Easy custard recipe. Classic custard for cakes and pastries

To decorate cakes or soak cake layers, prepare a delicate custard. 9 different cream options - for you!

A simple version of cream for any sweet pastry.

• Milk - 1 Liter
• Yolks - 4 pieces
• Butter - 350 grams
• Flour - 2/3 Cup
• Sugar - 2 Cups
• Vanillin - 1 piece

Pour milk into the pan. Save half a glass of milk for later. Sift the flour through a sieve. Pour flour into cold milk, rubbing it with a fork. Stir the flour and milk, carefully removing any lumps.

Now we separate the whites from the yolks. We don't need squirrels. You can use them to make meringue for cream. Place the pan with milk on the stove. Stirring, heat over low heat until the mixture thickens.

Beat the yolks with the milk we left from the total portion. It should have a runny consistency. Add the yolks to the saucepan with the milk and flour mixture, stirring continuously. At the same time, do not turn off the fire.

When the mass thickens, cool it. We take out the butter. Beat it with a mixer with sugar and vanilla. Place the cooled milk-flour mass into the butter in portions, continuing to beat. Beat until we get a real smooth and airy cream.

Now all that remains is to put the cream in the refrigerator. This will make it harder. You can immediately spread it on cakes, or put it in cakes. Bon appetit!

Recipe 2: Protein Custard for Cake

• egg – 2 pcs.;
• sugar – ½ cup (100 g);
• vanilla sugar - a small bag;
• citric acid – 1 g.

Separate the whites from the yolks. It is very important to do this efficiently - the yolks should not get into the whites.

Combine all other ingredients with proteins.

Mix everything together using a whisk or mixer. There is no need to beat yet - just mix.

Place the bowl with this mixture in a water bath and beat at high speed for about 15 minutes.

Remove from heat and continue whisking until the cream cools completely.

When the cream has cooled, it is completely ready. Protein custard can be used to decorate a cake or as an independent dessert.

Recipe 3: sour cream custard for cake

Custard is suitable not only for layering, but also for decorating the cake.

• butter – 200 grams;
• sour cream (20% fat content) – 200 grams;
• wheat flour – 2 tablespoons;
• condensed milk (not boiled) – 150 grams and 50 grams of sugar (optional);
• chicken eggs - 1 piece;
• vanilla - to taste.

Place a suitable bowl for a water bath on the stove, and place a saucepan on top with the main ingredients: sour cream, condensed milk, wheat flour, chicken egg and vanilla. Mix everything and boil in a water bath.

You need to cook the contents until thick: the cream should be thicker than sour cream. Afterwards, when it is almost ready, place it in the refrigerator or on the balcony - it should cool completely, and thereby prepare for the next stage of preparation.

The softened butter must be whipped until it becomes white and fluffy.

Gradually add the completely cooled cream to the whipped butter, without ceasing to beat with a mixer, we obtain a dense custard mass.

Prepared custard sour cream should be stored exclusively in the refrigerator.

Recipe 4: lemon custard cream for sponge cake

Thanks to this impregnation, any cake will turn out unusually tasty and tender, melting in your mouth.

• Milk – 500 grams
• Sugar – 150 grams
• Lemon
• Flour 50 grams
• Yolks – 6 pieces

Heat 400 grams of milk on the fire until it becomes hot, but do not boil.

The remaining milk will be used to dilute the yolk-sugar mixture. Turn off the heated milk for now and proceed to preparing the yolks.

Grate the lemon zest and add it to the milk and let it sit for a while. Instead of lemon, you can add vanillin.

Pour sugar into the yolks and mix thoroughly with a mixer until a white fluffy mass.

Without stopping whisking, pour milk into the yolks. Pour in the milk so that the mixture becomes liquid and can be easily poured into the main part of the milk.

Put the previously heated milk back on the fire and pour the egg mixture into it, while stirring the mass with a spatula.

Cook the cream until the mixture thickens, stirring constantly. It is especially important to stir the mixture vigorously when it begins to boil.

The readiness of the cream can be checked as follows:

Scoop the cream into a spoon and tip it back into the pan. A thin layer of cream will remain on the spoon. Run a small spoon over the spoon, making a groove. If the cream is ready, the groove will remain the same as you made it, no matter how you turn the spoon, the cream will not spread.

Remember, when the custard cools, it will become even thicker, so you don't need to cook it for too long if you want the sponge cake to be soaked in cream.

Next, pour our custard for the sponge cake into a clean plate. It is necessary to pour it over and do not leave the cream to cool in the pan. If you don’t pour it, then the cream just flows to the hot bottom of the pan and is then difficult to get out.

When the cream is transferred to another bowl, cover the top of the container with a plastic bag. We do this so that when it cools, a film does not form on the surface of the cream. The cream should cool at room temperature; under no circumstances should you put the biscuit custard in the refrigerator to cool.

Once the cream has cooled, you can use it for its intended purpose, for example, to grease sponge cakes. Well, that's all, our custard for the sponge cake is ready! Bon appetit!

Recipe 5: custard with milk for Napoleon cake

Custard can be prepared at home not only for this famous cake, it is perfect for any other cakes and even for honey or sour cream cake.

• Milk – 0.5 l
• Butter – 50-100 g
• Sugar – 1 tbsp.
• Egg – 2 pcs.
• Flour or starch - 2.5-3 tbsp. no slide
• Vanilla sugar – 1 tsp.

Mix the dry ingredients in a saucepan: flour or starch, half the sugar and vanilla sugar. Beat in the eggs. With starch it will be tastier and the consistency will be a little different.

Mix with a whisk and get a thick mixture. It is important not to add milk right away, as lumps will form and it will be difficult to stir them, and in such a thick state it is much easier to do it.

Gradually add milk and mix again to obtain a liquid, homogeneous mixture without lumps. Add the remaining sugar.

Now put on low heat and heat, stirring all the time. It is most convenient to stir with a wooden spatula. This must be done constantly, otherwise the cream will immediately burn, since it contains flour (or starch).

At first the cream will be liquid, but as soon as it starts to boil, it will immediately begin to thicken. The longer you cook it, the thicker it will be. And don't stop stirring.

Its thickness depends on the amount of flour or starch (the more, the thicker the custard) and the duration of boiling.

When it becomes thick enough, turn off the heat and cover with a lid so that a film does not form on top. Let cool slightly and add butter. The more oil there is, the tastier it will be. After cooling it will thicken a little more.

It will acquire the desired consistency only after it has completely cooled, so it is better to leave it in the refrigerator overnight.

The classic custard for Napoleon cake is ready. You can coat the finished cakes.

Recipe 6: Homemade Custard for Cake

• milk – 900 g
• sugar – 250 g
• corn starch – 80 g
• vanilla sugar – 10 g
• egg yolks – 6 pcs.
• butter – 200 g

Pour 700 g of milk into a deep saucepan (set 200 g aside, we will need this part of the milk a little later) and place it on medium heat to heat up.

In a bowl, combine cornstarch, sugar and vanilla sugar. Using a whisk, thoroughly mix all the ingredients to obtain a homogeneous mixture.

The amount of starch can be varied slightly depending on how thin or thick the custard you want. If suddenly you couldn’t find cornstarch, you can replace it with flour.

Add the yolks to the dry mixture. By the way, if you wish, instead of 6 yolks, you can take 3 whole chicken eggs.

And with a whisk we rub them very carefully until the mass becomes light. If you wish, you can use a mixer at this stage, but you don’t need to use it too hard.

Pour the reserved milk into the resulting yolk mass.

And stir well again. We should have a fairly liquid mixture.

When the milk in the saucepan begins to boil, pour the yolk mixture into it in a thin stream. At the same time, be sure to constantly stir the milk with a whisk.

After all the yolk mixture has been added, cook the custard over medium heat until thickened and until the first signs of boiling (large bubbles should appear on the surface of the cream). At the same time, be sure to actively mix the cream. Don’t be distracted for a second, as it may stick to the bottom or lumps may form in it.

Pass the resulting custard through a fine sieve. This step, of course, can be skipped, but thanks to it we will get rid of possible small lumps.

Leave the custard, pureed through a sieve, to cool. To do this, while the cream is still hot, cover it with cling film so that it comes into contact with the surface of the cream. Thanks to this, a dense crust will not form on the surface of the custard. Leave the cream in this form on the work table until it cools down to a temperature of 35-40 C.

When the cream has cooled sufficiently, add soft butter. To do this, add it in small parts, in five or six additions, and each time thoroughly beat the cream with a mixer.

That's all, the delicious custard for the cake is ready!

But before using it, cover it again with film in contact with the surface and put it in the refrigerator for at least 1 hour. This must be done so that the cream sets and ripens.

And after it has “rested” and thickened well, the custard is ready for use.

Now you know how to make custard for decorating a cake!

Recipe 7: Honey Cake Custard

• 1 cup of sugar
• 1-1.5 tablespoons flour
• 1 egg
• 2 glasses of milk

Pour a glass of sugar into a thick-walled saucepan.

and 1-1.5 tablespoons of flour, mix well.

Add the egg.

Grind everything to a white mass.

Pour in the milk, mix thoroughly and place the pan over low heat. The cream needs to be stirred constantly. But don’t let it boil; as soon as it starts to gurgle, bubbles appear and the cream starts to thicken, you can turn it off.

This is how smooth the cream looks like condensed milk. Now all that remains is to coat the cake with it.

Recipe 8: Chocolate Custard Cream for Cake

Thick, viscous, glossy and very chocolatey in taste. This cream is an indispensable component for pastries and cakes, an excellent stand-alone dessert and a very appetizing addition to a morning bun or toast.

• Chicken egg (yolk) – 4 pcs.
• Milk – 500 ml
• Sugar – 100 g
• Corn starch – 2 tbsp.
• Wheat flour – 2 tbsp.
• Black chocolate – 1 bar (90-100 g)
• Cocoa powder – 1-2 tbsp.
• Butter – 20-50 g (optional)

Separate the egg yolks from the whites. Add sugar. Beat the yolks for several minutes until the sugar dissolves and a light, airy mixture is obtained.

Add 1-2 tbsp. cocoa powder, a pinch of salt, 2 tbsp. starch and 2 tbsp. flour and mix everything thoroughly again.

Measure out the milk and add the chocolate. Over low heat, bring the milk to almost a boil, stirring until the chocolate is completely dissolved.

Gradually, stirring, add hot chocolate milk to the whipped yolks. Add milk in portions and stir the mixture constantly. First add 1-2 tbsp. milk, so that the mixture warms up, and then gradually increase its amount - this will prevent the yolks from curdling due to exposure to high temperature.

After pouring in about half of the hot milk, the cooled part can be added in one go, pouring in a thin stream.

Strain the resulting mixture and pour into a saucepan or saucepan.

Place the cream on low heat and, stirring constantly with a whisk, cook until thickened.

The process may take several minutes, but gradually the foam on the surface of the mixture will disappear, and the mass will become dense and shiny.

The readiness of the cream can be seen visually - quite clear traces of the whisk remain on the surface of the cream. Another classic test is to dip a spoon into the cream and then lift it above the container. The finished chocolate custard will envelop the spoon in a thick layer and flow from the spoon in a single thread. Run your finger along the spoon - a clear path should remain.

Turn off the heat and pour the cream into a container or bowl to cool completely. At this stage it is already quite thick, but as it cools it will thicken even more.

Place pieces of butter on the surface of the hot cream. Having melted, the butter forms a kind of protective layer on the cream, thanks to which a film does not form on the surface of the cooled cream. When the cream has cooled completely, beat it again until smooth.

If you don’t have butter on hand, you can line the surface of the cream with cling film, so that the film touches the cream.

Making chocolate custard for a cake is very simple. Bon appetit!

Recipe 9: Custard with poppy seeds for pancake cake

• Milk – 400 ml;
• Yolks – 3 pcs.;
• Sugar – 4 tablespoons;
• Vanillin - on the tip of a knife or a bag of vanilla sugar;
• Flour – 2 heaped tablespoons;
• Butter – 1 tablespoon;
• Dry poppy seed – 2 tablespoons.

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:

1. Break eggs into a bowl, add sugar, wheat flour and vanilla sugar.
2. Pour cold milk into the mixture and pass through the mixture with a mixer.
3. 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.
4. If you need a thick cream, then after boiling, cook it for another 10 minutes.
5. 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:

1. We need a pan with a thick bottom. In such a container, milk will not burn when boiled.
2. Pour sugar and flour into it.
3. We mix them and pour in a mass of three beaten eggs.
4. Add vanilla sugar and turn everything into a homogeneous mass without lumps using a fork.
5. Pour milk at room temperature into it.
6. Without ceasing to stir, put the mixture on the fire and cook our cream.
7. Constantly monitor the preparing cream, as the flour can burn at any moment and the milk can run away.
8. As soon as bubbles begin to appear on the surface of the liquid, turn off the stove.
9. When the mixture has cooled, add the butter, beating the base with a mixer.
10. 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:

1. Pour raw eggs into a container, add salt and starch, pour half the amount of milk.
2. Using a whisk, turn the mixture into a yellowish homogeneous mass.
3. Pour the rest of the milk into a saucepan and add sugar.
4. Simmer the contents of the pan over low heat until the milk boils.
5. While constantly stirring the egg mixture, pour boiling milk and sugar into it.
6. Place the future cream on the stove and cook until the mass thickens and turns into real cream.
7. Get rid of any lumps that appear by stirring everything with a spoon.
8. Prepare a clean bowl, pour the cream into it, add vanilla sugar.
9. Cover the dish with cling film and let it sit for 30 minutes.
10. 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:

1. Combine flour and sugar in the first bowl, pour 200 ml of milk into it.
2. Beat the mixture with a whisk.
3. Pour the remaining 200 ml of milk into an iron mug or saucepan and bring to a boil.
4. Slowly pour the steaming liquid into the first bowl with sugar, milk and flour.
5. Mix everything and put it back on the stove, turning on low heat.
6. Remember to constantly stir the liquid until it reaches a thick consistency.
7. After this, add the butter, cutting it into small pieces. They should completely dissolve in the cream.
8. Remove the dishes from the stove, add vanilla sugar.
9. 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:

1. Our cream will have a pleasant caramel color and taste.
2. Pour flour, granulated sugar into a small saucepan and pour in milk.
3. As soon as you have mixed the mass with a whisk, put the dishes on the fire at the lowest power.
4. After the liquid turns into a thick mixture, turn off the stove and add condensed milk.
5. Mix vigorously with a spoon. Our cream takes on a golden caramel hue.
6. We melt the butter either ourselves (just take it out of the refrigerator in advance), or heat it in the microwave.
7. Place softened butter and cream in a blender and grind everything thoroughly.
8. Gradually add the creamy mixture to the cooled cream, stirring all the time with a spatula.
9. 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:

1. Carefully break the raw eggs and separate the whites and yolks.
2. 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.
3. 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.
4. Pour water into a saucepan, add sugar. We are making sweet syrup.
5. Pour it into the whipped whites and go through the mixture with a mixer.
6. Add lemon juice and turn on the kitchen appliance again.
7. After 10 minutes of whipping, the cream will be ready.
8. You can add vanilla for flavor.
9. 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:

1. Break the egg into the sugar.
2. Mix the ingredients well.
3. Pour in flour and dissolve it in the mixture.
4. Add sour cream and heat the mixture in a water bath.
5. Separate 50 grams from a piece of butter and transfer it to the future cream. The butter should be soft.
6. Process the remaining amount in a blender.
7. Add cream to the butter one spoon at a time.
8. Beat everything together in a blender.
9. You should get a fluffy thick mass.
10. Cover it with cling film or cotton cloth and leave it in the refrigerator.
11. 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:

1. Half an hour before cooking, remove the pieces of butter from the refrigerator. They should soften.
2. Place the cottage cheese in a blender and grind it into a homogeneous curd mass.
3. Put butter in it, pour in soda, pour out the yolks.
4. Mix everything and leave it like this under gauze for 3 hours.
5. As soon as time has passed, place the mixture in a water bath for 10 minutes.
6. Pour in sugar and stir the mixture with a fork.
7. Once the sugar is completely dissolved, cool and place the container on a shelf in the refrigerator.
8. 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.

Custard is quite versatile. It is suitable for a variety of cakes and pastries. There are many different cooking options, but all are based on the classic recipe.

The finished product, depending on its composition, may have a high calorie content or, conversely, contain few calories.

Each person will be able to choose the most suitable option for themselves. Below are the simplest ones.

Classic milk custard - step by step photo recipe

The most popular is the classic recipe. The finished product will be smooth and creamy, tasting similar to homemade ice cream.

Your mark:

Cooking time: 20 minutes

Quantity: 1 serving

Ingredients

• Milk: 2 tbsp.
• Sugar: 1 tbsp.
• Egg: 2 pcs.
• Flour: 2 tbsp. l.
• Butter: 50 g
• Vanillin: a pinch

Cooking instructions

Delicate protein custard

The amount of ingredients given in this recipe is enough for one medium-sized cake. If desired, they can be reduced or doubled, then the output, accordingly, will be greater or less.

• Water – 0.5 tbsp.
• Sugar – 300 g
• Egg whites – 3 pcs.

What to do:

1. First of all, mix water and sugar, bring to a boil and, stirring, cook until tender. Readiness is determined as follows: from time to time, drop a sugar solution from a spoon into a container with cold water. When the drop turns into a soft ball that can be crushed in your hands, the syrup is ready. It is important not to overcook; cooking time takes no more than 10 minutes.
2. The next step is to whip the whites into a strong foam.
3. Pour the syrup in a thin stream into the stable protein mass without stopping the mixer. The whites will fall off at first, don't be alarmed and continue beating the mixture until it becomes smooth and fluffy.
4. When the mass gains volume and resembles a snow-white cap, add vanillin and lemon juice (can be replaced with a few crumbs of citric acid). Beat for another 30 seconds.
5. Fill tubes or baskets with the finished cream, decorate the cake or pastries.

Sour cream custard

This custard recipe is suitable for decorating the top of a cake because it holds its shape well.

You will need:

• 200 g butter;
• 150 g granulated sugar;
• 300 g sour cream;
• a tablespoon of flour;
• egg;
• a little vanilla.

How to cook:

1. Grind the egg with granulated sugar and place on low heat.
2. As soon as it boils, add flour.
3. Stir the mixture constantly so that it does not burn.
4. After 3-5 minutes, add vanillin and sour cream.
5. Stirring, bring to a boil.
6. Once the mixture thickens, remove from heat and whisk thoroughly.
7. Allow the resulting mass to cool.
8. Separately, beat the slightly melted butter until fluffy.
9. Combine the whipped butter and cooled egg mixture, continuing to beat.
10. The cream should gain volume and become homogeneous. Before use, you need to let it harden a little in the refrigerator.

Cream custard

For this option you will need:

• 400 ml cream 10% fat;
• 2 eggs;
• 200 g granulated sugar;
• pack of butter;
• tablespoon of flour.

Cooking process:

1. Grind the yolks, flour and granulated sugar well, pour in the cream and put on fire.
2. Bring to a boil and, stirring constantly, cook for 4-5 minutes until the mixture begins to thicken.
3. Place the container with the hot contents in a large saucepan with cold water.
4. Separately, beat the butter until fluffy.
5. Very carefully pour in the now cooled egg-sugar mixture.
6. Beat until the mixture reaches a homogeneous “fluffy” consistency.
7. At the end, add vanillin and you can use it for its intended purpose.

Variation of custard with added butter

A version of custard is often made with the addition of butter. To prepare it you need to take:

• 400 ml milk;
• 200 g granulated sugar;
• 2 yolks;
• 1 tbsp. spoons of flour;
• a pack of butter;
• vanillin;
• a spoonful of cognac.

Algorithm of actions:

1. Fry the flour until golden brown in a frying pan without oil.
2. Beat the yolks with sugar, gradually adding flour to them.
3. At the end, stir in vanilla.
4. Slowly add the whipped mixture into boiling milk.
5. Bring everything to a boil and leave to cool.
6. In another container, beat the butter.
7. Add it to the cooled mixture in small portions, constantly whisking with a mixer.
8. When the consistency becomes fluffy and voluminous, pour in a spoonful of cognac or any liqueur.

Custard curd cream

Children love this type of cream very much. It turns out light, tender with a pleasant sourness. To prepare you will need:

• half a liter of milk;
• a glass of granulated sugar;
• half a glass of white flour;
• pack of butter;
• a pack of cottage cheese.

How to cook:

1. Combine the milk with the sifted flour, stirring constantly so that there are no lumps. If they do appear, you can strain them.
2. Cook the homogeneous mixture over low heat until it reaches the desired thickness.
3. Beat the butter and granulated sugar until the crystals are completely dissolved.
4. Punch the cottage cheese separately. If it is very dry, add a little milk.
5. When all three compositions are ready, combine them. To do this, gradually add whipped butter to the cooled mixture of milk and flour, and finally cottage cheese.
6. The cream should be soft and voluminous. You can add a little vanillin for scent.

Serve as dessert or decorate baked goods.

The most delicious custard with condensed milk

This recipe is great for baking with puff pastry. To prepare you will need:

• a pack of butter;
• can of condensed milk;
• a quarter cup of granulated sugar;
• 2 eggs;
• vanillin;
• a glass of milk.

What to do:

1. Start by grinding eggs with granulated sugar.
2. Heat the milk, but do not bring it to a boil.
3. Pour the egg-sugar mixture into it in a thin stream.
4. Cook until the mixture thickens and stir constantly, otherwise everything will burn.
5. Leave to cool. You can place it in a large container with cold water to make it faster.
6. Then add the butter, previously whipped until the volume doubles.
7. At the end, stir in condensed milk and vanilla.
8. Beat again for no more than a minute.

Chocolate cream

To get chocolate custard you should take the following products:

• 500 ml milk;
• a glass of granulated sugar;
• 70 g flour;
• 25 g cocoa;
• 4 large eggs.

Algorithm of actions:

1. Beat the yolks, granulated sugar and cocoa until smooth.
2. Shake 100 g of milk with sifted flour.
3. Bring the remaining milk to a boil and pour it in a thin stream into the first chocolate mass. You need to mix very thoroughly and vigorously, otherwise the yolks will cook.
4. Stir in the milk and flour mixture in the same way.
5. Place over low heat and cook, stirring, for 5 minutes. Cool.
6. Beat the whites into a stable foam.
7. Gently fold the whipped whites into the cold chocolate mixture.
8. When the chocolate custard becomes smooth, you can try it.

A simple recipe for custard made with water without milk

This is an ideal option if members of the household have milk intolerance or such a product is not found in the refrigerator. For further actions you will need:

• a glass of granulated sugar;
• 2 tablespoons flour;
• glass of water;
• pack of butter;
• a little vanilla.

Cooking process:

1. Combine half a glass of water with sugar and put on fire.
2. Pour the remaining water into the flour and mix.
3. Without waiting for the sugar mixture to boil, add the diluted flour to it. It is better to pour it in a stream to avoid the appearance of lumps.
4. Stirring constantly, cook until the consistency of sour cream.
5. Remove from heat and leave to cool.
6. Add vanillin to the butter and beat until fluffy.
7. Then stir in parts into the already cooled cream.
8. Beat until it becomes thick and does not fall off.

Eggless variation

Making custard without eggs greatly simplifies the process, and even young housewives can handle it. At the same time, the sweet product will remain as tasty as one prepared with an egg base.

You will need:

• a glass of milk;
• half a glass of granulated sugar;
• 150 g butter;
• vanillin;
• 2 tbsp. spoons of white flour.

How to cook:

1. In one bowl, dilute half the milk with sugar, and in another, the remaining part with flour.
2. Put the milk and sugar on the fire; when it becomes hot, but not yet boiling, carefully pour in the milk and flour.
3. To avoid lumps, you need to stir all the time.
4. Cook until you get a consistency reminiscent of sour cream and stir constantly, avoiding burning.
5. Cool the mixture and stir from time to time to prevent a film from forming on the surface.
6. Separately beat the butter with vanilla.
7. When the butter increases in volume and becomes fluffy, add it to the milk mixture in small portions.
8. Beat until the cream becomes homogeneous, and then use as intended.

Custard recipe with starch

This cream is perfect for filling baked goods, such as tubes. It can also serve as an independent dessert. To get started you will need:

• half a liter of milk;
• a glass of sugar;
• pack of butter;
• egg;
• a little vanillin;
• 2 tablespoons potato starch.

Algorithm of actions:

1. Beat the egg, sugar and starch until smooth.
2. Pour milk at room temperature into the resulting mixture, stir and place on low heat.
3. Cook, stirring constantly, until thick. This may take up to half an hour. The time depends on the quality of the potato starch. The richer it is, the less time the process takes.
4. When the mixture has cooled to room temperature, add the melted butter and beat until the cream becomes fluffy.

If you put it in bowls and decorate with fruit, you will get an extraordinary dessert.

In order for the custard to turn out and be tasty, you need to know some of the subtleties of its preparation. And first of all, any recipe involves cooking it on the stove:

• The fire should be minimal, then the mixture will not burn.
• It is better to use non-stick containers with a double bottom for cooking.
• The preparations must be stirred constantly.
• For stirring, use a wooden or silicone spoon (spatula).
• When the cream is ready, it must be cooled by placing the dishes with the contents in a large saucepan with cold water.
• To prevent a film from forming on the surface, the cooling workpiece must be stirred periodically.
• Before using the butter, you should leave it for 30 minutes at room temperature, so it will heat up and whip faster.
• Eggs, on the contrary, are beaten cold.
• The mixture thickens due to flour and eggs; if they are not available, you can achieve the desired consistency by adding starch.
• If you use only yolks, the cream will become bright and rich.
• Vanillin or cognac is usually added for flavor. These ingredients are added only to the cold mixture.
• If you want the cream to be thicker, you need to reduce the amount of liquid.
• Readiness can be determined by dipping a spoon into the homogeneous mixture. If the mass does not drain from it, then the cream is ready.

We look forward to your comments and ratings - this is very important to us!

Same for filling cakes, elers, profiteroles, shu.

The preparation of this cream is quite simple and straightforward. Yes, there are more ingredients here than, for example, or. But it is much 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 make custard at home, recipe with photos step by step.

Ingredients:

1. 1 l. milk
2. 4 eggs
3. 250 gr. Sahara
4. 60 gr. corn starch
5. 100 gr. butter
6. 10 gr. vanilla sugar

Preparation:

Pour milk into a saucepan with a thick bottom and place over medium heat.

As soon as the milk starts to boil, remove from the stove.

At this time, combine all the remaining ingredients (except butter) - eggs, sugar, starch, vanilla.

Mix everything well.

Pour the milk into the egg mixture and mix thoroughly. At this stage it will be good if someone helps you. Since it is very difficult to pour milk carefully and at the same time mix thoroughly.

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

Stirring constantly, bring to a boil; as soon as large bubbles appear, remove our container from the stove and add butter.

Mix thoroughly.

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

If lumps appear, 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 cream is 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 make 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 I can’t have alcohol, I add lemon or orange zest. It turns out to be a very tasty cream.

This is such a wonderful Napoleon cake with custard.

Experiment. You will succeed!

It’s hard to imagine a home holiday, including children’s, without sweets on the table. Making cakes, pastries and rolls cannot do without flour (axiom), as well as without cream. Delicate and airy, with hints of flavor, it becomes a highlight of the usual baked goods. Most often, a universal classic custard with various additives is used. It is suitable for impregnating cakes, decorating the top of confectionery products and filling tubes and eclairs.

Calorie content of custard

The calorie content (212 kcal per 100 grams) of this cream is higher than that of protein and curd cream, but given the heat treatment during preparation, which makes it safe for consumption, you can turn a blind eye to this. Using low-fat cream, reducing the amount of sugar and flour, and eliminating butter from the recipe will reduce calorie content.

WE RECOMMEND! For athletes, there are ready-made protein mixtures for making custard. It’s easy to prepare, just mix the powder with water and heat for half a minute in the microwave. A serving of this cream contains 2.4 g of fat and has a lower calorie content than usual - 191 kcal.

Classic recipe

With flour

The classic cream is prepared at home using sweet milk, eggs and a small amount of flour. It is suitable for layering cakes, pastries, and for filling buns, tubes, and eclairs.

Ingredients

Servings: 10

• milk 500 ml
• chicken egg 4 things
• sugar 200 g
• flour 40 g
• vanilla sugar 5 g

Per serving

Calories: 215 kcal

Proteins: 3.6 g

Fats: 13.2 g

Carbohydrates: 20.6 g

25 min. Video recipe Print

Mix the sugar and eggs well, add the flour and vanilla sugar, and mix again.

Dilute the mixture with cold milk and stir with a mixer until smooth.

Rinse the pan with water, fill with the mixture, put on medium heat, and let it boil while stirring.

To obtain a thick cream, boil the mixture longer – 10 minutes. Cool to approximately 50 degrees before use.

Without flour

Another version of the classic cream - without flour, it turns out more tender. It is only important to observe 2 points: beat the yolks and maintain the correct temperature during brewing.

Ingredients:

• Yolks – 6 pcs.;
• Milk (warm) – 600 ml;
• Sugar – 120 g.

Prepare as in the previous recipe.

The best custard recipes

In cooking, cream according to the classic recipe with flour is basic. Other types are prepared on its basis. You can’t do without the main ingredients - eggs, milk (cream), sugar. If you add ground nuts, rum and vanilla, you get French-style nut cream “Frangipane”; without it, you can’t get the signature pear pie. When you add any juice (optional) or cocoa to gelatin, you get “Bavarian” cream, and the one prepared in English without flour is called “Custard”.

Protein custard

Delicate, snow-white, moderately viscous - ideal for cakes, eclairs, puff pastries and straws. Can be used as a separate dessert, goes well with sour fruits, and served in vases or bowls. From the amount indicated in the ingredients, about 250 g of cream is obtained.

Ingredients:

• 4 squirrels;
• 80 ml water;
• A pinch of salt;
• 200 g sugar (50 g per 1 protein);
• 4 tsp. lemon juice.

How to cook:

1. Beat the salted whites well until they form strong peaks that do not fall off the whisk. The whipping speed decreases if the bowl is placed on ice.
2. Pour water into a saucepan, add granulated sugar and let it boil. Boil at minimum temperature for 4 minutes, pour in the juice, stir and cook for the same amount. Readiness to check the test for a “ball”: drop the mixture on a saucer and try to roll it into a ball; if it works, then the syrup is ready.
3. Pour the syrup into the whites in a thin stream, whisking constantly with a mixer. Then continue beating for about 5 minutes. The process will be shortened if the bowl is placed in cold water.

The result should be a dense cream that holds its shape. It can be used for decorations by filling a piping bag with it.

For the biscuit

Chocolate cream is suitable for layering cakes, filling tubes, eclairs, etc. It is not suitable for decorations, as it does not hold its shape.

Ingredients for one serving:

• 1.5 cups sugar;
• ¼ tsp. salt;
• 4 tbsp. l. starch;
• 4 tbsp. l. flour;
• 4 eggs;
• 4 tbsp. l. cocoa powder without sugar;
• 50 g dark chocolate;
• 1 liter of milk;
• 1 tbsp. l. oils sl.;
• 1 tbsp. l. vanilla extract.

Preparation:

1. Pour sugar and salt, starch, flour, cocoa into a saucepan.
2. Beat separately cooled eggs with half a glass of sugar.
3. Pour milk into the dry mixture, cook, stirring until it boils, remove from the stove.
4. Pour in a thin stream, stirring, into the beaten eggs, add the chocolate pieces, stir until completely dissolved.
5. Place the saucepan back on the stove and cook over medium heat until thick (about 5 minutes). Remove from heat, add butter and vanilla, stir and let cool.

You can serve the cream as a dessert, place it in ice cream bowls and cool well. The result will be a dish similar to chocolate pudding, which children love very much.

For eclairs

Coffee cream is suitable for filling eclairs and straws, and can be used to decorate a cake. This amount will make 3 cups.

Ingredients:

• 500 ml cream;
• 2 tbsp. l. flour;
• 250 g butter;
• 1 tbsp. l. rum or cognac;
• 1 tbsp. l. instant coffee;
• ¾ cup sugar.

Preparation:

1. Mix coffee and flour with sugar in a saucepan, pour in cream, stir, let stand for a third of an hour. Stirring over low heat until thickened, let cool.
2. Beat the butter into a fluffy mass and add it in parts to the creamy mass, whisking without stopping. Pour in the alcohol and beat for about 4 minutes until smooth.

Egg-free cream

The recipe is easy to prepare and the cream turns out tender and tasty. It is universal - suitable not only for layering cake layers and filling desserts, but also for use in decorating the top of confectionery products, since it holds its shape well.

Ingredients:

• Sugar – 1 glass;
• Butter – 200-250 g;
• Water – 1 glass;
• Vanilla sugar – 5-10 g;
• Flour – 2 tbsp. l.

Preparation:

1. Take the butter out in advance, cut it into pieces, mix with vanilla sugar.
2. Pour half a glass of water into a saucepan, add sugar, stir, heat, let the sugar dissolve completely.
3. Mix half a glass of water with flour until a homogeneous mixture is obtained. Gradually (in portions) mix it with the syrup, without ceasing to stir.
4. Cook until thick sour cream thickens, let cool to about 50 degrees.
5. Add butter and vanilla sugar, beat until fluffy.

Step-by-step recipes for custard cakes

When preparing cakes, for layering and decorating them, housewives most often use custard. A variety of recipes makes it possible to choose it according to thickness and taste.

The most popular cakes are “Napoleon”, “Honey cake”, “Ryzhik” and their variations, depending on the culinary fantasies and preferences of household members.

"Napoleon"

Let's make a "Lazy" version of the classic dessert. A no-bake recipe, easy and quick to prepare, it can be classified as a “guests on the doorstep” series.

For 8 servings you will need:

• “Ears” puff pastry – 0.5 kg;
• Eggs – 2 pcs.;
• Flour – 50 g;
• Milk – 0.5 kg;
• Oil drain. – 50 g;
• Sugar – 150 g;
• Vanilla sugar – 5 g.

Step-by-step preparation:

1. Heat the milk with sugar and vanilla sugar to a boil, stirring.
2. Mix flour with eggs into a homogeneous mass, pour half of all the milk into it in portions, stirring. Return the mixture to the saucepan and heat slowly until the cream thickens.
3. Remove from heat, add oil. Stir, pour into a bowl, cover with film, let cool to room temperature.
4. The final stage is assembling the cake. Place a few spoons of cream on the dish, spread evenly over the bottom, place a layer of cookies, brush with cream, repeat this 3 more times. Grease the top and sides of Napoleon with cream too.
5. Crush the cookies and sprinkle the cake on all sides. If desired, the top can be decorated with walnut halves, jam berries or chocolate. Another option: put any stencil and sprinkle with crumbs.
6. Place in the refrigerator for several hours. When it is soaked, it will resemble a real “Napoleon”.

Video recipe

“Honey cake” in a frying pan

The recipe for this cake will come in handy when there is no oven, and family members ask for something tasty for tea. You can describe it in 3 words: tasty, fast, original.

For the cream you will need:

• A couple of yolks;
• Pair of st. l. flour;
• Half a glass of sugar;
• ¾ glass of milk (about 180 ml);
• Half a glass of hot milk (about 125 ml);
• A stick of butter;
• Vanilla, cinnamon (optional).

Ingredients for the crust:

• Flour – 1.5 kg (another 150 g);
• Egg – 3 pcs.;
• Honey - 3 tbsp. spoons;
• Powdered sugar - 1.5 cups;
• Butter – 180 g;
• Baking powder – 10 g;
• Sour cream 24% – 800-900 g;
• Soda – 1 tsp;
• Vanilla - to taste.

Preparing the cream:

1. Add sugar to the yolks, grind the mixture, add flour through a small strainer, mix, pour milk (cold), mix.
2. Bring half a glass of milk to a boil, pour in (in a thin stream), stirring. Cook until thickened, the mixture should resemble liquid jelly, let cool to room temperature.
3. Mash the butter with a fork, mix with the milk mixture (add a couple of spoons at a time), beat with a fork, and at the end you can speed up the process with a mixer. You can add vanilla or vanilla sugar.

Preparing the cakes:

1. Melt thick honey in a water bath, mix with powdered sugar and butter.
2. Beat eggs with baking powder and soda, combine with honey mixture, boil, add a little flour, mix.
3. Sprinkle the table with flour, place the dough, knead, periodically adding flour. Divide the resulting ball into 4 parts. Roll four sausages, divide into 5 parts.
4. Roll them out into thin cakes, cut them evenly (then fry the pieces too, and leave them for decoration).
5. Fry in a frying pan without oil on 2 sides.
6. Assemble the cake, coat the cakes with cream, sprinkle with crumbs, and put in the refrigerator overnight.

Video recipe

Cake "Ryzhik"

A cake with a twist. Citrus custard goes well with the honey taste of delicate cakes. Lemon zest and freshly squeezed juice give the dessert an original aftertaste.

REMEMBER! The cream makes “Ryzhik” soft and tender, so after “assembling” the cake, it must be placed in the refrigerator for 6-7 hours. It's better to leave it there all night.

Ingredients:

• Butter – 200 g;
• Eggs – 5 pcs.;
• Sugar – 260 g;
• Flour – 360 g;
• Milk – 0.7 liters;
• Starch - 3.5 tbsp. l.;
• Soda - tsp;
• Honey – 80 g;
• Lemon juice – 2 tbsp. l.;
• Lemon zest – 1 tbsp. l.

Let's start cooking:

1. Cook the cream from a hot mixture of milk and sugar. Mix eggs with starch and sugar (80 g), stirring, combine with warm milk.
2. Heat the cream until thickened, add butter, stir, pour in lemon juice, add lemon zest, stir, leave to cool.
3. Now let's do the dough. Add soda to honey, heat over low heat (stirring). Let it boil, cook for a minute and remove from the stove. Pour in sugar, add butter, mix thoroughly, add eggs, mix again.
4. Add flour, knead the dough. It is important that it does not stick to your hands.
5. Divide the dough into 9 pieces, roll out into thin pancakes, prick with a fork several times, bake for about 10 minutes in an oven preheated to 180 degrees.
6. While the cakes are hot, cut them around the plate. We collect the cakes in a stack, coat them with cream, not forgetting the top and sides. Sprinkle with chopped crumbs from the trimmings. Place in the refrigerator for 6 hours.

Video recipe

Alexander Seleznev, a famous culinary specialist, advises housewives who prefer traditional cakes from the USSR: “Medovik”, “Ryzhik”, “Napoleon”, to add various fruits. Suitable: bananas, persimmons, kiwi, tangerines, apples, oranges and even baked pumpkin. The taste of baked goods becomes original, and the appearance becomes festive.

Any alcohol from cognac to liqueur added to the cream will add zest, and you will get a culinary masterpiece with the aroma of a holiday. You shouldn’t be afraid of the strength of the drinks, because the “degree” disappears, but the aftertaste remains.

There are variations of classic custard in the cuisines of the world. For example, the dessert “Lemon Curd”, originally from Britain, replaces milk with lemon juice and adds its zest.

ADVICE! To obtain more juice, place the lemons in the microwave for a third of a minute.

Practice preparing any type of cream until it becomes automatic. This is a win-win option that is suitable for baking, desserts with fruits, nuts, crispy crackers and other additives.