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.

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.

Simple custard recipe

Milk – 300 ml
Yolk – 4 pcs.
Sugar – 75 g
Corn starch – 20 g
Vanilla pod and seeds – 1 pc.
Butter – 35 g

I can’t help but tell you about this wonderful cream! Very tasty, very... affectionate, vanilla, moderately sweet, wonderful! It is done surprisingly simply and quickly, and nothing special is required for it; all the products are usually available from a caring housewife (and if not, you can purchase them at any nearby store without paying an amount equal to the price small plane :)). You don't even need a mixer! What an excellent cream! But there is also a “but”. Custard does not store well, so you should not make it in advance and store products with it for a long time, even in the refrigerator. And secondly, it does not hold its shape and is used only as an interior; it cannot be used to decorate. But as a layer in a cake or in company with choux pastry - perfect!

It's really quite simple to prepare! I was taken aback by myself: why was I ever afraid to create it? In fact, they were afraid of “brewing” and lumps. But it turned out that this is easy to deal with, and at the moment you will see everything for yourself.

So, the usual custard recipe with step-by-step photos!

Pour 300 ml of milk into a saucepan. Add the vanilla pod and seeds.

Place on fire and bring to a boil. Remove from heat.

Place 4 yolks in a bowl.

Add 75 g of sugar and 20 g of sifted cornstarch.

Mix thoroughly with a whisk.

Having previously removed the vanilla pod from it, pour the milk into a bowl with a yolk-sugar-starch consistency.

Beat everything well with a whisk.

Place on low heat and, stirring constantly (ideally, with a silicone spatula!), bring to a boil. Also, stirring thoroughly, cook for about 3 minutes until slightly thickened. The mixture will come out in lumps, but it won't be terrible. Remove from heat and stir for a couple more minutes until smooth. To be sure, you can rub it through a sieve, I tried this and that, but, to be honest, everything comes out even without a sieve, and since no one wants to dirty extra dishes, I prefer to just mix with force.

In this photo the cream has just been removed from the heat. Do you see how many lumps there are? But we will conquer them!

Let the cream cool. Little bit! In general, while we mix the lumps, it will cool down a little. Add 35 g of good butter. Mix thoroughly again. In the end it will turn out like this!

Isn't it just a regular recipe? And the custard comes out... as they say, finger licking good!

I understand that almost everyone makes this cream with flour, this is also possible, but with starch it turns out more tender. Another way to save money is to use vanilla sugar rather than a vanilla pod. At the moment, cheap sugar with crushed natural vanilla pods is available on sale; it gives a more striking smell than just sugar with vanillin. Pay attention when necessary. But, of course, it is best to prepare it as described, with an actual real vanilla bean. This is power! If time permits, you can boil the milk and vanilla, cover with a lid and let it brew for an hour, and then simply reheat the milk again. This will make the smell richer.

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Custard – 30 recipes with photos

Saturday, June 06, 2015 21:47 + to quote book

Custard – 30 recipes with photos

Custard recipe

The traditional custard recipe is suitable for making cakes, pastries and buns.

This cream can be used to lubricate sponge, puff or waffle cakes, and used for eclairs or straws. Custard for a honey cake is perfect, but custard for Napoleon is a classic.

A simple custard recipe. Excellent for cakes or custard pies.

This cream is just a bomb! Easy to make, tasty and tender. Eggless custard holds its shape unsurpassedly, so it is suitable for decorating cakes and pastries.

The recipe for custard butter cream is suitable for making cakes, pastries, and buns with cream. Thanks to the addition of butter, butter custard is more fluffy than custard, holds its shape better and is suitable for shaped cake designs.

Tender buttercream made with milk and eggs. Light, airy, moderately sweet, this flourless custard is prepared quickly and easily, perfect for cakes and pastries.

Fragrant custard for Napoleon cake. This cream is also good as the inside of custard cakes.

A simple brewed cream without butter is used for the inside of eclairs, puff pastries, and buns.

In order for everyone’s beloved “Napoleon” to be tender and melt in the mouth, it is very important to prepare the right cream for “Napoleon”. Preparing custard with butter for Napoleon.

How to make custard for Napoleon? There are many methods, every housewife has a lover. We offer the most common method; this custard cream for Napoleon is also suitable for eclairs, tubes or pancakes.

There are a huge number of custard recipes. Now I present to your attention custard with chocolate.

This recipe will tell you how to prepare custard for eclairs, Napoleon and other cakes and pastries.

Buttercream is a beautiful choice for decorating cakes and pastries. To make buttercream, eggs beaten with sugar are heated with milk, and then the mixture is combined with butter.

Custard cream is a universal recipe. This cream can be used for cakes, pastries and desserts. How to create custard cream? The recipe for making it is as follows.

How to quickly prepare the “Count's Ruins” cake? Just.

Traditional custard recipe. 5 manufacturing methods with photos

Custard for a cake is exactly that delicacy, with a very tender, memorable taste, familiar to us from our youth; it reminds us of the taste of various pastries, puff pastries, eclairs, baked nuts and, of course, Napoleon cake.

Nowadays, almost all confectioners, as well as housewives, use custard more and more often. After all, it is truly an amazingly tasty and completely suitable product for complementing and soaking various desserts. But in order for the cream to come out quite tasty and at the same time have the correct thickness, you need to have a reliable recipe and know all the subtleties of its production, just like in making tender ice cream at home.

That is why I want to share with you a traditional custard recipe for various types of sweets. So, grab a notepad and pen and start writing!

How to make custard for Napoleon cake

Ingredients:

Milk - 4 cups
sugar - 1 heaped glass
chicken eggs - 4 pcs
flour - 4 tbsp. l
vanilla sugar - 1 sachet.

Manufacturing method:

After you have prepared all the necessary products, pour the milk into the pan, add all the above sugar there, put it on the fire and stir until the sugar is completely dissolved.

Next, drive four eggs and the same number of tablespoons of flour into a separate cup. Then beat the whole mass thoroughly, using a mixer, until smooth. Add two ladlefuls of hot, sweet milk and beat again.

Now pour the beaten egg mixture into the simmering, but under no circumstances, bubbling sweet milk and stirring constantly so that the cream does not stick to the walls of the pan, bring until thickened. Then remove the cream from the stove and let it cool. And only then add one packet of vanilla sugar and mix thoroughly.

The custard is ready to use for your baking!

Savory custard for sponge cake

Ingredients:

Milk - 1.5 cups
sugar - 1/2 cup.
chicken yolk - 4 pcs
flour - 1/4 cup.
vanilla extract - 1 teaspoon
salt - 1 pinch.

Manufacturing method:

Pour the above amount of flour, sugar, salt into a deep bowl and mix. Add chicken yolks there.

Mix thoroughly with a whisk until crumbs form.

In a separate saucepan, heat (do not boil) the milk until small bubbles appear and pour in in a thin stream, immediately stirring the whole mixture. After that, we send it to the fire and bring the cream until a thick mass forms.

Now pour vanilla extract into the resulting mass and mix everything again.

All that remains is to separate the clots, strain the resulting cream through a fine sieve, then cover it with cling film, let it cool and put it in the refrigerator.

Use the resulting cream chilled.

Recipe for custard with butter and without eggs for honey cake

Ingredients:

Milk - 1 glass
sugar - 1/2 cup.
butter - 100 g
flour - 2 tbsp. l.

Manufacturing method:

Pour half a glass of milk into a saucepan or saucepan, add sugar, put it on the fire and stir constantly until the sugar is completely dissolved, then remove from the stove.

Pour the second part of the milk into a clean bowl, add flour into it and use a whisk to bring until smooth. Then pour the same mixture into a saucepan with dissolved sugar and simmer on the stove, stirring constantly until the whole mass thickens. Here we remove from the stove and leave until cool.

Next, beat the slightly melted butter thoroughly with a mixer until fluffy.

Now add the whipped butter in small portions to the almost cooled mass and beat it thoroughly.

The custard for the honey cake is ready!

Custard for eclairs

Ingredients:

Sweet sand – 150 gr
milk - 400 ml
flour - 2 tbsp. l
egg - 1 piece
vanillin - 1 sachet.

Manufacturing method:

Drive one chicken egg into the pan, stir it slightly, add all the indicated sugar, a packet of vanillin and continue whisking with a mixer or whisk until the sugar dissolves.

Then pour in cool milk and stir a little.

Next, add flour and stir until smooth so that all lumps dissolve.

Now put the pan with the resulting mass on the stove and stir constantly for one or two minutes, so that the mass does not burn and lumps do not form.

If, suddenly, it seems to you that the cream has not thickened enough, do not worry, as it cools it will reach a suitable mixture.

We leave the cream to infuse and cool, and then we proceed to the insides of the eclairs.

How to make custard: 8 recipes for every taste