How to make custard without eggs according to a step-by-step recipe with photos

The taste of almost all desserts depends on the inside. If you cook it successfully, you will get beautiful pastries, eclairs, biscuits or cakes. I recommend that you create a delicious custard filling for pastries or cakes.

Custard for cake without eggs

Ingredients

Milk	1 stack
Sugar	0.5 stack.
Softened butter	100 g
Wheat flour	3 tbsp. l. (with a slide)
Vanillin	taste

How to choose ingredients

When choosing milk in a hypermarket, know that you won’t be able to find a natural product. The highest quality of all possible varieties is selected whole milk, but it is rarely found on the shelves.
Take good quality wheat flour, preferably premium. It does not have to have a third-party scent. High-quality flour must be snow-white in color without lumps or specks.
Butter must consist only of cream.

Step-by-step recipe for traditional eggless custard

Take a glass of milk and pour a fourth of it into another container. Pour the remaining milk into the pan. Add 0.5 cups of sugar and place the pan on the heat to dissolve the sugar.
Add 3 tbsp to the poured milk. l. flour and stir until smooth.
When the milk in the pan is hot and the sugar has dissolved, remove the pan from the heat and add a little milk to the milk-flour mixture. Stir lightly until the mixture becomes as watery as possible.
Place the pan on the heat again and pour in the milk-flour mixture evenly. Cook the cream over low heat until thickened, stirring constantly. Remove the thickened cream from the heat and leave to cool. To prevent a film from forming on it, stir it constantly.
Beat 100 g of softened butter with a mixer. At first, beat at low speed, then switch to high speed. The finished mass should lighten slightly and increase in volume.
Now beat the cooled cream. It will not increase in volume, it will just become more tender. And if there are small lumps in it, they will disperse.
Add vanillin to the container with whipped butter to taste. Add a spoonful of cream to the butter, while still whisking with a mixer.
The finished cream can be used to grease cakes.

Video recipe

I recommend viewing. This video shows a recipe for making custard with milk without eggs.

Useful tips

When making cream, it is better to take a pan with a double bottom. It distributes heat most moderately.
Custard made without eggs can be created without butter. This will be the easiest and least calorie option.
It is best to use a plastic whisk. There is no need for the cream ingredients to come into contact with the alloy.
Sift the flour before mixing it with the liquid.

How to apply

Custard without eggs can be used for Napoleon cake. This dessert is usually smeared with such entrails. It is also suitable for profiteroles, eclairs or straws. These confectionery products are filled using a pastry syringe or bag.

You can create a small hole in the eclairs through which a syringe can simply penetrate. In profiteroles, from time to time the top is cut off, the product is filled with entrails and the lid is closed in the form of a cap. Often sponge cakes are spread with custard. To make the cake richer and tastier, soak the biscuits in syrup. Then grease it with the insides and place sliced bananas on any layer.

You can make a roll, but not from yeast dough, but from biscuit dough. The insides of these rolls are placed after baking. This is very important, because our cream is half butter and will melt during baking. Therefore, the roll is baked on parchment in one layer, then it cools, and only then the inside is applied to it. Then the roll is carefully rolled up.

Custard without eggs - quick and ordinary recipes. How to make savory custard without eggs, video

If we talk about the role of custard impregnation in confectionery, then this is not only a standard, but also a classic in unusual variations. The warm structure and subtle taste of the interior in pastries, cakes and other products will be appropriate and unobtrusive. You can prepare the cream without using eggs, which from time to time greatly simplifies the manufacturing process.

Custard recipe for cakes and pastries

How to make custard? The tasty light interior is created with the help of flour, butter, sugar, milk. For sponge cakes, eclairs, and honey cakes, you can use a rich chocolate flavor. The more flour you use in a recipe, the denser the inside becomes, so base it on the dish you want to cook and adjust the thickness to your own taste.

Traditional recipe

The custard recipe is easy. To make traditional custard without eggs, you need to take:

fresh milk – 1 tbsp;
snow-white sugar – 0.5 tbsp;
fresh butter – 100 g;
1st grade flour - 3 tbsp. l.;
vanillin.

For Napoleon

Products for making Napoleon insides with a delicate milky taste:

milk – 0.7 l;
snow white sugar – 2 tbsp;
1st grade flour – 6 tbsp. l.;
fresh butter – 200 g;
vanilla sugar or vanillin - one sachet.

How to prepare savory filling:

To make the butter pliable and soften, heat it slightly in the microwave.
Pour sugar into 0.5 liters of milk, place the ladle on low heat.
While the liquid is heating up on the stove, combine the remaining milk with flour so that the consistency is not grainy.
After the water boils on the stove, pour in the milk-flour mixture.
Cook until thick, stir with a spoon so that it does not burn on the bottom.
When you remove the mixture from the stove, add vanilla sugar.
The cream is almost ready, when the mass has cooled slightly, add the butter in chunks and stir. After this, the insides can be filled with confectionery products.

With milk

If you decide to prepare a milk-based filling for coating the cakes, then it is better to reduce the amount of flour by one-half tablespoon. It will be useful for you:

fresh butter – 200 g;
milk (can be homemade) – 225 ml;
snow white sugar – 1 tbsp;
1st grade flour – 2.5 tbsp. l. (for thin 1.5-2 tbsp.);

Step-by-step process for making the inside:

Add sugar to milk (200 ml), place in a saucepan on the stove.
Mix wheat flour with 25 ml of milk until a homogeneous solution is formed.
Pour the flour mixture into the hot milk in a stream. Cook, stirring with a spoon, and make sure that the mixture does not burn on the bottom. Remove from heat until cool.
Beat soft butter with a mixer or blender. Add the cooled base to it in portions and beat with a mixer.

With condensed milk

Choose only the freshest products for making the insides, and only the highest quality oil. Required ingredients:

milk (can be homemade) – 250 ml;
1st grade flour - 2 tbsp. l.;
Snow white sugar – 2 tbsp. l.;
fresh butter – 100 g;
condensed milk in a can – 200 g;
vanillin.

How to prepare a saturated impregnation:

Mix flour and sugar in a separate container.
Heat the milk in a small saucepan. When the liquid becomes warm, pour out a quarter of the glass from the entire size. We put the rest on the fire again.
When the milk is hot, remove the container from the heat and cover.
Pour warm milk into the mixture of sugar and flour, stir quickly with a broom or mixer.
Pour in hot milk.
Place the entire mixture to cook in a small saucepan. Stir with a spatula or wooden spoon. Simmer until thickened, about 4-5 minutes.
After the mixture has thickened, remove the pan from the stove and cover with cling film until it cools. It is better not to cover with a lid, otherwise the mixture will be watery.
Using a mixer, mix the butter and condensed milk at low speed until fluffy, add vanillin if desired.
Add the base to the given consistency, a couple of spoons at a time, and beat slowly.

Chocolate

Any child will like rich chocolate custard; it has been a favorite taste since childhood. Required ingredients:

warm milk – 250 ml;
sifted flour 1st grade - 1 tbsp. l.;
potato starch - 1 tbsp. l.;
bitter chocolate (break into pieces) – 50 g;
cocoa powder – 3 tbsp. l.;
snow-white sugar – 150 g;
butter (homemade can be used) – 100 g.

The tasty and rich interior is prepared as follows:

Add chocolate and sugar to the milk and heat on the stove until the chocolate melts.
Mix flour and starch well in a saucepan, pour chocolate milk into the dry mixture, and mix thoroughly.
Place over low heat, cook and stir well until thick.
Remove from heat and wait for the thick mixture to cool.
Beat the softened butter with a mixer and add to the warm base. Mix everything quickly until smooth and you can use it.

For the honey cake

A good combination of tenderness of the interior and airiness of the cakes is custard for honey cake. To prepare regular cream without eggs, you need to take:

milk (can be homemade) – 0.5 l;
snow white sugar – 1 tbsp;
1st grade flour - 1 tbsp. l.;
vanilla sugar - one sachet;
fresh butter – 70 g.

For the biscuit

The impregnation for the biscuit does not take long to prepare; it turns out not at all cloying, but tender and silky. It will be useful for you:

sugar – 0.5 kg;
cool water (boiled) – 0.5 tbsp.;
flour – 1 tbsp. l.;
butter – 100 g.

Leave the butter at room temperature to soften.
Pour sugar into a small saucepan and add half of the water indicated in the recipe. Place over low heat and stir until a clear syrup forms.
At this time, combine the second half of the water in a bowl with flour, stir thoroughly to avoid lumps.
When the syrup begins to boil, pour in the purchased batter in a narrow stream and cook until the mixture thickens.
Remove the saucepan to allow the mixture to cool to lukewarm.
Add soft butter to the base in pieces, beat with a mixer until the consistency is thick.

For eclairs

Prepare a delicious dessert from the following ingredients:

purified water – 200 ml;
1st grade flour - 2 tbsp. l.;
snow-white sugar – 250 g;
fresh butter – 250 g;
vanilla sugar.

Make syrup from 100 ml of water and sugar.
Combine the flour and the rest of the water and pour into the syrup. Boil until the dough becomes thick.
Add butter to the warm mixture and beat at low mixer speed for 10 minutes.

Check out other recipes on how to make eclair cream.

Video: how to make custard without eggs

If you decide not to use eggs for soaking, there is no problem: you can prepare an amazing filling by combining the most ordinary ingredients. Homemade airy custard cream without eggs is a beautiful impregnation for cakes, the inside for cakes, muffins, tubes and profiteroles. Ice cream, butter, creamy taste - the choice is yours, and the video instructions below will tell you how to create everything correctly so that this cream is in no way inferior to egg cream.

Custard with butter

Regular custard recipe

Egg-free ice cream

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Eggless custard

Preparation time: 10 min.

Production time: 40 min.

Number of servings: 5 pcs.

Ingredients

Eggless custard with milk

I don’t consider this an independent dish, it’s a cream that can be used in desserts, cakes and pastries in the future. This recipe is unique in that it is very simple, does not require any special skills, and depending on the application, the cream can be created as watery or as stable as possible if you want to decorate products from a confectionery envelope.

I prepared the most stable cream, but for the most watery cream, for example, for spreading cake layers, you just need to reduce the amount of flour by 0.5 tablespoon.

How to prepare “Custard without eggs” step by step with photos at home

If cream is required for coating the cakes, then reduce the amount of flour to 1.5-2 tablespoons. You can replace the milk with water if you wish. The oil must be at room temperature.

Mix milk with sugar and heat. Add a little milk to dilute the flour.

Dissolve flour with milk.

Pour the flour solution into the hot milk and cook, stirring constantly.

If you prepare the most watery cream, then the mixture should be like that.

I need the thickest cream, the base should be thicker, as in the picture. The base needs to be cooled to room temperature before beating.

Beat the butter.

Add the custard base in parts and beat until fluffy and homogeneous.

The finished cream can be used for all confectionery products. The cream comes out tender and light. This quantity is enough for 12 cupcakes or 3 cake layers.

We advise

Reviews (52):

What a cream! I could eat it with spoons!

Lika, the cream really amazed me. So simple and delicious, Now there’s no point in even making custard with eggs. I made cakes with Coca-Cola with this cream, so the little ones licked all the cream right away!

Cupcakes with Coca-Cola? Will there be such a recipe?

It will be already under moderation and will be in awaiting publication.

I mean with Coca-Cola.

good recipe by the way!

Marish, good cream, the shape looks amazing (your new attachments are in action!), I also used to constantly make this with testicles, I’ll definitely try it without them!

Nadya, I am simply in ecstasy from the attachments! Now any cake is a holiday for me!

Lenten custard for Napoleon: 5 recipes for cream without eggs, milk, butter

In this article, you will learn as many as 5 recipes for making lean custard that would be suitable for a Napoleon cake or any other cake, even if you are intolerant to milk or egg products. All recipes are completely vegan, therefore also suitable for people who have abandoned products of animal origin for ethical reasons. They do not contain cow's milk, butter or eggs, because... modified by other plant analogues.

All the resulting creams are completely different, and you shouldn’t expect their traditional taste to be a creamy custard, but nevertheless they are delicious, which is great, because it will allow you to discover new, unexplored versions of ordinary desserts.

SOY CUSTOM FOR CAKE:
flour – 4 tbsp.
sugar – 4 tbsp.
soy milk – 500 ml.
water – 100 ml.
vanillin (vanilla extract) – to taste

1. Heat the flour in a dry frying pan over medium heat until golden brown and nutty.
2. Mix soy milk, sugar and vanilla, put the mixture on the stove and bring to a boil.
3. Shake the flour in the prepared water, carefully pour into the sweet soy mixture, stirring intensively and continuously.
4. Continue stirring the cream until thickened for another 3-5 minutes.

SIMPLE CUSTARD IN WATER WITHOUT EGGS AND WITHOUT OIL:
flour – 4 tbsp.
sugar – 2 cups (or less to taste)
water – 2 cups (heat)
vanillin or vanilla extract – 1 tsp. (taste)

1. Heat the flour in a dry frying pan over medium heat until golden brown and nutty.
Cool. 2. Mix all dry ingredients: fried flour, sugar and vanilla.
3. Place over low heat, add water evenly, stirring continuously until the cream is completely homogeneous and thickens.
4. If desired, you can add jam, chocolate or any other filler to the finished cream.

LENT CUSTARD WITH COCONUT MILK:
Coconut cream 15% or coconut milk – 500 ml
sugar – 200 gr.
flour - 2 tbsp.
starch - 1 tbsp.

1. Beat half of the coconut cream with flour using a whisk or blender.
You can add a little water. 2. Mix the other half of the cream with sugar in a saucepan, bring to a boil, stirring constantly.
3. Without stopping stirring, pour the cream mixed with flour into the boiling mixture and continue cooking for another 2-3 minutes. If you like the thickest cream, you can add starch and also go through a blender for a flawless, uniform texture without lumps.

NUT-LEMON CUSTARD WITH SEMALO:
almonds or cashews – 100 g
semolina – 150 g.
water (boiling water) – 600-700 ml.
sugar – 200-250 gr.
small lemon – 1 pc.
vanilla sugar – 1 package

1. Pour boiling water over almonds for 30 minutes.
Peel, dry slightly and chop finely in a blender. 2. Add sugar and pour 1.5* liters of boiling water.
Stir and bring to a boil. 3. Add semolina in a narrow stream and cook until thickened.
4. Remove the zest (yellowish part) from the lemons and squeeze out the juice.
Add the zest and juice to the cream, beat with a hand blender until fluffy. 5. Add vanillin, mix again.

LENT CUSTARD WITH FRUIT JUICE:
semolina - 2 tbsp.
sugar - 4 tbsp.
fruit juice (or berry) - 500 ml.

1. Mix all ingredients.
2. Stirring continuously, bring the mixture to thicken over medium heat.
3. Cool and beat with a mixer.

*BONUS: Vegan (meatless) condensed milk also makes a beautiful sweet topping for your desserts.