Custard classic for Napoleon is a simple recipe. How to choose a cream for "Napoleon"

Home custard, recipe with photo and calorie calculation.

Napoleon Cream Tips.

Simple custard vanilla cream.

Cooking in a water bath.

Today, a huge number of custard recipes for Napoleon cake are posted on the Internet. Many of them are called classic and at the same time differ in the number of ingredients and cooking technology. And there are a lot of home, their own or grandmother's.

It is difficult for a beginner in the kitchen to choose. Pay attention to composition. The consistency of the cream (thick or liquid) primarily depends on the amount of thickener, flour or starch. Weight accuracy matters here, so it's best to use .

The number of eggs or yolks also affects the density and taste, as well as the cost of the cream.

For a long time, I recognized custard only on yolks, and at least 5 yolks per liter of milk. I tried the recipe once with whole eggs and I liked it. Now I often make cream on it. This is the recipe we are posting below.

Not everyone knows that you can make custard without eggs at all. Why not? Everything is the same, but a little more flour, you get the same liquid porridge. Cool and combine with oil.

The amount of sugar in custard is always at the request of consumers. Please note that there are recipes for 1 liter of milk that differ only in the amount of sugar: some have a glass, others have one and a half or two.

The perception of sweetness is deeply individual. Cooking the cake for the first time, do not rush to put all the sugar in the cream, if it seems to you that there is a lot of it, try the cream. Unfortunately, right amount sugar will only become absolutely apparent in the finished cake when it is soaked in cream. Especially if the cakes are sugar free.

Vanilla sugar is also selected to taste empirically. Do not forget to write down the result on the recipe sheet, you can forget your own conclusions until the next time.

Secrets of making a simple custard

How to boil milk so it doesn't burn

To do this, there is an old advice: rinse the saucepan with cold water and then pour milk into it.

By the way, this advice may not work. And there may be several reasons. For example, the wrong choice of pan. Each experienced hostess knows in which pan her milk does not burn. I have this terrible old Soviet aluminum, but it never fails.

In stainless pans, the cause may be hard water. If you do not wipe the inside of the pan after washing, almost invisible lime stains of dried water are enough to start burning the milk. And rinsing in this case may not help.

Of course, the reason may be in careless washing. If at the bottom after washing something stuck quite a bit, but we did not notice. My mother always went to the window to see if everything was in order inside the pan.

How to prevent custard from burning

And for this, the pan must be clean, its bottom is smooth.

The cream must be constantly stirred. Particular attention to the contour of the bottom near the walls.

Immediately pour the finished cream into another bowl or put it in the same bowl for cooling in a large bowl with cold water.

Unfortunately, there are such capricious pans that the only reliable means of protecting the cream from burning is to cook it in a water bath. A little longer, but 100% guaranteed.

To prevent lumps of flour from forming in the cream

First, mix the flour well with sugar and then combine with eggs.

For the same purpose, you must constantly stir the cream during cooking. And stir over the entire bottom area.

What matters is how to interfere. Convenient whisk. However, not every whisk can mix the edges of the pan and there the thickened cream can settle and gather into lumps. Therefore, a spoon is indispensable. You can alternate the spoon with the whisk or stir with a spoon from start to finish.

If you still get lumps of flour in the finished cream, if there are a lot of them, the cream can be filtered through a sieve.

Why the cream can separate

Many experienced chefs there is a sad experience when the cream was cut off, disconnected. For custard with butter, it looks like this: the cream has become more liquid, and grains of butter are floating in it.

Why can the cream separate? There may be several reasons:

1. Beating too long. Similarly, how butter and whey are obtained from cream.

2. When the golden rule is broken: butter and the main custard should be room temperature. Therefore, you need to get the oil out of the refrigerator in advance, half an hour or an hour, depending on the temperature in the kitchen. The oil should become soft, but should not melt, which quickly happens in hot summers with 82% fat oil, so in the summer I try to add 72% oil to the cream.

3. For the normal connection of oil and custard, their proportion matters. If you add a little butter, less than 100 grams per 500 ml of milk, it is better to put it in a hot cream so that it melts and thus connects with the custard.

It is believed that butter should be at least 200 grams per half liter of milk. If I use less, then I choose 82% oil as .

4. Mix the main custard and whipped butter with a mixer gradually, in portions. If you add all the cream to the oil at once, it may not connect well. That is, you need to add a couple of tablespoons of cream to the oil, beat, add more, beat, etc.

By the way, for a wet Napoleon in Soviet times, about 20-25 grams of butter was more often used or added to a hot ready-made cream.

How to fix if the cream has come apart

To do this, warm the cream a little and beat again. For example, put in a bowl with warm water until the lumps dissolve into a creamy mass.

And you may not be upset. Taste qualities from stratification of a cream do not suffer. Therefore, between the cakes and under the sprinkles with crumbs, it is quite suitable. The eaters won't notice.

Ingredients:

1. Milk 2.5% - 600 g
2. Eggs - 2 pcs.
3. Wheat flour - 2.5 tablespoons with a slide, 40 g
4. Vanilla sugar - 2 teaspoons
5. Sugar - 200 g
6. Butter - 200 g

In 100 grams of cream without oil: 152 kcal.
In 100 grams of cream with butter: 241 kcal.
Recipe Calorie Calculation.

Cooking:

We will cook the cream in a water bath, so in advance we need to choose a pan for this, on which we will place a pan with cream. There should be enough water in the bath so that the bottom of the pot with cream is immersed in water about a quarter in height.

In fact, it is enough that the pot of cream touches the water. Too high water level in the bath is dangerous, you can burn yourself with boiling water.

1. Boil all the milk. Cool one glass of milk to warm, you can in a bowl with cold water.

2. Mix sugar and flour well (to avoid lumps). Put the eggs and the flour and sugar mixture in a bowl.

3. Rub the eggs with the sugar-flour mixture.

4. Pour a glass of warm milk, mix well.

5. Prepare water bath: Pour hot water into a larger saucepan to the desired level so that the bottom of the saucepan with cream touches the water. Boil and turn off. Close the lid.

I always have a kettle of hot water just in case, in case I have to add it to the bath.

6. While stirring in a thin stream, pour the rest of the milk into the mixture of flour, sugar and egg yolks.

You can try for sugar and add as needed.

7. Put the pot with the future cream in a water bath with hot water, turn on medium heat, and cook the cream with constant stirring until it thickens.

I always boil the custard until the first bubbles.

The water in the bath boils very quickly, reduce the heat to a small one so that the water in the bath boils, but very weakly so that it does not splash on your hands. Stir the cream constantly.

8. Remove the thickened cream from the bath, add vanilla sugar, stir. I use vanilla sugar with natural vanilla or cardamom.

Usually it takes about 10 minutes to cook the cream.

9. The finished cream can be poured into another bowl, it will cool faster. Close with a lid or film, cool.

I cool in the same pan in cold water. I use the same pan from the bath. I pour hot water, pour cold water and put a pot of cream on it. To prevent foam from forming, stir a couple of times while it cools. In fact, the foam is not a hindrance if you then beat the cream with butter with a mixer.

So, cream without oil for homemade cake Napoleon is ready.

You can add butter to the cream, which will make the cream tastier, but also more nutritious.

In my childhood, almost everyone prepared Napoleon cream without oil. They were very richly smeared with cakes, and the cake turned out to be well soaked. Now such a cake is called "wet Napoleon".

If you're counting calories, try a butter-free custard cake or add just 20-25 grams of butter to a hot, ready-made custard. It turns out light creamy taste.

Making Butter Custard

To add butter to custard, the butter must be kept at room temperature so that it becomes soft, but does not melt. The time depends on the temperature in the kitchen.

Beat soft butter with a mixer.

Add cooled oil h cream in portions of 2-3 tablespoons and beat with a mixer. Beat until smooth. It is not worth whipping the cream for too long, it can exfoliate, separate, cut off. How to fix, advice before the recipe.

Calculation of the calorie content of a dish

"Custard for Napoleon cake"

In 100 grams of cream without oil: 1440: 950 × 100 = 152 kcal

In 100 grams of cream with butter: 2770: 1150 × 100 = 241 kcal

© Taisiya Fevronina, 2016.

Napoleon is perhaps the most popular cake. The peculiarity of the cake is that not every custard is suitable for Napoleon. Therefore, you should always know several recipes for a suitable cream in order to diversify the delicacy or cook from what is at hand.

To experiment with the preparation of original and varied creams, you must first learn how to prepare a standard cream, which is used in all recipes.

We will need:

• Milk - 1 l;
• Sugar - 350 g;
• Butter - 300 g;
• Chicken eggs- 3 pcs.;
• Flour - 3.5 tbsp. l.;
• Vanilla sugar - a bag.

Step by step cooking method:

We need a saucepan with a thick bottom with a volume of 1.5 - 2 liters.

1. Sift the flour into the prepared container and add sugar, not forgetting the vanilla sugar.
2. We drive in three chicken eggs and carefully mix the mixture with a fork or whisk, making sure that no lumps form.
3. Pour the milk into the cream in a thin stream while continuing to whisk. We should get a liquid homogeneous cream.
4. We put the cream to boil. Now - the most difficult thing, you need to constantly stir the cream so that it does not burn.
5. Thus, we keep the cream on low heat until the first air bubbles appear.
6. As soon as the cream begins to boil, remove it from the heat and leave to cool.

As soon as the cream reaches room temperature, add softened butter to it. Thanks to this, the cream will become more tender and shiny.

Little trick. If during cooking you could not avoid lumps of flour, do not be discouraged, all is not lost. All you need is to rub the mixture through a fine sieve, and you will get a homogeneous, delicate cream.

Various types of cream for "Napoleon"

"Napoleon" appeared in the distant Soviet times when they cooked deliciously, but without exotic products. However, this does not limit our freedom of action with you, and if the dough is essentially the same, then the Napoleon cream can be revived to your taste. Here are some options for making an unusual cream.

Cream with pears

In this recipe we will use corn starch, which will make the cream even more tender and incredibly tasty, and a slight hint of rum will bring us memories of distant lands and exciting adventures.

We take the following ingredients:

• Milk - 1.5 cups;
• Chicken yolks - 2 pcs.;
• Sugar - 3 - 4 tbsp. l.;
• Starch - 1 tbsp. l.;
• Rum - 1 tbsp. l.;
• Lemon zest - from half a lemon;
• Pears - 2 pcs.;
• Vanillin - 10 g;
• Vegetable oil - for lubrication.

Let's prepare the cream in this way:

1. We take our yolks, add half of the prepared sugar to them and beat the mass thoroughly into a lush light foam.
2. Pour corn starch into the resulting foam (it is advisable to sift it before to avoid lumps) and lemon zest.
3. The second half of the sugar is dissolved in milk with vanilla. We put the saucepan on low heat and, stirring constantly, heat the milk.
4. Add the egg mixture to the warm milk and, without ceasing to stir the cream, bring it to a boil.
5. After the appearance of the first bubbles, remove the mass from the heat and let it cool slightly.
6. Add rum to warm cream and mix thoroughly.

Cream with boiled condensed milk

Condensed milk will saturate the cream with a dizzying milky taste. In general, you can add any ingredients to the cream, such as marshmallows, marmalade, and so on. The main thing is not to lose this indescribable caramel-milk taste.

We take the following products:

• Milk - 0.5 l;
• Condensed milk - a bank;
• Sugar - 3 table. l.;
• Butter - packaging;
• Flour / starch - 5 tbsp. l.

Cooking:

1. Mix milk with flour with a blender until the lumps disappear.
2. Add sugar and stir the mixture in the same way.
3. We put the cream on low heat and, without ceasing to stir, cook for five minutes.
4. Refrigerate the cream.
5. Add the oil to the cold mixture. Make sure that the butter does not melt, this will interfere with whipping the cream.
6. We beat the mass. The output should be a snow-white cream.
7. Now you need to pour in a thin stream of condensed milk and beat the cream thoroughly.

Cream on yogurt and honey

To make the cream more liquid, thereby soaking the cakes more thoroughly, as well as add a new flavor note to the cake, you can add yogurt.

Let's try!

We will need:

• Yogurt - 200 g;
• Milk - 250 ml;
• Chicken yolk - 1 pc.;
• Honey - a tablespoon;
• Additives (raspberries, strawberries, coconut flakes) to taste.

We prepare the cream according to this recipe:

1. Beat milk and yogurt with yolk and honey.
2. We put the mixture on the fire, stirring thoroughly.
3. We bring the cream to a thickening, then remove from heat and let cool.
4. If you want to make the cream more tender, add butter of your choice.
5. We add additives. finished cake we also decorate with the chosen addition.

Cream for "Napoleon" with nuts

A new take on a traditional recipe. Rest assured, you will be surprised by the result.

We take the following products:

• Milk - 0.5 liters;
• Sugar - 250 g;
• Flour / starch - 160 g;
• Cream - 250 ml;
• Chicken eggs - 2 pcs.;
• Vanillin - 1 tsp;
• Walnuts - to taste.

We prepare the cream like this:

1. We take a bowl, pour 200 g of milk there, add vanillin, sugar and starch.
2. We drive in the eggs and beat everything thoroughly with a mixer until a fluffy mass is formed.
3. Heat the rest of the milk in a heavy bottomed saucepan.
4. In warm milk in a thin stream, constantly stirring, pour the previously prepared mixture with starch.
5. Making sure that the mixture does not burn, bring it to the consistency of thick sour cream.
6. When the cream is ready, remove it from the heat and let it cool completely.
7. Add the cream to the cold mixture and beat everything thoroughly with a mixer.
8. At the end, add chopped walnuts in a blender.

Delicate curd-banana cream

In general, such a cream needs to be made half a portion more, because it is unlikely to reach the Napoleon itself in its original amount.

We use the following products:

• Milk - liter;
• Sugar - 350 g;
• Eggs - 4 pcs.;
• Vanillin - a teaspoon;
• Flour - 5 tbsp. l.;
• Butter - 200 g;
• Cottage cheese - 400 g;
• Banana - 1 piece (you can use more, focus on your taste).

Cooking steps:

1. In a saucepan with a thick bottom, break the eggs, pour out the sugar (leave 50 g per cottage cheese), pour in the vanillin and flour. Beat the resulting mixture with a mixer at medium speed.
2. Pour the milk in a thin stream, beating the cream along the way so that no lumps form.
3. We put the mixture on a slow fire and, without stopping stirring, bring the cream to the consistency of cream.
4. When the mixture is ready, turn off the heat and let the cream cool.
5. Add butter to the cream and beat the cream. As a result, we should get snow-white peaks.
6. Grind the banana in a blender.
7. Beat cottage cheese with banana thoroughly with a blender.
8. We apply the cream in this way, cake - custard - cottage cheese-banana mixture.

sour cream

So tender and melting in your mouth, it will definitely not leave anyone indifferent. A light sourness will drive any gourmet crazy.

Ingredients for our cream:

• Sour cream - 250 ml;
• Sugar - 250 g;
• Lemon - 1 pc.;
• Milk - 800 ml;
• Vanillin - a bag;
• Flour - 4 tbsp. l.;
• Butter - a pack.

Step by step recipe:

1. We take 250 g of milk and beat thoroughly with flour and 100 grams of sugar.
2. We heat the remaining milk on the stove with sugar and vanilla.
3. As soon as the milk begins to gurgle, while actively stirring, pour in the previously prepared mixture of milk and flour.
4. Without stopping to interfere, cook the cream for about five more minutes.
5. Let the cream cool down.
6. Meanwhile, beat the butter until fluffy and airy.
7. Add butter to the cooled cream.
8. And the last stage - slowly, spoon by spoon, add sour cream to the cream, while whisking everything with a mixer.

Sugar sand 1 tbsp.

Wheat flour 2 tbsp. l.

Chicken eggs 1 pc.

Butter 200-250 g

Vanillin to taste

Cooking

Why doesn't custard thicken? So, you did something wrong and your cream turned out to be liquid. Solving this problem is very simple: you need to thicken it with flour or starch. But in this case, you need to act carefully and not overdo it.

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  Let's get everything ready necessary ingredients, which we will need in the process of preparing the cream.

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  How to make custard? First, put half a liter of milk on the fire and almost bring it to a boil. If you use 1 liter of milk, then keep in mind that the rest of the ingredients should be twice as much. If you want to make cream without milk, you can use it instead plain water or coffee, juice, tea, compote.

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  We take an aluminum container and beat sugar, egg and flour in it. Pour in the vanilla here. If desired, you can make a cream without eggs.

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  Then you will need to add a glass of cool milk to the resulting liquid and beat the mass again. It is desirable to prevent the flour from settling to the bottom.

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  When our milk on the fire has almost reached the boiling point, we begin to pour the previously prepared liquid into it. Take your time and pour it in a thin stream, while constantly stirring the milk. Then bring the resulting cream to a boil. As a result, we get a gentle custard, without lumps or foam. After that, it will need to be cooled to room temperature.

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  Now it's time to add butter. In our case, its percentage is eighty-two. If your oil is seventy-two percent fat, then more will be needed. If desired, you can make a cream without oil. It is desirable that it softens while the custard is cooling. The butter custard we are preparing is an emulsion. In order for emulsification to be successful, it is desirable to adhere to one main rule: the temperature of all ingredients must be the same.

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  Before adding the oil to the prepared mass, it is recommended to beat it in advance until fluffy. To do this, gradually increase the speed on the mixer.

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  Gradually add the whipped butter to the custard, as shown in the photo.

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  How long to cook custard? We focus on appearance. As a result, we will get a full bowl of delicate creamy mass. Here is the recipe with photos! Now our classic custard for "Napoleon" rev. As you can see, preparing such a dessert is not so difficult. It remains only to grease the cakes with a light cream and we will get the perfect, delicious dessert. Enjoy your meal!

KBJU and composition for the whole dish

Every housewife loves to pamper her household with delicious, refined and unusual pastries. To date, the cake can be considered classic dessert, which is prepared not only on holidays. There are many various recipes, but everyone's favorite for several decades in a row remains the classic Napoleon cake with custard. As you know, it is based on puff pastry cakes, but it is the cream that gives this pastry a special taste. Today we will talk about how to cook the most delicious and delicate custard for Napoleon.

Delicious Napoleon cake with custard: the best recipe for a gourmet filling

Many housewives prefer to grease cakes for Napoleon with classic custard. It is this taste of everyone's favorite cake that we have known since childhood. traditional recipe, which is used by experienced confectioners, is very complex, and its preparation requires a lot of time and effort. However, modern housewives have simplified the recipe for custard a little, so it can be prepared as quickly as possible. And its taste is no different from classic cream, which requires careful kneading and infusion.

Compound:

• milk (with a fat content of at least 2.5%) - 0.5 l;
• granulated sugar - 200 g;
• chicken eggs - 4-5 pcs.;
• vanilla sugar (vanilla essence) - 5-10 g;
• flour premium- 40-50 g.

Cooking:

How to make vanilla custard for Napoleon cake?

As already mentioned, every day the number of simplified and very tasty custard recipes is increasing. The hostesses come up with various options for preparing the famous classic cream. Let's take a look at how to make Napoleon's Vanilla Custard.

Compound:

• butter (softened) - 250 g;
• powdered sugar - 250-300 g;
• flour - 40 g;
• vanillin.

Cooking:

The recipe for the most delicate custard cream with a creamy taste

To lubricate Napoleon cakes, you can make buttercream. It is prepared very simply and quite quickly.

Compound:

• chicken eggs (yolks) - 3 pcs.;
• milk of any fat content - 300 ml;
• granulated sugar - ½ tbsp.;
• flour - 2 tbsp. l.;
• butter - 200 g.

Cooking:

How to make custard with condensed milk?

If you like condensed milk, then you should definitely try to cook the cream with its addition. The taste of the cream is very delicate and refined. Such a layer in the cake will surely please your household.

Compound:

• milk - 250 ml;
• granulated sugar - 2 tsp;
• softened butter - 100 g;
• premium flour - 2 tsp;
• condensed milk - 200 ml;
• vanilla sugar or essence.

Cooking:

1. Take a separate bowl and pour milk into it, add the sifted flour and granulated sugar.
2. Mix all ingredients well.
3. Put the whipped mass on the stove and bring to a boil over medium heat.
4. Do not forget to constantly stir the cream so that it does not burn.
5. When the mixture has cooled to about 40 °, add well-softened butter to it.
6. Whip all the ingredients using a mixer or blender.
7. Then add condensed milk and vanilla sugar and mix everything thoroughly again.
8. Custard with the addition of condensed milk is ready to eat.

Napoleon with custard: recipe with photo

The taste of the cake as a whole depends not only on the prepared cream, but also on the cakes. You can buy puff pastry blanks at the store and use them for the cake. But if you want to surprise your household with homemade pastries, then try baking puff Napoleon with custard. AT this recipe we will consider in detail the method of preparing cakes. To prepare the cream, you can use any of the above recipes.

Compound:

• butter;
• table vinegar - 1 tbsp. l.;
• premium flour - 225 g;
• cold water - 150 ml.

Cooking:

To make the cake very tasty and refined, use the advice of experienced confectioners:

• knead the puff pastry well;
• you can buy ready-made layers of puff pastry;
• prepare the custard according to the rules, mixing it thoroughly until the desired consistency is obtained;
• decorate the cake with nuts, dried fruits, fruits, powder, grated cakes, etc.

Treat your household and bake delicious Napoleon loved by everyone since childhood. And the above custard recipes will help you create a truly confectionery masterpiece. Cook with pleasure!

Every housewife has ever baked this wonderful and incredible a delicious cake. He is familiar to everyone since the Soviet era. His unforgettable taste many remember from childhood. Nowadays, he continues to enjoy the same success in families who are not averse to enjoying this amazing pastry.

Napoleon is an excellent solution not only for a festive tea party, but also for an ordinary meal. It is quite high in calories, but incredibly tender and tasty. It is quite easy to prepare it. The highlight of this confectionery can be called custard.

Custard for Napoleon cake is the main component of baking. Thanks to him, the taste becomes incredibly sweet and satisfying. It is also used in varieties of cakes, puff tubes, baked nuts and other types of sweets.

Custard Recipes

This article will benefit those who do not yet know how to cook custard on, because all manufacturing methods are detailed here. Even a beginner is able to do everything correctly and flawlessly if he follows all the instructions given.

Classic recipe

The classic cream recipe is quite simple and publicly available. To prepare it, all you need is:

1 liter of milk of any fat content;
Powdered sugar or granulated sugar (140-160 grams);
Yolk (3-4 pieces);
Flour (40-55 grams);
Vanillin.

Preparation stage:

1. First of all, boil the milk over medium heat.
2. In a separate bowl, mix the yolks with powdered sugar, and then add vanilla there.
3. Beat this mixture with a mixer until completely dissolved powdered sugar then gradually add the flour. The consistency should become fluffy and without lumps.
4. The next step is to add boiled milk to the egg mixture. After combining the mixture with milk, put on a slow fire and stir constantly. After a while, the liquid will become thicker.

Custard for Napoleon

The recipe for custard for Napoleon is easy to prepare, it can be prepared at home. Many people think that home-cooked Napoleon will not be as tasty as store-bought, so they continue to do nothing, buying it in stores, supermarkets and other retail establishments. However, this is an erroneous opinion. So think mainly those who have not even tried to cook this masterpiece. It won’t take much time to bake the cakes, and the cream can be prepared according to this instruction:

• Milk (400 ml);
• Flour (65 grams);
• Butter (235 grams);
• Vanillin (2-3 grams);
• Sugar sand (325 grams).

Preparation stage:

1. Combine half of the specified amount of milk at room temperature with flour. Then beat with a mixer or whisk.
2. Boil the other half of the milk over medium heat, stirring constantly.
3. The next step is to add the mass with flour and vanilla to the boiling milk. When the thickening becomes noticeable, you will need to remove from heat and put to cool.
4. After that, you need to beat the butter with granulated sugar and add to cream.

Custard with condensed milk

Cream for Napoleon with condensed milk is done quickly enough. It perfectly impregnates the cakes, makes the cake even tastier and more appetizing. To prepare it you will need:

• Milk (255 ml);
• Sugar sand (30 grams);
• Flour (55 grams);
• Condensed milk (450 grams);
• Fatty cream (210 ml);
• Vanillin.

Preparation stage:

1. Take 75 ml of milk and combine it with flour.
2. Beat thoroughly to get a homogeneous mass.
3. Dissolve the sugar in the remaining milk and simmer.
4. Then add the flour mass there and bring to a boil, stirring. This procedure can be performed in a water bath.
5. Remove from heat and add condensed milk when cool.
6. Separately, whip the cream to the steepest peaks and also send to the cream.

This custard for Napoleon is light and airy. Everyone who tries to make it will be completely delighted.

caramel custard

Here you need boiled condensed milk. It will give the cream an unforgettable aroma and unique rich taste. For cooking you will need:

• Boiled condensed milk (500 grams);
• Vanilla;
• Starch (400 grams);
• Milk (500 ml);
• Cream (300 grams);
• Chicken egg (2 pcs.)

Preparation stage:

1. You need to beat the eggs, then add starch and vanillin.
2. Heat milk and pour into egg mixture.
3. Then pour into a saucepan with a thick bottom and put on a slow fire, stirring constantly.
4. After cooling, add boiled condensed milk.
5. Whip the cream in another bowl, and then add to the cream.

In this article, everyone will be able to choose for themselves an interesting and delicious recipe custard. After all, how to make custard is described in the smallest details, thanks to which even the most inexperienced beginner will be able to please loved ones with his culinary masterpiece.

There are many recipes for this delicacy. Someone makes cream with water, while others like it with milk. Through experimentation, you can choose the most suitable and rational way of cooking for yourself.