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.

Custard – 10 recipes at home

Traditional custard

Milk – 0.5 l;
Butter – 100 g;
Sugar – 150 g;
Flour – 50 g;
Testicles – 2 pcs.;
Vanilla – 1 pinch.

Protein custard

Sugar – 170 g;
Drinking water – 80 ml;
Egg whites – 2 pcs.;
Citric acid – 1/4 teaspoon;
Vanillin and salt - to your taste.

Recipe

Fill the pan with water. Add sweet sand. Place over high heat and cook until the crystals disappear.
Meanwhile, beat the egg whites. The result will be a snow-white mass. Salt and add vanilla. Beat again.
When the sweet syrup begins to boil, reduce the heat. To check if the syrup is ready, fill a glass with water. Drop some hot liquid into it. If the drop hardens, you can turn off the stove. Add citric acid and stir.
Start beating the egg whites again. For convenience, it is better to use a planetary mixer, which does not require constant holding. Without stopping the rotation of the whisks, begin to pour in the sweet syrup in a narrow stream. The whipping time will be 10 minutes. You will get a snow-white thick mass.

Custard without adding eggs

Cow's milk – 500 g;
Sugar – 200 g;
Butter – 130 g;
Flour – 4 tablespoons;
Vanilla - to taste.

Recipe

Combine 250 g of milk, sugar and flour in an iron bowl. Leave the rest of the milk to heat up. When it starts to boil, pour into the resulting mixture.
Start cooking the milk mixture. Make the heat medium. Stir without stopping. The cream will soon thicken. Add oil evenly and beat again.
Remove the container from the stove. Add vanillin. Mix well. The cream will cool down on its own in a few hours - no need to refrigerate.

Kefir custard recipe

The highlight of kefir custard is its sour taste. The cream comes out thick thanks to the addition of butter. A properly prepared product begins to thicken during cooking. After relative cooling, high-quality butter is added. The finished custard will make a good interior for eclairs and cakes. The cream tastes like ice cream. The following products will be useful:

Drink of any fat content – 300 g;
Oil – 50 g;
Sugar – 4 tablespoons;
Wheat flour – 2.5 tablespoons;
Chicken yolks – 2 pcs.

Recipe

Prepare the products before making. It is recommended to use homemade kefir, since store-bought fermented milk products often separate when heated. As a result, small lumps form.
If you use a silicone whisk, you can combine the ingredients in a double-bottomed bowl. Fill the container with kefir of any fat content. Add chicken yolks. Proteins are not necessary.
Add sweet sand. Whisk the mixture. Sift premium flour into a container. Mix well until smooth. Make sure there are no lumps. Place the container on the fire.
Cook the cream for about 4 minutes. Select the exact time based on the appropriate thickness. Correctly prepared custard begins to thicken almost immediately after heating begins. If the mixture remains watery, a mistake has been made.
Turn off the stove. Wait 5 minutes for the cream to cool slightly. Add oil. Be sure to use high-quality milk products, otherwise the result will not be as satisfying in taste. When adding cheap oil, bitterness occurs.
Cover the contents of the container with cling film or a regular bag. The most important thing is the absence of cracks. Leave the product to cool in the cold. Thanks to this advice, the cream will turn out homogeneous without a film on the surface.
Kefir custard is often consumed separately. Sweet cookies would be a good addition. But usually cream is used to grease cakes. This layer has an amazing taste.

Custard without butter

Milk – 400 g;
Sugar – 150 g;
Flour – 2 tablespoons;
Testicle – 1 pc.;
A pinch of vanilla.

Recipe

Combine egg and sugar. Mix with a mixer. Add flour and vanilla. Mix thoroughly again. At the very end, add milk and whisk.
Place the cream on the stove. Turn the heat to medium. Wait until it starts to boil, stirring the mixture continuously. Cook the cream over low heat until thick. Then leave the treat to cool on the table.

Sour cream custard

Fat sour cream – 300 g;
Butter – 150 g;
Sugar – 130 g;
Corn starch – 20 g;
Testicle – 1 pc.;
Vanilla - to taste.

Recipe

In an iron saucepan, combine sugar, cornstarch, chicken egg and sour cream. Stir. Heat the resulting homogeneous mixture in a water bath. A thick texture will be a sign that the custard is ready.
Wait for the product to cool down. Meanwhile, place soft butter (taken out of the refrigerator in advance) into a deep bowl. Start beating with a mixer. Pour in the cream evenly. Add vanilla and mix again.

Custard with condensed milk without adding eggs

Milk – 250 g;
Whole condensed milk – 200 g;
Butter – 50 g;
Sugar and flour - approximately 2 tablespoons each.

Recipe

Fill the pan with half the milk. Add wheat sugar and flour. Mix well until you obtain a homogeneous consistency. Pour in the rest of the milk. Start cooking over low heat. Stir continuously so that the cream comes out of high quality. A sign of readiness will be thickening.
Leave the finished cream to cool on the table. Pour in one second part of condensed milk. Beat well with a mixer. Combine the rest of the condensed milk with soft butter. Stir again.

Lemon custard

Sugar – 200 g;
Butter – 50 g;
Lemons – 4 pcs.;
Testicles – 4 pcs.

Making custard with chocolate

Milk – 500 g;
Sugar – 180 g;
Oil – 50 g;
High-quality cocoa - 4 tablespoons;
Testicles – 2 pcs.;
Corn starch - 2 tablespoons.

Recipe

Fill the pan with 2 thirds of the milk. Add sugar and start heating over medium heat. Don't forget to continuously stir the mixture. Combine the rest of the milk with table salt, corn starch and chicken eggs. Beat well with a whisk until completely homogeneous.
While continuing to stir the egg mixture, add the warmed milk. Place the container to warm over moderate heat. Boil for a couple of minutes. Make sure there are no lumps. Turn off the stove before boiling begins. Chocolate custard is considered ready after it has cooled.

Strawberry custard

It is recommended to use berry custard to decorate various confectionery products. From time to time the cream is served as a separate dish. Take:

Milk – 400 g;
Fresh strawberries – 200 g;
Oil – 50 g;
Sugar – 3 tablespoons;
Flour – 2 tablespoons;
Testicle – 1 pc.;
Vanillin – a pinch.

Recipe

Prepare products for making cream. Sort the berries. Throw away spoiled fruits - crushed or overripe. Tear off the stems. Place strawberries in a blender bowl. Puree for a couple of minutes. You will get a homogeneous berry mixture.
Add sugar. Mix well. Add other bulk products - flour and vanillin. Stir again with a mixer until smooth. There should be no lumps.
Heat the milk on the stove. After adding the strawberry consistency, cook until thickened, stirring constantly with a spoon.
When the custard becomes thick, turn off the stove. Add soft butter and stir.

Custard

Custard is the base of almost all confectionery products. The cream is suitable for various baked goods, but the traditional option is choux pastry and custard. To make custard, milk or cream is brought to a boil and poured in a narrow stream into the yolks, mashed with sugar and flour (starch). The mixture is simmered over low heat until the custard thickens, allowed to cool and combined with whipped butter. From time to time, condensed milk is added instead of or along with butter. The cream is flavored with vanilla or cognac. Other names for custard are patissiere and custard.

Cream “Ice cream” with butter

Cream “Plombir” is a type of custard. It is prepared with milk or sour cream, with the addition of eggs or just yolks, and whipped with butter or cream. One thing in common is that the cream-seal has a custard base (

Milk cream

Milk cream is one of the common Portuguese desserts. It is made for all holidays and served in restaurants and cafes. And, naturally, on the Christmas table, next to other sweets, clay cups with milk cream appear. Desser.

Custard protein cream

A recipe for traditional custard protein cream, which can be used to layer a cake or fill cakes (for example, tubes or baskets). This cream is also called “wet meringue”. Keep the whipped whites in a water bath while continuing to work with the mixer. In the result.

Banana pudding with cookies

Banana pudding is a delicious and light dessert made from delicate custard with banana puree and crispy cookies. This dessert is prepared very simply and simply from goods available in any home. Recipe for tender, fluffy banana puff.

British Custard (Custard with Vanilla)

British cream or custard is the base for almost all desserts, dessert creams and ice cream. It is very easy to prepare if you follow the rules described in this recipe. .

Dessert of kadaif with strawberries and pâtissière cream

Dessert of kadaif with strawberries and patissière custard is luxurious. The cream harmonizes with kadaif and the strawberry note creates a symphony of taste. Prepare the dessert just before serving and eat it right away, otherwise the braids will get soggy. kadaif noodles; creamy m.

Creme brulee

Creme brulee is a wonderful traditional dessert that can be successfully prepared the day before the holiday and caramelized just before serving. It takes longer to write a creme brulee recipe than to cook it. The products listed make 6 servings.

Bavarian cream with strawberries

Bavarian cream (or bavarois) with strawberries is a refreshing summer dessert, which is prepared on the basis of a cream of yolks brewed in milk with sugar, with the addition of pureed strawberries, whipped cream and gelatin. You can layer cakes with this cream.

Dessert with custard, strawberries and pistachios

Dessert with custard, strawberries and pistachios is quite easy to prepare. By preparing the dessert base in advance, you can provide your loved ones with the most delicate delicacy in a couple of minutes. Before serving, ready-made baskets with cream and strawberries can be decorated in Ukrainian.

Custard coconut cream

Custard is prepared not only with milk or cream, but also with coconut milk and coconut cream. The cream comes out with a light coconut scent. If you follow the traditional custard recipe, then thicken the yolks with coconut cream.

Custard cream (I)

egg, sugar, milk, flour, butter (or margarine), vanillin.

section: Custard

Cream custard with flour (II)

egg, sugar, milk, flour, vanillin.

section: Custard

Custard cream (III)

flour, sugar, starch, eggs (yolks), milk, vanilla sugar, whipped cream

section: French cuisine, Custard

Caramel custard

sweet powder, water, milk, vanilla essence, egg, egg (yolks)

section: Custard

Custard with ginger and anise

ginger (thin slices), sugar, milk, anise, egg, egg (yolks)

section: Custard

Custard with raspberries and pears

milk, sweet sand, sweet sand, corn flour (finely ground), salt, egg (yolks), amaretto almond liqueur, peach (canned halves in syrup), raspberries, cream (fat), sponge cake (2-3 cm cubes), macaroons (ground into coarse crumbs), raspberries (for decoration).

section: Custard

Custard with coconut milk

coconut milk, rose water, sugar, salt, egg

section: Khmer cuisine, Custard

Custard in the microwave

egg (yolk), milk, sugar, sweet powder, flour

section: Custard

Protein custard

egg (white), sugar, cool water, table vinegar (9%)

section: Custard

Milk custard cream

egg, sugar, vanilla sugar, milk (warm), semolina, butter, lemon zest (grated)

section: Custard

Custard apple cream

apple, sugar, egg, starch, vanilla, butter

section: Custard

Custard sour cream

sugar, vanilla, egg, butter, sour cream (20%), flour

section: Custard

Custard traditional patissière

milk, sugar, egg (yolk), flour, vanilla sugar

section: Custard

Custard cream “Toffee”

milk, butterscotch (soft), vanilla sugar, flour, butter

section: Custard

Custard (II)

milk, flour, starch, sugar, egg, butter

section: Custard

Butter custard

egg, sugar, flour, milk, butter, vanillin or cinnamon (ground), liqueur

Blog of Maria Snow White

Custard

Hi all. Now I will tell you how to make custard. It is suitable both for layering cakes, such as Napoleon, Honey cake, and for filling cakes, aelers, profiteroles, and shu.

The production of this cream is completely simple and understandable. Yes, there are more ingredients here than, for example, in cream cheese cream or whipped cream. But it’s even more difficult to make a mistake here. The only thing that can go wrong is the formation of lumps in the cream, but this is easily fixable. All you have to do is strain our cream through a sieve, and voila, it’s perfect.

The recipe is designed for a layer of Napoleon cake according to my recipe. If you want to use it in another dessert, then simply reduce the amount of ingredients by half.

How to create custard at home, recipe with photos step by step.

1 l. milk
4 testicles
250 gr. Sahara
60 gr. corn starch
100 gr. butter
10 gr. vanilla sugar

Pour the milk into a thick-bottomed saucepan and place over medium heat.

When the milk starts to boil, remove from the stove.

At this time, combine all the remaining ingredients (not counting the butter) - eggs, sugar, starch, vanilla.

Mix everything well.

Pour the milk into the egg mixture and mix thoroughly. It will be great to have someone help you during this step. Because it is very difficult to pour milk carefully and immediately stir thoroughly.

Pour everything back into the saucepan and put it on fire.

Stirring constantly, bring to a boil, when huge bubbles appear, remove our container from the stove and add butter.

Cover the cream with film so that it touches its surface. Cool and put in the refrigerator for 2-3 hours.

If there are lumps, don’t worry, strain through a sieve.

That's it, our custard is ready.

A few words from myself.

To my taste, any custard is similar to semolina porridge, so I most often prepare Diplomat cream, it is based on custard with the addition of whipped cream. This kind of cream comes out lighter and more gentle. The recipe is in the next article.

If you also want to slightly enhance the taste of the custard, you can create it with additives. For example, put 3-4 tbsp. l. cocoa. If there is good alcohol in the house, then add it to the cream, it will sparkle with other colors (Baileys and Sheridance liqueurs are excellent here). Well, since alcohol is not allowed for me, I add lemon or orange zest. It turns out to be a very tasty cream.

This is such an excellent Napoleon cake with custard.

Experiment. You will succeed!

71 Comments

You have a nice website! Lots of exciting recipes. I also love baked goods, including homemade Napoleon. I have my own experience: if you gradually add heated milk to the egg-starch mixture during the mixing period (before pouring it into the pan), then the process of combining the two consistencies will be better. There will be fewer lumps. By the way, you can really avoid them if you stir the mixture with a hand mixer or blender during the cooking process. And if you beat the cooled cream with a mixer, the structure will become softer, even if there were no lumps. It is better to add vanillin to cooled or cooled cream. Once, vanilla in a hot consistency gave off bitterness.