Prepare the ingredients.
Cut the vanilla pod in half and scrape out the seeds from both halves of the pod.
Pour milk into a saucepan, add half the sugar (80-90 g), add vanilla seeds and the pod itself.
Stir and bring the milk to a boil.
Remove from heat, cover the pan tightly with cling film and leave to brew for 20-30 minutes (we tighten the film so that the milk absorbs even more vanilla aroma).
During the infusion process, the milk will absorb the aroma of vanilla and the finished cream will have a pleasant vanilla taste. The most intense aroma is the vanilla pod itself, which we add to the cream.
If you don't have a vanilla pod, you can add vanilla sugar to the milk.
Pour starch (or sifted flour) into a bowl and add the remaining sugar.
Whisk the dry mixture.
The more flour or starch, the thicker the cream will be.
The thickness of the cream and sweetness are regulated by your wishes, or by the type of dessert/baking for which the cream is being prepared.
Add the yolks to the dry mixture and mix with a whisk until smooth.
Bring the infused milk to a boil again.
In a thin stream, pour a third of the hot vanilla milk into the starch-egg mixture, stirring vigorously with a whisk.
Then, with continuous stirring, pour in the remaining milk.
Pour the milk-egg mixture into a saucepan, place over low (or medium) heat and heat, stirring constantly, with a wooden spatula or whisk.
The cream will thicken as it heats up.
If the custard is prepared with starch, it must be brought to a boil and after boiling, boil for 1-2 minutes. If the cream is prepared using flour, it does not need to be brought to a boil. As soon as the cream thickens well, remove the pan from the heat.
If necessary, rub the finished cream through a sieve to remove lumps.
Add 50 g butter and mix.
Transfer the cream to a bowl (to cool faster).
Cover the bowl with the cream with cling film so that the film lies directly on the surface of the cream - then a film will not form on the surface.
Place the cream in the refrigerator for 4 hours (or leave overnight).
To enrich the cream with flavor, you can add whipped cream or butter.
When adding cream.
Beat well-chilled cream to soft peaks, add to the cream and mix.
To decorate cakes or soak cake layers, prepare a delicate custard. 9 different cream options - for you!
A simple version of cream for any sweet pastries.
- Milk - 1 Liter
- Yolks - 4 pieces
- Butter - 350 grams
- Flour - 2/3 Cup
- Sugar - 2 Cups
- Vanillin - 1 piece
Pour milk into the pan. 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 and milk, carefully removing any lumps.
Now we separate the whites from the yolks. We don't need squirrels. You can use them to make meringue for cream. Place the pan with milk on the stove. Stirring, heat over low heat until the mixture thickens.
Beat the yolks with the milk we left from the total portion. It should have a runny consistency. Add the yolks to the saucepan with the milk and flour mixture, stirring continuously. At the same time, do not turn off the fire.
When the mass thickens, cool it. We take out the butter. Beat it with a mixer with sugar and vanilla. Place the cooled milk-flour mass into the butter in portions, continuing to beat. Beat until we get a real smooth and airy cream.
Now all that remains is to put the cream in the refrigerator. This will make it harder. You can immediately spread it on cakes, or put it 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 the whites from the yolks. It is very important to do this efficiently - the yolks should not get into the whites.
Combine all other ingredients with proteins.
Mix everything together using a whisk or mixer. There is no need to beat yet - just mix.
Place the bowl with this mixture in a water bath and beat at high speed for about 15 minutes.
Remove from heat and continue whisking until the cream cools completely.
When the cream has cooled, it is completely ready. Protein custard can be used to decorate a cake or as an independent dessert.
Recipe 3: sour cream custard for cake
Custard is suitable not only for layering, but also for decorating the cake.
- butter – 200 grams;
- sour cream (20% fat content) – 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 bowl 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. Afterwards, when it is almost ready, place it in the refrigerator or on the balcony - it should cool completely, and thereby prepare for the next stage of cooking.
The softened butter must be whipped until it becomes white and fluffy.
Gradually add the completely cooled cream to the whipped butter, without ceasing to beat with a mixer, we obtain a dense custard mass.
Prepared custard sour cream should be stored exclusively in the refrigerator.
Recipe 4: lemon custard cream for sponge cake
Thanks to this impregnation, any cake will turn out unusually tasty and tender, melting in your mouth.
- Milk – 500 grams
- Sugar – 150 grams
- Lemon
- Flour 50 grams
- Yolks – 6 pieces
Heat 400 grams of milk on the fire until it becomes hot, but do not boil.
The remaining milk will be used to dilute the yolk-sugar mixture. Turn off the heated milk for now and proceed to preparing the yolks.
Grate the lemon zest and add it to the milk and let it brew for a while. Instead of lemon, you can add vanillin.
Pour sugar into the yolks and mix thoroughly with a mixer until a white fluffy mass.
Without stopping whisking, pour milk into the yolks. Pour in the milk so that the mixture becomes liquid and can be easily poured into the main part of the milk.
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 mixture thickens, stirring constantly. It is especially important to stir the mixture vigorously when it begins to boil.
The readiness of the cream can be checked as follows:
Scoop the cream into 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, the groove will remain the same as you made it, no matter how you turn the spoon, the cream will not spread.
Remember, when the custard cools, it will become even thicker, so you don't need to cook it for too long if you want the sponge cake to be soaked in cream.
Next, pour our custard for the sponge cake into a clean plate. It is necessary to pour it over and do not leave the cream to cool in the pan. If you don’t pour it, then the cream just 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 it cools, a film does not form on the surface of the cream. The cream should cool at room temperature; under no circumstances should you put the biscuit custard in the refrigerator to cool.
Once the cream has cooled, you can use it for its intended purpose, for example, to grease sponge cakes. Well, that's all, our custard for the sponge cake 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. no slide
- Vanilla sugar – 1 tsp.
Mix the dry ingredients in a saucepan: flour or starch, half the sugar and vanilla sugar. Beat in the eggs. With starch it will be tastier and the consistency will be a little different.
Mix with a whisk and get a thick mixture. It is important not to add milk right away, as lumps will form and it will be difficult to stir them, and in such a thick state it is much easier to do it.
Gradually add milk and mix again to obtain a liquid, homogeneous mixture without lumps. Add the remaining sugar.
Now put on low heat and heat, stirring all the time. It is most convenient to stir with a wooden spatula. This must be done constantly, otherwise the cream will immediately burn, since 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 stirring.
Its thickness depends on the amount of flour or starch (the more, the thicker the custard) and 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 in the refrigerator overnight.
The classic custard for Napoleon cake is ready. You can coat the finished cakes.
Recipe 6: Homemade Custard for 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 200 g aside, we will need this part of the milk a little later) and place it on medium heat to heat up.
In a bowl, combine cornstarch, sugar and vanilla sugar. Using a whisk, thoroughly mix all the ingredients to obtain a homogeneous mixture.
The amount of starch can be varied slightly depending on how thin or thick the custard you want. If suddenly you couldn’t find cornstarch, 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 becomes light. If you wish, you can use a mixer at this stage, but you don’t need to use it too hard.
Pour the reserved milk into the resulting yolk mass.
And stir well again. We should have 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 thickened and until the first signs of boiling (large bubbles should appear on the surface of the cream). At the same time, be sure to actively mix the cream. Don’t be distracted for a second, as it may stick to the bottom or lumps may form in it.
Pass the resulting custard through a fine sieve. This step, of course, can be skipped, but thanks to it we will get rid of possible small lumps.
Leave the custard, pureed 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. Thanks to this, a dense crust will not form on the surface of the custard. Leave the cream in this form on the work table until it cools down to a temperature of 35-40 C.
When the cream has cooled sufficiently, add soft butter. To do this, add it in small parts, in five or six additions, and each time thoroughly beat the cream with a mixer.
That's all, the delicious custard for the cake is ready!
But before using it, cover it again with film in contact with the surface and put it in the refrigerator for at least 1 hour. This must be done so that the cream sets and ripens.
And after it has “rested” and thickened well, the custard is ready for 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 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 the egg.
Grind everything to a white mass.
Pour in the milk, mix thoroughly and place the pan over low heat. The cream needs to be stirred constantly. But don’t let it boil; as soon as it starts to gurgle, bubbles appear and the cream starts to thicken, you can turn it off.
This is how smooth the cream looks like condensed milk. Now all that remains is to coat the cake with it.
Recipe 8: Chocolate Custard Cream for Cake
Thick, viscous, glossy and very chocolatey in taste. This cream is an indispensable component for pastries and cakes, an excellent stand-alone 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 several 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 everything thoroughly again.
Measure out the milk and add the chocolate. Over low heat, bring the milk to almost a boil, stirring until the chocolate is completely dissolved.
Gradually, stirring, add hot chocolate milk to the whipped yolks. Add milk in portions and stir the mixture constantly. First add 1-2 tbsp. milk, so that the mixture warms up, and then gradually increase the amount - this will prevent the yolks from curdling due to exposure to high temperature.
After pouring in 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.
Place the cream on low heat 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 traces of the whisk remain on the surface of the cream. Another classic test is to dip a spoon into the cream and then lift it above the container. The finished chocolate custard will envelop the spoon in a thick layer and flow from the spoon in a single thread. Run your finger along the spoon - a clear path should remain.
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 even more.
Place pieces of butter on the surface of the hot cream. Having melted, the butter forms a kind of protective layer on the cream, thanks to which a film does not form on the surface of the cooled cream. When the cream has cooled completely, beat it again until smooth.
If you don’t have butter on hand, you can line the surface of the cream with cling film, so that the film touches the cream.
Making chocolate custard for a cake is very simple. Bon appetit!
Recipe 9: Custard with poppy seeds 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 heaped tablespoons;
- Butter – 1 tablespoon;
- Dry poppy seed – 2 tablespoons.
Divide the milk into two equal parts. We put one to heat on the stove in a non-stick pan, preferably in a cast iron pot with thick walls.
In a separate bowl, grind the sugar and yolks with a spoon.
Add flour, vanillin (with it the cream is even tastier and more aromatic), and grind again.
Add softened butter, rub everything until smooth.
And gradually pour in the second part of the milk, stirring to obtain a homogeneous pouring mass without lumps.
When the milk on the stove heats up and is about to boil, mix the cream mixture again and pour it into the hot milk in a thin stream, stirring constantly.
Cook the cream over low heat until thickened, stirring for 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 remove from heat.
Add poppy seeds.
Mix the custard with poppy seeds and set aside to cool.
In order for dessert, cake or pastries to have an unsurpassed taste, you need to choose the right cream. Custard is perfect for delicate baked goods. The recipe for its preparation is used not only in the production of culinary masterpieces, but also for decorating sweet dishes. This is a classic cream that is used for filling pastry tubes, as well as for coating cakes so that the culinary product retains its shape. And today we will tell you how to make custard for a cake.
Custard cream is very easy to prepare and can be cooked from the simplest set of products available to everyone. Today there are several ways to make such a cream, some of which we will introduce you to below.
This recipe makes it possible to prepare a classic custard, which can be used as a filling for eclairs, and for coating sponge and waffle cakes, but not for decoration. To cook such a cream, you need to take:
- 500 ml of fresh cold milk with a high percentage of fat;
- 220-230 gr. Sahara;
- 100 gr. butter;
- 120 gr. sifted flour;
- flavoring (vanillin, almond oil, etc.).
At the very beginning, it is worth noting that this confectionery creation received its name due to the main process - cooking. However, it is worth carrying out the procedure with constant stirring so that the consistency is uniform and does not burn to the bottom of the pan.
At the beginning of preparation, the required amount of milk should be divided in half. You will need to dissolve sugar in one part and add flour to the other. It should be thoroughly mixed with milk so that there are no breasts or lumps. If there is no time to completely dissolve the flour, you can grind the mixture through a sieve.
Then pour a glass of sweet milk and milk-flour mixture into a saucepan. Next, you need to put it on low heat and start stirring slowly. It is recommended to cook the mixture in this mode until it resembles the consistency of sour cream. After this, remove the container from the stove and leave to cool.
Flavoring can be added when the composition is warm. The classic preparation involves adding a small amount of vanilla sugar. However, you can use a different flavor based on personal preference.
As you can see, this is the simplest recipe that allows you to prepare custard from almost what you have on hand. However, it is not suitable for decorating culinary masterpieces due to its soft composition that cannot hold its shape.
Option No. 2
If you want to make Napoleon cake with custard, this recipe is for you. With its help you can create a delicate and very tasty cream for a light classic cake from the following ingredients:
- 0.5 tbsp. sugar (110 gr.);
- 2 yolks;
- 185 ml milk from the refrigerator;
- 125 ml well-heated milk;
- 200 gr. butter;
- 2 tbsp. spoons of flour;
- ? teaspoon vanillin (0.5 tsp vanilla sugar).
This recipe will take about an hour to prepare the custard. And the process of cooking the confectionery delicacy should begin by boiling 125 ml of milk. While it cools, let's start with the eggs. Separating the yolks from the whites, add sugar to them. Then add flour to the mixture, sifting it through a sieve, and grind everything thoroughly until the composition becomes more or less homogeneous. After this, pour in the pre-cooled milk and mix again.
In the meantime, put the now slightly cooled milk back on the stove over low heat and begin to slowly pour the milk-egg mixture into it. In this case, it is necessary to constantly stir the composition with a spoon so that the milk does not start to burn on the 
to the bottom, thereby spoiling the taste of the finished product. When the mixture begins to thicken, you can remove the container from the heat. Now you need to gradually introduce softened butter into the resulting composition, stirring everything with a fork. When the ingredients are combined, you can additionally beat everything with a mixer. Add vanilla at the end of the process.
This recipe is not complicated. A minimum of time and products will be required, and the result will be excellent.
It is also worth noting that this option is also used by those who want to prepare not only “Napoleon”, but also “Honey Cake”. Other confectionery and flour products also turn out well in combination with cream prepared using this method. A sponge cake with custard in a similar variation has an excellent taste.
Option No. 3
The following recipe is for those who plan to use custard as a decoration for cakes and other culinary masterpieces with different compositions. It will keep its shape perfectly by adding more oil.
The following ingredients are used for this composition:
- a glass of sugar;
- half a glass of milk;
- 1 fresh egg;
- 300 gr. butter;
- 20 ml cognac (rum, liqueur, tincture);
- 0.5 teaspoons of vanillin (1 teaspoon of vanilla sugar).
As you can see from the composition, the recipe excludes the use of flour, but this changes the taste of the finished composition slightly.
The process of cooking custard to decorate sweet dishes begins with mixing egg, sugar, and milk in a saucepan until a uniform mixture is obtained. After this, the container should be placed on the stove. You can heat the sweet milk-egg mixture over medium heat, but then it is better to turn it down to a minimum. In this case, the future custard should be constantly stirred with a spoon or whisk so that the mixture does not burn.
When the mixture becomes thicker and more homogeneous, remove the pan from the heat. While the contents are cooling, you should prepare to add the next ingredient to it. To do this, take softened butter and beat it for about 5 minutes with a mixer. Add the resulting creamy butter composition to the cooled milk mixture in portions, whisking everything with a mixer.
By combining all the ingredients and adding rum (cognac, etc.) at the end, we get custard for decorating cakes and other confectionery dishes. We place it in a cornet and put it in the refrigerator for a while. After about 30 minutes, it can be used for its intended purpose.
If you want chocolate cream, you can add cocoa to the recipe. But you can remove the vanilla so that the flavors don’t mix. Typically, cocoa is added at the very beginning of the process. To prevent lumps from forming, it is better to mix the powder with sugar.
You can also use this recipe to prepare cream not for decoration, but for coating the layers of the cake. In this case, the mixture should be applied to the cakes immediately after the end of the manufacturing process. At the same time, the cakes should not be hot, otherwise the butter will melt and the product will not taste the same.
Option No. 4
This recipe is different in composition, but it still tastes great. To prepare custard for a cake using this option, you will need a simple set of products:
- 5 tbsp. spoons of sugar;
- 100 gr. butter;
- 300 ml cold milk;
- 3 tbsp. spoons of semolina;
- ? tsp vanillin (0.5 tsp sugar).
We begin the process by mixing milk with sugar and semolina in a saucepan. Then place the container on the stove, gradually heat and stir. Remove the mixture from the heat when it becomes homogeneous and has a consistency similar to sour cream. While the workpiece is cooling, take out the butter and soften it with a fork. Warm milk mixture and butter should be combined, beating everything with a mixer or using a blender. When finished, add vanilla.
Despite the fact that this recipe is similar to the one according to which you can cook porridge, the taste of the finished product is completely different.
And precisely because semolina is not felt, this custard for a cake is also perfect.
This is how you can easily and simply cook an amazing cream for decorating or greasing a cake, using the recipe that you liked best.
Prepare and weigh the necessary ingredients.
Sift the flour.
Pour milk and water into a saucepan, add butter cut into small cubes, a pinch of salt and sugar.
Place the pan on the fire and, stirring occasionally, bring the liquid to a vigorous boil.
Stir vigorously with a wooden spoon so that the liquid in the pan is in a circular motion.
Add all the flour at once.
And stir quickly with a wooden spoon until a thick mass begins to form at the bottom of the pan.
Continue cooking the dough for about 4-5 minutes (reducing the heat to medium or low) until the dough is cooked and a dough ball forms at the bottom of the pan and easily releases from the sides and bottom of the pan.
At the same time, the bottom of the pan will be covered with a crust, which indicates that the dough has dried well.
Remove the pan from the heat and transfer the dough to a large, clean bowl or mixer bowl.
Cool the dough for 1-2 minutes, stirring with a wooden spatula or using a mixer with a guitar attachment.
Break eggs (225 g) into a large bowl and mix with a whisk.
Add eggs to the dough in 3-4 additions, mixing well each time.
Dough after adding the first part of eggs.
Add some more eggs and mix.
Add the remaining eggs in 1-2 additions and mix the dough until all the eggs are incorporated.
The finished dough should be shiny, well kneaded and homogeneous, and slowly slide off the spatula in a wide, heavy ribbon (triangle).
Pipe the dough onto a baking sheet lined with parchment paper in any shapes you desire.
Choux pastry products can be frozen. Place the eclairs or shu on parchment, put the baking sheet with the eclairs in the freezer and let them freeze completely. After this, transfer the eclairs to a bag and store in the freezer. When you need fresh baked goods, place the frozen eclairs on a baking sheet and bake as usual without defrosting them first. With this convenient method you will always have fresh eclairs on your table.
You can bake choux pastry products in several ways:
1. In an oven preheated to 190°C for about 30-35 minutes (open the oven door slightly and secure it so that it does not close).
2. In an oven preheated to 170-200°C for about 20 minutes until golden brown, then reduce the temperature to 150-160°C and dry for 10-15 minutes (the oven door must be closed).
The finished products are light, dry (without drops of moisture), have a beautiful golden color, and do not lose their shape after being removed from the oven.
Eclairs, shu, profiteroles are filled with cream using a pastry bag with a nozzle of the appropriate diameter.
Choux pastry products can be filled with both sweet creams and savory fillings.
Both housewives and experienced pastry chefs often deal with custard. It is used to coat cakes, profiteroles, creme brulee and even ice cream are made from it. You just need to know the intricacies of its preparation! Every housewife probably has her own proven favorite custard recipe. However, in fact, it can be prepared from completely different ingredients and in different ways. Today we want to compile for you an amazing selection of recipes for making this delicacy: from classic to crazy delicious chocolate.
The custard is a delicate mass with a light airy taste. It goes well with various types of dough, including puff pastry and choux pastry. In addition, it is very multifunctional: it can even be simply frozen and served as a dessert similar in appearance to ice cream.
It should be remembered that this is a perishable product, so you should not stock it for future use.
The cooking process does not require much time or money, or special cooking skills. It is enough to use fresh and high-quality products, and also carefully follow the recommended proportions.
There are a huge number of recipes. We want to tell you how to prepare custard using the best and most proven ones.
Classic recipe
The classic custard recipe, usually used to fill eclairs or soak Napoleon, has a long history. He has earned the respect of more than one generation of housewives and famous chefs. So let's refresh this recipe in our memory once again.
We will need:
- 0.5 l. milk at room temperature;
- 100-150 gr. sugar (to taste);
- 4 chilled yolks;
- 50 gr. premium flour;
- 1 gr. vanillin (4 grams of vanilla sugar).
Boil the milk over low heat. Meanwhile, in another refractory container, thoroughly mash the yolks with sugar and vanilla, gradually adding flour.
While stirring the yolks, slowly pour the warmed milk into them. Without stopping stirring, bring the mixture to a boil.
To make the cream thicker, boil it over low heat for about 7 minutes until the desired consistency is achieved. Then leave to cool. That's it, the classic custard is ready to eat!
Curd custard with milk has an original taste. It perfectly complements all kinds of cakes and can serve as a filling for sweet pancakes. Let's quickly find out how to cook it!
All necessary ingredients:
- 0.5 l. milk;
- 150 gr. granulated sugar;
- half a bag of vanilla sugar;
- 6 tbsp. l. flour;
- 200 gr. oils;
- 100-200 gr. cottage cheese.
Mix milk with sifted flour and cook over low heat until a fairly dense consistency is obtained. Then send it to cool in the refrigerator. Cream the butter and sugar, set aside for a while to soften.
Beat the sugar-butter mixture with a mixer. Slowly combine the whipped butter with boiled milk, add vanilla sugar and cottage cheese (the amount depends on your tastes). Mix thoroughly.
Caramel cream with condensed milk
When you want something sweet to go with a biscuit or cookie, custard with condensed milk can be an unexpected and pleasant discovery.
We will need:
- 200 ml milk;
- 1 tbsp. l. Sahara;
- 1 gr. vanillin;
- 3 tbsp. l. high-grade flour;
- 1 can of condensed milk (can be boiled);
- 200 gr. heavy cream or softened butter.
Dissolve sugar in warm milk. Gradually add flour to the milk, whisking the mixture to avoid the appearance of lumps. Place the saucepan on the stove and cook until slightly thickened.
If you are afraid that the cream will burn, boil it in a water bath.
Remove the creamy mass from the heat and carefully mix it with the condensed milk until completely smooth.
While the cream is cooling, beat the cream or butter into an airy mass. Pour the cream into the oil in several approaches, mixing thoroughly. See for yourself how incredibly delicious this caramel custard dessert turns out to be!
The protein custard recipe deserves special attention. It is this sweet delicacy in the form of all kinds of roses that children first sweep away from the surface of cakes and pastries. However, this cream is equally good for decorating and soaking cakes.
Ingredients:
- 0.5 tbsp. water;
- 1 tbsp. Sahara;
- 0.5 tsp. citric acid;
- 4 chilled egg whites;
- salt on the tip of a knife.
Dissolve sugar and lemon in water, bring until the first signs of boiling appear. Add heat and simmer the syrup for about 40 minutes until the “soft ball test” (a little syrup is poured into a bowl filled with cold water, and if you can roll it into a ball, the syrup is ready).
Beat the whites with a tiny pinch of salt until stiff peaks form, so that the foam is strong and dense. Without stopping whisking, pour in the syrup (hot, but already slightly cooled).
Beat continuously for a quarter of an hour. Properly prepared custard protein cream turns out fluffy and perfectly holds its shape.
It is also possible to make custard without eggs! This recipe is especially helpful when there are no eggs in the refrigerator, and the cream is urgently needed. It turns out no less tasty than the classic one. Let's cook!
You will need:
- 660 ml milk;
- 1.5-2 tbsp. Sahara;
- 1 gr. vanillin;
- 6 tbsp. l. sifted flour;
- 200 gr. moderately softened butter.
Mix half a liter of milk with sugar and boil over low heat. Add flour to the remaining 160 ml, beating with a blender or mixer. When the milk boils, mix both milk mixtures and return them to the stove. Cook over medium heat, stirring constantly with a wooden spoon until thickened.
When the mixture has boiled down sufficiently, add vanillin and remove the saucepan from the heat. Cool the finished cream and then mix it with the whipped butter.
For those with a sweet tooth, chocolate custard is just a godsend! It is no more difficult to prepare than traditional one, but the taste is especially refined.
Ingredients:
- 1 tbsp. milk;
- 2 egg yolks;
- 150 gr. Sahara;
- 1 tbsp. l. flour and potato starch;
- 50 gr. (half a bar) dark chocolate;
- 3 tbsp. l. cocoa;
- 100 gr. butter.
First of all, the chocolate needs to be melted. This can be done either in the microwave or in a water bath: break the chocolate into slices into a saucepan with milk and heat it up. You should immediately add cocoa there.
In another container, beat the yolks and sugar until fluffy. Add flour and starch to them, stirring vigorously. Stir the yolks into the milk-chocolate mixture and bring to the desired thickness over low heat (remember to stir all the time!).
Cool the cream and beat it with butter. Deliciousness is ready!
Quick cream from the microwave
When preparing custard, the main thing is not to miss the very moment when it begins to thicken and can burn. To prevent this from happening, you need to not leave the stove a single step, stir, stir and stir again. Or you can use another - a lazy method of preparing cream using a microwave oven. And it will take no more than 5 minutes! Don't believe me? Let's check!
Take:
- 1 tbsp. milk;
- egg yolk;
- 1-2 tbsp. l. Sahara;
- 1.5 tbsp. l. flour.
Grind the yolk with sugar in a microwave-safe container. Sift the flour into it a little at a time and slowly pour in the milk. It is important that there are no lumps!
All! Microwave at maximum power for exactly one minute. Stir. Leave for another minute and stir again. Depending on the power of your microwave oven, it may take 3 to 5 minutes.
In general, yes, you will also have to stand and stir. But it cooks quickly and definitely won’t burn!
Varieties of creams for cakes and pastries
Each person, when thinking about custard, has his own associations, most of which come from childhood. Crispy tubes with cream, tender eclairs, melt-in-your-mouth pancakes with cream filling, mom’s “Napoleon”, alluring roses on a cake from the store... A unique sweet taste of pleasure certainly appears in your mouth.
Making your own custard for the cake is easy. We have selected several recipes for you for all occasions.
Custard for honey cake can be prepared as follows:
Take:
- 0.5 l milk;
- 1 testicle;
- 1 tbsp. Sahara;
- 1 tbsp. l. flour;
- a bag of vanilla sugar (optional);
- 70 gr. butter.
Grind the egg with sugar, add flour and half a glass of warm milk. Boil the rest of the milk and, stirring, pour the egg mixture into it. Boil over low heat until desired thickness, but do not let it boil. Cool completely and then stir in the whipped butter.
All that remains is to coat the honey cake cake layers with our cream, and then don’t forget to grease the sides of the cake. Leave the dessert overnight in the refrigerator for soaking, so that in the morning you can pamper your household with a delicious cake for tea.
The taste of the sponge cake directly depends on what kind of custard you use for the sponge cake. It is the filling that makes the cake unique and tender. You can either bake the sponge cakes yourself or buy ready-made ones in the store. But now we’ll tell you how to prepare a decent impregnation for them.
Want something interesting?
Ingredients:
- 1 l. milk;
- 1 tbsp. Sahara;
- 5 eggs;
- 2.5 tbsp. l. flour;
- 100 gr. oils;
- vanilla sugar (to taste).
Pour the milk into a saucepan and boil. Cool slightly (to about 80 degrees Celsius). By hand or using a blender, beat the eggs with sugar and flour.
Pour the egg mixture into the milk in a thin stream, stirring with a spatula. Heat until thickened, again remembering to stir constantly. Cool the cream completely and combine with the whipped butter.
This is the simplest custard recipe for sponge cake, but that makes it no less delicious.
Impregnation for "Napoleon"
Custard for Napoleon is an integral component of this cake. All you need to prepare it is:
- 200 gr. butter;
- 1 tbsp. milk;
- 200 gr. powdered sugar;
- 4 tbsp. l. sifted flour;
- 0.5 tsp. vanilla sugar.
Mix exactly half of the milk with flour, avoiding the formation of lumps, and heat the other half over low heat with vanilla sugar. Gradually pour the milk and flour into the milk and sugar, stirring continuously. When the mixture thickens, remove it from the heat and put it in the refrigerator for half an hour.
Grind soft butter with powder and beat with a mixer. Combine the butter with the completely cooled milk mass and mix thoroughly again.
Now you can coat the Napoleon cakes with the resulting cream and enjoy the result!
Custard for custard cakes is a classic of the genre. Cakes with it turn out to be the most tender and literally melt in your mouth. So, for cooking we will need the following products:
- 0.5 l. milk;
- 1 egg;
- 150 gr. Sahara;
- 2 tbsp. spoons of starch or flour;
- 1 stick of butter.
Stir flour (starch) into 100 ml of milk, avoiding the formation of lumps. Beat the egg with sugar, adding the remaining milk. Bring the mixture to a boil, pour milk and flour into it in a thin stream. Boil for a few more minutes until thickened and cool.
Gradually add the cream mass into butter at room temperature (not solid, but not liquid either) and finally beat with a mixer until you get a fluffy cream that can be used to immediately fill the cakes.
And to emphasize the amazing taste of the cream, pour melted white or dark chocolate on top of each cake, not with icing or fondant.
Secrets of making custard
To ensure that the cream is a success and that the recipe does not disappoint you, we advise you to listen to our simple recommendations:
- Cooking custard works best in a double-bottomed saucepan because it heats more evenly than any other;
- Instead of an aluminum stirring spoon, use a wooden spoon or spatula;
- While stirring during cooking, make movements with the spoon as if you were drawing figure eights. This is necessary so that the mass is evenly heated;
- To prevent the cream from curdling and turning into a bad dough, try cooking it not on a gas stove burner, but in a water bath;
- For cooking you will only need yolks. Thanks to them, the cream turns out tastier and richer. But the proteins can coagulate during the process, forming unpleasant lumps;
- The less milk you use, the thicker the finished cream will be;
- Readiness is determined with a spoon. If the cream covers it evenly, it means it is ready. Remove pan from heat and place in cold water or a bowl of ice;
- How to make custard with a more delicate structure? To do this, you need to pass it through a sieve;
- You can diversify the classic recipe with any ingredients you wish, for example, chocolate, lemon or orange zest, nuts, berries.
Now you know more recipes for making this custard miracle. What recipe do you most often use for custard? Let's quickly share our experience!