EntranceHow to cook custard. Custard - classic recipes for delicious cooking step by step with photos
If you want to layer Napoleon cake layers, stuff eclairs and or baskets, you need to learn how to cook custard classic, which is rightfully considered one of the foundations of confectionery craftsmanship. 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 a delicious dessert, spreading out in bowls.
Milk, sugar, 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.
Custard is often used to spread cakes, prepare a variety of pastries, desserts, cakes and even ice cream. Usually such creamy masses are prepared in a water bath, but this is a rather lengthy process, for which there is often not enough time and patience. The selected "quick" recipes do not mean a decrease in quality, it's just not a classic, although it is also remarkably tasty!
General principles for making quick custards
The technology for preparing quick custard involves heating the main cream mass over low heat. This greatly speeds up the process, but requires more attention and continuous stirring during the brewing process. In some cases, a microwave oven is used to prepare a quick custard.
For cooking, use pans with a double bottom or thick-walled stewpans, such dishes heat up more evenly. For stirring, wooden spoons with long handles are used. With such a device it will be easy to reach the bottom of the pan in order to separate the brewed mass from it. If this is not done, the adhering mass may burn.
The basis for custard can be either water or milk. It is often added butter. It is whipped with an already cooled brewed base. In order to reduce the cooling time, the brewed mass is transferred from the container in which it was cooked into a bowl and placed in cold water or placed on ice cubes. The process will go even faster if the contents of the bowl are constantly stirred.
The splendor of butter custard is determined not only by the quality of the product, the butter must be prepared in advance. Therefore, before proceeding with the main process - brewing, cut it into cubes and put it in a bowl, which you leave on the table. While the main mass is brewed, the oil will have time to soften.
The final result also depends on the correct mixing of the oil with the cooled brewed base. The softened butter is first brought to homogeneity, slightly whipping with a mixer, after which, without ceasing to beat, the brewed mass is introduced into it in small parts.
For thickening fast custards most often they use eggs or flour, which can be replaced with starch. Cocoa powder is used to make chocolate creams. Such masses are flavored with vanillin or strong alcohol, which are added, like butter, to an already chilled base.
Classic Custard Recipes
The cream serves as the basis for cakes, pastries, eclairs. Experienced chefs it is advised to prepare 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 oily, high-calorie dishes therefore not recommended for people on a diet.
On milk
Cooking time: 35-40 minutes. Servings: 3-4 persons. 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, pastries. To understand how to prepare the filling for confectionery correctly, you need to carefully follow the recipe.
Ingredients:
- milk - 2 cups;
- 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.
A simple recipe for a quick butter-free custard for cakes and cakes - "Classic"
The recipe does not involve the use of oil. To make the taste richer, take full-fat milk, homemade is best. If necessary, dilute it slightly with water.
Ingredients:
A liter of milk;
80 gr. wheat flour;
Four eggs;
10 gr. vanilla sugar;
Beetroot refined sugar - 400 gr.
Cooking method:
1. Pour sugar into a thick-walled saucepan, add vanilla, pour in eggs, beat.
2. After adding flour, whisk again thoroughly and dilute the resulting mixture with cold milk, mix.
3. Place the container on the lowest heat and, stirring continuously, bring to a boil.
4. As soon as the brewed base thickens and begins to “squish” in the saucepan, immediately remove from the stove and leave on the table until it cools completely. To prevent the surface from being covered with a film, put cellophane on it.
Quick Microwave Custard Recipe
Preparing in microwave oven not only fast, but also easy. Will never burn or stick to the bowl. The duration of warm-up depends on the power of the microwave oven and can take from three to six minutes.
Ingredients:
One chicken egg;
Half a pack of oil;
Half a glass of sugar;
White baking flour - 3 tbsp. l.;
A bag of vanilla sugar;
400 ml cow's milk.
Cooking method:
1. In a microwave-safe bowl, beat the egg until frothy. Add sugar and repeat beating, achieving complete dissolution of its crystals.
2. Pour the flour, carefully mix it into the foamy mass.
3. Dilute the prepared mixture with cold milk, carefully breaking up the resulting lumps with a whisk. You can take a mixer.
4. Place the container in the microwave oven and run it at maximum power, setting the timer for exactly one minute. Stir and place in the microwave again for the same time, then stir again.
5. The procedure should be repeated several times. If the power of the microwave oven is not more than 750 watts, the cream will brew well after the sixth heating, with a higher power of the microwave oven, less time will be required.
6. Readiness can be judged by the clear grooves left on the surface after running a clean knife or spoon over it.
7. In a hot cream, put butter, slightly melted in heat, butter, add vanilla and carefully mix in the added ingredients. The oil should completely dissolve and evenly disperse throughout the creamy mass.
Quick custard without eggs on the water
You will need good butter, as the recipe does not call for the use of milk and eggs. It is best to take "Traditional", its fat content, as a rule, is the highest - 82.5%. Using a spread will have a bad effect on the cream, it will have an unpleasant taste and smell characteristic of this product.
Ingredients:
Drinking water - 250 ml;
A pack of butter;
A glass of beet sugar;
Two tablespoons of flour;
Vanilla sugar (optional) - 5 gr.
Cooking method:
1. At least half an hour before cooking, remove the butter from the refrigerator, cut into small sticks and leave on the table to soften.
2. In a thick-walled deep bowl, pour all the sugar with half a glass of water, stir and place on the stove. Turn on medium heat and, without ceasing to stir, boil the syrup.
3. Dissolve the flour in the remaining water. As soon as the clear syrup begins to boil, pour the flour mixture into it in a trickle. Be sure to stir the syrup intensively at this time, otherwise the brewed base will take lumps.
4. Without stopping stirring, continue cooking until the flour mass resembles thick sour cream in consistency. After that, set aside the brewed base from the stove and leave to cool to the temperature of fresh milk.
5. Transfer pieces of softened butter to the cooled mass and beat with a mixer until fluffy.
Quick custard without flour (with alcohol)
Lung Recipe butter cream without flour or starch. The oil is mixed with a well-cooled brewed mass. For faster cooling, you can use a bowl with cold water, or put the container on ice cubes.
Ingredients:
Half a glass of milk;
Two fresh eggs;
Six spoons of sugar;
grams of vanilla powder;
A spoonful of well-aged cognac;
A pack of butter (not a spread).
Cooking method:
1. Beat the eggs with the addition of sugar until foamy. Boil milk. Intensively stirring the air mass from the eggs, pour hot milk into it in a thin stream and immediately put it on medium heat.
2. Stirring constantly, boil for a couple of minutes until it thickens, then remove from the stove and cool.
3. Soft butter cut large pieces, then beat at low speed for 15 seconds.
4. Without ceasing to beat, add the entire cooled mass to the oil, adding it only by a spoonful. At the end, pour in cognac, add vanilla. So that the mass does not exfoliate during whipping, the oil and the brewed base must be at the same temperature.
How to make a quick protein custard
For cooking, you only need proteins and sugar. The recipe is based on brewing proteins whipped into a stable foam with hot syrup. To get a more fluffy mass, cool the proteins in advance, and add a little salt to them while whipping.
Ingredients:
Chilled proteins from two eggs;
145 gr. powdered sugar;
1/3 teaspoon powdered vanilla without sugar
Drinking water - 53 ml.
Cooking method:
1. Pour into a thick-walled saucepan granulated sugar. Add water, stir, put on medium heat. After boiling, lower the heat level and leave the syrup to boil.
2. At this time, pour the cooled proteins into a clean, dry bowl and beat them well with the addition of a small pinch of fine salt. You should get a dense mass with a slight glossy sheen, which, when the container is tilted, will not flow out of it.
3. Check the syrup, put a small drop of it on the surface of cold water. If it doesn’t spread, but gathers into a ball, it’s ready.
4. While whipping the lush protein mass with a mixer, inject boiling syrup into it in a thin stream and beat for about 10 more minutes.
Quick custard with cocoa - "Chocolate"
Chocolate version of custard fast food. Rich taste and the dark color comes from cocoa powder. It should only be dark with a pronounced aroma. The caked powder, it is desirable to reseede.
Ingredients:
Dark cocoa powder - 35 gr.;
One egg;
95 gr. butter, fat content 82.5%;
Wheat flour - 50 gr.;
330 ml low-fat milk;
Half a glass of white sugar.
Cooking method:
1. Cut the butter into small pieces and transfer the pieces to a bowl in which you will whip the cream. It should warm up and become soft.
2. In a saucepan, mix granulated sugar with cocoa and flour. Then break the egg and thoroughly rub it with the prepared mixture.
3. Dilute the thick mass with cold milk and, stirring continuously, heat over low heat until thickened.
4. After that, remove the brewed base from the heat and cool quickly by placing the saucepan in a bowl of cold water. While cooling, stir the cream so that its surface does not become weathered.
5. Whisk soft butter with a mixer until smooth. Then, without ceasing to beat, gradually introduce the cooled chocolate mass into it and bring it to a splendor by beating. If the mass turns out to be watery, place it in the refrigerator for a quarter of an hour.
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.
Making Quick Custard - Tips and Tricks
If you decide to replace flour with starch, take it one and a half times more, otherwise the cream will turn out to be rare, and the consistency will resemble jelly.
To make the base brew evenly, stir it not in a circular motion, but draw a figure eight with a spoon.
Do not wait for the brewed mass to thicken completely, after cooling it will become even thicker. Readiness can be determined with a spoon - a well-brewed mass should envelop it, and not drain from the device.
Do not neglect the use of flavors. Vanilla added to the cream ennobles its taste. In desserts for adults, use alcohol: rum, liqueur or cognac. You can add chopped citrus zest or a little cinnamon. Vanilla powder and sugar can be replaced with essence.
Any housewife can prepare custard if she strictly follows the instructions. The basis of a delicious mass are the most common products that are in every kitchen. If desired, the cream can be flavored, prepared with cocoa or butter added to it.
Custard Products
For a traditional cream, you will need:
- milk - 2 cups;
- sugar - 1.5 cups;
- eggs (yolks) - 2 pcs.;
- flour - 2 tablespoons.
How to make regular custard
First, mix the granulated sugar and wheat flour. Next, take two large raw eggs and separate the whites from the yolks. Put the yolks in a clean, dry bowl and rub them with sugar and flour - add the dry ingredients to the yolks in parts. Blend the mass either with a hand whisk or with a blender using a puree soup attachment. Dilute the resulting mass with half a glass of cold milk.
Bring the rest of the milk (one and a half cups) to a very slow boil. Pour the prepared mass of yolks, sugar, flour and milk into boiling milk in a thin stream. While pouring the cream constantly stir with a whisk. Reduce the heat under the saucepan 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 - so the mass will not burn.
As soon as 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 large piece food film and press it with your hands so that it lies directly on the surface of the cream.
Traditional custard is suitable for making a Napoleon cake.
How to make creamy custard
Prepare the cream according to the recipe described above and let it cool completely. While the mass is cooling, soften 150 g of high-quality butter. Put the butter in a mixing bowl and add a tablespoon of powdered sugar to it. Beat the mass with a mixer. When the butter becomes fluffy, pour the cooled custard into it and beat everything well again.
Cream with butter comes out more dense, so it is good to use it for stuffing eclairs.
How to make chocolate custard
For 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 cooling the chocolate custard, you beat it with 200 g of soft butter, then such a thick cream is quite suitable for lubricating biscuit cakes with it.
How to make flavored custard
The custard can be flavored with any suitable ingredients. It is good to use such a cream for preparing portioned desserts in glasses or bowls.
vanilla cream
When cooking the cream, when it has not completely thickened yet, add one bag of vanilla sugar to the ladle.
lemon cream
In the already prepared and cooled custard, put a tablespoon lemon peel, grated on a very fine grater.
We all know the classic recipe for a delicious custard used in baking eclairs and many cakes, including Napoleon. But as it turned out, there are a huge number of its options.
Classic custard
For cooking classic cream we will need:
- half a liter of milk;
- 200 gr. Sahara;
- 4 egg yolks (chilled);
- 50 grams of well-sifted flour;
- 1 gr. vanilla sugar.
Cream preparation:
Bring the milk to a boil over low heat. In a separate container, beat the yolks, granulated sugar, vanilla and sifted flour. Cool the milk to a warm state and add beaten yolks to it. Next, the resulting yolk-milk mixture is also brought to a boil over low heat. To obtain a thick consistency, the cream should be boiled for about 5-10 minutes, reducing the heat. After the cream thickens, refrigerate it.
Butter Custard
This cream is more gentle and lush, plus it keeps its shape perfectly. Butter - custard can be used for filling cakes, soaking cakes, but also for confectionery.
- 300 gr. Sahara;
- 4 egg yolks, chilled in the refrigerator;
- 1.5-2 packs of butter (packs should be 200 grams each);
- 1 gr. vanillin;
- 20 g brandy.
Cream preparation:
We take a frying pan and heat it well over medium heat, pour out the flour and fry it evenly. In a separate bowl, beat the yolks, sugar, vanillin well, then add the cooled flour and beat the mixture again (it is important that the mixture is without lumps).
Next, boil the milk and pour it in small portions into our whipped yolk-flour mixture. Mix everything thoroughly and heat over the lowest possible heat. We boil the mixture, while constantly stirring it, and leave it to cool. In order for the cream to be homogeneous, it is necessary to beat it with a mixer. Next, beat the butter in a separate bowl. Little by little we introduce the resulting whipped mass into the already cooled cream and beat everything. Add cognac, mix everything again - the cream is ready!
caramel custard
To prepare the cream, we need:
- 200 milliliters of warm milk;
- 3 art. spoons of flour sifted through a sieve;
- 1 st. a spoonful of sugar;
- 200 grams of boiled condensed milk;
- 200 grams of 35% cream (you can also use butter);
- 1 gr. vanillin.
Cream preparation:
Pour milk into a saucepan and add sugar, mix well and add flour (beat the milk with a whisk to avoid lumps), cook the resulting milk-flour mixture until the desired consistency is obtained. After the mixture thickens, add condensed milk. The resulting mass must be mixed well and left to cool.
While our cream is cooling, whip the cream (butter) into a thick fluffy foam.
After ours has cooled down, slowly add it to the whipped cream (butter), mix everything thoroughly.
Chocolate custard for sweet tooth
To prepare such a cream, we need:
- 250 milliliters of warm milk;
- 2 chilled egg yolks;
- 1 st. a spoonful of flour premium, sifted through a sieve;
- 1 st. a spoonful of potato starch;
- 50 gr. bitter chocolate;
- 3 art. spoons of cocoa;
- 150 gr. Sahara;
- 100 gr. sl. oils.
Cream preparation:
Pour the milk into a container, add chocolate and put the dishes on a low - low fire, heat the milk until the chocolate melts. Beat the yolks and sugar until thick, then pour the flour and starch into the mixture, beat again well. Next, pour warm milk into our yolk-flour mixture in a small stream, mix everything well. Cook the resulting mixture over low heat until it thickens.
After the cream thickens to the desired consistency, remove it from the heat and leave to cool. Then add whipped butter to the already cooled cream.
eggless custard recipe
For the custard, we need the following ingredients:
- 500 ml. + 160 ml. milk;
- 2 cups of sugar;
- 6 art. spoons of flour sifted through a sieve (highest grade);
- 200 g butter;
- 1 gr. vanillin.
Cream preparation:
We heat half a liter of milk and add granulated sugar, bring the mixture to a boil. Mix 160 milliliters of milk with flour and beat the mixture with a mixer or blender (this is necessary so that the mixture is without lumps). After the milk has boiled, pour it in a thin stream into the milk-flour mixture and mix thoroughly.
Cook the resulting mass over low heat until it thickens (do not forget to stir it constantly). After the cream thickens, add vanilla to it and beat well again. After that, remove the cream from the stove and leave it to cool. In the cooled mass, add the whipped butter to a lush foam. Our custard is ready!
Protein Custard
This version of the cream is one of those that children love to eat so much. It is mainly used for coating cakes and for filling cakes and eclairs.
In order to prepare such a cream, we need:
- 200 grams of sugar;
- half a glass of boiled water;
- 4 egg whites;
- 0.5 teaspoon lemon juice(citric acid).
Cream preparation:
Mix sugar and lemon juice with water and bring to a boil (you need to heat the mixture over low heat, stirring constantly). After the mixture boils, increase the fire and cook for about 40-45 minutes (the mixture should thicken a little). In order to determine the mixture for the required consistency, a small amount of syrup is poured into a bowl of cold water. If you can roll a ball out of the cooled syrup, this means the syrup is cooked to the desired consistency.
Cool the boiled syrup, beat egg whites into a thick foam (for this, add a pinch of salt to the proteins). After the syrup has cooled, it must be added to the proteins (in order for the proteins not to cook, the syrup must be warm, not hot). After the syrup is added to the proteins, the resulting mixture should be whipped for 10-15 minutes. Protein cream ready! Such a cream turns out to be lush and thick - this allows it to keep its shape perfectly.
Irina Kamshilina
Cooking for someone is much more pleasant than for yourself))
Content
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 a cake, pastries, open pies with berries, or simply serve as a delicious dessert, spreading out in bowls.
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. You can prepare a confectionery product quickly if you follow a 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, and 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. The finished dish is an excellent filling for cakes.
Ingredients:
- cream or full-fat milk - 1 cup;
- granulated sugar - 8 tbsp. spoons;
- eggs - 4 pcs;
- vanilla sugar.
Sweet custard is an indispensable part of many desserts: cakes, pastries. To please yourself and your family with sweets home cooking, it takes a little time and quality products, and the recipe is much simpler than it might seem.
There are many variations on the theme of custard. Only two components remain unchanged in them - milk and sugar. For the rest, the addition of eggs, condensed milk, cream, starch, butter, etc. is allowed.
It was not by chance that this type of cream became a favorite assistant of confectioners. The reason for this is its perfect consistency. It perfectly complements desserts from any type of dough. For example, if you smear them with cakes for Napoleon, and then put finished cake overnight in the refrigerator, then by morning the sweet layer will be completely absorbed, turning the dessert into an air cloud. Inside the eclairs, the filling remains liquid, making them one of the world's most beloved pastries.
In most recipes, a small amount of sugar appears - this is an absolute plus for those who follow the figure. thick cream perfectly conveys the slightest flavors. It is no coincidence that it is generally accepted that everyone gets it in their own way and it is impossible to copy a successful variation exactly.
Step by step custard recipes
It is very difficult to make a mistake in cooking. enough to follow step by step instructions having prepared everything in advance necessary ingredients. The only thing general rule, which should be strictly observed - do not leave the cream on the stove, since only in this case there is a risk of spoiling it.
Custard classic
The composition of the ingredients has remained unchanged for more than a century:
- eggs - 4 pcs.;
- vanillin (vanilla sugar) - 2 g;
- milk - 500 ml;
- sugar - 200 g;
- flour - 40 g (tablespoon).
In a container of a suitable size, break the eggs, mix flour, sugar and vanilla with a spoon. After pouring milk and knead the mixture until smooth or. Put the saucepan over medium heat and pour the whole mixture into it, stirring gently, bring to a boil.
For the Napoleon cake
A cake loved since childhood will require the following set of products to prepare the cream:
- 300 g of sugar;
- 75 g flour (1.5 tablespoons);
- 1 liter of milk;
- 12 g vanilla sugar (vanillin);
- 250 g butter;
- 3 eggs.
Choose a heavy bottomed pot for cooking. It is good to heat milk in it, which will not burn. First mix sugar and flour. Then beat with a mixer together with eggs, add vanillin. Milk, preheated room temperature, add a thin stream, already putting the pan on medium heat. Stirring constantly, bring the cream to a boil, boiling down to the consistency we need. Tight blisters usually serve as a signal of readiness.
Already in the cooled, but still warm cream, mix the softened butter with a mixer. Let's start decorating the cake!
This dietary version of the cream can be prepared specifically for not the most high-calorie cakes or biscuits.
You will need:
- 160 g of sugar;
- 100 g flour (half a cup);
- 11 g vanillin;
- 120 g butter;
- 400 ml milk.
In a suitable glass container, first mix the flour with sugar, and then carefully pour in, stirring, half of our milk. Bring the second half of the milk to a boil in a separate bowl. While continuing to stir, pour the boiled milk into the first mixture. The resulting mass again on the smallest fire should be brought to a boil and cook until it thickens.
Turn off the stove and stir in the warm butter. Now it remains to add vanilla sugar and cool sweet stuffing for future cakes.
For eclairs
Quite tiny or larger cakes can be found in any pastry shop, but it is better to cook with your own hands.
Cream is made from such products:
- 200 ml of milk;
- 200 g boiled condensed milk;
- 75 g flour;
- 200 ml cream;
- 2 g vanillin;
- 25 g sugar.
A properly prepared cream should have an airy, light texture and a delicate caramel shade and flavor.
We take a saucepan and mix sugar, milk and flour in it. With a whisk in hand, cook the mixture over the lowest heat, stirring constantly. Having achieved the required density, turn off the stove. Now you can enter condensed milk. It remains to melt the butter and mix with a blender with cream to mix the two resulting mixtures. Now you can fill the baked and cooled eclairs by this time.
The beauty of this recipe is that the resulting sweetness can be used both as a filling and as an independent very delicious dessert.
We are preparing for it:
- 150 g of sugar;
- lemon;
- 4 egg whites;
- 100 ml of water.
Eggs must be prepared by carefully separating the yolks from the whites. We only need proteins. Squeezing the juice of 1 lemon (2 tablespoons) into the protein mass. Beat the mixture so thick that it does not move from the bowl turned upside down.
The eggs must be very cold, otherwise it will be difficult to beat the mass to the desired density.
Pour water into a saucepan, add sugar and boil the syrup. As soon as it cools down a little, pour it into the protein mass and beat everything together with a mixer. At the end, add vanilla. The result should be a dense snow-white mass, sweet enough to decorate any cake or cake. It is especially tasty with waffle rolls.
With condensed milk
This is almost a classic recipe with the difference that condensed milk is added to it. The result is thicker and sweeter.
For this we take:
- 300 g butter;
- 200 g of condensed milk;
- 2 tablespoons of sugar;
- 1 sachet of vanillin;
- 2 eggs;
- 250 ml milk.
Beat sugar with eggs with a mixer or blender into a homogeneous liquid mixture. In a separate saucepan, heat the milk not to a boil, and then introduce the egg mixture. Now, while stirring, bring to a boil and cook until it thickens. Mix the cooled base with melted butter and beat.
If everything is done correctly, the volume of the cream should double. Pour condensed milk in a thin stream, add vanillin, knead the cream until smooth.
If a truly hearty cake is required for the holiday, then such a simple custard is the best fit.
We need:
- 100 g of sugar;
- 4 g of soda;
- 2 yolks;
- 500 g of cottage cheese;
- 100 g butter.
Remove the butter from the refrigerator in advance so that it has time to become soft. Put the cottage cheese in a large bowl to beat it with a blender into a pasty mass. Add butter and soda, stirring with a spoon, pour in all our yolks.
We leave the thoroughly mixed mixture covered with a lid for 3 hours to acquire the structure we need. Cooking water bath and cook our cream on it for 10 minutes. At the end, add sugar.
The sweet mass must cool so that it can be used to spread the cakes. You can do it even easier - mix it with pieces of fruit and berries, put it in bowls and serve on festive table as a healthy dessert.
chocolate cream
The chocolate version is no worse than the white mass for filling eclairs and cakes.
The ingredients you will need are:
- 600 ml of milk;
- 200 g of sugar;
- 75 g flour;
- 4 eggs;
- 75 g cocoa;
- 10 g vanillin.
Pour 100 ml of chilled milk into the sifted flour and mix. In a separate container, mix sugar with cocoa and yolks with a mixer. Bring the remaining milk to a boil and pour into the chocolate mass. We introduce vanillin and a mixture of milk and flour. We put everything on the fire again and, stirring, bring to the consistency that suits us, stirring constantly.
Cool the cream in the refrigerator. In a bowl, beat the whites with a mixer into a tight foam. Stir the whites into the chocolate mass with a spoon and put it back in the refrigerator. As soon as the eclairs are baked and cooled, you can stuff them.
It is generally accepted that the culinary arts are not for amateurs. In fact, the master is afraid of any work, and is also afraid of perseverance and diligence. From quality products it's hard to cook something inedible. Of course, masterpieces will require some time to obtain an acceptable result.
When it comes to custard, it is important to follow the following standard rules.
- All products must be on the table before you start cooking. When cooking the cream, you can’t be distracted even for a second, since sometimes it is it that is decisive.
- If we need to boil milk, then a saucepan with the thickest bottom is used, and the fire is made weak or medium, but by no means strong.
- Chilled products lend themselves best to whipping. If the mass in the bowl is not whipped, put it in the refrigerator and try again after half an hour.
- Sugar is sometimes difficult to dissolve. If needed quick result, keep in kitchen cabinet powdered sugar- it dissolves instantly.
- To spread the cakes, you can use a warm cream and even a hot one, it will only absorb faster. But for most cakes, only a well-chilled mass is suitable.
- The cream should not be stored for too long. Within a day, you will notice that its consistency has changed for the worse. Usually, the sweet mass is prepared by the time the cake layers or blanks for cakes are ready.
- It is very easy to diversify the taste of a familiar cream if you introduce an aromatic additive into its composition. This can be a strong flavored liquor such as amaretto, as well as sweet table wine. For tinting, you can add a few drops of beet or pomegranate juice. So you get a portion of pink cream for decoration.
Conclusion
Having learned any recipe for custard, you can forever forget about such a problem as an empty refrigerator for the arrival of guests. Having a standard set of the most common ingredients in just 15-20 minutes, you can prepare a delicious dessert at home to serve it with tea with buns or cookies. Your loved ones will certainly appreciate it!