{Instructions} for making custard with starch

{Instructions} for making custard with starch

What could be simpler and tastier than custard? I would like to carefully lay out the entire technology of its manufacture.

Usually, it is prepared not as an independent dish, but as a dip for sponge or shortbread cakes, or as a possible filling for eclairs. The use of such a creamy mass can be very different.

This delicacy can be used to improve various confectionery products.

There are a huge number of methods to prepare this dish. In addition, every housewife cooks in her own way and adds something of her own. This confectionery dish can be prepared with caramel, chocolate, yolks or, on the contrary, with whites.

If you don’t understand how to cook it, you can look at different recipes on the Internet and choose the best recipe for you, or ask the most experienced chefs. But you shouldn’t blindly trust everything that is written on the Internet, or take into account the recipe in this case if it either doesn’t suit you or worries you. Trust your own intuition, and it will never let you down.

I would like to gladly post for you my favorite step-by-step custard recipe. It has been known to me since my school days, when I loved baking ordinary and simple confectionery for my loved ones and relatives, and is perfect for a home celebration, becoming the main note of your culinary creativity and success.

First, it will be useful for you to decide what you will take as a basis. In my opinion, in this case, if you want to create such an impregnation for cake layers, also in the case of using this sweet mixture for us as an independent product, a recipe based on corn starch powder wins in every sense. If you cook with the cornstarch substance, you will give the creamy substance a different look and flavor. Unlike flour and potato starch, corn starch gives the cream the smoothest texture. If you don't believe it, check it yourself.

Here is my favorite recipe with starch.

To prepare custard, you will need:

– Butter – 200 g (can be replaced with cream – 150 ml)

– Starch substance – 26 g (2 level tablespoons)

— Vanilla sugar – 1 teaspoon

- Sweet sand - to taste (I usually put 200 g, because my family loves very sweet custard)

Before all this, you will need to pour milk into a saucepan, add a certain amount of sugar there, add vanilla sugar and bring the resulting liquid to a boil. Your creation will be especially affectionate if you constantly stir the milk poured into the pan. After the milk has boiled, it must be removed from the burner and allowed to brew for about half an hour.

In a separate bowl, mix the starch powder and the remaining sugar. It is better to immediately sift the starch through a sieve, since corn starch often forms lumps. Naturally, you can also use potato starch as the base for your confectionery product, but I suggest this technology specifically for you because I think it is better.

The dry mixture of sweet sand and starch should be mixed well. Use a whisk or fork for this, the mixture should turn out to be a homogeneous mixture.

Then, as this recipe dictates to us, we need to add eggs to this mixture. With all this, you should pay special attention to the ratio of dry and watery components; the more starch or flour you have in proportion (this can be taken as the base of the custard in another version of making this confectionery impregnation), the thicker and richer it will be. will be your custard in the end.

Next, take the hot milk with vanilla sugar that you prepared earlier, and pour about a third of it into the mixture of starch powder, sugar and eggs. It is necessary to pour in evenly and slowly, stirring constantly.

This recipe assumes that the mixture of derivative parts of the cream mass at any stage of its production must be homogeneous, so you should pay attention to carefully stirring all the ingredients. Still, if you are making custard with the aim of baking a delicious cake, it is better to use starch.

As a result, you need to slowly pour all the remaining vanilla milk into the egg-starch mixture. After this, this consistency needs to be poured into a saucepan, and stirring endlessly, bring to a boil. The creamy mixture will thicken evenly in the pan. You are required to create a not very large fire. It is better to cook the custard over low heat.

When the purchased liquid boils, it should be kept on the stove for a few more minutes. To give the most “buttery” taste, you can safely add butter or cream at the last step of production.

Then remove the custard from the stove, let it cool and cover with cling film - preferably in the refrigerator overnight (that is, in the dark) or at least for several hours.

This recipe is perfect for almost all types of culinary products - especially for Napoleon cake and eclairs, or for any other cake. In any case, a cake with this filling is always delicious and interesting. Custard does not require long preparation. Use custard for your cake.

Success in the culinary field.

Corn starch custard

• Ingredients
• Step-by-step process for making cornstarch custard
• Video recipe

Despite the fact that custard has a short shelf life, it remains one of the favorite and necessary types in the confectionery business, and provides a huge field for culinary maneuvers. It is used to improve various confectionery products. Usually, this delicacy is prepared not as an independent treat, but as a dip for shortbread, biscuit, shortbread and puff pastries, or as a filling for eclairs, profiteroles and straws. As you can see, the use of the cream mass is different. There are also a huge number of options for making it, and every housewife prepares it in her own way. This confectionery dish can be prepared with eggs, only with whites or separate yolks, with caramel, chocolate, with wheat or rice flour, with potato or corn starch, with cream or milk, with or without butter. This review outlines a step-by-step recipe for custard made with cornstarch.

Cornstarch powder will make this soak a nice mixture that will work for all implementation options. It will give the creamy substance given to us a completely different look and taste. Unlike potato starch and wheat flour, corn starch powder will make the cream the smoothest texture and smoothest mixture. The combined components quickly form a wet and dense cream. With all this, the principle of making this custard is the same as in other versions.

See also how to make custard with cream.

• Calorie content per 100 g - 396 kcal.
• Number of servings - 1 l 200 g
• Making time: 30 minutes, plus cooling time

Ingredients:

• Testicles - 4 pcs.
• Butter - 50 g
• Corn starch - 3 tbsp.
• Sugar - 150 g or to taste
• Milk – 800 ml

Step-by-step preparation of custard using corn starch, recipe with photo:

1. Place the eggs in a saucepan.

2. Add sugar to the eggs. If you like sweet desserts, increase the amount of sugar by 1.5-2 times. In the proposed recipe, the cream comes out moderately sweet.

3. Using a mixer, beat the eggs with sugar until an airy, lemon-colored foam forms.

4. Add corn starch to the egg mass, sift it through a fine sieve to prevent lumps from forming in the cream, and beat the mass with a mixer until smooth.

The cream mixture will depend on the proportion of added starch, which serves as a thickener. If you need a thick cream, add another spoon (without top) of starch.

5. Pour milk into the pan with the ingredients.

6. Stir the ingredients well and place the pan on the stove over medium heat.

7. Brew the cream, stirring it constantly so that lumps do not form. As the mass begins to thicken and the first bubbles form on the surface, remove the pan from the heat so that the eggs do not curl. With all this, continue stirring the cream for another 2-3 minutes, because... there is a risk that lumps will appear.

8. Place butter in hot cream and stir well until it melts.

9. Immerse the mixer in the cream and beat it at high speed for about 1-2 minutes. He will become the most affectionate and airy.

10. You can add vanilla sugar to the finished cream and mix. Then leave the cornstarch custard to cool at room temperature and then in the refrigerator. When cooling the cream in the refrigerator, cover the mass with cling film to prevent a crust from forming on the surface.

See also the video recipe on how to make thick, lump-free custard using starch and milk.

Custard

I found a recipe for custard on one website, tried to make it, it’s the taste of youth, at the moment they don’t make custards with it anymore. Here I am sharing.

Ingredients for Custard:

• Chicken egg (I liked the fact that there is no waste in this cream, otherwise where will these whites go later?) - 1 pc.
• Wheat flour / Flour (without slide) - 1 tbsp. l.
• Potato starch (without a slide) - 1 tbsp. l.
• Sugar (without a slide, I took 2.5 spoons) - 3 tbsp. l.
• Milk - 0.4 l
• Butter - 10 g
• Salt (a pinch, without salt the empty sweet taste comes out)

Production time: 10 minutes

Nutritional and energy value:

Custard recipe:

Break one egg into a small saucepan so that later you can cook the cream in it; if you take a double or triple dose, then the container must be larger.

Add 1 tbsp to the egg. spoon of flour and 1 tbsp. l. starch and grind (I ground with a mixer) until smooth

To 400 ml of milk add 2-3 tablespoons of sugar and vanilla sugar (or vanillin), a pinch of salt and heat, stirring constantly (I have a gas stove)

After the milk has warmed up, pour it into the egg-flour-starch mixture in a narrow stream, stirring occasionally.
Place the future cream on the stove, stirring vigorously, and cook over high heat.
As soon as it starts to thicken, create the smallest fire, when it starts to puff, remove from heat. To achieve greater homogeneity, grind the hot custard with a spoon.
Add butter to it (in the hot cream) and stir well. The cream is ready

Cool the finished cream to room temperature and fill the cakes with it.

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January 17, 2017 riba4kasonja # (recipe creator)

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Custard with starch

Making starch custard using this recipe is very simple. Even a novice cook can make such a gentle cream and is suitable for filling any pastries or desserts.

Ingredients

• 0.5 l milk
• 200 g sugar
• 200 g butter
• 1 testicle
• 3 tbsp. starch
• 1/4 tsp. vanillin or 10 grams of vanilla sugar

Recipe for making a dish at home

1. Beat the egg into a bowl, add sugar and starch. Beat thoroughly with a fork until a snow-white homogeneous mass forms. Pour warm milk into the egg mixture and stir. Place the container with milk consistency on the fire.
2. Bring the starch custard to a boil, stirring constantly. After boiling, cook over low heat, stirring, until the mixture is suitable and thick (the time for making it may take from 5 minutes to half an hour).
3. Remove the pan from the heat, add a pinch of vanillin to the starch custard and stir. Remove the butter and leave it at room temperature for 5 minutes while the cream cools. Then add the melted butter to it and beat everything with a mixer until smooth and a fluffy mass is formed.
4. The starch custard is ready. You can coat cake crusts with it, fill pastries, or place it in bowls and serve with fruit or chocolate. Bon appetit!

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