You don't have to be a cooking maestro to know how to make custard. It is enough to familiarize yourself with the appropriate recipes and be able to correctly apply them in practice. After that, the approval of people trying your desserts will be provided.
Material Content:
Custard - a simple recipe for milk
The easiest way to make cream for the cake.
What is needed:
- milk - 2 glasses;
- sugar - 1 cup;
- drain. oil - 50 g;
- eggs - 2 pcs.;
- flour - 2 tbsp. spoons;
- vanillin - 1 tsp.
Pour milk into a saucepan and set it to warm over medium heat. At the same time, eggs and sugar are beaten until the latter has completely melted. Flour is put next. Mix well and make sure that no lumps form in the mixture.
Reduce the heat on the stove to a minimum and pour in portions of milk into the resulting flour mass. When more than half has been poured, put the mixture into the pan. Stir constantly so that the cream does not burn and lumps do not appear. When the mass has the desired consistency, put the oil in there, turn off the stove and continue stirring until it has completely melted. Add vanillin at the end.
How to do without eggs
An urgent need to prepare a cream, but there were no eggs at hand? No problem! Use the following recipe.
What is needed:
- milk - 2 glasses;
- sugar - 1 cup;
- flour - 5 tbsp. spoons;
- drain. oil - 150 g;
- vanillin - 1 tsp.
Whisk in a bowl one glass of milk, flour and sugar. Separately, bring to a boil the second glass with milk and gradually add it to the mixture.Put the pan on medium heat and begin to cook the cream, stirring constantly, so that it does not burn, until it thickens.
At the same time, cut the butter into small pieces and add it to the mixture. It should completely dissolve. When the cream gets the right consistency, put the vanillin and remove the pan from the stove.
Biscuit cream
Another simple recipe for making a delicious cream that can be added to a biscuit cake.
What is needed:
- sugar - 1 cup;
- eggs - 4 pcs.;
- sah. powder - 100 g;
- drain. oil - 180 g;
- vanillin - 1 tsp.
Pound the eggs with the sugar until it is completely melted. Put this mixture on medium heat, heat slightly and stir constantly. When the mass has a sufficiently thick consistency, remove the pan from the stove so that it cools down.
Beat softened butter with powdered sugar. Combine both and add vanillin at the end. Ready cream can be stored in the refrigerator, but it is better to use it immediately for freshly cooled biscuit cakes.
Vanilla Cake Layer
A layer with the addition of natural vanilla will delight dessert gourmets with a delicate taste and aroma.
What is needed:
- eggs - 2 pcs.;
- flour - 2 tbsp. spoons;
- milk - 1 cup;
- vanillin - 1 teaspoon;
- sugar - 1 cup.
Beat eggs, flour and 3 tablespoons of warm milk until they become a thick mass resembling a paste in consistency. At the same time, bring the remaining milk, sugar and vanilla to a boil over medium heat.
While the milk is still hot, begin to slowly pour it into the egg-flour mixture, stirring constantly. Put it all in a pan with a thick bottom and return to the stove.
Do not forget to interfere - this is a very important point necessary so that the cream does not burn and that no lumps form in it.
When the mass acquires the necessary consistency, the layer can be considered finished.
Cooking with condensed milk
This cream will appeal to those who are accustomed to consider themselves an avid sweet tooth.
What is needed:
- condensed milk - 250 g;
- milk - 1 cup;
- flour - 2 tbsp. spoons;
- sugar - 2 tbsp. spoons;
- butter fatty oil - 100 g.
Put the saucepan on a slow fire and pour in the milk, adding flour and sugar along the way. Mix well to distribute the components completely. Cooking lasts until the mass thickens.
The main thing here is not to overdo it, otherwise the cream may burn up and will be irreparably damaged.
Remove the pan from the stove and let the mixture cool. After that, add condensed milk and oil to it. Beat all this well with a mixer until smooth. For an additional flavor, various additives can be used. For example, a little cognac or any liquor that has a pronounced tasty smell.
Butter custard for Napoleon
What is needed:
- milk - 1 l;
- sugar - 2 glasses;
- eggs - 3 pcs.;
- drain. oil - 250 g;
- vanillin - 2 tsp;
- flour - 3 tbsp. spoons.
Pour flour and sugar into the pan and mix thoroughly. Then add eggs and vanillin to the mixture. Beat with a whisk all this into a homogeneous mass and make sure that no lumps form. Pour the milk into the pan with a thin stream while continuing to stir.
Turn on a slow fire on the stove and start cooking the cream. Pay attention to the fact that in no case should flour be burnt. As soon as the mass begins to boil (you determine this by the appearance of small bubbles), immediately remove the pan from the oven. When the cream has cooled to room temperature, add softened oil to it and mix until completely dissolved. After that, you can start to grease cake cakes.
Recipe for honey cake in milk
To prepare the cream for the honey layer, it is worth approaching with special sensitivity. This cake has a delicate and delicate taste, which gives it the filling.
What is needed:
- milk - 2 glasses;
- flour - 2 tbsp. spoons;
- sugar - 1 cup;
- butter fatty oil - 200 g;
- eggs - 2 pcs.;
- vanillin - 1 tsp.
Heat the milk in a pan, bring to a boil, and then cool it to an acceptable temperature. In another bowl, eggs, sugar, flour and vanilla are mixed. You can beat the mixture with a mixer at low speed, but it is better to use a regular whisk for this purpose. Your goal is to bring the mass to a homogeneous state.
The most convenient thing in the preparation of honey cream is that every housewife has the necessary ingredients at hand. Take a pan with a thickened bottom, pour milk there and add the sugar-egg mixture. Mix thoroughly and turn on a slow fire on the stove. After that, you can start to cook the impregnation. Do not forget to constantly stir the mixture with a spatula, in order to avoid the formation of lumps and until the necessary degree of density appears. Cake is better to coat with hot cream.
Chocolate Custard
What is needed:
- milk - 2 glasses;
- chocolate - 1 bar (100 g), cocoa - 4 teaspoons can be used instead;
- sugar - 1 cup;
- flour - 2 tbsp. spoons;
- eggs - 2 pcs.
Combine the eggs, a glass of milk and flour in a bowl. Stir until the mixture has a uniform consistency, but do not whisk. Otherwise, lumps will appear, which will then be difficult to get rid of.
Tasty recipe:custard - a classic recipe
Insert the second glass of milk into the pan along with sugar and a broken bar of chocolate. As stated above, you can use cocoa instead. Thoroughly mix the mixture, bring it to a boil and make sure that all pieces of the chocolate bar melt completely.
Half the hot mass from the pan is mixed with the egg and flour portion and whipped at a low speed with a mixer. Pour everything back and simmer until thick. Pay attention to the fact that the mixture should not boil and as soon as small bubbles appear, remove the pan from the stove.
Protein
Protein custard can be called a universal filling for desserts. However, it does not take much time and energy during cooking.
What is needed:
- sugar - 1 cup;
- eggs (proteins) - 4 pcs.;
- water - ½ cup;
- lemon juice - 2 tbsp. spoons.
First, separate the whites from the yolks and beat them until thick. You can check the readiness this way: when you turn the bowl over, the squirrels will remain inside and not a drop will flow down.
Syrup from water and sugar is cooked in a pan. When he is ready, he will reach for the fork. Beat the whites at a low mixer speed and gently pour the sugar syrup into a thin stream. Then add lemon juice. You can add any flavor, for example, vanilla. Mix the cream for at least 10 minutes, so that it increases in volume and becomes very thick.
Recipe for profiteroles and tubes
Cream for tubes differs from other types of layer in a gentle, almost divine, taste.
What is needed:
- sugar - 1 cup;
- milk - 1 cup;
- eggs - 2 pcs.;
- flour - 1.5 tbsp. spoons;
- vanillin - 1 tsp.
The yolks are separated from the proteins and mixed with sugar into a homogeneous mass. It is necessary to mix until the crystals are completely dissolved. Add the sifted flour to the mixture and mix well again so that there are no lumps.
With a thin stream, start pouring cool milk into the profiteroles cream so that no lumps form. Then pour it all into a saucepan and simmer until thick, without boiling.
