Custard is a simple, quick recipe. Simple custard. Custard for cake at home with milk

Delicate, sweet custard is an integral part of delicious cakes, pastries and eclairs. If you are planning to make your own dessert, think about cream. They make any pechevo look tasty, appetizing and very sweet. The classic custard recipe is known to many. Without it, it is impossible to imagine such baked goods as “Napoleon” or “Medovik”.

The simplest, fastest and most delicious recipe. It goes well with all types of dessert.

You will need:

four chicken eggs;
vanilla sugar - 5 g;
milk - 0.5 l;
granulated sugar - 0.2 kg;
wheat flour - 40 gr.

Cooking method:

Break eggs into a bowl, add sugar, wheat flour and vanilla sugar.
Pour cold milk into the mixture and pass through the mixture with a mixer.
Turn on medium heat, place a bowl of future cream on it and bring it to a boil. In this case, you need to continuously stir with a spoon.
If you need a thick cream, then after boiling, cook it for another 10 minutes.
Wait until the mixture has cooled and start using the prepared custard.

Custard for Napoleon cake

Custard is an important component of everyone's favorite Napoleon cake. The dessert turns out lush and soft. It's a pleasure to cook.

Required Products:

sugar - 0.3 kg;
flour - 75 g;
milk - 1 l;
vanilla sugar - 12 g;
butter - 0.25 kg;
three chicken eggs.

How to make custard for Napoleon:

We need a pan with a thick bottom. In such a container, milk will not burn when boiled.
Pour sugar and flour into it.
We mix them and pour in a mass of three beaten eggs.
Add vanilla sugar and turn everything into a homogeneous mass without lumps using a fork.
Pour milk at room temperature into it.
Without ceasing to stir, put the mixture on the fire and cook our cream.
Constantly monitor the preparing cream, as the flour can burn at any moment and the milk can run away.
As soon as bubbles begin to appear on the surface of the liquid, turn off the stove.
When the mixture has cooled, add the butter, beating the base with a mixer.
Mix until the butter dissolves and decorate the cake.

Recipe for sponge cakes

You will need:

vanilla sugar - 10 g;
starch - 30 g;
milk - 0.3 l;
three eggs;
butter - 0.3 kg;
a pinch of salt;
sugar - 0.15 kg.

Cooking method:

Pour raw eggs into a container, add salt and starch, pour half the amount of milk.
Using a whisk, turn the mixture into a yellowish homogeneous mass.
Pour the rest of the milk into a saucepan and add sugar.
Simmer the contents of the pan over low heat until the milk boils.
Constantly stirring the egg mixture, pour boiling milk and sugar into it.
Place the future cream on the stove and cook until the mass thickens and turns into real cream.
Get rid of any lumps that appear by stirring everything with a spoon.
Prepare a clean bowl, pour the cream into it, add vanilla sugar.
Cover the dish with cling film and let it sit for 30 minutes.
You can coat each layer of cakes with cream or make a cake and cover it with a lush soft mass on top. Bon appetit!

Custard with butter, without eggs

Try making cream without eggs. It turns out less fatty and sugary, with a slight vanilla flavor.

Recipe Ingredients:

granulated sugar - 160 g;
flour - 100 g;
vanilla sugar - 11 g;
solid butter - 120 g;
milk - 0.4 l.

Step-by-step instruction:

Combine flour and sugar in the first bowl, pour 200 ml of milk into it.
Beat the mixture with a whisk.
Pour the remaining 200 ml of milk into an iron mug or saucepan and bring to a boil.
Slowly pour the steaming liquid into the first bowl with sugar, milk and flour.
Mix everything and put it back on the stove, turning on low heat.
Remember to constantly stir the liquid until it reaches a thick consistency.
After this, add the butter, cutting it into small pieces. They should completely dissolve in the cream.
Remove the dishes from the stove, add vanilla sugar.
As soon as the mass has cooled, it will be ready for use.

How to prepare cream for eclairs?

Eclairs are a dessert made from incredibly light dough. And the cream for them should be very tender, sweet and airy.

What to take:

milk - 0.2 l;
boiled condensed milk - 0.2 kg;
flour - 75 g;
cream - 200 gr;
vanillin - 2 g;
sugar - 25 gr.

Cooking option:

Our cream will have a pleasant caramel color and taste.
Pour flour, granulated sugar into a small saucepan and pour in milk.
As soon as you have mixed the mass with a whisk, put the dishes on the fire at the lowest power.
After the liquid turns into a thick mixture, turn off the stove and add condensed milk.
Mix vigorously with a spoon. Our cream takes on a golden caramel hue.
We melt the butter either ourselves (just take it out of the refrigerator in advance), or heat it in the microwave.
Place softened butter and cream in a blender and grind everything thoroughly.
Gradually add the creamy mixture to the cooled cream, stirring all the time with a spatula.
All that remains is to pour it over the eclairs and insert it into the dough. Enjoy your tea!

Homemade protein custard

Protein cream is an integral part of the most delicate and delicious desserts. And it is very easy to prepare it at home.

You will need:

sugar - 150 gr;
one lemon;
four egg whites;
water - 100 ml.

How to prepare custard protein cream:

Carefully break the raw eggs and separate the whites and yolks.
Cut the lemon into two parts and squeeze the juice out of them. For the recipe we need 40 ml of juice. This is two tablespoons.
Separately process the whites with a mixer. They will reach the desired consistency when you turn the bowl upside down, and the protein mass will remain in place.
Pour water into a saucepan, add sugar. We are making sweet syrup.
Pour it into the whipped whites and go through the mixture with a mixer.
Add lemon juice and turn on the kitchen appliance again.
After 10 minutes of whipping, the cream will be ready.
You can add vanilla for flavor.
Now fill the cakes or tubes with cream.

Based on sour cream

This cream is used for cakes. Its texture is dense and is designed to be applied to cakes between layers.

Grocery list:

granulated sugar - 120 g;
first grade flour - 50 g;
sour cream - 0.3 kg;
butter - 0.2 kg;
one egg;
vanilla sugar - 20 gr.

Cooking method:

Break the egg into the sugar.
Mix the ingredients well.
Pour in flour and dissolve it in the mixture.
Add sour cream and heat the mixture in a water bath.
Separate 50 grams from a piece of butter and transfer it to the future cream. The butter should be soft.
Process the remaining amount in a blender.
Add cream to the butter one spoon at a time.
Beat everything together in a blender.
You should get a fluffy thick mass.
Cover it with cling film or cotton cloth and leave it in the refrigerator.
After a few hours the cream will become very thick and can be used for its intended purpose.

Curd custard

Required ingredients:

granulated sugar - 100 g;
soda - 4 g;
two egg yolks;
cottage cheese - 500 gr;
butter - 100 gr.

Step-by-step preparation:

Half an hour before cooking, remove the pieces of butter from the refrigerator. They should soften.
Place the cottage cheese in a blender and grind it into a homogeneous curd mass.
Put butter in it, pour in soda, pour out the yolks.
Mix everything and leave it like this under gauze for 3 hours.
As soon as time has passed, place the mixture in a water bath for 10 minutes.
Pour in sugar and stir the mixture with a fork.
Once the sugar is completely dissolved, cool and place the container on a shelf in the refrigerator.
This cream is used for heavy cakes. You can make a full-fledged dessert from it by placing it in a beautiful mold and decorating it with pieces of berries and fruits.

Delicate custard is used not only for coating cake layers, preparing various pastries and desserts, but also for cakes and ice cream.

Many housewives are interested in: “how to make custard at home?” In fact, the cooking recipe is simple, but takes a lot of time.

So you can safely start baking the cake to cover it with a sweet layer. Proper custard is prepared in a water bath, and therefore many are faced with a lack of time and insufficient patience.

If you take note of the quick recipes, you will see that using them to prepare a classic custard is really easier, while the quality of the resulting layer remains at the highest level.

General principles of cooking

Quick custard can also be prepared over low heat; it is worth warming the mass - this will be correct. The process of cooking any type of layer will require attentiveness from the cook; it is worth constantly stirring during cooking.

But there is a better way to prepare cream using a microwave oven; the process will actually be much faster, higher than indicated.

You will need not only special ingredients for the custard, but also special saucepans with thick walls and saucepans with a double bottom.

Such dishes heat up perfectly. Therefore, the sweetest custard cream for the cake will be ready for use. Anyone can prepare it and eat a delicious portion of homemade cake.

To mix the cake cream in a bowl, you should use special wooden-based spoons with a long handle.

Thanks to this device, you can easily reach the bottom of the pan, separating the custard from it. If you miss this moment, even the custard with butter will stick in a thick layer, and even burn.

Of course, all this will negatively affect the taste of the custard layer for the cake. Prepare custard for the cake using water or milk. The base can be anything.

Often, a certain number of words are introduced. oils Then you should whisk it with the custard mixture. The creamy mass perfectly holds the cake together, no matter how much it consists of.

The cake will turn out to be really tasty and festive, but know that you can delight your loved ones with such a treat not only on special days, but also on weekdays.

In order to reduce the cooling time of the product, you should transfer the custard butter cream into a bowl and place it in ice cubes, or fill a saucepan with cold water.

You should definitely stir the mixture, in this case it will cool faster. This is really useful advice; it is not recommended for housewives to neglect it in the kitchen.

The airiness of the oil composition will depend on the preparation and quality of the oil. oils Before brewing the mixture, you should cut the slurry. butter onto the bars and place in a container on the table.

Sl. While the base is brewing, the butter will also melt. To make the custard with eggs thicken faster, you also need to use flour.

Sometimes, the classic recipe indicates replacing it with starch. When preparing chocolate cream, it is worth adding cocoa powder to the composition.

The custard mixture for layering the cake with or without butter can be flavored. For these purposes, you will need vanillin. You need to add it to the next. butter and cooled custard mixture.

Well, now let's move on directly to practice. Below I have presented a classic simple recipe for custard, thanks to which you can quite simply and quickly prepare a delicious layer for a pie at home!

In fact, it doesn’t matter whether the cook has any experience; even a novice cook can cope with preparing a delicious brewed cream mixture for a delicious cake!

And remember, making desserts should be an absolute pleasure! Then the result will not disappoint the cook!

An easy recipe for quick custard for cakes and cakes made with milk

The recipe with the photo does not include adding slurry to the cream. oils This method of cooking is called “Classic Custard Cream” by chefs. As a rule, it is customary to cover Napoleon or Honey cake with it.

To make the delicate taste of the classic cream richer, I advise you to use homemade milk, which has a high fat content.

You can dilute it with water if you really need it. Custard can be added to any dessert - this is always a good solution if you want to prepare a sweet treat for the whole family.

Components: 10 gr. van. Sahara; 400 gr. any type of sugar; 4 things. chickens eggs; 1 liter of milk; 80 gr. psh. flour.

Cooking algorithm:

I put the indicated number of vans in the saucepan. sugar, refined sugar and add the specified amount of chicken. eggs You need to beat the chicken mixture well. eggs.
I add flour. I will definitely sow it before this. You need to beat the mixture again.
I dilute the cream with milk. Mix the mixture well with milk.
I put the bowl on low heat, stirring constantly. The mixture needs to come to a boil. The thick classic cream will squish in the bowl; you need to immediately remove it from the heat and leave to cool. The surface of the custard mass should not be covered with a film, and therefore the bowl with the cream should be covered with a layer of food. films.

It can be prepared in half an hour at most, and therefore it is not surprising that the cooking method has become in great demand among many housewives.

Seeing a cake for breakfast, your loved ones will be delighted. And the hostess will become even kinder when she hears a lot of compliments from her family in her direction.

Another recipe: custard layer on a cake

The cooking method is simple, you can quickly make a portion of custard, but we will cook it using a microwave oven.

All owners of this kitchen appliance will certainly appreciate such recipes for the custard composition of the layer. The result is a delicate and fluffy cream, look at the photo.

Its advantages are that it can be prepared not only in a short time, but also as simply as possible, despite the fact that you will need available components. The cream can be used to cover any type of baked goods.

Warming up should be from 3 to 6 minutes. The time varies on an individual basis; here it is worth taking into account the power of the microwave oven device.

Ingredients:

half a pack of sl. oils; half st. Sahara; 3 tbsp. flour; 400 ml milk; 1 pack van. sugar; 1 PC. chickens egg.

Cooking algorithm with attached step-by-step photos:

I mix the chickens in a microwave bowl. egg with sugar. To achieve the appearance of foam, it is necessary for the sugar to dissolve completely.
I add the sifted flour and mix in the egg mixture very thoroughly.
Cool the mixture with milk, break up the lumps using a mixer; if you don’t have such a device at home, you can use a simple whisk.
I put a bowl in the microwave oven and run the device at full power for 1 minute. I mix it and put it in the microwave to repeat the operation. I do this again, several more times.
In the case when the oven has a maximum temperature of 750 Watts, the egg cream can be brewed in 6 times; if the power is higher, the amount of heating of the mass will be less.
If clear grooves appear on the cream when you run a tablespoon over it, it means the mass is ready.
I put sl. butter, it must be softened in advance. I add vanilla and mix the ingredients together. Sl. I dissolve the oil, so that it disperses thoroughly throughout the mass.

I cover the cakes with custard. I serve dessert with cream to the table. You should do everything exactly as my algorithm of actions indicates, then the result will not disappoint you.

Chicken white custard

To cook such a creamy composition at home, you should take sugar and chickens. proteins. The cooking method is based on the method of brewing whipped whites with hot custard syrup until a stable foam.

The mass can be even more magnificent, only then you know, chickens. The eggs should be cooled before beating and adding a little salt to their composition.

Ingredients: 145 gr. sah. powders; 50 ml water; 1/3 tsp. vanilla powder without sugar; 2 pcs. chickens proteins.

Step-by-step cooking algorithm:

I put the sugar in the pan. sand, I introduce water. I mix it very well, then put it on the stove. I let the mixture boil. I reduce the heat to low and continue to cook the syrup.
Pour the egg whites into a bowl and beat with salt. It is important that the container be dry and clean, otherwise the whites will not be able to be beaten well. The result will be a mixture with a glossy sheen that will not
During this time, the delicious syrup should be ready. Checking for readiness is very simple: just drop the syrup into cold water, if it becomes a ball, then everything is ready.
The mass of whites will be fluffy; you should carefully add them slowly to the syrup and beat for 10 minutes.

It's time to have a tasty meal. The cream can be spread not only on cakes, but also on your favorite cookies! It’s unlikely that anyone will refuse such a delicious breakfast, especially if the cook prepared it with all his heart.

Delicious custard without chickens. eggs and milk

Prepare a tasty composition in this case using high-quality slurry. oil It is worth taking a product with 82.5% fat content or higher. If you have a spread, the mass will spoil.

It will have an unpleasant aroma and taste inherent in the spread. It is for this reason that I insist on using a good word. oils

Ingredients: 250 ml water; 1 pack sl. oils; 1 tbsp. Sahara; 5 gr. van. sugar (you don’t have to take it); 2 tbsp. flour.

Cooking algorithm:

30 minutes before the start of cooking. I cut the butter into pieces and put it in the kitchen so that it becomes softer by the time of cooking.
In a bowl with a deep bottom and thick walls, cook sugar and half a tbsp on the stove. water.
I dilute flour in the remaining water. When the syrup boils, pour the flour mixture into it. I mix it very well. The composition will resemble sour cream with a thick base. It is necessary to mix very carefully, as there is a high possibility that the base will become covered with lumps.
I put slurry in the brewed base. butter, beat with a mixer. Just let the mixture cool to room temperature before doing this. The layer is ready and can be used to grease the cake.

There is no doubt that homemade pie will turn out very tasty, even if a novice cook gets to work.

Making it original will not be difficult if the cook gets down to business in a good mood and uses his imagination!

The decision to replace flour with starch does exist, but it is worth knowing that the proportions must be maintained by 1.5 times. Otherwise, the creamy mass will be rare and will resemble jelly in its consistency.
To brew the base evenly, you should stir it using a tablespoon, as if drawing a figure eight. There is no need for circular movements this time. This point is really important, follow the recommendation and then the layer will turn out perfect.
Complete thickening of the brewed mixture occurs after it has completely cooled. The mass will be much thicker. To determine readiness, you should take a tablespoon. If the layer envelops it, it means it’s ready. Otherwise, the mixture will flow over the tablespoon.
It is worth adding flavorings to the mixture; the creamy layer will taste more noble. It is even supplemented with chopped zest, cinnamon, and essences. The main thing is to know moderation in everything. Otherwise, there is a high chance that later the taste of the layer will be oversaturated, and you will have to start all over again.
The lack of plain milk is not a reason to refuse to prepare a creamy custard layer. You can brew the composition using dry milk. In this case, you should mix it with dry ingredients in accordance with the list indicated in the recipe. Then just dilute the milk with water. After this, you should act in accordance with the proposed algorithm of actions.
To mix the chocolate layer, you should add cocoa powder to the list of products in the classic recipe. By mixing it with dry ingredients, you will be able to mix a delicious chocolate mass.
You can fill cakes and eclairs with the creamy mixture using a special pastry syringe or by making a cutout in the corner of a plastic bag.

My video recipe

Custard for a cake is exactly that delicacy whose delicate taste has been familiar to us since childhood. Until now, it reminds us of the taste of all kinds of cakes, eclairs, baked nuts, puff pastries, many types of ice cream and, of course, Napoleon cake. Today, both experienced confectioners and many housewives often deal with homemade custard. It can rightfully be called an amazingly tasty and quite versatile product for complementing and soaking various types of sweets. However, in order for your cream to be tasty and have the correct consistency, you must master the recipe and know all the intricacies of its preparation.

To properly prepare a delicious classic custard, which is perfect for filling various cakes, as well as eclairs, custard and nuts, you will need:

Milk of any fat content (1 liter);
Granulated sugar or powdered sugar (140-160 grams);
Wheat flour (40-55 grams);
Yolk (3-4 pcs.);
Vanillin (2 grams).

How to cook:

Boil the milk over medium heat. Meanwhile, in another bowl, carefully combine the egg component with granulated sugar or powder, and then add the vanilla there. Beat the egg mixture thoroughly until the sugar is completely dissolved. While beating with a mixer, gradually add the sifted flour. Make sure that the consistency is fluffy and without lumps..

The next step is to slowly add the boiled milk to the egg-flour mousse. Place it over low heat and, without stopping stirring, gradually bring it to a boil. At the same time, it will become thicker before your eyes and will truly look like a cream.

Once completely cooled, your mousse is ready to eat. The classic custard recipe allows you to prepare a variety of sweet filled pies and layer cakes. Enjoy your meal.

Custard for Napoleon cake

Agree that there is hardly a person who does not like Napoleon cake. This is the most beautiful airy dessert, soaked in delicious custard. Probably, many will be interested in learning how to prepare custard at home for such a delicious and desired dessert.

To prepare it you need:

Milk (400 ml);
Wheat flour (65 grams);
Butter (235 grams);
Granulated sugar or powdered sugar (325 grams);
Vanillin (2-3 grams).

How to cook:

Take half the milk at room temperature and combine with flour. Using a whisk or mixer, beat thoroughly. Boil the other half of the milk over medium heat, stirring without stopping.

Add milk whipped with flour and vanilla to the boiling mass. When you notice obvious thickening, remove from heat and place in a cool place to cool. Beat butter at room temperature with granulated sugar or powder until smooth.

Place the butter mousse into the cooled cream and stir thoroughly. Your Napoleon cake cream is completely ready to use.

Other popular custard recipes

In addition to the classic recipe for Napoleon cake, there are a large number of other delicious recipes. Below are the most popular and best ones.

Custard for honey cake

Any sweet treat will become much tastier if you add it with delicious cream. The beloved Honey cake is also no exception, since it is a real field for culinary experiences and all sorts of experiments. As a rule, a classic honey cake is soaked in simply simple protein or sour cream. But since you have tried all the familiar variations, you can use one of the most popular and popular options for honey cake cream.

To do this, take:

Milk (670-730 ml);
Sugar (210 grams);
Wheat flour (50-75 grams);
Cow butter (55-65 grams);
A pinch of salt;
Vanillin.

In a dry, hot frying pan, fry the flour until golden brown, stirring constantly as it burns quickly. Heat half the milk in a saucepan, and whisk the other half with the toasted flour until smooth and without lumps. When the mass has acquired a fluffy consistency, add it to the rest of the milk. While everything is heating on the stove, add salt, sugar and vanilla.

As your cream begins to simmer, it will become noticeably thick. Move it from the stove to a cool place. It should cool to a temperature of 25 ͦC, only then add butter to it. Your custard for the honey cake is ready, all that remains is to prepare the cakes.

Protein custard

There is hardly anyone who, as a child, did not love snow-white baskets with amazing protein cream that simply melted in the mouth. But this snow-white delicacy can be prepared with your own hands at home. very simple.

To do this, stock up on the following components:

Egg white (2 pcs.);
A pinch of salt;
Granulated sugar or powdered sugar (145-155 grams);
Water (53 ml);
Lemon juice (a couple of drops);
Vanillin.

Place sugar and water in a prepared saucepan with a thick base, bring to a boil and reduce heat, letting the syrup simmer. Meanwhile, you need to combine the whites with salt and beat thoroughly until fluffy. To check their readiness, you need to turn the bowl over and if they remain in place and do not leak out, then they are completely ready for use.

In order to check the readiness of the sugar syrup, you need to drop one drop of it into cold water and if it does not dissolve, but turns into a ball, then it is completely ready. Pour the boiling syrup into the protein mousse in a thin stream and whisk continuously with a mixer for about 12-16 minutes to prepare your protein cream. As you can see, there is nothing complicated in its preparation. Your butter-free custard is absolutely ready. This protein masterpiece has quite a rich purpose; you can use it to make all kinds of flowers, layer cake layers with it, decorate pastries, fill eclairs, straws, etc.

Custard with cottage cheese

There is another wonderful recipe using cottage cheese. This light curd mousse, which has an amazing taste and aroma, is perfect for all kinds of sweet dishes, as a filling or sauce to complement the taste. It is easily used for filling various sweet pancakes or soaking cakes. Let's quickly look at the step-by-step recipe for custard with cottage cheese and find out how to prepare it correctly.

Take the following ingredients:

200-220 grams of fresh cottage cheese;
½ liter of milk;
150-180 grams of sugar;
50-65 grams of wheat flour;
180-220 grams of butter;
Vanillin.

Step-by-step cooking process:

Step 1. Combine milk with flour and beat thoroughly, breaking up lumps. Then put the milk-flour liquid on the fire, boil to an extremely thick consistency and put it in the refrigerator;

Step 2. Combine soft butter with sugar and thoroughly foam everything with a mixer;

Step 3. Thoroughly grind the cottage cheese to small grains;

Step 4. Carefully, slowly, add cottage cheese, vanillin and whipped mixture to the cooled milk mass;

Step 5. Mix everything well and put it in the refrigerator.

Your curd cream is ready to use. Enjoy your tea.

Eggless custard

It is also possible to make custard without one of the main ingredients for brewing it - eggs. After all, it happens that there simply isn’t this ingredient in the refrigerator, or for some reason you can’t eat chicken eggs, then this recipe will be just a godsend for fancy sweet lovers. Even without the egg component it will be no less wonderful.

To prepare, stock up on the following products:

Milk (630-660 ml);
Cow butter (190-210 grams);
Sugar (200-230 grams);
Starch (25-30 grams);
Vanillin (to taste).

Take 130-160 ml of milk and mix with starch. Blend everything thoroughly with a blender to avoid any lumps. Boil the remaining ½ liter of milk and mix with the starch mixture, and then put it back on the stove. Boil your milk mass for several minutes until thick and add sugar and vanillin. Cool it with a container of cold water and only then add the whipped butter. Your cream for eggless custard cakes is ready. Enjoy its delicate taste.

Custard with condensed milk

It probably happens to everyone when you really want something tasty and sweet to go with your cookies, or the prepared cake seems a little dry, then custard for a sponge cake can be a pleasant and rather unexpected discovery. And to do it you just need:

Milk (235-255 ml);
Condensed milk (450 grams, can be boiled);
Granulated sugar (20-30 grams);
Heavy cream (210 ml);
High-grade flour (55 grams);
Vanillin (by eye).

Take a small part of the milk (70-75 ml) and combine with flour, whisk thoroughly until a homogeneous consistency is obtained. Then dissolve the sugar in the remaining milk and continue to cook over low heat. Add the flour mixture and, stirring, bring to a boil. If you are afraid of burning, cook in a water bath.

After removing your treat from the stove, add condensed milk to it, mix well and leave to cool. Meanwhile, make the cream. Beat them to stiff peaks and also add them to the cooled milk mass. Your milk custard with condensed milk is absolutely ready. You can start using it.

Custard chocolate cream

We bring to your attention chocolate custard cream, which is perfect for soaking and filling various cakes and pastries (rolls, croissants, eclairs). And how wonderful the thin pancakes with chocolate custard are.

This is a very quick and simple recipe, both in preparation and in terms of the availability of the products used.

Take to perform it:

Milk (330 ml);
Cocoa (25-35 grams);
Egg (1 pc.);
Butter (95 grams);
Sugar (1/2 cup);
Wheat flour (45-50 grams);
Vanillin (2-3 grams).

In a medium saucepan, thoroughly mash the egg with vanilla, sugar and flour. After this, send them 25-35 grams of cocoa and mix everything thoroughly until a thick, homogeneous mass. Place the butter in the prepared glass bowl for the finished chocolate cream so that it heats up properly and becomes soft. Milk must be combined with egg-flour mixture and cocoa. Place over low heat and, stirring continuously, bring to a state of complete thickening.

After this, everything must be cooled properly. If it retains a little heat, your butter may begin to heat up and melt when added, making it extremely difficult to whip it later. The butter, heated to room temperature, must be whipped until fluffy and, as you guessed, added to the cooled custard mass.

The result is a delicious, smooth brown cream. If your mousse turns out to be a little liquid, then put it in the refrigerator for another 15-20 minutes. Thanks to this, it will thicken and will be easier to apply to all kinds of cakes or biscuits. As you can see, making custard with a light chocolate flavor was not at all difficult.

Easy microwave custard

Custard recipes can be listed for a long time, but they are all united by a certain number of ingredients and an indescribable delicate taste and aroma. But there is still one unpleasant moment - this is when the boiling process begins and there is a possibility of burning.

To prevent this from happening, you need to carefully monitor this process, constantly stirring your brew. Or you can cheat a little and prepare the same recipe using the most useful household appliance - a microwave oven. And this will take only 5-6 minutes.. Don't believe me? Please. Check!

To do this, take:

Milk (235 ml);
Sugar (30-40 grams);
Egg yolk;
High-grade flour (15-20 grams);
Vanillin.

Mix all the ingredients in a special microwave-safe container, mix them well and place in the microwave. After one minute has passed, pause and stir again. Do this maneuver five or six times. After 5-6 minutes, your cream will completely thicken and be ready for use. Of course, you will have to stir in the same way as when cooking on the stove, but this process is much faster and, moreover, it completely eliminates the possibility of burning.

Tips for making delicious custard

Take a look at some proven tips and tricks. How to make custard so that it does not disappoint you, but turns out truly tasty and fluffy:

You need to prepare custard in a container with a double bottom, this will avoid burning, since such containers heat up evenly compared to any other;
To prevent your sweet mass from curdling during cooking, it is recommended to cook it not on a gas burner, but in a water bath;
Replace the aluminum stirring spoon with a silicone or wooden one;
When stirring everything during cooking, use a spatula to make movements that visually resemble a figure eight. This trick will help heat the entire liquid evenly and prevent the center from burning;
To make your custard light and airy, you need to pass it through a strainer. Thus, it will be saturated with oxygen and will be doubly lush and obedient;
In recipes containing chicken eggs, it is recommended to use only yolks. Thanks to them, your cake mousse will be rich in taste and color. And the whites only threaten to curl when boiling;
The classic recipe for custard with milk can be varied with many other ingredients if desired. It can be all kinds of berries, chocolate, cottage cheese, orange or lemon zest, raisins, cocoa, nuts, etc.;
The less liquid you use, the thicker your custard will be. If it turns out to be very liquid, put it on low heat and, stirring, add one yolk;
To determine readiness, place a spoon inside and if it envelops it evenly, it means it has reached full readiness;
If you want rapid cooling, and putting warm foods in the refrigerator is strictly prohibited, then immerse the saucepan with the contents in a previously prepared container with cold water or ice.

Now, guided by these simple recipes and recommendations for preparing delicious custard in a wide variety of interpretations, you will definitely find your very own recipe with which you will delight your family and friends.

Oh, how tender, silky, melting this homemade custard is, the recipe for which I came across along with the recipe for the Enchantress cake!.. It’s just a miracle, not a cream.

I used to prefer buttercream, not really liking custard: sometimes it would come out in lumps, sometimes it would burn... but the homemade custard according to this recipe was a great success the first time! The cake with it turned out simply gorgeous. But I think that as well as custard is suitable for a cake, it is also great for buns, filling custard pies, eclairs... We will gradually check this, but for now let's learn how to prepare delicious custard at home!

Ingredients:

1 glass of milk;
1 egg;
half a glass of sugar;
2 and a half tablespoons of flour;
a bag of vanilla sugar or vanillin on the tip of a knife;
50 g butter.

Preparing the custard:

Pour milk into a non-stick (non-enamel) saucepan, pour flour, regular and vanilla sugar into it, add the egg and beat everything with a mixer at medium speed, not for long, 20-30 seconds - so that the ingredients are well mixed and there are no lumps of flour left.

We put the saucepan on a small fire on the stove and cook - here there is an important nuance. It is much more effective not to stir the cream with a spoon, but to beat it with a mixer right in the pan from time to time. Then there will definitely be no lumps!

After 3-5 minutes the cream will thicken - remove the saucepan from the stove and place it in a bowl of cold water to cool faster.

When the cream becomes warm, add soft butter and beat until smooth.

Lush, delicate homemade custard is ready!

Do you like eclairs, Napoleon and honey cake? I'm sure so. What's the most important thing about them? That's right - delicious cream. It, of course, can be different, but the classic custard is rightfully considered the most successful - prepared according to all the rules, without lumps, tender, melting in the mouth... I admit honestly - I didn’t succeed in it for a long time. All the time there was something wrong: either the thickness would let us down, or these insidious lumps would remain, or the custard for the cake would be too sweet, or, on the contrary, there would be not enough sugar. But finally, I found a good, proven recipe for classic custard with milk.

And, lo and behold, I got this classic custard for eclairs and cakes the first time. I can’t say that the recipe is too complicated, rather, the point is different: you need to be extremely attentive to many nuances and pay attention to the little things: how to add milk, and what temperature it should be, and how long to keep the future cream on the fire, and ...

Stop, I won’t beat around the bush, I’d rather tell you and show you with step-by-step photographs how to prepare custard for cakes and eclairs. If it worked out for me, then I’m sure it will definitely work out for you too!

Ingredients:

0.5 l of milk;
4 yolks;
160 g sugar;
160 g butter;
70 g of premium wheat flour;
vanillin - to taste.

This amount of ingredients produces a fairly large amount of cream (about 26-28 eclairs with a diameter of 4-5 cm or a small cake with a diameter of 20 cm), so if necessary, you can make half a portion.

How to make custard:

When making cream, it is most convenient to mix the ingredients immediately in the saucepan in which we will cook the cream. Therefore, we choose a small saucepan with a thick bottom (the cream will not burn in it), made of stainless steel or food-grade aluminum. It is better not to use an enamel pan for this process, since the cream will definitely stick to the bottom in it. So, pour flour and sugar into a selected pan and mix with a spoon.

Add the yolks.

And mix thoroughly again, this time with a mixer.

Pour the milk into another small saucepan and heat until warm (30 - 35 degrees C). You can use a microwave oven to heat the milk to the desired temperature. Add warm milk 1-2 tablespoons at a time to the egg-flour mixture, stirring thoroughly all the time so that no lumps form.

Add a little warm milk, about a quarter of the total amount, until the mass becomes as thick as liquid sour cream.

We put the remaining milk on the fire again and bring it to a boil. And then carefully, in a thin stream, introduce boiling milk into the milk-egg mass, stirring vigorously all the time (so that the yolks do not overcook). If the prepared milk-egg mass was without lumps, you will get the same homogeneous mass, only in thickness it will resemble pancake dough.

Place the saucepan with the cream mixture on low heat and cook, stirring constantly, until thickened. This will take 4-5 minutes, but if you do not stir the mixture all this time, it will begin to stick to the bottom - and the cream will turn out uneven.

When the cream becomes thick and begins to puff, immediately remove the pan from the heat and cover with cling film. We spread the film directly over the surface of the cream, and do not just cover the saucepan with film. This will prevent a film from forming on the surface of the cream as it cools. This film will make the cream heterogeneous in structure. Set the saucepan with cream aside to cool until warm. Be careful: the cream should become warm, but not cold, so that it can easily mix with the butter, but not hot, so that the butter does not melt.

Place the butter in the bowl of a mixer (food processor) and mix it lightly. Then add a couple of tablespoons of cream, gently mixing each portion at low speed. You should not stir for a long time so as not to overheat the butter, otherwise it will begin to separate.