a protein cream, you can make a curd filling or a filling from boiled condensed milk with butter. The top of the cakes can be decorated with melted black or white chocolate or simply sprinkled with powdered sugar.

Prepare the necessary products.

Pour milk and water into a saucepan, add butter, a pinch of salt and bring it all to a boil.

Stir the boiling mixture well with a wooden spatula so that the mixture in the pan is in a circular motion. Add flour and mix everything very quickly. Reduce the heat under the pan and continue stirring until the dough pulls away easily from the sides of the pan. Usually this only takes 1 minute.

Transfer the dough to a bowl and let it cool slightly (about 10 minutes).

Add eggs to the dough. Add one egg at a time and mix well each time. The finished dough will be shiny and homogeneous.

Grease a baking sheet with vegetable oil.

Place the dough on a baking sheet using a pastry syringe (if you don’t have a syringe, you can put it out with a spoon).

Bake in an oven preheated to 190°C for 20 minutes. Then leave the cakes in the switched off oven for another 10 minutes to dry.

Prepare the cream. Beat butter at room temperature with boiled condensed milk.

Using a pastry syringe, fill the cakes (if you don’t have a syringe, cut them on one side and carefully fill them with a spoon).

Break the chocolate into cubes and melt in the microwave or in a water bath.

Drizzle chocolate over top of brownies.

Bon appetit!

Housewives love custard with condensed milk. The ease of preparation and the ability to give even a simple dessert the most delicate creamy taste made it a favorite among other layers. They can be used to fill eclairs, soak biscuits and puff pastries “Napoleons”, and if you use boiled concentrated milk, then “Honey cakes”.

How to make custard with condensed milk?

Making custard with condensed milk is very simple. To do this, boil whole milk along with sugar and flour over low heat until thick, cool to room temperature and beat with butter and condensed milk. Sometimes, the milk-flour mixture is diluted with whipped yolks, they give the mass thickness, density and rich color.

Delicious custard for a cake with condensed milk will only be made from high-quality, natural products with a high percentage of fat content. Milk must have at least 3.2% fat content, butter - at least 72%, and condensed milk must comply with GOST.
When mixing, all ingredients should be at the same temperature.
A prerequisite when preparing cream with eggs is a water bath and constant stirring. This will prevent the cream from burning and the eggs from curdling.

Custard with condensed milk and butter

Custard is a classic in the world of popular sweets. This is a basic recipe, once you master it, you can move on and include new components in the cream. The main thing here is to take your time and cool the milk mass to the same temperature as butter and condensed milk. Otherwise, the oil will simply dissolve in the hot base and the cream will lose stability.

Ingredients:

condensed milk - 300 g;
butter - 150 g;
milk - 400 ml;
flour - 80 g;
vanilla sugar - 20 g.

Preparation

Warm the milk, add sugar and flour.
Cook the mixture for about 7 minutes, stirring constantly and breaking up any lumps.
Cool and mix with soft butter and condensed milk with a spoon.
Beat the custard buttercream with condensed milk until fluffy.

Recipe for custard for “Napoleon” with condensed milk

Custard with condensed milk - a variety of preparation options. Traditionally, it is prepared with beaten eggs, by simmering the mixture until thick. Unlike other recipes, this one does not require intermediate cooling: the condensed milk is boiled in a milk base, whipped hot with butter and ready for immediate use.

Ingredients:

milk - 350 ml;
eggs - 3 pcs.;
sugar - 250 g;
flour - 20 g;
condensed milk - 250 g;
butter - 300 g.

Preparation

Combine flour and sugar, beat in eggs and mix.
Pour in the milk and keep on the stove for a couple of minutes.
Add condensed milk to the hot mixture and cook for 7 minutes.
As soon as the base thickens, remove from heat and add butter.
Beat for 3 minutes until the custard with milk and condensed milk reaches homogeneity.

Custard with condensed milk for eclairs - recipe

Custard with condensed milk meets all the requirements for an airy cake. Obtained by mixing milk-egg mass with butter and condensed milk, it has a light consistency, creamy taste and delicate color of whipped yolks. The cream is easy to prepare, and the difficulty of obtaining a mass without lumps is solved thanks to a mixer or sieve.

Ingredients:

milk - 200 ml;
condensed milk - 250 g;
butter - 120 g;
yolks - 6 pcs.;
cognac - 40 ml;
powdered sugar - 200 g.

Preparation

Warm the milk.
Beat the yolks with powdered sugar.
Pour milk into the egg mixture and stir quickly.
Return to the stove and cook until thick. Cool.
Beat the butter until white and combine with the milk base.
Add cognac and condensed milk and whisk thoroughly.
The correct custard with condensed milk has a thick consistency and a yellowish tint.

Custard with condensed milk will adequately highlight the base of the baked goods. The most popular are biscuits. Their porous texture is fertile ground for various impregnations. This cream, with a classic milk-flour base, whipped with butter and condensed milk, is gentle and stable, and is suitable for layering and for decoration.

Ingredients:

milk - 1 l;
egg - 3 pcs.;
flour - 60 g;
butter - 250 g;
condensed milk - 300 g;
sugar - 80 g.

Preparation

Combine flour with sugar and beaten eggs.
Pour in milk and bring to a boil.
Cool quickly and add butter and condensed milk.
Beat custard with condensed milk for 3 minutes.

Custard with condensed milk without eggs - recipe

Custard with condensed milk without eggs is an alternative if you are intolerant to animal products. Even without yolks, the cream turns out tender and plastic, and thanks to the cream and vanillin, it also has a caramel-creamy taste. They can not only be used to layer cakes, but also served as a separate dessert.

Ingredients:

cream - 200 g;
milk - 250 g;
condensed milk - 380 g;
flour - 60 g;
sugar - 20 g;
vanillin - a pinch.

Preparation

Combine sugar, milk, flour and vanillin and simmer for 10 minutes until the mixture thickens. Refrigerate.
Beat with butter, cream and condensed milk for 5 minutes.

Custard with condensed milk and sour cream

Custard with condensed milk has a varied consistency, so if you need to soak heavy cakes, sour cream custard will come in handy. Its distinctive feature is its high density, due to which it does not settle even when applied in a thick layer. You should work with it immediately, and immediately put the finished product in the cold.

Ingredients:

sour cream - 300 g;
condensed milk - 250 g;
butter - 200 g;
flour - 40 g;
egg - 1 pc.

Preparation

Grind the egg with sugar and flour.
Add sour cream and heat the mixture in a water bath until thick.
Stir 50 g of butter into the hot mixture. Cool the resulting cream.
Beat the rest of the butter with condensed milk.
Combine two chilled bases.
Custard sour cream with condensed milk should be applied to the product immediately.

Custard with condensed milk for a cake can be made water-based. This option is indispensable if there is no milk in the house or if the milk is irrevocably burnt. In this scenario, it is better to cook the cream from condensed milk, dilute it with water, beat it with butter, which will make the cream very soft and stable, and start decorating the cake.

Ingredients:

water - 150 ml;
yolks - 6 pcs.;
condensed milk - 380 g;
butter - 150 g.

Preparation

Mix the yolks, water and condensed milk.
Cook over heat for 10 minutes until thickened.
Cool and beat with soft butter.

Custard with condensed milk on agar-agar

Fans of low-calorie desserts can make custard with condensed milk without butter. To do this, you will need a gelling agent that can make the mass stable. Following the dogma that a dietary cream should also be healthy, you cannot find a better agar-agar: it does not require soaking, hardens quickly and makes the cream look like a mousse.

Ingredients:

condensed milk - 380 g;
milk - 250 ml;
agar-agar - 2 g;
salt - 5 g;
lemon juice - 80 ml.

Preparation

Combine milk and condensed milk.
Immediately add agar-agar and a pinch of salt.
Warm the mixture over the fire.
When boiling, remove from heat, add lemon juice and stir.

Custard with boiled condensed milk - recipe

Custard with boiled condensed milk will add charm to simple pastries. Often it is used to soak dry “Medovik” cakes or stuff profiteroles. This recipe impresses with its ease of preparation. All you need is to beat the boiled condensed milk with the cooled milk-flour base, adding a couple of spoons of cocoa for a brighter taste and color.

Custard with condensed milk is a universal addition to any baked goods. But it goes especially well with puff pastry. And you can prepare it in different ways, and even with all sorts of additives.

Classic custard is a quick option to complement the taste of a cake or other dessert. It turns out quite sweet, tender and rich.

300 grams of butter;
can of condensed milk;
60 grams of sugar;
add vanillin as desired;
two eggs;
250 milliliters of milk.

Cooking process:

We beat the contents of the eggs into the container, add sugar there and grind the mixture.
Pour milk into a saucepan, heat it well and add eggs and sugar to it. Stir the mixture until it becomes thick, then remove from heat.
Wait for the mixture to cool slightly, add the butter cut into pieces and beat thoroughly until the volume doubles.
Place condensed milk there, as well as vanillin, if you decide to use it, and mix everything.

Custard with condensed milk for Napoleon is something without which it is impossible to prepare the delicacy. It goes perfectly with this dessert.

Required Products:

can of condensed milk;
20 grams of flour;
0.25 liters of milk;
120 grams of butter;
two spoons of powdered sugar.

Cooking process:

Pour milk into a container, preferably with a thick bottom, and immediately add flour and powdered sugar. Over low heat, constantly stirring the mixture, heat it.
In just a couple of minutes it will begin to thicken, after which cook the cream for no more than 10 minutes, remembering to stir it all the time.
Remove the cream from the stove and leave it for a while to cool. Add butter, condensed milk and use a mixer to make the mixture smooth.

If you want a rich dessert taste, then the option with condensed milk and butter is for you. It turns out to be quite fatty and high in calories, so you shouldn’t abuse it too often.

Required Products:

one and a half spoons of sugar;
200 grams of condensed milk;
half a stick of butter;
two spoons of flour.

Cooking process:

Place flour and sugar in a saucepan, cover them with the indicated amount of milk, remove the mixture to the stove and heat, stirring constantly to prevent lumps from appearing.
Cook the cream until it becomes thick enough, then remove from heat and let it cool to room temperature.
All that remains is to add chopped butter and condensed milk to the resulting mass and beat it all with a whisk or mixer. As a result, you should have a fluffy mass.

Cooking with boiled condensed milk for “Medovik”

Custard for the cake can also be made from boiled condensed milk. This option is ideal for honey cakes.

Required Products:

350 milliliters of milk;
100 grams of sour cream;
can of condensed milk;
honey to your taste, but approximately two spoons;
three eggs;
about 130 grams of butter;
tablespoon cornstarch.

Cooking process:

Mix eggs with starch and beat.
Separately, heat the milk, but do not let it boil. After this, carefully pour it into the egg mixture and beat well with a mixer.
We put the resulting mixture back on the stove and heat it over low heat, stirring constantly, for about five minutes until the cream becomes thick.
We wait for it to cool completely, add condensed milk, honey, butter and beat again.
Add sour cream and simply stir the mixture.

Custard for eclairs

Required Products:

200 milliliters of milk;
three eggs;
120 grams of flour;
200 grams of condensed milk.

Cooking process:

Drive the contents of the eggs into the pan and beat it with a mixer. Add condensed milk, milk and simply mix the resulting composition.
Then add the specified amount of flour, stir the mixture again and let it heat up.
Cook the cream until its consistency becomes thick enough. This usually happens very quickly.
Wait for the mixture to cool completely, add butter and beat. After this, the filler can be used immediately.

Milk based option

Required Products:

two and a half tablespoons of flour;
vanillin to your taste;
0.25 liters of milk;
three spoons of sugar;
half a stick of butter;
can of condensed milk.

Cooking process:

Pour milk into a container suitable for heating. Then add sugar and flour, place the mixture over medium heat and wait for it to heat up. Stir it constantly.
As soon as the boiling process begins, immediately remove the composition and cool.
Mix butter and condensed milk separately. They must be beaten and then added to the milk and brought until smooth.

How to make with eggs

Required Products:

300 grams of butter;
three eggs;
250 grams of sugar;
20 grams of flour;
250 grams of condensed milk;
0.35 liters of milk.

Cooking process:

Beat the eggs, add flour and sugar to them and stir the mixture.
Pour milk in there. Place the mixture on the stove and heat for a few minutes.
Pour in the condensed milk and cook for about seven more minutes over low heat. As soon as the mass begins to thicken, remove it, let it cool slightly, add the butter and beat until smooth.

With added nuts

Required Products:

two spoons of nuts;
can of condensed milk;
one egg;
0.25 liters of milk;
two spoons of sugar;
half a stick of butter;
one and a half spoons of flour.

Cooking process:

Beat the contents of the egg into a bowl, add sugar and flour there.
Heat the milk, then pour the egg mixture into it and let the resulting mixture heat up.
Lightly fry the nuts in a frying pan and puree in a blender.
As soon as the cream begins to thicken on the stove (usually this takes about seven minutes), immediately remove it from the stove and leave it for a while to cool completely.
After that, add butter, condensed milk, nuts and beat with a mixer.

As you can see from the recipes, making homemade custard is very simple. The main thing is to have the necessary ingredients on hand and some free time. Delight yourself and your loved ones with delicious pastries, but do not forget about the high calorie content of such desserts.

Custard with condensed milk and butter is perfect for layering cakes and various pastries. But it is especially good with honey cakes. When soaked in this cream, the honey cakes will seem to melt in your mouth.

Also, custard with boiled condensed milk can be used as an independent dessert by adding pieces of cookies or diced biscuit. If you decide to prepare a lower-calorie cream for the Napoleon or Medovika cake, then remove the butter from the recipe. The cake will not be as “deliciously melting”, but it will be more gentle on the figure.

So, let's prepare the base of the cream. Pour two glasses of milk into a saucepan and add flour.

Carefully, first with a spoon, mix the flour with the milk, then beat everything well with a whisk or mixer so that there are no lumps. Add sugar and mix again.

Place the saucepan on the fire and, stirring constantly so as not to burn, cook for about five minutes. Some people advise cooking the cream in a water bath so that it does not burn.

I have never used this method, because on low heat and with observation and stirring, the cream will not burn. Remove the prepared base from the heat and cool.

In a well-chilled (preferably in the refrigerator) base, which will become much thicker, add small pieces of butter. It should be at room temperature. The oil, when introduced into the cream base, should not melt, otherwise the cream will not be airy, but with separated droplets of oil.

Beat everything with a mixer until smooth.

Gradually add boiled condensed milk and beat again.

This is a very easy recipe for a delicious dessert - custard cakes with condensed milk!

Personally, I’ve been making these kinds of cakes since I was 14 years old and I was great at it!

So this weekend I wanted to please the kids with something sweet and tasty, and at the same time something quick and inexpensive! And I remembered this recipe, I suggest you try it too!

Ingredients for custard cakes with condensed milk:

For the test:

4 eggs;
1 stack flour;
1 stack water;
100 g butter or margarine.

For cream:

1 can of Toffee (boiled condensed milk);
100 g butter.

How to cook custard cakes with condensed milk?

Melt the butter in a small saucepan.

Add a glass of water and bring to a boil. Reduce heat and, without removing, add a glass of flour and mix thoroughly. Do not remove from heat until the dough is cooked and begins to pull away from the sides of the pan.

Now remove from heat and let cool for a couple of minutes. Beat in the eggs one at a time, mixing well each time.

Place the finished choux pastry on a baking sheet lined with baking paper and greased with vegetable oil. Spread with a teaspoon and at a distance so that when increasing the volume, the cakes do not stick together.