To make the custard more luxuriant and at the same time have a fairly smooth texture, butter is sometimes added to it. True, in this case, the calorie content of the finished product significantly increases. But to do this is not necessary. After all, the same results can be achieved using other ingredients. Therefore, usually still cooked custard without oil. This can be done in different ways.

Classic custard without oil

Originally A custard is considered to be a confectionery mass consisting of three main components: milk, sugar and eggs. To make it thick enough and saturated, various additional ingredients are introduced into the formulation.

Using classic technology, a real custard without oil can be prepared with the following products available:

  • 4 eggs (yolks);
  • 1 cup (250 milliliters) of granulated sugar;
  • 500 milliliters of milk;
  • 8 grams of vanilla sugar;
  • 60 grams of flour.

How to cook such a cream:

  1. Separate the yolks from the proteins.
  2. Grate them thoroughly in a bowl with sugar.
  3. Introduce the flour. Stir until the mass is smooth and uniform.
  4. Add whole milk. Mixing intensively to exclude the presence of lumps.
  5. Place the container with the prepared mass in a water bath. To do this, just install the bowl over a pot of boiling water. Boil the mixture for 7-9 minutes with constant stirring.
  6. Pour the vanilla sugar left over in the recipe. Mix well again.
  7. Beat the mass with a mixer for 5-6 minutes.

The result is a moderately dense and quite lush cream. And he is preparing without a single drop of oil.

Tasty recipe:cream of boiled condensed milk

For Napoleon Cake

As you know, "Napoleon" is a cake made from a large number of thin cakes.

A cream that is used to impregnate them must have certain properties:

  • have an even and fairly smooth consistency;
  • be moderately thick;
  • contain a small amount of fat (the finished product will be more stable).

To comply with all these conditions for the Napoleon cake, custard is ideal. And you can cook, both without oil and without milk.

To work in this situation you will need:

  • 30 grams of flour;
  • 150 grams of granulated sugar;
  • 180 milliliters of plain water;
  • 1 yolk;
  • a little vanilla;
  • 200 milliliters (1 incomplete glass) of cream.

The process will consist of several stages:

  1. Combine the chicken yolk in a pan with water, sugar and flour. For mixing, you can use a mixer or a simple whisk.
  2. After this, the container must be put on fire and slowly heated, gradually brought to the desired consistency. To prevent the cream from sticking, you will need a pan with a thick bottom. Then, as soon as the mixture thickens, it must be removed from the heat and cool.
  3. Pour the cream into a clean bowl and start whipping them with a mixer. Gradually they thicken a little.
  4. After this, the egg mass should be added portionwise to the cream. At the very end, pour a pinch of vanilla. In just a couple of seconds, the mixer can be turned off.

The cream is quite thick and soft. And it is better to use it for spreading pre-cooked cakes immediately.

Without eggs and butter

Vegetarians should definitely like the custard option without eggs and butter. By the way, the basis is not milk, but plain water.

For such a lean option, you will need:

  • 60-65 grams of flour;
  • 1 cup sugar and as much water;
  • some vanilla.

To make a delicious cream from these components is not at all difficult.

To do this:

  1. Slightly fry the flour in a dry skillet. It should acquire a pleasant golden hue and a delicate nutty flavor.
  2. Pour flour into a saucepan and mix with the rest of the ingredients. Vanillin is best added last.
  3. Stir continuously, boil the mass until thickened.

Such a lean cream is not inferior in taste to the classic milk version using eggs.

It is interesting:cream for biscuit cake - recipe

Custard with sour cream without oil

For the Napoleon cake, an original custard cooked on sour cream is also suitable. In addition, lovers of custom flavors can replace the usual vanilla with ground cardamom. The taste is not quite ordinary, but quite pleasant.

For such a recipe you will need:

  • 2 eggs;
  • 160 grams of sour cream (20%);
  • 150 grams of sugar;
  • 60 grams of flour;
  • 340 milliliters of water;
  • a couple of teaspoons of ground cardamom.

Cooking Technology:

  1. Pour sugar with flour into a saucepan and mix gently with a fork.
  2. Drive eggs. Rub the food thoroughly with a whisk.
  3. Add sour cream. Repeat stirring. Make sure that no lumps form.
  4. Pour cold water into the pan. This must be done without stopping mixing.
  5. Then put the pot on the stove. Boil the mixture over low heat for about 5-7 minutes.
  6. As soon as the mass begins to gurgle, add cardamom, mix thoroughly again and turn off the fire.

To quickly cool the cream, the pan can be placed in a basin with cold water. And so that the surface does not ventilate, it is advisable to cover the mass with a film or a lid.

With condensed milk

In the absence of whole milk, a delicious custard without oil can be made from regular condensed milk. By the way, in this case, sugar is also not needed.

For this option, you only need:

  • 1 can of condensed milk;
  • 1 egg yolk;
  • 200 milliliters of water;
  • vanilla (to taste);
  • 45-50 grams of flour.

How to make a real custard from all of this:

  1. Grate the yolk of one egg in a saucepan with flour.
  2. Introduce condensed milk. To stir thoroughly.
  3. Slowly pouring water, dilute a sufficiently thick mixture.
  4. Place the container with the prepared mass on the stove. Boil to the desired consistency.
  5. Introduce vanilla, and then remove the stewpan from the heat.

To make the finished cream more magnificent, after cooling, you should still beat thoroughly with a mixer.

Without milk and butter

Using juice as a base, without milk and butter, you can make an amazing fruit custard.

In this case, you only need:

  • 1 cup juice (e.g. orange)
  • 2 eggs;
  • 30 grams of flour;
  • ½ cup granulated sugar.

How to make an orange cream:

  1. Squeeze juice from fresh fruits.
  2. Pour it into a pan and bring to a boil.
  3. Separately, in a bowl, combine the eggs with wheat flour and sugar.
  4. Pour the cooked mass slowly into boiling juice.
  5. Constantly stirring, bring the contents of the pan to the desired consistency.

Cooled thick cream can be used to decorate cakes or pies. Its pleasant fruity aroma will be a good addition to biscuit or fresh cakes.

Tasty recipe:cream cake for biscuit cake

Starch Recipe

To make custard without oil, you can use potato starch instead of flour.

In this case, you will need the following products:

  • 2 cups (500 milliliters) of milk;
  • 200 grams of sugar;
  • 90 grams of starch;
  • 3 yolks;
  • a little vanilla.

For this option, you need a special technology:

  1. In a separate bowl, dilute the starch, pouring it with cold milk (100 milliliters).
  2. Sugar the sugar thoroughly with the yolks.
  3. Add the remaining milk to them and beat well.
  4. Put the resulting homogeneous mixture on a stove and heat with constant stirring.
  5. As soon as the mass warms up well, introduce starch into a thin stream. From now on, stir the cream constantly. Otherwise, it will burn to the bottom or sides of the pan.
  6. Introduce vanilla into the thickened mass and immediately remove it from the stove.

The cream is soft and very tender. To make it magnificent, the cooled mass should be thoroughly beaten.

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