Custard for cake

You can not only coat cakes with custard, but also fill croissants, custards, and also serve as a sauce even for dumplings with cottage cheese. We will share proven recipes for making custard in a variety of variations. Each recipe is accompanied by a photo. Making a delicious cream at home is very simple if you follow the instructions.

Custard for honey cake - a special recipe

Honey cake layers are very sweet, so a little less sugar is added to honey cake custard than usual. Soak honey cake for at least 3 hours.

How to make custard with milk for a cake

Take a heavy-bottomed saucepan in which you will cook the cream. Sift flour, add sugar and eggs. Add some milk to make a paste. Gradually pour in the rest, checking that there are no lumps. If they could not be avoided, arm yourself with a mixer or blender.

Turn on the gas to the very minimum and start cooking, stirring constantly, the milk part of the custard. When bubbles begin to appear on the surface, note for 2 minutes. In another saucepan, melt the butter, mix it with the boiling cream nearby and remove from heat. Cover the surface of the cream with cling film and cool completely.

As soon as the cream has completely cooled, you can coat the honey cake.

Custard for cake according to a traditional recipe

Nothing extra, just the basics. According to this recipe, custard was prepared in Soviet canteens. If you buy quality products, you will feel the taste of the 80s. Such a gentle, melt-in-your-mouth custard without lumps.

Ingredients:

• Half a liter of milk;
• 4 yolks;
• 160 grams of granulated sugar;
• Real butter - 160 grams;
• Flour - 70 grams;
• Vanilla sugar - 10 grams.

Cooking

Whisk the flour, sugar, vanilla sugar and egg yolks in a non-stick saucepan with a mixer. Heat milk in any convenient way to 35 degrees and gradually pour about a quarter into a saucepan without turning off the mixer. Bring the remaining milk to a boil and gradually add, whisking constantly. It is important to pour in the boiling milk slowly, otherwise the yolks will boil. At this point in your pan, the mass is as thick as the dough for thin pancakes.

Advice. Custard can be used not only for cakes and pastries, but also for filling wafer rolls and sweet pancakes.

Place the saucepan over low heat and cook, stirring very vigorously, for 5 minutes. Immediately, when the pan is removed from the heat, cut off a piece of cling film and cover the surface of the cream with it. You can not do this if you stir the cream every 1.5-2 minutes until it has completely cooled down. The thing is that when cooling, a mixture of eggs, milk, flour and sugar is covered with a thick dense crust. Because of this, there will be no homogeneous structure of the custard. Cool the cream to room temperature.

Beat the butter with a mixer and gradually combine with the contents of the saucepan, beating at high speeds. Add everything as quickly as possible, if you beat too long, the oil will flake off.

Custard without flour and starch - the most tender

Custard cream for biscuit cake without flour is the lightest, most gentle impregnation option. If you want to make chocolate custard, add a heaping tablespoon of cocoa powder.

Ingredients:

• 300 grams of butter
• 150 grams of sugar
• 2 eggs
• Half a liter of milk.

Cooking

Bring the milk to a boil and set aside. Remove foam.

Whisk eggs with sugar into foam directly in a saucepan with a thick bottom and pour in the cooled milk in a thin stream, stirring with a whisk. Set the pot to minimum heat. As soon as bubbles appear, note two minutes, and then remove the pan from heat.

Beat soft butter with a mixer and add the cooled milk mixture. Stir and refrigerate, covering the surface of the cream with cling film. After complete cooling, the flour-free cream is ready to use.

Lemon Custard

Sun-colored custard. Suitable for impregnation of any cake and for making cakes.

Ingredients:

• 1 lemon;
• 40 grams of cornstarch;
• 250 grams brown sugar
• 4 yolks;
• 350 ml of water;
• 20 grams of butter;

Cooking

Wash the lemon thoroughly and pat dry with a towel. Grate the zest on a fine grater. Cut the lemon in half and squeeze out the juice. To prepare lemon cream, you need 100 ml.

In a saucepan in which you will cook the cream, sift the starch, add salt and sugar. Pour in warm water and add lemon juice with zest. Stir so that there are no lumps and put on the slowest fire. With constant stirring, wait until the mixture begins to thicken. The consistency will be like a very thick jelly. It takes about five minutes to cook.

Beat the yolks with a mixer and, without stopping whisking, pour the contents of the pan in a thin stream. Put the container with the resulting cream in a water bath and cook, stirring, for another five minutes. Add a piece of butter, wait until it is completely dispersed, and immediately remove the cream from the water bath.

Cover the surface of the custard with cling film and chill. You can take it out in the cold.

Custard with gelatin and milk

Don't be afraid to make gelatin custard! If you follow the instructions, the cream will turn out amazing.

Ingredients:

• 150 ml of milk;
• 150 ml cream 35% fat;
• 5 yolks;
• 100 grams of sugar;
• 10 grams of sheet gelatin;
• A pinch of salt;
• 1 gram vanillin.

Cooking

Whip the cream with a mixer and place it in the refrigerator. Pour gelatin with water according to the instructions and leave for a short time so that it disperses. Custard with gelatin sheets cooks faster as it takes less time to swell.

Rub the yolks with sugar. Combine whipped cream with milk in a saucepan and bring to a boil. While whisking the yolks, gradually pour in the hot cream. Once everything is well mixed, place the saucepan over low heat and bring to a boil. As soon as bubbles appear on the surface of the creamy mass, turn off the gas.

Heat the gelatin in a water bath and, constantly whisking the creamy mixture, pour it in.

Cool the finished custard with gelatin for the cake to 30 degrees and start covering each cake with a thick layer.

Custard with semolina

Cream with semolina is especially suitable for impregnating children's cakes. Try to cook it and you will understand that this granularity gives the custard a special tenderness, and the snow-white color - elegance.

Ingredients:

• A liter of milk;
• 4 tablespoons of semolina;
• 600 grams of butter;
• 200 grams of sugar;
• A quarter teaspoon of fine salt.

Cooking

Pour the milk into a saucepan and season with salt. Bring to a boil and add semolina in a thin stream. Cook, stirring constantly with a whisk, over low heat for 15 minutes. When the semolina is ready, sprinkle the entire surface with powdered sugar and leave to cool.

Beat the butter with sugar into an airy butter cream and add a little cooked semolina, beating the mass with a mixer. Do not beat the oil, otherwise the cream will delaminate.

After an hour in the refrigerator, the sponge cake custard is completely ready.

Cream custard

Custard with a wonderful creamy taste, which is perfect for soaking Napoleon cake and biscuit cakes.

Ingredients:

• Cream 33% fat - liter;
• 5 yolks;
• A glass of sugar;
• 4 tablespoons of flour;
• Butter - 200 grams;
• 1 gram vanillin.

Cooking

Pound the yolks and sugar white right in the pan and put on a slow fire. When the yolks are warm, pour in the cream in a thin stream, constantly stirring the mass. Boil for 3 minutes, then sift the flour onto the surface of the cream and quickly stir and cook the cream for a couple more minutes so that it thickens to the desired consistency. Remove from stove, cool.

Add soft butter and vanilla, beat with a mixer or blender. You can start assembling the cake.

Custard with cottage cheese

Curd custard can be used as an independent dessert. It turns out quite dense, but at the same time, airy.

Ingredients

• 200 grams of cottage cheese 5% fat
• Half a liter of milk
• 150 grams of sugar
• 6 tablespoons flour
• 200 grams of butter
• 1 gram vanillin.

Cooking

Sift flour and cook with milk over low heat until thickened. Rub soft butter with sugar. When the milk has cooled, whisk it together with the butter. Grind the cottage cheese through a fine sieve and add to the butter. Add vanilla and stir.

Custard with cottage cheese is ready.

Custard on sour cream

Custard sour cream for cake is not very popular, as many cannot understand what to do with sour cream? If you take homemade sour cream, it is divided into butter and whey, and store-bought is too liquid. Following our instructions, you will prepare the most delicious custard sour cream.

Ingredients:

• Sour cream with 25% fat - 300 grams;
• 200 grams of butter;
• 2 tablespoons of flour;
• 1 egg;
• 140 grams of sugar;
• 1 gram vanillin.

Cooking

Beat the egg with sugar and add flour, pour sour cream and mix. Eliminate the formation of lumps. Pour the mass into a saucepan and put on a slow fire. Bring to a boil and cook for 5 minutes.

Add 30 grams of soft butter to the hot mass and mix with a whisk. Leave the mixture to cool. Beat the remaining butter and gradually add the custard.

If you plan to smear thick cake layers with sour cream, leave the cream in the refrigerator for 3 hours, and then get to work.

Helpful Hints:

Throughout the process of preparing the custard, stir it with a whisk so that there are no lumps. But if suddenly lumps appear, just beat the mass with an immersion blender.

So that the custard does not exactly burn, boil it in a water bath. It will take a little more time, but it will not collapse.

When cooking on the stovetop, use a double-bottomed steel pan or a non-stick pan. Enamelware is not good, everything will burn.

For a light color, you can add cocoa, blackcurrant or carrot juice and other natural dyes.