Custard - classic recipe and 9 options

Delicate, sweet custard is an integral part of delicious cakes, pastries and eclairs. If you are going to make a dessert with your own hands, think about a cream. With them, any sandwich looks delicious, mouth-watering and very sweet. The classic custard recipe is known to many. Without it, it is impossible to imagine such pastries as Napoleon or Honey.

Classic custard in milk

The easiest, fastest and most delicious recipe. It goes well with all kinds of desserts.

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. Beat the eggs in a bowl, add sugar, wheat flour and vanilla sugar to them.
2. Pour cold milk into the mass and walk through the mixture with a mixer.
3. Turn on the medium heat, put a bowl of future cream on it and bring it to a boil. In this case, continuously stir with a spoon.
4. If you need a thick cream, then after boiling, cook it for another 10 minutes.
5. Wait for the mass to cool, and start using the finished custard.

Custard for Napoleon cake

Custard is an important component of everyone's favorite Napoleon cake. The dessert is lush, soft. Cooking it is a pleasure.

Required Products:

• sugar - 0.3 kg;
• flour - 75 gr;
• milk - 1 l;
• vanilla sugar - 12 g;
• butter - 0.25 kg;
• three chicken eggs.

How to cook custard for Napoleon:

1. We need a pot with a thick bottom. In such a dish, milk does not burn when boiled.
2. Pour sugar and flour into it.
3. We mix them and pour a mass of three beaten eggs.
4. Add vanilla sugar and turn everything into a smooth mass without lumps using a fork.
5. Pour it with milk at room temperature.
6. Without stopping to interfere, put the mixture on the fire and cook our cream.
7. Keep an eye on the upcoming cream, as the flour can burn at any minute, and milk can escape.
8. As soon as bubbles begin to appear on the surface of the liquid, turn off the stove.
9. When the mass has cooled, add oil, whipping the base with a mixer.
10. Mix until oil dissolves and decorate the cake.

Recipe for biscuit cakes

You will need:

• vanilla sugar - 10 g;
• starch - 30 gr;
• 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 bowl, sprinkle salt and starch, and pour half the amount of milk.
2. With 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 until the milk boils.
5. Constantly stirring the egg mass, pour boiling milk with sugar into it.
6. We put the future cream on the stove and cook until the mass thickens and turns into a real cream.
7. Get rid of lumps that appear, interfering with a spoon.
8. Prepare a clean bowl, pour the cream into it, pour vanilla sugar.
9. Cover the dishes with foil and let it brew for 30 minutes.
10. You can coat each layer of cake with cream or make a cake and cover with a lush soft mass. Bon Appetit!

Custard with butter, no eggs

Try to make cream without eggs. It turns out less greasy and cloying, with a slight smack of vanilla.

The composition of the recipe:

• granulated sugar - 160 g;
• flour - 100 gr;
• 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 there.
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 floating liquid into the first bowl with sugar, milk and flour.
5. Mix everything and put it on the stove again, turning on the low power of the fire.
6. Do not forget to constantly stir the liquid until it acquires a thick consistency.
7. After that, 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. Once the mass has cooled, it will be ready for use.

How to make cream for eclairs?

Eclairs is a dessert that is made from a stunningly light dough. And the cream for them should be very gentle, sweet and airy.

What to take:

• milk - 0.2 l;
• boiled condensed milk - 0.2 kg;
• flour - 75 gr;
• 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 and pour milk into a small saucepan.
3. As soon as the mass is mixed with a whisk, we put the dishes on a fire of the smallest power.
4. After the liquid turns into a thick mixture, turn off the stove and add the condensed milk.
5. Stir intensively with a spoon. Our cream takes on a golden caramel hue.
6. Melt the butter either on your own (just get it out of the refrigerator in advance), or heat it in the microwave.
7. We load the softened butter and cream into the blender and grind everything thoroughly.
8. Gradually add the creamy mass to the cooled cream, constantly stirring with a spatula.
9. It remains to pour them eclairs and enter into the test. Have a nice tea party!

Protein custard at home

Cream of proteins is an integral part of the most delicate and exquisite desserts. And cooking it at home is very easy.

You will need:

• sugar - 150 gr;
• one lemon;
• four egg whites;
• water - 100 ml.

How to make custard protein cream:

1. Gently break the raw eggs and separate the proteins and yolks.
2. Cut the lemon into two parts and squeeze the juice from them. For the recipe, we need 40 ml of juice. These are two tablespoons.
3. Separate the proteins with a mixer.They will reach the desired consistency when you turn the bowl upside down and the protein mass remains in place.
4. Pour water into a saucepan, pour sugar. We make sweet syrup.
5. We pour it into whipped proteins, we pass through the mass 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. For flavor, add vanilla.
9. Now fill the cream with cakes or rolls.

Based on sour cream

This cream is used for cakes. By its texture, it turns out to be dense and created to be applied on 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 sugar.
2. Mix the ingredients together well.
3. Pour flour and dissolve it in the mass.
4. Add sour cream and heat the mixture in a water bath.
5. Separate from a piece of oil 50 grams and transfer to a future cream. The oil should be soft.
6. Process the remaining amount in a blender.
7. Add a cream to the oil in a spoon.
8. Beat everything together in a blender.
9. It should turn out a lush, dense mass.
10. We cover it with cling film or cotton cloth and leave it in the refrigerator.
11. After a few hours, the cream will become very dense and can be used as intended.

Curd Custard

Essential Ingredients:

• granulated sugar - 100 g;
• soda - 4 gr;
• two egg yolks;
• cottage cheese - 500 gr;
• butter - 100 gr.

Step by step cooking:

1. Half an hour before cooking, we take out pieces of butter from the refrigerator. They must soften.
2. We fill the cottage cheese in a blender and grind it into a homogeneous curd mass.
3. We put oil in it, pour soda, pour the yolks.
4. Mix everything and leave in this form under gauze for 3 hours.
5. Once the time has passed, put the mixture in a water bath for 10 minutes.
6. Pour sugar and stir the mixture with a fork.
7. Once the sugar has completely dissolved, cool and put the container on the shelf in the refrigerator.
8. This cream is used for heavy cakes. From it you can make a full-fledged dessert by placing it in a beautiful mold, decorating with pieces of berries and fruits.

With the addition of starch

You will need:

• oil - 200 gr;
• starch - 35 gr;
• one egg;
• sugar - 160 g;
• milk - 400 ml;
• a pinch of vanillin.

Algorithm of actions:

1. Combine sugar and starch, add the egg and grind everything together into a homogeneous mixture.
2. Pour warm milk and bring to a boil over low heat.
3. As soon as the mass thickens, we cool it, pour vanilla.
4. Separately, beat with a mixer soft butter.
5. Combine the contents of both bowls and mix.
6. Thick, but at the same time light and airy cream, ready.