Custard for decorating a homemade cake. Custard - classic recipe

Custard is used to prepare everyone's favorite Napoleon dessert. This delicate cream is not difficult to prepare, but you need to take this process seriously and carefully. The custard makes the dessert very tasty. Currently, there are many different options for preparing such a cream. In our article we will look at the recipe for classic custard and several more variations.

How to make custard according to the classic recipe?

To prepare the cream, you need the following products:

• Milk – 1 l
• Granulated sugar – 300 g
• Butter – 250 g
• Chicken egg – 3 pcs
• Flour – 3 tbsp. l.
• Vanilla sugar – 1 sachet

Preparation of cream:

1. Combine flour and sugar in a container, mix and add eggs and vanilla sugar. Stir again until smooth, breaking up any lumps.
2. Stir while adding milk until smooth.
3. Place your cream on low heat. At the same time, stir the custard all the time so that it does not burn.
4. Boil the cream until it boils; when you see the first bubbles, remove the cream from the heat.
5. Cool the cream by placing the container with the cream in cold water.
6. Add butter to the cooled cream and stir until the butter is completely dissolved.

The cream is ready!

Custard without butter

The cream turns out to be delicate, not greasy and thick in consistency. To prepare it you will need the following products:

• 1.2 l milk
• 4 eggs
• 1.5 cups granulated sugar
• 1 tsp flour
• 3 tbsp. starch

Preparation of cream:

1. Mix and thoroughly grind the granulated sugar with the eggs.
2. Next, add the specified amount of flour and starch. Mix everything.
3. Pour milk into a saucepan and place on fire, bring to a boil.
4. When the milk boils, pour in the mixture you received, stirring constantly. While the cream is cooking, stir all the time, touch the bottom of the pan, so your cream will not burn.
5. Cook the custard until it thickens.
6. When the cream cools, its consistency will become thicker.

How to make Patissier cream?

"Patissiere" is a type of custard that is very famous in France. This cream is widely used for French baking.

To prepare it you will need the following list of products:

• 350 ml milk
• 100 granulated sugar
• 2 chicken eggs
• 30 g butter
• 2 tsp vanilla sugar
• 30 g starch
• A pinch of salt

Preparation of "Patissiere":

1. Take a bowl and add starch, half the granulated sugar, salt and mix.
2. Pour in 100 ml of milk and mix well.
3. Add eggs and mix again.
4. Pour the remaining milk and remaining granulated sugar into the pan, stir and bring to a boil, remove from heat.
5. Pour hot milk into the previously obtained mixture in a thin stream, stirring all the time. Place the resulting mixture in a saucepan.
6. Cook the cream until it thickens, stirring with a whisk.
7. Add the indicated amount of butter and vanilla sugar and mix everything.

Whatever custard option you choose, your dessert will be very tasty. Custard can be used not only for Napoleon, but also for other desserts with which it will go well. Cook with love! Enjoy your meal!

Good afternoon, our dear readers, we continue to explore the culinary world. Today we will learn how to prepare a classic recipe for custard for a cake. We will also learn how to prepare other creams for various cakes and pastries.

Previously, I somehow didn’t really like making these creams, I just couldn’t do them. But I really wanted to try my custard, especially since in stores it was somehow different from what it used to be. And finding something for tea with a very tasty cream is becoming increasingly difficult.

And now the time has come, I decided to do it myself. I tried to make a cream and it worked. And of course, there was a desire to continue to delight my family with delicious baked goods. Today I will share with you my successes and show you the recipes that I definitely succeeded in. and so - let's go.

Classic custard recipe at home.

This recipe is described everywhere as a classic. I tried it for the first time. It is quite simple, all the ingredients are clear and accessible. But again, you can cook it in different ways. Some people don’t separate the whites and yolks, while others, on the contrary, use whole eggs and this is not a mistake, it’s more of an acquired taste.

Also in this recipe we use flour instead of starch. Next, consider the recipe with starch. Try preparing different creams each time to determine the most delicious one for you. By the way, there are also different starches, and this also changes the taste, as does the cream itself.

For now, here's what we need:

• Milk - 1 l;
• Yolks - 4 pcs;
• Butter - 350 g;
• Flour - 2/3 cup
• Sugar - 2 cups
• Vanillin - 1 sachet.

Step 1.

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.

Step 2.

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

Step 3.

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.

Sha g 4.

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.

Immediately prepare to whisk for at least 10 minutes. Sometimes it will take 15 minutes to get a very fluffy cream.

Step 5.

Now it all depends on what you are cooking. You can immediately spread it on the cake, put it in the cake, and so on. You can put it in the refrigerator for a short time to make it firmer.

This cream is not stored for a long time, about 3 days in the refrigerator, otherwise it will spoil later. They say that you can freeze it, but I haven’t tried it, it seems to me that after thawing it will be completely different.

Custard for Napoleon cake.

This is one of my husband's favorite cakes. To please your family with an awesome cake, you can prepare the cream according to the recipe below.

Now we will use potato starch; with starch we get a thicker cream, but you can also use just flour. The custard recipe for Napoleon cake is also used for other cakes, such as honey or sour cream.

We will need:

• Milk – 0.5 l;
• Butter – 50-100 g;
• Sugar – 1 glass;
• Egg – 2 pcs;
• Flour or starch - 2.5-3 tbsp. without slide;
• Vanilla sugar – 1 teaspoon.

Step 1.

Mix the dry ingredients in a saucepan: flour or starch, half the sugar and vanilla sugar. Beat in the eggs.

Step 2.

Mix with a whisk and get a thick mixture. It is important not to add milk immediately, 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.

Step 3.

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

Step 4.

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).

Step 5.

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.

Step 6.

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.

Step 7

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

Now the cream is ready, you can prepare the cakes and coat them with cream.

Here is a video of a similar and very tasty cream.

Custard with boiled condensed milk.

I used this cream for Snickers cake and then in buns. Thanks to condensed milk, the cream turns out sweeter and the color is pleasant. Try the recipe for custard for a cake with boiled condensed milk, it’s very tasty.

Ingredients:

• Milk - 0.5 l;
• Egg - 2 pcs;
• Sugar - 100 g;
• Flour - 1 tablespoon;
• Starch - 1 tablespoon;
• Boiled condensed milk - 250 g;
• Butter – 100 g.

Step 1.

The milk needs to boil. By the way, it is better to use homemade milk.

Step 2.

Grind the eggs and sugar until creamy, then pour in the flour and starch.

Step 3.

As soon as the milk begins to boil, stirring, add the egg mixture in a thin stream and with quick movements.

Step 4.

Boil for a couple of minutes and you will see that the mixture begins to thicken.

Step 5.

It needs to be stirred even after turning off the stove so that it does not form a crust.

Step 6.

After this, add 250 g of boiled condensed milk.

Step 7

And while the mass is hot, stir it well to dissolve the condensed milk in it. It's better to use a blender.

Step 8

Then add the butter little by little to the custard mixture and stir constantly.

That's all, a simple recipe for custard for a cake using condensed milk.

In general, I really love eclairs. Again, due to the fact that the cream turns out tastier at home, I make them more often than I buy them. We will make the recipe for custard for a cake or eclair for a small portion, about 12 pieces.

Ingredients:

• Milk - 400 ml;
• Egg - 1 piece;
• Sugar - 160 g;
• Vanillin;
• Flour - 2 tablespoons.

Step 1.

Whisk the egg with sugar and vanilla, cold milk, and then a couple of tablespoons of flour.

Step 2.

Mix thoroughly, preventing the appearance of lumps.

Step 3.

Place on low heat and stir continuously until brewed.

How thick it gets, that's all. Let cool, remembering to stir, and you can use it for filling. There is no need for oil in this cream.

Here's another recipe, be sure to check it out.

Custard for honey cake.

Honey cake is very popular in our family, especially when I learned how to make custard. This cake custard recipe is very simple, and only with it I make honey cakes.

We will need:

• Sugar - 1 glass;
• Flour - 1-1.5 tablespoons;
• Egg - 1 piece;
• Milk - 2 glasses.

Step 1.

Pour a glass of sugar and 1-1.5 tablespoons of flour into a thick-walled saucepan, mix well. Add the egg. Grind everything to a white mass.

Step 2.

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.

Step 3.

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

Chocolate custard 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. Let's learn the chocolate custard cake recipe.

We will need:

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

Step 1.

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.

Step 2.

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

Step 3.

Measure out the milk and add the chocolate. We do all this in a separate saucepan. Bring the milk to almost a boil over low heat, stirring until the chocolate is completely dissolved.

Step 4.

Gradually, stirring, add hot chocolate milk to the whipped yolks. Add milk in portions and stir the mixture constantly. First add 1-2 tablespoons of milk to warm the mixture, and then gradually increase the 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.

Step 5.

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.

Step 6.

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.

Step 7

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.

Here's a simple chocolate custard recipe for a cake.

Here's another interesting recipe:

That’s all for me, write your comments below, I’m also interested in what recipes or secrets of making creams you know. Join us on Odnoklassniki and read us on our channel in Yandex.Zen. Bye everyone, bon appetit.

Classic Custard Cake Recipe - 6 Best Recipes. updated: January 15, 2018 by: Subbotina Maria

Custard- This is not only a delicious impregnation for all kinds of cakes, it can act as an independent dessert, an addition to cakes or eclairs. There are thousands of variations in preparing custard, but many still avoid preparing it because they are afraid that it will not turn out elastic, without lumps, and melt in the mouth. Therefore, our magazine has collected the most popular and easy-to-prepare custard recipes just for you.

The main thing in the article

Classic custard: step-by-step recipe with photos

Classic or traditional recipe It was prepared back in catering canteens in the USSR, and if anyone remembers this unforgettable taste, then by making custard using the technology below, they will plunge into memories of youth or childhood. For the classic (traditional) option you need to collect the following products:

• Pasteurized milk – 500 ml.
• Sugar – 1 tbsp.
• Four eggs.
• Oils – 50 g.
• Wheat flour - 4 tbsp.
• One packet of vanilla sugar.

The cream is prepared as follows:

Traditional or classic cream can be used not only for its intended purpose, but as an addition to sheets. By the way, you will find recipes for delicious nalistniks in the article: “”.

Delicate custard for Napoleon: recipe

Napoleon cake It has many thin layers, so there are special criteria for the cream. It should be moderately thick, smooth, even consistency. This is exactly the ideal custard for soaking Napoleon that we offer. You need to prepare:

• Milk – 2 tbsp.
• Powdered sugar – 300 g.
• 5 tbsp wheat flour.
• 2 packs (400 g) – butter.
• 1/2 package vanilla sugar.

Let's prepare it like this:

1. Pour half the milk into a thick-bottomed container and place on the fire until it boils.
2. Add wheat flour to the second half of the milk, add vanilla, beat.
3. As soon as the milk begins to boil, pour (little by little) the prepared mixture of milk and flour into it.
4. Cook, stirring, for 3-5 minutes, until the whole mass is quite thick.
5. Remove from heat and leave to cool.
6. Add powdered sugar to butter (softened) and grind. A viscous mixture should emerge.
7. When the custard mixture has cooled well, mix it with sweet butter. To make the mixture homogeneous, first add a few tablespoons of the custard to the butter, beat, then repeat until all the custard is gone. Refrigerate for half an hour.

Napoleon with this cream has a rich creamy flavor, while being soft and tender.

Classic custard for honey cake

With this cream, the honey cake cakes are soaked in a couple of hours. It perfectly complements the taste of honey cakes. If you don’t yet have a favorite recipe for honey cakes, then take a look and choose the recipe that you like best. But let's return to the cream, for it you need to purchase:

• Milk – 500 ml.
• Granulated sugar – 0.5–1 tbsp (those who like it sweeter, choose a larger proportion).
• Two eggs.
• Wheat flour – 4 tbsp.
• Butter – 150 g.
• Vanilla.

Follow these steps to get the best cream for lubricating your honey cake:

1. Pour wheat flour and sugar into a bowl and stir.
2. Beat the eggs into the dry mixture and season with vanilla. Whisk everything.
3. Continuously whisking, pour in the milk. This is done little by little, in a thin stream. The end result should be a lump-free consistency.
4. Place it on the stove and brew, stirring continuously, and when the cream becomes thick, remove from heat.
5. Melt the butter and pour it into the brewed cream. Stir and let cool.

After cooling, grease the honey cake cakes. In just 2-4 hours you can enjoy a delicious, soft cake.

How to prepare custard for eclairs: recipe with photo

Eclairs - delicious pies that both adults and children adore. They are prepared from a minimum of ingredients, and the end result is a lot of delicacy for the whole family. The taste of eclairs depends 80% on the cream with which they are filled. We suggest preparing the most amazing custard for eclairs. Products you need to have:

• Milk – 2 tbsp.
• Two eggs.
• Butter (butter) – 100 g.
• Granulated sugar – 150 g.
• Flour – 4 tbsp.

We make the cream like this:

Butter custard cream: the most delicious recipe

The presence of a large amount of oil makes this cream tender, but at the same time holding its shape. It is simply created for soaking biscuits and decorating all kinds of desserts.


First, let's prepare the products:

• Milk – 1 tbsp.
• Oils – 1 package or 200 g.
• Sugar – 1 tbsp.
• One egg.
• Flour – 2 tbsp.
• Vanilla sugar - 1 package.

Let's begin the process of “creating” a delicious product:

1. Place the egg in a container, add sugar, beat.
2. Add flour little by little, stir until smooth.
3. Add 1/4 of the milk to the mixture and stir. After that, add more milk, and so on until it runs out, stirring constantly.
4. Brew the resulting mixture over a fire until it reaches its characteristic thickness. The process of this "brew" is similar to making pudding.
5. Allow to cool to room temperature. Add butter (previously softened), beat with a mixer until smooth. This usually takes 5 minutes. It should look like whipped cream.

The oil and custard must be at the same temperature. If after beating the mass separates from one another, put the mixture in the refrigerator for half an hour and beat again.

Custard recipe without oil

Many people, for special reasons (diet, medical reasons), do not consume butter. But this is not a reason to refuse such a dessert as custard, because you can exclude this product from it without a twinge of conscience. For such a “naked” dessert you need to purchase:

• Milk – 0.5 l.
• Four eggs.
• Granulated sugar – 250 g.
• Wheat flour - 2 tbsp.
• One sachet of vanilla sugar.

The cooking method is as follows:

1. For the dish you will only need yolks, and what to do with the whites is up to you. Grind the yolks with sugar.
2. Add flour, beat well. There should be no lumps in the mixture.
3. Add milk. This is done in a thin stream, and you need to stir without stopping.
4. Brew over heat (about 8-10 minutes). The resulting composition should be moderately thick, but elastic.
5. Add vanilla sugar. To make the cream lightly airy, beat with a mixer for 3 minutes.

The resulting version of the cream may well become an independent dessert. You just need to add some fruit to it.

Milk custard

The recipe is ideal for those who often have custard on their tables and not only in cakes, pastries, buns, but also eat it with a spoon with grated chocolate sprinkled on top. It turns out to be moderately sweet, so it is suitable for “pampering” children with tasty treats. Prepare this dessert for children - they will certainly appreciate it. You need to prepare the following products:

• Milk – 800-1000 ml (density depends on volume).
• Sugar – 1 tbsp.
• Three eggs.
• Wheat flour – 5 tbsp.
• Butter – 100 g.

The milk cream is brewed as follows:

1. Beat the eggs and half the sugar into a foam.
2. Mix the flour with the remaining granulated sugar and slowly pour into the egg foam.
3. When the egg mass is homogeneous, pour in cold milk in a small stream, remembering to stir.
4. Let the liquid mixture brew, stirring constantly, until the first bubbles appear on the surface. Boil for another 3 minutes.
5. Remove from heat, when cooled slightly add butter. Once it melts, beat the mixture a little with a spoon.

Simple eggless custard recipe

Do you believe that you can make a great custard without the presence of eggs? At the same time, it will not only be tasty, but also elastic, hold its shape well, and another important factor – beautiful to look at. Try this quick recipe and it will surely end up in your favorites. Preparing the components:

• Milk – 250 ml.
• Oil – 1 package (200 g).
• Sugar – 250 g.
• Wheat flour – 2 tbsp.
• Vanilla sugar - a bag.

So, let's prepare:

1. Be sure to soften the butter (you can leave it on the table for a couple of hours). Pour vanilla into it.
2. Place 1/2 of the milk on the fire, add sugar. Wait until it melts and the milk boils.
3. Beat the remaining milk with flour until smooth.
4. Slowly pour it into boiling milk.
5. Brew until you get the consistency of sour cream.
6. Cool, add softened butter.
7. Beat with a mixer. Once the cream becomes smooth, it can be used for its intended purpose.

Thick custard with starch

Starch is an excellent thickener that can easily replace wheat flour in the preparation of custards. At the same time, the taste of the resulting dish will only benefit, since it will be more delicate. We prepare the following products:

• Pasteurized milk – 500 ml.
• Oil – 1 pack.
• Sugar – 1 tbsp.
• One egg.
• Starch - 3 tbsp.
• Half a packet of vanilla sugar.

Cooking process:

1. Combine sugar and starch, beat in the egg and grind.
2. Dilute the resulting mixture with slightly warmed pasteurized milk.
3. Brew the resulting mixture to the required consistency.
4. Remove, cool, add vanilla sugar and pre-whipped butter.

If you use cornstarch, the end result will be a more tender dish.

Creamy caramel custard: original recipe

You won’t surprise anyone with custard, but if you serve dessert with creamy caramel cream to your guests, then words of praise and surprise at the new taste are guaranteed. Ingredients needed for caramel buttercream:

• Milk – 250 ml.
• Water – 50 ml.
• 150 g each of granulated sugar and butter.
• Flour – 2 tbsp.
• Vanilla sugar.

Creamy caramel custard is prepared as follows:

1. Boil milk, mashed with flour, until creamy.
2. Using a mixer, beat the butter (pre-soften it) with a third of the sugar.
3. Add the cooled cooked mixture and beat until the cream begins to thicken.
4. For caramel, pour water into a cauldron or a saucepan with a thick bottom, add the remaining sugar.
5. Dissolve the sugar completely over low heat. When the syrup acquires a beautiful golden hue and becomes viscous, remove from heat.
6. Use a mixer to mix the slightly cooled caramel into the thickened cream. The mixture should resemble whipped cream.

If the caramel lies in a thick layer on the walls of the vessel in which it is cooked, and increased viscosity is observed, this means that the caramel is overburnt.

How to make curd custard for eclairs

Cottage cheese is very useful for children, but very often they simply cannot be forced to eat it in its pure form. What can you come up with? Treat your children to eclairs with curd cream. They contain a minimal amount of sugar, while being maximally filled with tasty and healthy cottage cheese. For a useful cream you need:

• Whole cottage cheese 200–250 g (you can also use low-fat cottage cheese);
• Milk – 500 ml.
• Sugar – 150–200 g.
• Butter – 1 pack (200 g).
• Wheat flour – 6 tbsp.
• 1/2 packet vanilla sugar.

The healthy cream is prepared as follows:

1. Initially, you should add a few tablespoons of milk to the flour, stir so that the mixture is free of lumps. After that, add the rest of the milk.
2. Brew until thick on the stove. Cool.
3. Combine butter with sugar. The butter should be softened. Beat with a mixer.
4. Now, at low speed, add brewed milk, whole cottage cheese and vanilla sugar into the butter mixture. When the consistency is homogeneous, the cream is ready.

Best Protein Custard Recipe

How to make sour cream custard?

A special feature of custard using sour cream is its density. It can easily withstand the weight of the cakes and does not leak. At the same time, the taste is distinguished by its softness and amazing tenderness.


We prepare products:

• Sour cream – 150 ml.
• Sugar – 75–100 g.
• Butter – 100 g.
• One egg.
• Wheat flour – 15 g.
• 1/2 packet of vanilla sugar.

Now the step-by-step preparation of such a cream:

1. Beat an egg into a thick-bottomed bowl, add granulated sugar and simmer on low heat.
2. As soon as it starts to boil, add flour and grind so that there are no lumps.
3. Lastly, add sour cream and vanilla sugar. As soon as it boils, remove from heat.
4. Beat the butter (previously softened) until fluffy.
5. Add the cooled custard mixture to the butter and beat until the mixture reaches a homogeneous consistency.
6. Refrigerate for several hours. During this time, the buttercream will become dense.

Chocolate custard with cocoa

This custard will add a new flavor note to any sweet dish. You can compare this cream with Nutella. It's great for spreading on bread and drinking with tea. To prepare this “yummy” you will need to prepare:

• Milk – 500 ml.
• Cocoa powder – 5 tbsp.
• Sugar – 250 g.
• Coffee – 1 tsp, instant coffee is perfect.
• Butter – 100 g.
• Wheat flour – 2 tbsp.
• Vanilla sugar optional.

Let's start the cooking process:

1. Mix sugar with cocoa and wheat flour.
2. Heat the milk a little and add it to the dry mixture.
3. Place everything on the stove; when it starts to gurgle, add coffee.
4. After it dissolves, add butter to the cream. To make it dissolve faster, you need to cut it into cubes.
5. Once the butter has dissolved and thickened, remove the cream from the heat.

Recipe for orange custard with zest

For some reason, oranges and tangerines are always associated with the holiday, so custard with orange will look great in a holiday dessert. We prepare the following products:

• Freshly squeezed orange juice – 100 g.
• Sugar – 250 g.
• One egg.
• Oil – 50–100 g.
• Orange zest – 1 tsp.
• Wheat flour – 40 g.

The festive cream is prepared as follows:

1. To achieve a richer taste, you need to rub the orange zest with granulated sugar with your hands and let this mixture stand for about thirty minutes.
2. Pour flour into this aromatic sugar and beat in an egg. Beat with a mixer.
3. Add orange juice and brew everything.
4. After boiling and thickening, add butter.
5. After cooling, the orange cream is used for desserts.

Classic custard: video recipes

You might be interested in recipes for delicious homemade ice cream. You can find them in our article: ““.

There are many options and ways to make delicious custard. We offer step-by-step recipes for classic custard cream, which is widely popular among chefs.

The components of the cream are simple and there are few of them, the technology is simple, and the result is cancelled. Classic custard cream can be added to any cake; it is used to fill tubes, eclairs, and pastries. It is good even as a separate dessert, and perhaps its main advantage is its versatility. A step-by-step recipe for classic custard cream can become the basis for creating creams with new flavors.

General principles for preparing classic custard

The preparation of classic custard is divided into two stages. Initially, two mixtures are prepared, one of which is brought to a boil, after which both are combined. There are two methods of mixing: adding a cold mixture to a boiling one, followed by prolonged boiling, and another, in which the hot mixture is introduced into the cold one.

The “cold” mixture can be prepared in any container; for heating, you should take a thick-walled dish or pan with a multi-layer bottom. Such containers ensure uniform and complete heating. Enameled bowls and pans are not suitable for preparing such creams; the cream can quickly burn in them.

The technology for mixing the components is simple; the task is to achieve homogeneity of the masses. The easiest way: beat with a mixer; more labor-intensive - stir with a whisk.

The most important moment of brewing the cream is the connection of the two masses. Usually the cold mixture is introduced into the hot one. The boiling mass is constantly stirred, the cold mixture is poured into it in a thin stream and gradually. An exception is protein cream, in which whipped whites are brewed with hot sugar syrup.

In the classic version of custard there are no additional components except vanilla, which acts as a flavoring agent. But it can be prepared using different proportions of products and additional preparation of some components, for example, flour. Such simple techniques allow you to change the thickness and taste of the cream.

The article contains step-by-step recipes for classic custard cream for various desserts and describes in detail the options for its preparation. Here you can also find a step-by-step recipe for classic protein custard, usually used for filling tubes, baskets or when decorating complex cakes.

Classic custard cream: step-by-step recipe (basic)

A step-by-step recipe for a classic custard that can be used to complement any baked goods. It can often be found in the filling of pastries, eclairs, cakes, custard tubes and nuts. This is a universal base for creating creams with different flavors.

Ingredients:

Half a liter of milk;

160 gr. Sahara;

Two large eggs;

3 tablespoons of selected wheat flour;

2 gr. vanilla powder (standard sachet).

Cooking method:

1. First, prepare the part of the cream that does not require heating. To mix the ingredients, you can take any bowl, even a glass one will do. The bowl should not only be clean, but also dry, since we will first mix the bulk ingredients in it.

2. Pour half the amount of sugar into a bowl, then, sifting through a sieve, add flour there. You should not skip this step; sifting is not used to saturate the flour with oxygen, but to separate small debris. Stirring for a long time, combine the components.

3. Pour the eggs into the prepared mixture and carefully grind with a spoon until we get a homogeneous white mass. Here it is recommended to cheat and use a mixer. Its beaters will cope with the task faster, and the mass will be more homogeneous, which is what we need. The more homogeneous the egg mass, the easier the further process will go. Even by beating eggs with sugar for a long time, it is difficult to achieve 100% dissolution of the crystals; you will need additional liquid - pour a glass of cool milk into the sweet mass. Mix everything well again. Again, it is better to do this with a mixer. Set the prepared mixture aside.

4. Next we need a double-bottomed saucepan or a thick-walled saucepan. Enameled dishes are not suitable; the cream will burn in it before it has time to brew. Pour the remaining milk (1 glass) into a container and pour the remaining sugar into it, add vanilla and stir well. Vanilla powder can be replaced with sugar and vanilla, but you will need twice as much.

5. Place the container with milk over medium heat and slowly bring to a boil. It is advisable to stir the milk at least for the first minute so that the sugar crystals that are not dissolved in the cool product completely disperse when warmed up.

6. Observe the process and as soon as the first signs of boiling begin to appear, take a bowl with the previously prepared egg-milk mass in one hand, and hold a whisk in the other.

7. While intensively stirring the boiling milk, continuously pour in the egg mixture in a thin stream and immediately lower the heat - set the heat to minimum. Boil for ten minutes, stirring continuously all the time.

8. The hot cream may not seem thick enough, but that's how it should be. Before using it, it needs to be cooled well, and this, in turn, will add thickness.

Classic custard cream: step-by-step recipe for “Napoleons” (with butter)

The step-by-step custard recipe for making “Napoleon” is almost no different from the previous recipe. Powdered sugar is used instead of granulated sugar, which simplifies the process. The custard is complemented with butter, which gives it a creamy taste and extra silkiness.

Ingredients:

Milk – 400 ml;

65 gr. flour;

235 gr. quality butter;

Sugar, preferably fresh homemade, powdered – 325 gr.;

3 grams of vanillin crystals.

Cooking method:

1. After sifting the flour into any convenient bowl, pour a glass of milk into it and whisk thoroughly until all the lumps are gone. It is not necessary to introduce all the milk at once. You can add in small portions, two spoons at a time, and then stir the mixture thoroughly. In this case, it will be easier to achieve uniformity.

2. Pour the remaining milk into a thick-walled saucepan or pan and pour vanilla powder into it, stir. Place the container on moderate heat and wait for it to boil.

3. Watch the milk carefully. As soon as the first bubbles begin to rise to the surface, take a bowl with the flour mixture and a whisk. Stirring the boiling milk intensively, we begin to pour the flour mixture into it in a thin stream. Do not stop, stir the brewed base in a circular motion until thickened. Remove from heat, cool.

4. Take the butter out of the refrigerator and cut it into pieces. Place in a spacious bowl and leave on the table, where the brewed mixture is already cooling. We check in about half an hour. Take a spoon and run it through the butter; if it spreads easily, continue preparing the cream.

5. Sift the powdered sugar, add it to the butter and beat with a mixer until smooth. We start doing this at minimum speed; if you immediately turn on high speed, the powder will simply fly apart.

6. Having whipped the oil base until fluffy, we begin to introduce the cooled brewed mass into it. Mix in gradually, without stopping whisking. You can immediately combine both bases and beat well, but if you do this gradually, the result will be smoother.

Classic custard cream: step-by-step recipe for honey cake

A step-by-step recipe for an unusual custard with a beautiful beige hue and a light nutty aroma. The cream is ideal for soaking delicate honey cakes. The unusual color and aroma are achieved by pre-frying the flour; the technology itself is no different from the basic recipe. The cream, as for Napoleon, is supplemented with butter.

Ingredients:

Fine sugar – 210 gr.;

730 ml low-fat milk;

Wheat flour – 75 gr.;

65 gr. butter, preferably 72% butter;

Vanillin (powder) – 2 gr.

Cooking method:

1. The peculiarity of the recipe is that before mixing the flour with milk, we fry it a little.

2. Turn on the burner, set the heat to medium and place a thick-walled frying pan on it. Once thoroughly heated, pour the sifted flour into the pan in an even layer. After waiting 15 seconds, we begin to stir. Fry the flour until a subtle nutty aroma emerges and it changes color and acquires a delicate creamy hue. Pour the flour from the frying pan into a bowl and cool.

3. Pour half the milk into a bowl, and the rest into a saucepan. Pour the fried flour into the part of the milk that is in the bowl and beat the mixture until smooth.

4. Add vanilla and granulated sugar to the milk poured into the pan. Place the container on a small, steady fire. Stirring continuously, heat until all the sugar has dissolved, then gradually pour in the milk mixture with flour. Continuously stirring, bring to a boil. The cream base will thicken as you go.

5. Cool the brewed mass. At the same time, soften the chopped butter in a warm place.

6. We connect the prepared components. We begin to slowly beat the cooled cream base with a mixer. Gradually increasing the speed of the whisks, add soft butter in parts. Introduce no more than a spoon, add the next portion when the previous one is completely dispersed in the brewed mass.

Classic protein custard cream: step-by-step recipe

Sand baskets with jam and snow-white cream, puff pastries with the same filling that melt in your mouth - there is hardly a person who will refuse to enjoy such a dessert. We offer a step-by-step recipe for classic custard cream made with egg whites. It is good not only as a filling, its dense consistency allows you to create decorative elements for the cake: flowers, frills. Even after being kept warm for a long time, they do not lose their shape or spread.

Ingredients:

Two large chicken eggs;

A small pinch of fine salt;

155 grams of powdered sugar;

Purified water – 53 ml;

Quarter lemon;

Vanilla, preferably powdered – 2 g.

Cooking method:

1. Pour the indicated amount of water into a low, thick-walled saucepan or saucepan, add sugar, and place on low heat. Stirring continuously, heat until all the sugar dissolves, then bring the resulting syrup to a boil. Reducing the heat to low, simmer for 10 minutes. Check readiness by dropping a little syrup into a glass of water. If the drop does not spread, but immediately forms a ball and sinks to the bottom, remove the sugar syrup from the stove.

2. Wash the eggs with warm water. Carefully break the shells with a knife and pour the whites into a bowl. Yolks are not used in the cream. Add a little salt to the whites, just a pinch, and start beating at the minimum power of the mixer. As you beat, gradually increase the speed. Having received a fluffy stable mass, and continuing to whip, gradually pour hot syrup into it in a thin stream. Whip until the cream is ready for 12 minutes.

Tricks for making classic custard

The flour included in the cream can replace starch, but it should be added 1.5 times more, otherwise the cream will not thicken.

Do not boil the custard for a long time, even if it seems rare. Keep in mind that it will become much thicker as it cools. To avoid mistakes, dip a spoon into the brewed mass; if it is thick enough, it will not flow down, but will evenly cover the entire surface.

When cooling the custard, be sure to cover the surface of the custard tightly enough so that it comes into contact with the cream, or cover the bowl with a lid. If this is not done, when it cools, the surface of the custard will become covered with a thin film.

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 I succeeded, then I’m sure it will certainly succeed for you!

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 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 mixture 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.