Useful Tips

Custard - the best recipes

Put sugar, flour, vanilla and eggs in a pan and bring the whisk to a homogeneous state. Pour in the milk gradually, whisking the mixture thoroughly.

Place the pot on low heat and cook, stirring constantly with a whisk. When the cream thickens and begins to boil, remove it from the heat.

Add softened butter to the hot mass and mix thoroughly with a whisk until smooth. Leave the cream at room temperature until completely cooled.

Cooking instruction

Pour milk into a non-stick saucepan. We put on the stove. We do not need to wait until it boils, enough to warm well.

Take a separate cup, mix eggs and sugar until smooth.

Then pour the sifted flour to the egg mixture. Mix well again.

Add a little about a third of the warm milk to the egg mixture and stir constantly. After obtaining a homogeneous liquid slurry, pour into a saucepan with the remaining milk and stir.

We cook the mass over medium heat, constantly stirring with a wooden spatula so that nothing sticks and burns.

When it gets the desired density, put a piece of butter, mix and remove from the stove. Add vanillin.

Here we have such a cream. Let’s cool it and use it in our favorite desserts.

How to make a simple custard for a cake

To prepare a simple custard does not require much time, devices and skills. The whole cooking process will take no more than 30 minutes, and no special skills are needed at all. From kitchen utensils you will need a blender, a bowl, a saucepan and a stove.

First, we need to dissolve sugar in milk. To do this, we pour the milk into the pan, put it on the fire and add sugar there. Constantly stirring, keep the pan over medium heat until the sugar dissolves. Now turn off the fire.

Let's take a mixture of eggs and flour, they need to be mixed in a bowl. You can use a blender, but don’t need to beat, just mix well.

When the mixture has got a homogeneous appearance, pour half the hot milk with sugar, stir everything again. You need to pour carefully, in a thin stream, constantly stirring so that the eggs do not curl, and the flour does not come in lumps.

Then we repeat the procedure, pouring the remaining milk.

And now we pour the contents of the toe into the pan and put it on the fire again. We need to make a cream.

It is advisable to fasten the fire to below average. We need to keep the mixture on fire until it thickens.

In order for the cream to get a uniform consistency, stir the contents of the pan all the time with a broom.

You can only remove it when the whole cream has thickened. Otherwise, the cream will get a taste of raw flour.

If it begins to burn, the fire should be further reduced, and stir more intensively.

When the composition has thickened, remove. If you still have lumps, then wipe the cream through a thick metal sieve.

Now add the oil, mix well.

After the mass has become homogeneous, put vanilla in it and mix it again.

Our custard is ready. It remains only to cool to room temperature.

Cover the bowl with cling film and place in a cool place. I like to use such custard for honey cake and other cakes.

Butter custard

To decorate cakes and as a layer, an oil custard is often used. Its difference from the usual one is that there is more butter, which means the cream itself (and with it the whole dessert will be more high-calorie). However, making the cream is also very simple, and a thick consistency will serve as the basis for the most original culinary delights. How can I use such a cream, read at the end of the recipe.

Ingredients:

  • Milk - 350 g
  • Sugar - 100 g
  • Butter - 250 g
  • Eggs - 2 pcs.,
  • Vanilla (vanilla sugar) - 10/40 g,
  • Salt - 3 g
  • Starch (flour) - 2 tbsp. l

Cooking:

Pour half the norm of sugar in a bowl of salt, a third of the milk and mix everything well, but do not whisk.

To the resulting mixture, break the eggs, again just mix.

Now we take a cold pan, pour out the remaining sugar and milk. So that milk does not burn on fire, do not stir sugar. Turn on the stove and bring to a boil, and then quickly remove from heat.

The hot mixture is very carefully poured into a bowl with milk and eggs in a thin stream. Stir constantly.

We pour the resulting mixture back into the pan, put it on the fire again. Reduce the heat to low, and cook the cream constantly stirring.

This is the most difficult moment, the contents of the saucepan must be constantly stirred so that it does not burn, does not come in lumps, and at the same time we need to bring the cream to a thickening.

If the first time you did not succeed without lumps, it does not matter, wipe the hot mixture through a thick metal sieve.

Now add 50 g butter, vanilla (but vanilla sugar is better) to the mashed mass, mix everything thoroughly (without whipping) and cover with cling film (so that there is no crust on top).

Allow our mass to cool to room temperature.

We transfer the cooled mass to a blender, add the remaining slightly softened oil and 2 tbsp. To it. l powdered sugar.

Beat until a homogeneous white mass is formed. The cream is ready.

If you need to get a product of several colors, then before loading into a blender, divide the composition into parts. And adding food coloring, whip the cream already by color. For example, so that it is white and red: divide the amount of the mixture in half and whisk one without dye, and add, say, cranberry juice to the other. However, it is better to take ordinary synthetic food colors, they have a more saturated color, but few are required - your cream will not lose its consistency.

Load the finished product into a cooking syringe or bag and decorate the cake. If the cream is too soft, let it cool a little more.

What is needed:

  • milk - 2 glasses,
  • sugar - 1 cup
  • drain. oil - 50 g
  • eggs - 2 pcs.,
  • flour - 2 tbsp. spoons
  • vanillin - 1 tsp.

Pour milk into a saucepan and set it to warm over medium heat. At the same time, eggs and sugar are beaten until the latter has completely melted. Flour is put next. Mix well and make sure that no lumps form in the mixture.

Reduce the heat on the stove to a minimum and pour in portions of milk into the resulting flour mass. When more than half has been poured, put the mixture into the pan. Stir constantly so that the cream does not burn and lumps do not appear. When the mass has the desired consistency, put the oil in there, turn off the stove and continue stirring until it has completely melted. Add vanillin at the end.

How to do without eggs

An urgent need to prepare a cream, but there were no eggs at hand? No problem! Use the following recipe.

Vanilla Cake Layer

A layer with the addition of natural vanilla will delight dessert gourmets with a delicate taste and aroma.

Delicate Protein Custard

The quantity of products given in this recipe is enough for one medium-sized cake. If desired, they can be reduced or doubled, then the output, respectively, will be more or less.

  • Water - 0.5 tbsp.
  • Sugar - 300 g
  • Egg whites - 3 pcs.

What to do:

  1. The first step is to mix water and sugar, bring to a boil and, stirring, cook until tender. Readiness is determined as follows: from time to time, drop a sugar solution into a container with cold water. When the drop turns into a soft ball wrinkling in the hands, the syrup is ready. It is important not to digest, the cooking time takes no more than 10 minutes.
  2. The next step will be whipping the proteins into a strong foam.
  3. In a stable protein mass, without stopping the mixer, pour the syrup in a thin stream. Squirrels will fall off at first, do not be alarmed and continue to whisk the mixture until it becomes uniform and lush.
  4. When the mass acquires volume and resembles a snow-white hat, add vanillin and lemon juice (can be replaced with several crumbs of citric acid). Beat another 30 seconds.
  5. Ready cream fill the tubes or baskets, decorate the cake or pastries.

Sour cream

This custard recipe is suitable for decorating the top of the cake because it retains its shape perfectly.

You will need:

  • 200 g butter,
  • 150 g granulated sugar
  • 300 g sour cream
  • a tablespoon of flour
  • egg,
  • some vanillin.

How to cook:

  1. Grind the egg with granulated sugar and put on minimal heat.
  2. Once it boils, add flour.
  3. The mass is constantly disturbed so that it does not burn.
  4. After 3-5 minutes, add vanillin and sour cream.
  5. Stir, bring to a boil.
  6. As soon as the mixture thickens, remove from heat and beat well.
  7. Allow the resulting mass to cool.
  8. Separately, beat slightly melted butter until fluffy.
  9. Combine the beaten butter and the cooled egg mixture while continuing to beat.
  10. The cream should acquire volume and become homogeneous. Before use, he needs to give time to freeze slightly in the refrigerator.

Custard cream

For this option you will need:

  • 400 ml cream 10% fat,
  • 2 eggs,
  • 200 g granulated sugar
  • pack of oil,
  • a tablespoon of flour.

Cooking process:

  1. Grind yolks, flour and granulated sugar, pour cream and put on fire.
  2. Bring to a boil and, stirring constantly, cook for 4-5 minutes, until the mass begins to thicken.
  3. Place a container with hot contents in a large pan with cold water.
  4. Separate the butter until fluffy.
  5. Pour the cooled egg-sugar mixture very carefully with a trickle.
  6. Beat until the mass assumes a uniform “fluffy” consistency.
  7. At the end add vanillin and can be used as intended.

Butter custard variation

Often make custard option with the addition of butter. To cook it you need to take:

  • 400 ml of milk
  • 200 g granulated sugar
  • 2 yolks
  • 1 tbsp. tablespoons of flour
  • a pack of butter,
  • vanillin,
  • a spoonful of brandy.

Algorithm of actions:

  1. Fry flour until golden in a pan without oil.
  2. Beat the yolks with sugar, gradually adding flour to them.
  3. At the end, add vanillin.
  4. In a boiling milk, slowly add the whipped composition.
  5. Bring everything to a boil and leave to cool.
  6. Pour butter in another container.
  7. Introduce it into the cooled mixture in small portions, constantly whipping with a mixer.
  8. When the consistency becomes lush and voluminous, pour in a spoonful of brandy or any liquor.

Recipe for honey cake in milk

To prepare the cream for the honey layer, it is worth approaching with special sensitivity. This cake has a delicate and delicate taste, which gives it the filling.

A win-win option for the sweet end of the holiday!

Custard Curd

This kind of cream is very loved by children. It turns out light, delicate with a pleasant acidity. For cooking you will need:

  • half a liter of milk,
  • a glass of granulated sugar
  • half a glass of white flour,
  • pack of oil,
  • pack of cottage cheese.

How to cook:

  1. Combine milk with sifted flour, stirring constantly so that there are no lumps. If they did appear, then you can strain.
  2. Cook the homogeneous mixture over minimal heat until it reaches the desired density.
  3. Beat butter with sugar until crystals are completely dissolved.
  4. Cottage cheese to break separately. If it is very dry, pour a little milk.
  5. When all three compounds are ready, combine them. To do this, gradually add whipped butter to the cooled mixture of milk and flour, and at the end, curd.
  6. The cream should be tender, voluminous. For smell, you can put a little vanillin.

Serve as a dessert or decorate pastries.

The most delicious custard with condensed milk

This recipe is great for baking puff pastry. For cooking you will need:

  • a pack of butter,
  • can of condensed milk,
  • a quarter cup of granulated sugar
  • 2 eggs,
  • vanillin,
  • a glass of milk.

What to do:

  1. Start by grinding eggs with sugar.
  2. Heat the milk, but do not bring to a boil.
  3. Pour the egg-sugar mixture into it in a thin stream.
  4. Cook until the mass thickens, and constantly stir, otherwise everything will burn.
  5. Leave to cool. Can be placed in a large container with cold water to make it faster.
  6. Then add the oil, previously whipped until the volume is doubled.
  7. At the end, add condensed milk and vanillin.
  8. Beat again for no more than a minute.

Chocolate cream

To get a custard chocolate cream, you should take these products:

  • 500 ml of milk
  • a glass of granulated sugar
  • 70 g flour
  • 25 g cocoa
  • 4 large eggs.

Algorithm of actions:

  1. Paste yolks, granulated sugar and cocoa until smooth.
  2. Shake 100 g of milk with sifted flour.
  3. Bring the remaining milk to a boil and pour it in a thin stream into the first, chocolate mass. Stir very carefully and vigorously, otherwise, the yolks will be cooked.
  4. In the same way, mix the mixture of milk with flour.
  5. Put on minimal heat and cook, stirring, for 5 minutes. Cool.
  6. Beat squirrels in resistant foam.
  7. Gently mix whipped whites into a cold chocolate blank.
  8. When the chocolate custard becomes uniform you can try.

A simple recipe for custard in water without milk

This is ideal if household members have milk intolerance or such a product is not found in the refrigerator. For further actions you will need:

  • a glass of granulated sugar
  • 2 tablespoons of flour
  • glass of water,
  • pack of oil,
  • a little vanilla.

Cooking process:

  1. Combine half a glass of water with sugar and put on fire.
  2. Pour the remaining water into the flour and mix.
  3. Without waiting for the sugar mixture to boil, add the diluted flour to it. It is better to pour it in a trickle to avoid the appearance of lumps.
  4. Constantly stir, cook to the consistency of sour cream.
  5. Remove from heat and set to cool.
  6. Pour vanilla into the butter and beat until fluffy.
  7. Then mix in parts in an already cooled cream.
  8. Beat until it becomes thick, and will not fall.

Egg-free variation

Cooking custard without eggs greatly simplifies the process, and even young housewives will cope with it. In this case, the sweet product will remain as tasty as that prepared on an egg basis.

You will need:

  • a glass of milk,
  • half a glass of granulated sugar
  • 150 g butter,
  • vanillin,
  • 2 tbsp. tablespoons of white flour.

How to cook:

  1. In one bowl, dilute half the milk with sugar, and in the other the remaining portion with flour.
  2. Put milk with sugar on the fire when it becomes hot, but still does not boil, carefully pour the milk with flour.
  3. To avoid lumps you need to stir all the time.
  4. Cook until a consistency resembles sour cream and constantly stir, avoiding burning.
  5. Cool the mass, and so that the film does not form on the surface from time to time to mix.
  6. Separate the vanilla oil.
  7. When the oil increases in volume and becomes magnificent, in small portions attach to the milk mixture.
  8. Beat until the cream is homogeneous, and then use as directed.

Custard Recipe with Starch

This cream is perfect for filling baking, for example, tubes. It can also act as an independent dessert. First you need:

  • half a liter of milk,
  • a glass of sugar
  • pack of oil,
  • egg,
  • some vanillin
  • 2 tablespoons of potato starch.

Algorithm of actions:

  1. Beat the egg, sugar and starch until smooth.
  2. Pour milk at room temperature into the resulting composition, mix and put on a small fire.
  3. Cook, stirring constantly, until thick. This may take up to half an hour. Time depends on the quality of potato starch. The richer it is, the less time the process takes.
  4. When the mass has cooled to room temperature, add melted butter to it and whip until the cream gains splendor.

If you put it in a bowl and garnish with fruit, you get an unusual dessert.

Tips & Tricks

In order for the custard to turn out and be tasty, you need to know some of the subtleties of its preparation. And above all, any recipe involves cooking it on a stove:

  • The fire should be minimal, then the mixture will not burn.
  • It is better to use non-stick containers with a double bottom for cooking.
  • Workpieces must be constantly stirred.
  • For stirring, use a wooden or silicone spoon (spatula).
  • When the cream is ready, it must be cooled by placing the dishes with the contents in a large pan with cold water.
  • To prevent the formation of a film on the surface, the cooling workpiece must be stirred periodically.
  • Before use, butter should be left for 30 minutes at room temperature, so it will heat up and beat faster.
  • Eggs, on the contrary, are beaten cold.
  • The mixture thickens due to flour and eggs, if they are not there, you can achieve the desired consistency by adding starch.
  • If you use only the yolks, the cream will become bright, saturated.
  • Vanillin or cognac is usually added for flavor. These ingredients are only added to the cold mixture.
  • If you want the cream to be thicker, you need to reduce the amount of fluid.
  • Readiness can be determined by lowering a spoon into a homogeneous composition. If the mass does not drain from it, then the cream is ready.