How to make custard: 8 recipes for every taste

Prepare the classics, add condensed milk, cocoa and sour cream to the cream, or remove eggs, milk and butter.

To ensure that the cream mixture remains homogeneous, cover its surface with cling film while cooling.

1. Traditional custard

Ingredients

150–200 g sugar;
50 g flour;
1 teaspoon vanilla sugar or a pinch of vanillin;
2 testicles;
500 ml milk;
100 g butter.

Manufacturing

Place sugar, flour, vanilla and eggs in a saucepan and whisk until smooth. Pour in the milk evenly, whisking the mixture thoroughly.

Place the pan 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 mixture and stir well with a whisk until the mixture is homogeneous. Leave the cream at room temperature until completely cooled.

2. Traditional protein custard

Ingredients

170 g sugar;
80 ml water;
2 egg whites;
a pinch of salt;
1 teaspoon vanilla sugar or a pinch of vanillin;
¼ teaspoon citric acid.

Manufacturing

Pour sugar into a saucepan and pour in water. Place over high heat and cook, stirring, until the sugar dissolves.

In a separate container, use a mixer to turn the whites into snow-white foam. Add salt and vanilla and beat the mixture a little more.

When the sweet syrup boils, reduce the heat. Fill a small bowl with water and drop the boiling mixture into it. If the drop turns into a soft plastic substance, it means the syrup is ready. Add citric acid into it and immediately stir thoroughly.

Continuously whisking the protein mass with a mixer, pour the syrup into it in a narrow stream. Beat the cream for approximately 7-10 minutes until it becomes snow-white and thick.

3. Eggless custard

Ingredients

500 ml milk;
150–200 g sugar;
4 tablespoons flour;
130 g butter;
1 teaspoon vanilla sugar or a pinch of vanillin.

Manufacturing

In a saucepan, combine half the milk, sugar and flour. Bring the remaining milk to a boil and pour into the prepared mixture, whisking it with a whisk.

Place the pan over medium heat and, stirring, allow the mixture to thicken. Without turning off the heat, add oil evenly and thoroughly beat the cream.

Remove it from the heat, add vanilla and stir. Cool the cream at room temperature.

4. Custard without butter

Ingredients

150 g sugar;
1 testicle;
a pinch of vanillin;
2 tablespoons flour;
400 ml milk.

Manufacturing

Beat sugar and egg with a mixer. Add vanilla and flour and stir thoroughly. Pour in the milk and beat well with a whisk or mixer.

Place the mixture over medium heat and, stirring constantly, bring it to a boil. Reduce heat and cook, stirring, for a couple more minutes until thickened. Cool the cream at room temperature.

5. Custard sour cream

Ingredients

300 g sour cream 20% fat;
1 testicle;
100–130 g sugar;
20 g corn starch;
150 g butter;
a pinch of vanillin.

Manufacturing

Place sour cream, egg, sugar and starch in a saucepan and stir until the mixture is homogeneous. Place in a steam bath and, constantly stirring the mixture with a whisk, let it thicken.

Leave the mixture to cool at room temperature. In a deep container, beat the softened butter with a mixer. Add the sour cream mixture little by little and beat thoroughly with a mixer. Add vanilla and stir again.

6. Custard with condensed milk without eggs

Ingredients

250 ml milk;
1½–2 tablespoons sugar;
2 tablespoons flour;
200 g condensed milk;
50 g butter.

Manufacturing

Pour half the milk into the pan, add sugar and flour and stir with a whisk until the mixture is homogeneous. Add the remaining milk, place over moderate heat and cook, stirring, until thickened.

Cool the cream at room temperature. Pour half the condensed milk into it and beat well. Add the remaining condensed milk and softened butter and stir thoroughly again.

7. Lemon custard without milk

Ingredients

4 medium lemons;
200 g sugar;
4 testicles;
50 g butter.

Manufacturing

Grate the zest of 2 lemons on a small grater and mix with sugar. Squeeze the juice from all four lemons and strain. To make more of it, you can put the fruit in the microwave for 15–20 seconds.

Combine juice with sugar. In a separate container, beat the eggs with a whisk. Pour them into the lemon mixture, stir well and leave for 15 minutes.

Strain the mixture through two layers of cheesecloth. Then pour into a saucepan, add softened butter and, stirring constantly with a whisk, cook over medium heat until thickened. Leave the cream to cool at room temperature.

8. Chocolate custard

Ingredients

500 ml milk;
180 g sugar;
2 testicles;
a pinch of salt;
2 tablespoons cornstarch;
4 tablespoons high quality cocoa;
50 g butter.

Manufacturing

Pour ⅔ milk into the pan, add sugar and, stirring, heat over moderate heat. Add eggs, salt, starch and cocoa to the remaining milk and whisk thoroughly with a whisk.

Continuing to beat the egg mixture, pour hot milk into it. Place the pan with the cream over moderate heat and cook, stirring constantly so that there are no lumps.

As the mixture begins to boil, remove it from the stove and cool at room temperature.

How to make custard: 5 recipes for every taste

Custard, or patissière, as the French call it, is one of the most popular creams in the world. It is used for layering cakes and pastries, as the inside of eclairs and profiteroles, and can also be an excellent independent dessert. The cream has a simply wonderful taste and a smooth, light texture. Now we will reveal the secrets of making perfect custard and share five delicious recipes.

Useful tips and lifehacks

Although custard is easy to make, not everyone can make it. The reason is that almost all housewives do it incorrectly. Here are a few tricks that will help you avoid cooking mistakes and make perfect custard.

The most suitable container for custard is a saucepan with a double or regular thick bottom: this way heating will occur most moderately. Before making the cream, rinse it with cool water.
The perfect custard has the thickness of semolina porridge and does not run off the spoon when it hardens. Remember the correct proportion: for one yolk you need 100 ml of milk and 10 g of flour and sugar (or sweet powder). If the cream is very watery, heat it up and add flour; if it is very thick, dilute it with hot milk.
To prevent the cream from curdling, we recommend using a water bath.
If you don’t like the egg-omelet flavor of the cream, use only egg yolks when making it. Vanilla (or vanilla sugar) will also help. And if you let the cream sit overnight (that is, in the dark) under film in the refrigerator, the taste will disappear completely.
Cook the cream over medium heat.
At the brewing step, it is important to add milk correctly: pour it not in a narrow stream, but in a regular stream.
Mix the cream well, making a figure eight with a spoon or whisk and paying attention to the bottom and walls of the pan.
Make sure that the mixture does not boil, otherwise the yolks will curdle. If you missed this moment and the cream begins to curdle, quickly remove the pan from the stove and lower it into cool water.
It is better to stir the cream not with an iron spoon, but with a wooden one.
You can check the readiness of the cream with an ordinary spoon by lowering it into the pan and removing it. If the spoon is covered with an even light layer of cream, it means it is ready.
For greater homogeneity, the finished cream can be whipped with a mixer, having previously cooled it under film in the refrigerator.
To get the most delicate thickness of the finished cream and get rid of lumps, rub it through a sieve.
Instead of milk in the recipe, you can use cream with a fat content of 20–35%, and replace the vanilla with boxes of cardamom or cinnamon.

7. Starch custard

Ingredients

✓ Milk - 1.5 cups

✓ Potato starch - 1 tbsp. spoon

✓ Vanillin on the tip of a knife

Manufacturing

1. Beat the cooled yolks with sugar, add milk, leaving 3-4 tablespoons to dilute the starch, mix and, stirring, bring to a boil.

8. British custard

Ingredients

✓ Sweet powder - 500 gr.

✓ Vanillin – 1 sachet

Manufacturing

1. Grind the yolks with sugar and beat well.

2. Place the bowl with the yolks on low heat and, stirring continuously, pour in the milk.

3. Heat the mixture well, without bringing it to a boil, and strain through a fine sieve.

9. Custard “Glace”

Ingredients

✓ Butter - 250 gr.

✓ Vanillin on the tip of a knife

✓ Cognac or dessert wine - 1 teaspoon

Manufacturing

1. Combine sugar with water (4:1), bring to a boil and boil until the sugar is completely dissolved.

2. Beat the cooled eggs until a stable fluffy foam is obtained and, without stopping whipping, add hot syrup to it in a narrow stream.

3. Beat until the temperature of the mass drops to room temperature. At the end of whipping, add vanillin, cognac or wine.

4. By adding cocoa powder, chocolate cream is obtained.

10. Lemon custard

Ingredients

✓ Butter - 100 gr.

Manufacturing

1. Beat eggs with sugar, mix with grated lemons, softened butter, place in a saucepan and cook with little stirring over low heat until a viscous mass is obtained.

11. Hazelnut custard

Ingredients

✓ Sweet powder - 120 gr.

✓ Vanillin - 0.5 sachet

✓ Hazelnut kernels - 150 gr.

✓ Butter - 120 gr.

Manufacturing

1. Boil sweet powder, yolks, vanilla sugar, milk until a thick mass is obtained, then cool it.

2. Add toasted nuts and heated butter to the cooled mixture.

12. Milk custard with coffee

Ingredients

✓ Sweet powder - 300 gr.

✓ Natural roasted coffee – 50 gr.

✓ Butter - 30 gr.

Manufacturing

1. Grind the coffee finely, pour in 1 glass of milk and, after boiling for 8-10 minutes over low heat, strain thoroughly.

2. Mix flour with sugar and yolks, put on low heat, stirring constantly with a whisk, and evenly add coffee broth and the remaining milk.

3. Keep the mixture on the fire, without stopping stirring, until it thickens, then season with a piece of butter and remove from the heat.

4. Use the cream for lining and decorating cakes.

5. After mixing the cream with butter in a 1:1 ratio, you can use it as a filling for cakes.

13. Milk vanilla custard

Ingredients

✓ Sugar - 2 tbsp. spoons

✓ Flour - 2 tbsp. spoons

✓ Milk - 1/4 liter

✓ Vanilla sugar or vanillin,

✓ Butter - 50 gr.

Manufacturing

1. Beat eggs with sugar, add flour, 3-4 tbsp. cool milk and mix into a homogeneous mass.

2. Bring the milk to a boil, mix with beaten eggs, heat on the stove or in a water bath, stirring constantly, until it boils (until the cream thickens), add butter, season with vanilla and cool quickly.

14. Nut custard

Ingredients

✓ Ground walnut kernels - 120 gr.

✓ Butter - 120 gr.

✓ Vanillin - 0.5 sachet

✓ Cognac or rum - 2 teaspoons

Manufacturing

1. Boil nuts, sugar, milk into a thick mass and cool.

2. Add a mixture of butter and vanilla sugar, kneaded into foam, to the cooled cream.

3. At the end, add rum or cognac.

15. Chocolate orange custard

Ingredients

✓ Vanillin - 0.5 sachet

✓ Orange zest - 200 gr.

✓ Grated chocolate - 2 teaspoons

✓ Butter - 180 gr.

Manufacturing

1. Mix yolks, sugar, vanillin, cook until thick and place in a cool space.

2. Pass the orange zest through a meat grinder, mix with grated chocolate and soft butter.

3. Mix both masses well.

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15 custard recipes

1. Orange cream

– 1 pack of vanillin (powder),
– 20 grams of flour,

– 500 g of cool milk,
– 80 g of sugar,
– 120 g of butter,
– grated orange zest.

Mix vanillin with flour, dilute with milk, add sugar. Boil the mixture for 2-3 minutes (from the moment of boiling), stirring continuously, until thick. Add grated orange zest to the hot mixture, previously mixed with 40 grams of sugar, and knead until completely cooled. Add butter to the cooled cream and mix.

2. White chocolate custard

– 90 g grated chocolate
– 4 egg yolks
– 50 g granola
– 225 ml milk
– 75 ml heavy cream

Place 90g grated chocolate in a large bowl. Set aside. In a small bowl, whisk 4 egg yolks and 50 g of sweet sand. Place a two-liter saucepan over high heat and bring 225 ml of milk and 75 ml of heavy cream to a boil. Whisk a small amount of the hot milk mixture into the egg mixture. Slowly pour the egg mixture into the hot milk mixture in the saucepan.

Stir quickly so that no lumps form. Reduce heat and cook, stirring constantly, for 5 minutes. The mixture should thicken slightly. The temperature of the consistency must be 67°C, do not bring it to a boil, otherwise it will curdle.

Pour the mixture over the chocolate in a bowl, stir well, the snow-white chocolate will not melt completely. Pour the custard into a gravy boat and serve warm. Can be refrigerated and served later.

3. Grandma’s custard

– 5 eggs,
– 1 glass of milk,
– 1/2 glass of sugar,
– a bag of vanilla,
– 2 tablespoons of flour,
– 200 grams of butter.

Mix the flour with sugar and beat in the eggs, mix everything well with a mixer and add vanillin. Boil the milk and pour into the egg mixture, stirring. Place in the microwave and cook for 7-10 minutes, stirring every 2 minutes. Beat the resulting porridge with a mixer and leave to cool (not in the refrigerator).

Beat the butter well with a mixer and add one tbsp. Add the cooled porridge to a spoon, always stirring. The result is a very tasty and tender cream. If you add 300-400 g of oil, the cream will be even tastier and more tender. You may not call it custard, but it’s simple and delicious.

4. All-purpose custard

– 2 glasses of milk
– 2 eggs
– 3 tbsp.
flour - 1 cup sugar

Mix 1 glass of milk + eggs + flour. There may be some lumps in the consistency, but don't mind them - they will disperse in the end. Combine 1 glass of milk + sugar in a saucepan and bring to a gentle boil. Pour (1) into the boiling mixture (2) and bring to a boil, stirring constantly. Turn off and keep stirring - after a couple of minutes the cream is ready.

5. Berry custard

– 400 ml cream or full-fat milk,
– 1 tbsp.
vanilla essence, – 4 yolks,
– 1 tbsp.
sugar – 100 g of all berries
– bitter chocolate.

Pour the cream (or full fat milk) and vanilla essence into a small saucepan and bring to a boil. Meanwhile, beat the yolks and sugar. Pour the hot cream over the yolks and beat well. Pour everything back into the pan (previously washed and dried) and bring to a boil over low heat, stirring constantly until the cream thickens. Remove from heat and stir constantly until the cream has cooled.

The cream will last in the refrigerator for about 3 days. Now, to create a divine dessert, add all the berries and half a bar of melted bitter chocolate to the resulting cream. This cream is also great for coating cakes.

6. Coffee custard

– 1 glass of strong coffee (prepare from 2 tbsp. ground coffee),
– 3 tbsp.
sugar, – 2 yolks,
– 2 tbsp.
(30 g) flour, – 0.5 cups 20% cream,
– 50 g butter.

Brown the sugar in a frying pan, add a little hot water, boil the syrup and mix with coffee extract. Browned sugar gives the cream the blackest color. Beat the yolks with the remaining sugar, add flour, mix first with cool cream, then with coffee and heat until thickened. Add oil and cool. When preparing cream with instant coffee, brew milk cream and season it with coffee.

7. Starch custard

– 1.5 glasses of milk,
– 3 yolks,
– 1 tbsp.
potato starch, - 150 grams of sugar, vanillin on the tip of a knife.

Beat the chilled yolks with sugar, add milk, leaving 3-4 tablespoons to dilute the starch, mix and, stirring, bring to a boil.

Without ceasing to stir, add starch mixed with cool milk into the boiling mixture in a stream and cook over low heat until a thick and viscous mass is obtained. Cool, add vanillin and stir well.

8. British custard

– 1 l.
milk, – 500 grams of sweet powder,
– 16 yolks,
– 1 packet of vanillin.

Grind the yolks with sugar and beat well. Place the bowl with the yolks on low heat and pour in the milk, stirring continuously. Heat the mixture well, without bringing it to a boil, and strain through a fine sieve.

9. Custard “Glace”

– 250 g butter,
– 150 g sugar,
– 3 eggs, vanillin on the tip of a knife,
– 1 tsp. cognac or dessert wine.

Sugar is combined with water (4:1), brought to a boil and boiled until the sugar is completely dissolved. Beat the cooled eggs until a stable, fluffy foam is obtained and, without stopping beating, add hot syrup to it in a narrow stream.

Beat until the temperature of the mass drops to room temperature. Then beat the cooled egg-sugar mixture with butter. At the end of whipping, add vanillin, cognac or wine. By adding cocoa powder, chocolate cream is obtained.

10. Lemon custard

– 100 g butter,
– 2 eggs,
– 150 g sugar,
– 3 lemons.

Beat the eggs with sugar, mix with grated lemons, softened butter, place in a saucepan and cook with little stirring over low heat until a viscous mass is obtained.

11. Hazelnut custard

120 gr.
sweet powder, 4 yolks,
0.5 packs of vanilla sugar
, 70-100 g milk,
150 g hazelnut kernels,
120 g butter.

Boil sweet powder, yolks, vanilla sugar, milk until a thick mass is obtained, then cool it. Add toasted nuts and heated butter to the cooled mixture.

12. Milk custard with coffee

– 1 liter of milk,
– 300 g of sweet powder,
– 50 g of natural roasted coffee,
– 10 yolks,
– 30 g of butter,
– 125 g of flour.

Grind the coffee finely, pour in 1 glass of milk and, after boiling for 8-10 minutes over low heat, strain thoroughly. Mix the flour with sugar and yolks, put on low heat, stirring constantly with a whisk, and evenly add the coffee broth and the remaining milk.

Keep the mixture on the fire, constantly stirring, until thickened, then season with a piece of butter and remove from the heat. Use the cream for lining and decorating cakes. By mixing the cream with butter in a 1:1 ratio, you can use it as a filling for cakes.

13. Milk vanilla custard

– 2 eggs,
– 2 tbsp.
sugar, – 2 tbsp.
(30 g) flour, – 1/4 l.
milk, - vanilla sugar or vanillin,
- 30-50 grams of butter.

Beat eggs with sugar, add flour, 3-4 tbsp. cool milk and mix into a homogeneous mass. Bring the milk to a boil, mix with beaten eggs, heat on the stove or in a water bath, stirring constantly, until it boils (until the cream thickens), add butter, season with vanilla and cool quickly.

14. Nut custard

– 120 grams of ground walnut kernels,
– 100 grams of sugar,
– 150 grams of milk,
– 120 grams of butter,
– 0.5 packs of vanilla sugar,
– 2 tsp. cognac or rum.

Boil nuts, sugar, milk into a thick mass and cool. Add a mixture of creamed butter and vanilla sugar to the cooled cream. At the end, add rum or cognac.

15. Chocolate orange custard

– 5 yolks,
– 150 g sugar,
– 0.5 packs of vanillin,
– 200 g orange peel,
– 2 tsp.
grated chocolate, – 180 g butter.

Mix yolks, sugar, vanillin, cook until thick and place in a cool space. Pass orange peel in sugar (glazed) through a meat grinder, mix with grated chocolate and soft butter. Mix both masses well. Instead of glazed orange peel, you can use grated orange zest.