Custard is perhaps one of the most popular for layering cakes and pastries. The custard recipe in milk has several variations. The most famous are listed below.
Material Content:
Classic custard in milk
- milk - 2 glasses .;
- sugar - 1 cup .;
- eggs - 2 units;
- flour - 2 tables. l;
- drain. oil - 50 gr.
Initially, set the milk to warm over low heat. It is recommended to use a container with a thick bottom.
While the milk is warming up, quickly rub the egg-sugar mass with a whisk. When the mass is well pounded, sift the flour and grind again until smooth. Flour should not form lumps.
At this point, the milk will become warm. Gradually add a third of it to the prepared mass, mixing everything well. When you get a homogeneous slurry of a liquidish consistency, pour it into the remaining milk and mix. Cream should be brewed until it thickens to the desired consistency for the cake. It is important to stir it constantly, otherwise the cream may burn.
As soon as the dessert has the necessary density, turn off the fire and put oil in it. Continue to mix until the piece has completely melted and the mass becomes homogeneous. Cool.
On a note. To mix the cream in the warming milk, it is recommended to use a spatula instead of a spoon - it will be better to collect the cream from the bottom, preventing it from burning.
No eggs added
Custard without eggs is much more tender than the classic version.
For cooking, you need the following number of products:
- half a stack. Sahara;
- stack milk;
- 3 table. l flour;
- 100 gr drain. oils.
Combine milk with sugar and put on a slow fire, stirring constantly so that the sugar dissolves.
As soon as the milk is heated, sift the flour into it and gradually whisk it with a whisk / mixer. Boil the mass until a consistency resembling fat sour cream. After that, the fire can be turned off and left to cool.
When the cream becomes warm, put soft oil in it and use a mixer to whip it. The mass in the process will become lush and smooth.
Biscuit Custard
A lush, light cream that perfectly soaks up biscuit is obtained from the following proportions of products:
- 120 grams of sugar;
- 600 gr of milk;
- 5 grams of vanilla sugar;
- 6 egg yolks.
Beat the yolks with sugar so that the mass turns into a light foam. Pour in milk and beat again. Put everything together on a fire, slowly boil and boil until thick, constantly stirring.
Custard for biscuit can be cooled for 15-20 minutes and immediately applied to biscuit cakes. Dessert must be allowed to freeze in the refrigerator. It is recommended to leave to soak overnight.
Vanilla Cake Layer
A vanilla cream of a pleasant yellowish tint with vanilla flavor for the cake is prepared from the following number of products:
- 2 stack milk;
- 6 eggs the yolk;
- 100 grams of sugar;
- 40 grams of starch;
- 50 gr drain. oils;
- 6 grams of vanillin.
We set the vanilla to boil. If vanillin is used in the form of ground powder, we leave it to brew for half an hour until the milk has cooled slightly. If it is used in the form of a pod, it needs to be cut and put into milk, boiled and left for an hour, so that the taste and smell of the spice can best be given to the dairy product.
Separately, beat the yolks with starch and sugar.
From the milk we remove the pod, put the pan again on the slowest fire. Milk should be almost hot. Then we pour it in a trickle into the starchy-yolk mass, constantly working out everything together with a whisk.
Again we set everything to warm up, and do not forget to stir. Within a few minutes after the boil begins, the mass will become very thick. Can be removed from the stove.
Next, add oil to the mass, thoroughly beat with a mixer or a hand blender until the mass becomes uniform in color and structure. Let cool, periodically stirring the mass, so that no film forms on top.
On a note. To cool the cream faster, you can put a saucepan with the contents in cold water. Stirring while cooling is still necessary so that the film does not work.
In milk with condensed milk
- 200 g of condensed milk;
- 100 gr drain. oils;
- 1 stack cow's milk;
- 1.5 table. l Sahara;
- 2 table. l flour.
The first stage is the preparation of the foundation of the cream. To do this, combine plain milk with sugar and flour, whisk everything thoroughly. We set everything to simmer on a slow fire. The mass will begin to gradually thicken, and so as not to form lumps, it is recommended to use a mixer.
Next, let the cream cool under a lid, and only after that we introduce condensed milk with soft oil. We are working on the whole mass with a mixer.
On a note. You can experiment and use boiled product instead of regular condensed milk.
Custard Butter Cream
- 6 tablespoons of flour;
- 1 liter of milk;
- 300 grams of sugar;
- 2 grams of vanillin;
- 150 gr drain. oils.
Heat milk with sugar and vanilla in one pan. While it is warming, melt a piece of butter in a saucepan and lightly fry the flour in it, about 3 minutes at minimum heat.
Combine both masses, beat well and boil until thickened, stirring constantly to avoid burning.
On a note. To protect yourself in the matter of sticking the cream to the bottom of the saucepan, you can cook in a water bath. The method is longer, but safe.
Recipe for honey cake in milk
Easy and quick custard for honey cake in milk can be prepared according to the following recipe:
- 500 g of milk;
- 2 table. l flour;
- 2 eggs;
- 1 stack Sahara.
We combine the eggs with sugar and milk, we carefully work out the whisk. We fill everything with milk and now beat with a mixer, so that the mass becomes homogeneous.
Next, put the cream on a slow fire, bring to a boil and boil until thick, constantly stirring.
Chocolate Custard
- 500 g of boiled warm milk;
- stack Sahara;
- 2 eggs;
- 2 table. l flour;
- 15 grams of vanilla sugar;
- 3 table. l good granulated cocoa;
- 50 gr drain. oils.
The cooking method does not differ from the previous options. The only caveat - during the mixing of eggs and dry ingredients, add cocoa.
Chocolate custard is sure to be appreciated by sweet tooth lovers. It is great for layering honey cake and Napoleon, can also be used as a filling for eclairs.
Read also:custard for eclairs - recipe
