Sweet custard is an indispensable component of many desserts: cakes, pastries. To please yourself and your family with homemade sweets, you will need a little time and quality ingredients, and the recipe is much simpler than it might seem.
There are many variations on the custard theme. Only two components remain unchanged in them - milk and sugar. Otherwise, the addition of eggs, condensed milk, cream, starch, butter, etc. is allowed.
It is no accident that this type of cream became a favorite assistant for confectioners. The reason for this is its ideal consistency. It perfectly complements desserts made from any type of dough. For example, if you coat the cakes for “Napoleon” with it, and then put the finished cake in the refrigerator overnight, then by the morning the sweet layer will be completely absorbed, turning the dessert into an airy cloud. Inside the eclairs, the filling remains liquid, which makes them one of the most beloved cakes in the whole world.
Most recipes contain a small amount of sugar - this is a definite plus for those watching their figure. The thick cream perfectly conveys the slightest flavor nuances. It is no coincidence that it is generally accepted that everyone achieves it in their own way and it is impossible to exactly copy a successful variation.
Step-by-step custard recipes
It is very difficult to make a mistake in cooking. Just follow the step-by-step instructions, preparing all the necessary ingredients in advance. The only general rule that should be strictly followed is not to leave the cream on the stove, since only in this case there is a risk of spoiling it.
Classic custard
The composition of the ingredients has remained unchanged for centuries:
- eggs – 4 pcs.;
- vanillin (vanilla sugar) – 2 g;
- milk – 500 ml;
- sugar – 200 g;
- flour – 40 g (tablespoon).
Break the eggs into a container of a suitable size, mix in the flour, sugar and vanillin with a spoon. Then pour in the milk and knead the mixture until smooth. Place a saucepan over medium heat and pour the entire mixture into it, stirring gently and bring to a boil.
For the Napoleon cake
A childhood favorite cake will require the following set of products to prepare the cream:
- 300 g sugar;
- 75 g flour (1.5 tablespoons);
- 1 liter of milk;
- 12 g vanilla sugar (vanillin);
- 250 g butter;
- 3 eggs.
For cooking, choose a pan with a thick bottom. It is good for heating milk, which will not burn. Mix sugar and flour first. Then beat the eggs with a mixer and add vanillin. Add milk, preheated to room temperature, in a thin stream, placing the pan on medium heat. Stirring continuously, bring the cream to a boil, boiling to the desired consistency. Tight bubbles usually serve as a signal of readiness.
Mix softened butter with a mixer into the cooled but still warm cream. You can start decorating the cake!
This dietary version of the cream can be prepared specifically for low-calorie cakes or biscuits.
You will need:
- 160 g sugar;
- 100 g flour (half a glass);
- 11 g vanillin;
- 120 g butter;
- 400 ml milk.
In a glass container of suitable size, first mix flour and sugar, and then carefully pour in, stirring, half of our milk. Bring the other half of the milk to a boil in a separate bowl. Continuing to stir, pour the boiled milk into the first mixture. The resulting mass should be brought to a boil again over low heat and cooked until it thickens.
Turn off the stove and stir the warm butter into the cream. Now all that remains is to add vanilla sugar and cool the sweet filling for future cakes.
For eclairs
You can find very tiny or larger cakes in any pastry shop, but it’s better to make them yourself.
The cream is made from the following products:
- 200 ml milk;
- 200 g boiled condensed milk;
- 75 g flour;
- 200 ml cream;
- 2 g vanillin;
- 25 g sugar.
Properly prepared cream should have an airy, light consistency and a delicate caramel shade and flavor.
Take a saucepan and mix sugar, milk and flour in it. With a whisk in hand, cook the mixture over low heat, stirring continuously. Having achieved the required thickness, turn off the stove. Now you can introduce condensed milk. All that remains is to melt the butter and mix with the cream in a blender to combine the two resulting mixtures. Now you can fill the eclairs that have baked and cooled by this time.
The beauty of this recipe is that the resulting sweetness can be used both as a filling and as a delicious dessert on its own.
We prepare for it:
- 150 g sugar;
- lemon;
- 4 egg whites;
- 100 ml water.
Eggs must be prepared by carefully separating the yolks from the whites. We only need proteins. Squeeze the juice of 1 lemon (2 tablespoons) into the protein mixture. Beat the mixture so thickly that it does not move from the bowl turned upside down.
The eggs must be very cold, otherwise it will be difficult to beat the mass to the desired thickness.
Pour water into a saucepan, add sugar and cook the syrup. As soon as it cools slightly, pour it into the protein mass and beat everything together with a mixer. At the end add vanillin. The result should be a dense snow-white mass, sweet enough to decorate any pastry or cake. It turns out especially delicious with waffle rolls.
With condensed milk
This is an almost classic recipe with the difference that condensed milk is added to it. The result is thicker and sweeter.
To do this we take:
- 300 g butter;
- 200 g condensed milk;
- 2 tablespoons sugar;
- 1 packet of vanillin;
- 2 eggs;
- 250 ml milk.
Beat the sugar and eggs with a mixer or blender into a homogeneous liquid mixture. In a separate saucepan, heat the milk until it boils, and then add the egg mixture. Now stirring, bring to a boil and cook until it thickens. Mix the cooled base with melted butter and beat.
If everything is done correctly, the volume of the cream should double. Pour condensed milk in a thin stream, add vanillin, knead the cream until smooth.
If you need a truly hearty cake for your holiday, then this simple custard cream is perfect.
We need:
- 100 g sugar;
- 4 g soda;
- 2 yolks;
- 500 g cottage cheese;
- 100 g butter.
Remove the butter from the refrigerator in advance so that it has time to become soft. Place the cottage cheese in a large bowl to beat it with a blender into a paste. Add butter and soda, stirring with a spoon and pour in all our yolks.
Leave the thoroughly mixed mixture covered with a lid for 3 hours so that it acquires the structure we need. Prepare a water bath and cook our cream in it for 10 minutes. At the end add sugar.
The sweet mass must cool down so that it can be used to coat the cakes. You can do it even simpler - mix it with pieces of fruit and berries, put it in bowls and serve it on the holiday table as a healthy dessert.
Chocolate cream
The chocolate version is just as suitable as the white mass for filling eclairs and cakes.
The ingredients you will need are:
- 600 ml milk;
- 200 g sugar;
- 75 g flour;
- 4 eggs;
- 75 g cocoa;
- 10 g vanillin.
Pour 100 ml of chilled milk into the sifted flour and mix. In a separate container, mix sugar with cocoa and yolks with a mixer. Bring the remaining milk to a boil and pour into the chocolate mixture. Add vanillin and a mixture of milk and flour. We put everything back on the fire and, stirring, bring it to the consistency that suits us, stirring continuously.
Cool the cream in the refrigerator. In a bowl, beat the whites with a mixer into a stiff foam. Stir the whites into the chocolate mixture with a spoon and put them back in the refrigerator. Once the eclairs are baked and cooled, you can fill them.
It is generally accepted that culinary art is not for amateurs. In fact, the master is afraid of any work, and he is also afraid of perseverance and diligence. It is difficult to prepare something inedible from quality ingredients. Of course, masterpieces will require some time to obtain an acceptable result.
When it comes to custard, it is important to follow the following standard guidelines.
- All ingredients must be on the table before you start cooking. When cooking the cream, you cannot be distracted for even a second, since sometimes it is the decisive one.
- If we need to boil milk, then use a saucepan with the thickest bottom, and keep the fire low or medium, but in no case strong.
- Chilled products lend themselves best to whipping. If the mixture in the bowl does not whip, put it in the refrigerator and try again after half an hour.
- Sugar is sometimes difficult to dissolve. If you need quick results, keep powdered sugar in the kitchen cabinet - it dissolves instantly.
- To coat cakes, you can use warm cream or even hot cream, it will only be absorbed faster. But for most cakes, only well-chilled mixture is suitable.
- The cream should not be stored for too long. Within a day you will notice that its consistency has changed for the worse. Usually the sweet mass is prepared by the time the cake layers or pastry preparations are ready.
- It is very easy to diversify the taste of your usual cream if you add an aromatic additive to its composition. This can be a strong flavored liqueur, such as amaretto, or a sweet table wine. For coloring, you can add a few drops of beetroot or pomegranate juice. This will give you a dose of pink cream for decoration.
Conclusion
Having learned any custard recipe, you can forever forget about such a problem as an empty refrigerator when guests arrive. Having a standard set of the most common ingredients, in just 15-20 minutes you can prepare a delicious dessert at home to serve with tea with buns or cookies. Your loved ones will certainly appreciate it!
Irina Kamshilina
Cooking for someone is much more pleasant than cooking for yourself))
Content
If you want to layer the layers of the Napoleon cake, fill eclairs and or baskets, you need to learn how to prepare classic custard, which is rightfully considered one of the foundations of confectionery art. It's not that difficult to make at home. The recipe allows for a lot of variations, and having mastered the basic techniques, you can experiment with both preparation and serving - use custard for cake, pastries, open pies with berries, or simply serve as a delicious dessert, placed in bowls.
How to make classic custard
Milk, sugar, and sometimes eggs are the ingredients without which a real cream cannot do. There are modifications - without eggs, on starch, using cream and even water instead of milk. Many housewives classify the dish as complex, although in reality it is not so much complex as it is labor-intensive; it requires caution, long and thorough stirring, and beating, which can last half an hour to forty minutes. Inexperienced cooks are better off starting with a traditional recipe.
Classic custard recipes
The cream serves as the basis for cakes, pastries,... Experienced chefs advise preparing the filling before the dough: it will need to cool for an hour or two, and it is not recommended to cool it in the refrigerator. Complete impregnation takes additional time. All creams are fatty, high-calorie foods, so they are not recommended for people on a diet.
With milk
- Cooking time: 35-40 minutes.
- Calorie content of the dish: 122 kcal per 100 g.
- Purpose: dessert.
- Cuisine: European.
- Difficulty of preparation: easy.
The milk custard recipe is considered basic. You can prepare the confectionery product quickly if you follow the step-by-step recipe. The dish is not only tasty, but also serves as decoration and looks good in the photo. The product is used in cakes, eclairs,... To understand how to prepare the filling for confectionery products correctly, you need to carefully follow the recipe.
Ingredients:
- milk - 2 glasses;
- sugar - 1 glass;
- eggs - 3 pcs.;
- flour - 2 tablespoons;
- butter - 50 g;
- vanilla pod or powder.
Cooking method:
- Pour milk into the pan. Place on fire.
- Mix eggs with flour, sugar, vanilla.
- Pour into the milk slowly, stirring the milk mass with a wooden spoon.
- Boil until a thick consistency is obtained. Cool.
Creamy custard
- Cooking time: 35 minutes.
- Number of servings: 3-4 persons.
- Calorie content of the dish: 156 kcal per 100 g.
- Purpose: dessert.
- Cuisine: European.
If you're looking for an easy way to make custard, the cream recipe is perfect. It turns out light, fluffy, very tender. The sweets look great in photos and are always popular with children and adults. The recipe came to us from England, where it is considered traditional. Even a not very experienced cook can make custard at home.
Ingredients:
- cream - 1.5 cups;
- sugar - 1 glass;
- eggs - 2-3 pcs.;
- flour - 2 tbsp. spoons;
- butter - 30 g;
- spices to taste.
Cooking method:
- Separate the whites from the yolks.
- Beat the whites and yolks separately. Place sugar into the protein mass; Mix egg yolks and vanillin with softened butter.
- Heat the cream over a barely smoldering fire.
- Pour into hot cream, gradually adding, first the yolks with butter, then the protein mixture.
- Stir until smooth.
- Cook until thickened. Leave to cool.
On the yolks
- Number of servings: 5-6 persons.
- Calorie content of the dish: 173 kcal per 100 g.
- Purpose: dessert.
- Cuisine: European.
- Difficulty of preparation: medium.
A particularly delicious custard is made with egg yolks. The recipe helps you make a wonderful delicacy that your family, guests, and acquaintances will definitely enjoy. Understanding how to prepare a dish is not at all difficult, especially if you have already mastered other methods. This method allows you to prepare the layer quickly, but it is important to carefully follow the proportions indicated in the recipe.
Ingredients:
- egg yolks - 6 pcs.;
- 6% fat milk - 0.5 l;
- granulated sugar - 5-6 tbsp. spoon;
- starch - 2 tbsp. spoons;
- vanilla, cinnamon, cocoa.
Cooking method:
- Separate the whites and yolks. Add sugar to the yolks and use a mixer to beat.
- Put the milk on the fire.
- Gradually pour the yolk suspension into the milk. Beat constantly.
- Add starch and spices. Chocolate - requires cocoa powder.
- Cover with cling film. Allow to cool to neutral temperature.
Custard with flour
- Cooking time: 40 minutes.
- Number of servings: 3-4 persons.
- Calorie content of the dish: 214 kcal per 100 g.
- Purpose: dessert.
- Cuisine: European.
- Difficulty of preparation: medium.
For a layer of luxurious “” cakes, which look so appetizing in the photo and taste even better, a recipe for custard with flour will come in handy. It cooks for forty minutes, but keep in mind that the confectionery product still needs to soak for two to three hours. It's not the easiest custard to make, but the rave praise for the culinary art makes the effort worth it.
Ingredients:
- butter - 200 g;
- milk - 250 g;
- sugar - 300 g;
- flour - 4 tbsp. spoons;
- spices.
Cooking method:
- Pour 150 ml of milk, mix with flour, sugar, spices with a mixer.
- Place the remaining milk on the stove.
- As it boils, start pouring in the flour mixture; the cream should thicken.
- Melt the butter, combine everything, beat thoroughly.
With starch
- Cooking time: 30 minutes.
- Number of servings: 3-4 persons.
- Calorie content of the dish: 149 kcal per 100 g.
- Purpose: dessert.
- Cuisine: European.
Traditional cream does not involve the use of starch. But this ingredient gives excellent thickness, dense consistency, making the dish fluffy. Starch must be thoroughly dissolved to avoid lumps. The recipe can be modified with spices: cinnamon, vanilla, nutmeg. Experienced housewives experiment with the proportions of sugar and the fat content of milk.
Ingredients:
- full fat milk - 1 glass;
- sugar - 3 tbsp. spoons;
- starch - 0.5 teaspoon;
- eggs - 2 pcs;
- seasonings - cinnamon, nutmeg.
Cooking method:
- Mix starch, eggs, sugar, preferably in a ceramic bowl. It is recommended to use a mixer. Add spices depending on the modification of the recipe.
- Pour milk into a thick-walled saucepan and set to heat.
- Carefully begin pouring the mixture, stirring every second until thickened.
- Cool.
With eggs
- Cooking time: 25 minutes.
- Number of servings: 4-6 persons.
- Calorie content of the dish: 164 kcal per 100 g.
- Purpose: dessert.
- Cuisine: European.
- Difficulty of preparation: below average.
Like other recipes, egg cream will require attention, accuracy, and thoroughness from the pastry chef. It is especially important to beat the mixture well. When pouring in proteins, speed is required: they must remain dense and not fall off. Milk should have at least 3% fat content, but it is better to use 6% fat or cream. The finished dish is an excellent filling for cakes.
Ingredients:
- cream or full-fat milk - 1 glass;
- granulated sugar - 8 tbsp. spoon;
- eggs - 4 pcs;
- vanilla sugar.
To ensure that the consistency of the cream remains uniform, cover its surface with cling film while cooling.
Ingredients
- 150–200 g sugar;
- 50 g flour;
- 2 eggs;
- 500 ml milk;
- 100 g butter.
Preparation
Place sugar, flour, vanilla and eggs in a saucepan and whisk until smooth. Gradually pour in the milk, whisking the mixture thoroughly.
Place the pan over low heat and cook, stirring constantly with a whisk. When the cream thickens and begins to boil, remove it from the heat.
Add softened butter to the hot mixture and mix thoroughly with a whisk until smooth. Leave the cream at room temperature until completely cooled.
Ingredients
- 170 g sugar;
- 80 ml water;
- a pinch of salt;
- 1 teaspoon vanilla sugar or a pinch of vanillin;
- ¼ teaspoon citric acid.
Preparation
Pour sugar into a saucepan and pour in water. Place over high heat and cook, stirring, until the sugar dissolves.
In a separate container, use a mixer to turn the whites into white foam. Add salt and vanilla and beat the mixture a little more.
When the sugar syrup boils, reduce the heat. Fill a small bowl with water and drop the boiling mixture into it. If the droplet turns into a soft plastic substance, then the syrup is ready. Add citric acid to it and immediately mix thoroughly.
Continuously whisking the protein mass with a mixer, pour the syrup into it in a thin stream. Beat the cream for about 7-10 minutes until it becomes white and thick.
povarenok.ru Ingredients
- 500 ml milk;
- 150–200 g sugar;
- 4 tablespoons flour;
- 130 g butter;
- 1 teaspoon vanilla sugar or a pinch of vanillin.
Preparation
In a saucepan, combine half the milk, sugar and flour. Bring the remaining milk to a boil and pour into the prepared mixture, whisking it with a whisk.
Place the pan over medium heat and, stirring, allow the mixture to thicken. Without turning off the heat, gradually add the oil and beat the cream thoroughly.
Remove it from the heat, add vanilla and stir. Cool the cream at room temperature.
Ingredients
- 150 g sugar;
- 1 egg;
- a pinch of vanillin;
- 2 tablespoons flour;
- 400 ml milk.
Preparation
Beat sugar and egg with a mixer. Add vanilla and flour and mix thoroughly. Pour in the milk and beat thoroughly with a whisk or mixer.
Place the mixture over medium heat and, stirring constantly, bring it to a boil. Reduce heat and cook, stirring, for a few more minutes until thickened. Cool the cream at room temperature.
Ingredients
- 300 g sour cream with 20% fat content;
- 1 egg;
- 100–130 g sugar;
- 20 g corn starch;
- 150 g butter;
- a pinch of vanillin.
Preparation
Place sour cream, egg, sugar and starch in a saucepan and stir until smooth. Place in a steam bath and, constantly stirring the mixture with a whisk, let it thicken.
Leave the mixture to cool at room temperature. In a deep container, beat the softened butter with a mixer. Add the sour cream mixture little by little and beat thoroughly with a mixer. Add vanilla and mix again.
iamcook.ru Ingredients
- 250 ml milk;
- 1½–2 tablespoons sugar;
- 2 tablespoons flour;
- 200 g;
- 50 g butter.
Preparation
Pour half the milk into the pan, add sugar and flour and stir with a whisk until smooth. Add the remaining milk, place over moderate heat and cook, stirring, until thickened.
Cool the cream at room temperature. Pour half of the condensed milk into it and beat well. Add the remaining condensed milk and softened butter and mix thoroughly again.
Ingredients
- 4 medium lemons;
- 200 g sugar;
- 4 eggs;
- 50 g butter.
Preparation
Grate the zest of two lemons on a fine grater and mix with sugar. Squeeze the juice from all four lemons and strain. To get more of it, you can put the fruit in the microwave for 15–20 seconds.
Combine juice with sugar. In a separate container, whisk the eggs. Pour them into the lemon mixture, mix well and leave for 15 minutes.
Strain the mixture through two layers of cheesecloth. Then pour into a saucepan, add softened butter and, stirring constantly with a whisk, cook over medium heat until thickened. Leave the cream to cool at room temperature.
Ingredients
- 500 ml milk;
- 180 g sugar;
- 2 eggs;
- a pinch of salt;
- 2 tablespoons cornstarch;
- 4 tablespoons of quality cocoa;
- 50 g butter.
Preparation
Pour ⅔ milk into the pan, add sugar and, stirring, heat over moderate heat. Add eggs, salt, starch and cocoa to the remaining milk and whisk thoroughly.
Continuing to beat the egg mixture, pour hot milk into it. Place the saucepan with the cream over moderate heat and cook, stirring constantly to avoid lumps.
As soon as the mixture begins to boil, remove it from the stove and cool at room temperature.
Hello Grandma Emma. I have been a confectioner for a long time, sometimes I even sell my sweet masterpieces. But I always wanted to make the custard for the cake even better and tastier. After looking through many different sites, I still couldn’t find a recipe that suited me. But you just saved me, the cream according to your recipe is simply divine and goes well with any type of cake. Thank you very much!
Good afternoon. I've been a fan of your site for a long time, but this is the first time I'm leaving a review. I've never been good at baking. Either I’ll spoil the cream or the dough. But then, your custard recipe caught my eye, and I decided to take a risk, because your other recipes have never let me down. I knew how to make custard, but I didn’t know the proportions of the ingredients. But thanks to your advice, the cream turned out simply excellent! I will definitely continue experimenting with your site.
Hello. My kids love eclairs very much and I try to pamper them with delicious things more often. My recipe for making custard for the filling suited me quite well, but only until I tried your recipe. This is just a miracle. The children never thought that their favorite eclairs could be even tastier. Thank you very much from me and my kids.
Good day. I have a terrible sweet tooth and love to treat myself to something tasty, but since I live alone, all my goodies are from the store. But one fine weekend I decided to start making custard. Of course, I bought the cake layers for the future cake at the store, but I made the cream myself. I didn’t know how to make custard, so I entered “custard recipe” on the Internet and ended up on your website. And thanks to you, everything worked out for me! And it turned out that custard for sponge cake is perfect. Now I am your fan and I think that I will soon master your other recipes.
Thank you very much! A great custard recipe for beginners. I made it with my daughter for the first time, it turned out very tasty. My daughter is happy, and I’m in a great mood.
This recipe made a very light and airy custard for the cake! I needed a little more product, so I took one and a half liters of milk, six eggs, and so on. The cream came out even more than expected; the volume increased greatly when whipping. Conclusion: if there is not enough cream, just add the ingredients for one egg!
Hello. Ever since school I wanted to know how to make custard for such delicious cakes, hollow inside. The cakes themselves were taught to cook at work, but for some reason they didn’t have the filling. As it turned out, making custard is not such a difficult task :) There were enough products that were already in the refrigerator and cupboard. And it cooks very quickly, which is useful if guests show up unexpectedly. Now I actively involve my relatives in cooking: everyone really likes both the process and the result.
A very tasty custard recipe is simple and the ingredients are all cheap. Thanks especially for the cream recipe without an electric mixer. Beaten with a whisk is much tastier. The kids appreciated it! Ready to eat cream without cake. They are usually picky and turn their nose up at new sweets. And then suddenly there was such interest. Next time we’ll try to teach them how to make custard for a sponge cake. Perfect for those new to cooking.
A simple recipe for making custard at home. I have seen more complicated options, but I don’t consider them advisable. Moreover, I tried different recipes, and complexity does not always add airiness. In my opinion, a real custard for a sponge cake should be exactly the same as in this recipe. Light, clean, smooth and thick. Without any impurities.
Custard for a cake is exactly that delicacy whose delicate taste has been familiar to us since childhood. Until now, it reminds us of the taste of all kinds of cakes, eclairs, baked nuts, puff pastries, many types of ice cream and, of course, Napoleon cake. Today, both experienced confectioners and many housewives often deal with homemade custard. It can rightfully be called an amazingly tasty and quite versatile product for complementing and soaking various types of sweets. However, in order for your cream to be tasty and have the correct consistency, you must master the recipe and know all the intricacies of its preparation.
To properly prepare a delicious classic custard, which is perfect for filling various cakes, as well as eclairs, custard and nuts, you will need:
- Milk of any fat content (1 liter);
- Granulated sugar or powdered sugar (140-160 grams);
- Wheat flour (40-55 grams);
- Yolk (3-4 pcs.);
- Vanillin (2 grams).
How to cook:
Boil the milk over medium heat. Meanwhile, in another bowl, carefully combine the egg component with granulated sugar or powder, and then add the vanilla there. Beat the egg mixture thoroughly to completely dissolve the sugar. While beating with a mixer, gradually add the sifted flour. Make sure that the consistency is fluffy and without lumps..
The next step is to slowly add the boiled milk to the egg-flour mousse. Place it over low heat and, without stopping stirring, gradually bring it to a boil. At the same time, it will become thicker before your eyes and will truly look like a cream.
Once completely cooled, your mousse is ready to eat. The classic custard recipe allows you to prepare a variety of sweet filled pies and layer cakes. Enjoy your meal.
Custard for Napoleon cake
Agree that there is hardly a person who does not like Napoleon cake. This is the most beautiful airy dessert, soaked in delicious custard. Probably, many will be interested in learning how to prepare custard at home for such a delicious and desired dessert.
To prepare it you need:
- Milk (400 ml);
- Wheat flour (65 grams);
- Butter (235 grams);
- Granulated sugar or powdered sugar (325 grams);
- Vanillin (2-3 grams).
How to cook:
Take half the milk at room temperature and combine with flour. Using a whisk or mixer, beat thoroughly. Boil the other half of the milk over medium heat, stirring without stopping.
Add milk whipped with flour and vanilla to the boiling mass. When you notice obvious thickening, remove from heat and place in a cool place to cool. Beat butter at room temperature with granulated sugar or powder until smooth.
Place the butter mousse into the cooled cream and stir well. Your Napoleon cake cream is completely ready to use.
Other popular custard recipes
In addition to the classic recipe for Napoleon cake, there are a large number of other delicious recipes. Below are the most popular and best ones.
Custard for honey cake
Any sweet treat will become much tastier if you add it with delicious cream. The beloved Honey cake is also no exception, since it is a real field for culinary experiences and all sorts of experiments. As a rule, a classic honey cake is soaked in simply simple protein or sour cream. But since you have tried all the familiar variations, you can use one of the most popular and popular options for honey cake cream.
To do this, take:
- Milk (670-730 ml);
- Sugar (210 grams);
- Wheat flour (50-75 grams);
- Cow butter (55-65 grams);
- A pinch of salt;
- Vanillin.
In a dry, hot frying pan, fry the flour until golden brown, stirring constantly as it burns quickly. Heat half the milk in a saucepan, and whisk the other half with the toasted flour until smooth and without lumps. When the mass has acquired a fluffy consistency, add it to the rest of the milk. While everything is heating on the stove, add salt, sugar and vanilla.
As your cream begins to simmer, it will become noticeably thick. Move it from the stove to a cool place. It should cool to a temperature of 25 ͦC, only then add butter to it. Your custard for the honey cake is ready, all that remains is to prepare the cakes.
Protein custard
There is hardly anyone who, as a child, did not love snow-white baskets with amazing protein cream that simply melted in the mouth. But this snow-white delicacy can be prepared with your own hands at home. very simple.
To do this, stock up on the following components:
- Egg white (2 pcs.);
- A pinch of salt;
- Granulated sugar or powdered sugar (145-155 grams);
- Water (53 ml);
- Lemon juice (a couple of drops);
- Vanillin.
Place sugar and water in a prepared saucepan with a thick base, bring to a boil and reduce heat, letting the syrup simmer. Meanwhile, you need to combine the whites with salt and beat thoroughly until fluffy. To check their readiness, you need to turn the bowl over and if they remain in place and do not leak out, then they are completely ready for use.
In order to check the readiness of the sugar syrup, you need to drop one drop of it into cold water and if it does not dissolve, but turns into a ball, then it is completely ready. Pour the boiling syrup into the protein mousse in a thin stream and whisk continuously with a mixer for about 12-16 minutes to prepare your protein cream. As you can see, there is nothing complicated in its preparation. Your butter-free custard is absolutely ready. This protein masterpiece has quite a rich purpose; you can use it to make all kinds of flowers, layer cake layers with it, decorate pastries, fill eclairs, straws, etc.
Custard with cottage cheese
There is another wonderful recipe using cottage cheese. This light curd mousse, which has an amazing taste and aroma, is perfect for all kinds of sweet dishes, as a filling or sauce to complement the taste. It is easily used for filling various sweet pancakes or soaking cakes. Let's quickly look at the step-by-step recipe for custard with cottage cheese and find out how to prepare it correctly.
Take the following ingredients:
- 200-220 grams of fresh cottage cheese;
- ½ liter of milk;
- 150-180 grams of sugar;
- 50-65 grams of wheat flour;
- 180-220 grams of butter;
- Vanillin.
Step-by-step cooking process:
Step 1. Combine milk with flour and beat thoroughly, breaking up lumps. Then put the milk-flour liquid on the fire, boil to an extremely thick consistency and put it in the refrigerator;
Step 2. Combine soft butter with sugar and thoroughly foam everything with a mixer;
Step 3. Thoroughly grind the cottage cheese to small grains;
Step 4. Carefully, slowly, add cottage cheese, vanillin and whipped mixture to the cooled milk mass;
Step 5. Mix everything well and put it in the refrigerator.
Your curd cream is ready to use. Enjoy your tea.
Eggless custard
It is also possible to make custard without one of the main ingredients for brewing it - eggs. After all, it happens that there simply isn’t this ingredient in the refrigerator, or for some reason you can’t eat chicken eggs, then this recipe will be just a godsend for fancy sweet lovers. Even without the egg component it will be no less wonderful.
To prepare, stock up on the following products:
- Milk (630-660 ml);
- Cow butter (190-210 grams);
- Sugar (200-230 grams);
- Starch (25-30 grams);
- Vanillin (to taste).
Take 130-160 ml of milk and mix with starch. Blend everything thoroughly with a blender to avoid any lumps. Boil the remaining ½ liter of milk and mix with the starch mixture, and then put it back on the stove. Boil your milk mass for several minutes until thick and add sugar and vanillin. Cool it with a container of cold water and only then add the whipped butter. Your cream for eggless custard cakes is ready. Enjoy its delicate taste.
Custard with condensed milk
It probably happens to everyone when you really want something tasty and sweet to go with your cookies, or the prepared cake seems a little dry, then custard for a sponge cake can be a pleasant and rather unexpected discovery. And to complete it you just need:
- Milk (235-255 ml);
- Condensed milk (450 grams, can be boiled);
- Granulated sugar (20-30 grams);
- Heavy cream (210 ml);
- High-grade flour (55 grams);
- Vanillin (by eye).
Take a small part of the milk (70-75 ml) and combine with flour, whisk thoroughly until a homogeneous consistency is obtained. Then dissolve the sugar in the remaining milk and continue to cook over low heat. Add the flour mixture and, stirring, bring to a boil. If you are afraid of burning, cook in a water bath.
After removing your treat from the stove, add condensed milk to it, mix well and leave to cool. Meanwhile, make the cream. Beat them to stiff peaks and also add them to the cooled milk mass. Your milk custard with condensed milk is absolutely ready. You can start using it.
Custard chocolate cream
We bring to your attention chocolate custard cream, which is perfect for soaking and filling various cakes and pastries (tubes, croissants, eclairs). And how wonderful the thin pancakes with chocolate custard are.
This is a very quick and simple recipe, both in preparation and in terms of the availability of the products used.
Take to perform it:
- Milk (330 ml);
- Cocoa (25-35 grams);
- Egg (1 pc.);
- Butter (95 grams);
- Sugar (1/2 cup);
- Wheat flour (45-50 grams);
- Vanillin (2-3 grams).
In a medium saucepan, thoroughly mash the egg with vanilla, sugar and flour. After this, send them 25-35 grams of cocoa and mix everything thoroughly until a thick, homogeneous mass. Place the butter in the prepared glass bowl for the finished chocolate cream so that it heats up properly and becomes soft. Milk must be combined with egg-flour mass and cocoa. Place over low heat and, stirring continuously, bring to a state of complete thickening.
After this, everything must be cooled properly. If it retains a little heat, your butter may begin to heat up and melt when added, making it extremely difficult to whip it later. The butter, heated to room temperature, must be whipped until fluffy and, as you guessed, added to the cooled custard mass.
The result is a delicious, smooth brown cream. If your mousse turns out to be a little liquid, then put it in the refrigerator for another 15-20 minutes. Thanks to this, it will thicken and will be easier to apply to all kinds of cakes or biscuits. As you can see, making custard with a light chocolate flavor was not at all difficult.
Easy microwave custard
Custard recipes can be listed for a long time, but they are all united by a certain number of ingredients and an indescribable delicate taste and aroma. But there is still one unpleasant moment - this is when the boiling process begins and there is a possibility of burning.
To prevent this from happening, you need to carefully monitor this process, constantly stirring your brew. Or you can cheat a little and prepare the same recipe using the most useful household appliance - a microwave oven. And this will take only 5-6 minutes.. Don't believe me? Please. Check!
To do this, take:
- Milk (235 ml);
- Sugar (30-40 grams);
- Egg yolk;
- High-grade flour (15-20 grams);
- Vanillin.
Mix all the ingredients in a special microwave-safe container, mix them well and place in the microwave. After one minute has passed, pause and stir again. Do this maneuver five or six times. After 5-6 minutes, your cream will completely thicken and be ready for use. Of course, you will have to stir in the same way as when cooking on the stove, but this process is much faster and, moreover, it completely eliminates the possibility of burning.
Tips for making delicious custard
Take a look at some proven tips and tricks. How to make custard so that it does not disappoint you, but turns out truly tasty and fluffy:
- You need to prepare custard in a container with a double bottom, this will avoid burning, since such containers heat up evenly compared to any other;
- To prevent your sweet mass from curdling during cooking, it is recommended to cook it not on a gas burner, but in a water bath;
- Replace the aluminum stirring spoon with a silicone or wooden one;
- When stirring everything during the cooking process, use a spatula to make movements that visually resemble a figure eight. This trick will help heat the entire liquid evenly and prevent the center from burning;
- To make your custard light and airy, you need to pass it through a strainer. Thus, it will be saturated with oxygen and will be doubly lush and obedient;
- In recipes containing chicken eggs, it is recommended to use only yolks. Thanks to them, your cake mousse will be rich in taste and color. And the whites only threaten to curl when boiling;
- The classic recipe for custard with milk can be varied with many other ingredients if desired. It can be all kinds of berries, chocolate, cottage cheese, orange or lemon zest, raisins, cocoa, nuts, etc.;
- The less liquid you use, the thicker your custard will be. If it turns out to be very liquid, put it on low heat and, stirring, add one yolk;
- To determine readiness, place a spoon inside and if it envelops it evenly, then it has reached full readiness;
- If you want rapid cooling, and putting warm foods in the refrigerator is strictly prohibited, then immerse the saucepan with the contents in a previously prepared container with cold water or ice.
Now, guided by these simple recipes and recommendations for preparing delicious custard in a wide variety of interpretations, you will definitely find your very own recipe with which you will delight your family and friends.
