Perhaps I have become boring and meticulous, because again I am publishing a recipe full of teachings and all-consuming information, but without this I can not. Almost every third recipe that I publish refers to custard or the like, so I decided to create a separate post dedicated to it, custard and all its nuances.
The form of the narrative takes on an experimental character due to my endless curiosity to learn the difference and changes in their various manifestations.
Custard- non-fluffy, gelatinous mass prepared on the basis of milk, sugar, eggs and flour / starch. Together, all these ingredients form a very moist cream with a favorable environment for the formation of bacteria, such a cream is susceptible to rapid deterioration and souring. Its shelf life is 3-4 days. Despite this, custard takes pride of place among other creams because of its taste.
Half of the custard consists of milk, which means that it will be responsible for the richness of taste, so the milk should be fresh and medium fat. You can also add a little cream to the milk to give the cream a richer and more delicate taste.
The second most important ingredient is eggs, or rather yolks, it is they who give the creamy consistency to our cream. The amount of yolks in the cream can vary from 100 to 500 grams per 1 liter of milk, some believe that the more yolks in the cream, the tastier and richer it is. Personally, I do not like it when there are a lot of yolks in the cream, from this it acquires a characteristic egg aftertaste, which is not very pleasant to me. Also, for the preparation of the cream, you can use protein, that is, the egg as a whole.
Sugar, naturally makes the cream sweet, but also serves as a preservative, that is, in a sense, prolongs the "life" of the cream, that is, if you increase the amount of sugar in the recipe, with proper storage of the cream, its shelf life slightly increases.
The last ingredient is starch or flour... Here everything is very difficult, that is, what exactly to resort to is a matter of taste and possibilities. There are four possible stabilizers, and this is precisely the role they play and the role of flour and starch: corn starch, potato and rice starch, and of course flour. All of them give the cream a different taste, texture and stability. It is because of this uncertainty that there will be an experiment.
Salt is also added to custard, it emphasizes the taste of all ingredients.
The main ingredients are 140 ml milk, 40 g sugar, 1 yolk (20 g) and 20 g flour / starch.
The first experience is a cream made using cornstarch. The cooking method is the same for everyone.
Corn starch- not the best, but not the worst for making a cream, it gives a more delicate and uniform consistency to the cream, does not have a smell or does not leave an unpleasant aftertaste. Gives the cream a pudding consistency and a slightly glossy surface. This amount of starch thickens the cream well and gives it a good consistency.
Potato starch- the most undesirable stabilizer for making custard, makes the cream viscous and not very homogeneous. May give the cream an unpleasant aftertaste. Potato starch is best used for making creams, which are heat treated by baking in the oven. This amount of starch to the amount of other ingredients makes the cream not very thick.
Flour- not the best choice of stabilizer for the cream, the consistency is heterogeneous, clester-like, with a strong flour aftertaste and a characteristic odor. With such a number of ingredients, a rather liquid and unstable cream turned out, over time it develops black dots, which is facilitated by the fermentation process of flour.
Rice starch- at the time of the experiment, I did not have one to show a clear example of what is the ideal stabilizer for custard. Starch gives the cream a delicate, uniform consistency and gloss. Rice starch is stronger than all the other ingredients above, that is, it thickens the mass more.
So whatever the ingredients are, the process for making the perfect lump-free custard is as follows:
Pour the milk into a saucepan with a double bottom (this will prevent the cream from burning), pour half the sugar and add the lemon zest, grated on a fine grater, put on low heat and leave to warm up slowly. I always add lemon zest and not because I am crazy about the lemon taste, but because it is a small amount of lemon aroma that kills unpleasant odors and aftertastes in the cream. For this amount of ingredients, you only need a pinch. As a result, the lemon scent will not prevail over all others, but it will still do its job. At this stage, add a vanilla pod (cut in half and scrape out the seeds, put everything in milk) or other flavors, orange peel, mint, etc., as the flavor warms up, the flavor will reveal its aroma, giving it to milk.
While the milk is heating, in a small bowl, mix the remaining sugar and starch / flour together and mix well with a whisk, the sugar grains will break all the lumps present, this stage is very important.
Add the yolk and one tablespoon of milk from a saucepan and grind the mass well or beat with a mixer.
The milk should show the first signs of boiling, that is, as soon as the first small bubbles begin to appear, remove it from the heat and slowly begin to pour into the yolk mass, stirring constantly, pour in all the milk.
We filter the whole mass back into the saucepan, this way we remove the lumps, lemon zest or other flavors. We put the saucepan over medium heat, and CONSTANTLY stirring the cream, especially touching the bottom and whisking vigorously, bring it to thickening and the first bubble of a boil. It is important not to digest the cream, otherwise it will acquire an unpleasant taste and smell, as well as this will affect its further storage. This means that as soon as the first bubble of boiling has burst onto the surface, we remove it from the heat in order to see it, it may be necessary to stop vigorous stirring with a whisk.
Now you undoubtedly did a good job of whipping the cream during cooking, but to avoid lumps, you need to do something else, or rather, pour the cream into a wide flat dish (like a baking sheet) and stir the cream with a spatula until it cools slightly to 60 degrees. If the hot cream is immediately left to cool without stirring, the lumps will form on their own, since the temperature of the cream is still high and the starch will continue to coagulate and thus lumps will form. After the cream has cooled down a little, cover it with cling film so that it touches its surface and put it in the refrigerator until it cools completely. We take out the cooled cream from the refrigerator and beat with a whisk to return it to a uniform consistency.
To summarize, in order to understand how each stabilizer affected the consistency of the creams, it is enough to touch it like this through the film, press a little and feel the elasticity of the mass. The thickest cream with the correct consistency is based on corn starch, then it goes on potato starch and the last one on flour, if there was a plate of cream on rice starch, it would undoubtedly take first place.
Advice:
If you want to freeze the custard, there are several important factors to consider:
The cream must be prepared with a lot of yolks
Rice starch must be used as a stabilizer.
When cooking, it is better to use not only milk, but also cream.
It is very important not to overcook or not to cook the cream.
Based on the information provided and the experiment carried out, I give a couple of recipes:
With rice starch (suitable for freezing):
110 g milk
30 g cream
One of the easiest and cheapest options for a cake layer is custard.
Its recipe has been changed more than once, and every housewife can safely add her own special feature to it.
Let's find out in this article how to make a starch custard at home!
Main features of cooking
The cake starch custard will be milk based. It is certainly not worth saving on this product, since the taste will be significantly changed, and even in a negative direction.
Sugar or sugar is added as other additions. powder, you can add honey, molasses, condensed milk or sweet syrup.
The starch will help the custard thicken. It is also customary to use chickens for density. eggs, or rather only yolks, chocolate.
All products must be combined in the same sequence, which indicates the recipe for the preparation of the cream. Then you need to warm them up in a water bath.
Since this is a relatively long process, you can cook on the stovetop in a thick-walled saucepan. When the custard thickens and makes popping sounds, remove it from the heat immediately.
After that, you need to let the composition cool down, so it will become thick and saturated in color, just like in the photo.
Come on, that's all with theory, but now it's a matter of practice!
No Butter Custard for Cake
The cake cream recipe does not use flour. In this case, I recommend taking either potato or corn starch. Both types are on sale.
For the aroma of the cream, you can use vanilla or citrus zest, a little cinnamon or your favorite essence - here the choice is entirely yours.
Components: 3 tbsp. starch; 3 pcs. chickens. eggs (yolks only); 0.5 liters of milk; vanilla; 200 gr. Sahara.
Cooking Algorithm:
- Paul Art. I mix milk with starch, mix well.
- I mix the yolks, the rest of the milk and the sugar. Beat until the composition becomes homogeneous. I cook over medium heat on the stove for a couple of minutes, you need to constantly stir so that the cream is homogeneous and does not burn.
- When the custard mixture is hot, add the starch and milk in a thin stream. Now your task is to constantly interfere with the mass, which will thicken more and more at the bottom and at the edges.
- I bring in vanilla, I use a van. sugar or essence. I take it off the stove and let it cool. If necessary, the mass of custard for the cake must also be beaten with a mixer again.
Custard on yolks for homemade cake
A custard recipe for a delicious cake indicates the use of cornstarch. It is not found as often in stores as potato, but you can still buy it.
Components: 2 pcs. chickens. eggs; 50 gr. cook starch; 2 tbsp. milk; half st. Sahara; vanilla.
Cooking Algorithm:
- I pour half an art. Into a bowl. milk, add starch and mix.
- I add egg yolks and vanilla to the milk composition. I stir to make the composition homogeneous.
- I bring the rest of the milk to a boil in a separate bowl, pour in the egg mass and stir without stopping.
- I cook on low heat. Let the cream thicken and cool to room temperature. Then I beat it with a mixer so that the mass becomes fluffy.
Condensed milk custard
Components:
350 ml of condensed milk; 2 pcs. chickens. eggs (only yolks); 60 gr. starch; 300 ml of milk (fat content from 3.2%).
Cooking Algorithm:
- I pour the milk into a thick-walled bowl. I add yolks and starch. With the help of a mixer, I interrupt the composition at a slow speed of the device. You should get a mass of a homogeneous structure.
- I put it on the table, pour in condensed milk and send it to simmer.
- I cook until the first bubbles, then put the custard composition in a deep bowl and let it cool. It is necessary to stir from time to time so that there is no crust from the custard.
And below will be presented another entertaining recipe for housewives.
Custard berry cream
Components:
0.5 kg of berries (any, assorted); 0.5 liters of milk; 100 g cook starch; 5 gr. a cream stabilizer; cinnamon and vanillin; 350 gr. Sahara.
Cooking Algorithm:
- Rub the berries with sugar. I put them in cold milk.
- I put the mass on the fire and stir, bringing to a boil. I add cinnamon, starch.
- Pass it through a sieve. Let the custard composition cool down and add vanillin.
- Whisk the cream together with the pack. stabilizer.
- I put it in jelly in small portions and beat on. Let it cool down. The custard cream is ready to use.
Custard Milk Cream For Light Cake
Components: 0.5 l of milk; 50 gr. cook starch; 150 ml of cream (fat content from 30%); vanillin and 300 gr. Sahara.
Cooking Algorithm:
- I leave 100 ml of milk, add the rest to a bowl and mix with sugar. I cook over low heat on the stove, stirring. Bring to a boil and remove from heat.
- I mix the seeded starch with the rest of the milk. I interfere so that there is not a single lump.
- I put it on the stove, stir it and bring it to a thickening. Using a sieve, I filter the composition and let it cool.
- I add cream and vanillin to the mass. I beat the composition.
Custard cream
Components: 5 pcs chickens. eggs; 300 gr. Sahara; 300 ml of milk; 50 gr. starch; 400 gr. sl. oils; vanillin.
Cooking Algorithm:
- Chicken. Beat eggs and sugar together.
- I mix milk with seeded starch. I interfere so that there are no lumps. Bring to a boil and stir over medium heat.
- I pour the milk into the eggs, whisk at the same time. I send it to medium heat for 4 minutes and let the composition cool.
- Sl. the butter needs to be softened, add vanillin to it and beat until white.
- I mix the cooled mass and sl. butter, constantly beat at high speed of the mixer. Let the cream stand in the refrigerator before using it at home.
Custard Pistachio Cream with Starch
Components:
200 gr. pistachios; 50 gr. cook starch; 50 ml solution oils; 250 ml of milk (fat content from 4%); 250 g cream (fat content from 35%); vanillin.
Cooking Algorithm:
- Grind the pistachios to flour using a coffee grinder.
- I mix sugar with milk and add seeded starch. I mix to make the mass homogeneous and send to medium heat. Boil until boiling and add rast. butter. Stir and let cool.
- I put in vanillin, whisk at high speed, add cream. Then I add pistachio flour.
- I put the custard in the refrigerator for 1 hour.
Lemon custard with starch infusion
Traditional lemon cream is prepared on the basis of cream. It will turn out to be very delicate, completely not cloying and quite dense in composition.
Does not spread on shortcrust pastry and is amazingly suitable for layering cakes, filling cakes in the form of baskets.
Components:
4 things. chickens. eggs; 2 pcs. lemon; 1 tbsp. cream (take fatter); half st. milk; 100 g sah. powder; 2 tbsp cook starch.
Cooking algorithm with photo:
- I mix the seeded starch with 1 tsp. water. I make juice from lemons and remove the zest. Separate the yolks and add them to the starch. I stir it.
- I mix the egg mass with citrus juice and zest, sugar. powder, I interfere.
- I put milk on the stove and bring it to a boil. I stir up the mass.
- I cook over low heat so that the creamy mass becomes thick and elastic.
- I remove from the stove and cover with parchment paper, letting cool.
- Whip the cream until frothy and mix with the lemon billet. The cream is ready.
- In the absence of milk or condensed milk, you can make a cream based on cream of any fat content. The result is really delicious.
- Lumps can be removed by passing the mass through a sieve or whisk until smooth with a blender.
- The cream at home can be thickened by adding flour. Then it needs to be diluted with cold water and introduced into the hot mass, quickly you need to stir tbsp. compound.
- Vanillin can be added when the cream has cooled. The aroma in a hot composition will quickly open and disappear.
- Lemon juice can be made faster by putting the fruit in hot water for a couple of minutes beforehand.
- Burning can be minimized by constantly stirring the custard with a wooden spatula or a silicone whisk.
My video recipe
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 gourd looks delicious, appetizing and very sweet. The classic custard recipe is known to many. It is impossible to imagine such pastries as "Napoleon" or "Medovik" without it.
The easiest, fastest and most delicious recipe. It goes well with all types of dessert.
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:
- Break eggs into a bowl, add sugar, wheat flour and vanilla sugar to them.
- Pour cold milk into the mass and walk through the mixture with a mixer.
- Turn on medium heat, put a bowl of future cream on it and bring it to a boil. In this case, you need to continuously stir with a spoon.
- If you need a thick cream, then after boiling, cook it for another 10 minutes.
- Wait for the mass to cool and start using the prepared custard.
Custard for Napoleon cake
Custard is an important part of everyone's favorite Napoleon cake. The dessert turns out to be lush, soft. It is a pleasure to cook it.
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 make napoleon custard:
- We need a heavy-bottomed saucepan. In such a container, milk will not burn when boiled.
- Pour sugar and flour into it.
- We mix them and pour out a mass of three beaten eggs.
- Add vanilla sugar and turn everything into a lump-free paste with a fork.
- Pour it with milk at room temperature.
- Without ceasing to interfere, we put the mixture on the fire and cook our cream.
- Keep an eye on the cream that is being prepared, as the flour can burn at any moment, and the milk can escape.
- As soon as bubbles begin to appear on the surface of the liquid, turn off the stove.
- When the mass has cooled, add the butter, whisking the base with a mixer.
- Mix until the butter dissolves and decorate the cake.
Recipe for biscuit cakes
You will need:
- vanilla sugar - 10 gr;
- starch - 30 gr;
- milk - 0.3 l;
- three eggs;
- butter - 0.3 kg;
- a pinch of salt;
- sugar - 0.15 kg.
Cooking method:
- Pour raw eggs into a container, add salt and starch, pour half the amount of milk.
- Whisk the mixture into a yellowish homogeneous mass.
- Pour the rest of the milk into a saucepan and add sugar.
- Simmer the contents of the saucepan over low heat until the milk comes to a boil.
- Stirring the egg mass constantly, pour boiling milk with sugar into it.
- We put the future cream on the stove and cook until the mass thickens and turns into a real cream.
- Get rid of the lumps that appear by stirring everything with a spoon.
- Prepare a clean bowl, pour cream into it, add vanilla sugar.
- Cover the dishes with plastic wrap and let it brew for 30 minutes.
- You can coat each layer of cakes with cream or make a cake and top with a fluffy soft mass. Bon Appetit!
Custard with butter, no eggs
Try egg-free cream. It turns out to be less greasy and sugary, with a slight vanilla flavor.
Recipe composition:
- granulated sugar - 160 gr;
- flour - 100 gr;
- vanilla sugar - 11 g;
- solid butter - 120 gr;
- milk - 0.4 l.
Step-by-step instruction:
- Combine flour and sugar in the first bowl, pour 200 ml of milk into it.
- Beat the mixture with a whisk.
- Pour the remaining 200 ml of milk into an iron mug or saucepan and bring to a boil.
- Slowly pour the steaming liquid into the first bowl with sugar, milk and flour.
- Mix everything and put it back on the stove, turning on the low power of the fire.
- Do not forget to constantly stir the liquid until it acquires a thick consistency.
- Then add the butter by cutting it into small pieces. They should completely dissolve in the cream.
- Remove dishes from the stove, add vanilla sugar.
- Once the mass has cooled, it is ready for use.
How to make cream for eclairs?
Eclairs are a dessert made from incredibly light dough. And the cream for them should be very delicate, 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:
- Our cream will have a pleasant caramel color and taste.
- Pour flour, granulated sugar and milk into a small saucepan.
- As soon as the mass has been mixed with a whisk, we put the dishes on the fire of the smallest power.
- After the liquid turns into a thick mixture, turn off the stove and add condensed milk.
- Mix vigorously with a spoon. Our cream takes on a golden caramel color.
- We either melt the butter on our own (just take it out of the refrigerator beforehand), or heat it up in the microwave.
- We load softened butter and cream into a blender and grind everything well.
- Gradually add the creamy mass to the cooled cream, stirring all the time with a spatula.
- It remains to pour eclairs on them and introduce them into the dough. Enjoy your tea!
Homemade protein custard
Protein cream is an integral part of the most delicate and sophisticated desserts. And making it at home is very easy.
You will need:
- sugar - 150 gr;
- one lemon;
- four egg whites;
- water - 100 ml.
How to make a protein custard:
- Gently break up the raw eggs and separate the whites and yolks.
- Cut the lemon in half and squeeze the juice out of them. For the recipe, we need 40 ml of juice. These are two tablespoons.
- Separately process proteins with a mixer. They will reach the desired consistency when you turn the bowl upside down and the protein mass stays in place.
- Pour water into a saucepan, add sugar. We make sweet syrup.
- Pour it into the whipped egg whites, go through the mass with a mixer.
- Add lemon juice and turn on the kitchen appliance again.
- After 10 minutes of beating, the cream will be ready.
- For flavor, you can add vanilla.
- Now we fill the cakes or tubes with cream.
Sour cream based
This cream is used for cakes. In its texture, it turns out to be dense and designed to be applied to the cakes between layers.
Grocery list:
- granulated sugar - 120 gr;
- first grade flour - 50 gr;
- sour cream - 0.3 kg;
- butter - 0.2 kg;
- one egg;
- vanilla sugar - 20 gr.
Cooking method:
- Break the egg into sugar.
- Mix the ingredients well.
- Pour in flour and dissolve it in the mass.
- Add sour cream and heat the mixture in a water bath.
- Separate 50 grams from a piece of butter and transfer to a future cream. The oil should be soft.
- Process the remaining amount in a blender.
- Add the cream to the butter in a spoon.
- Beat everything together in a blender.
- You should get a fluffy thick mass.
- We cover it with cling film or cotton cloth and leave it in the refrigerator.
- After a few hours, the cream will become very dense and can be used as directed.
Required Ingredients:
- granulated sugar - 100 gr;
- soda - 4 g;
- two egg yolks;
- cottage cheese - 500 gr;
- butter - 100 gr.
Step by step cooking:
- Take pieces of butter out of the refrigerator half an hour before cooking. They should soften.
- Put the cottage cheese into a blender and grind it into a homogeneous curd mass.
- Put butter in it, add soda, pour out the yolks.
- Mix everything and leave in this form under cheesecloth for 3 hours.
- As soon as time passes, we put the mixture in a water bath for 10 minutes.
- Add sugar and stir the mixture with a fork.
- Once the sugar is completely dissolved, cool and place the container on the shelf in the refrigerator.
- This cream is used for heavy cakes. You can make a full-fledged dessert from it by placing it in a beautiful mold, decorating with pieces of berries and fruits.
Custard is perhaps one of the most popular custards for layering cakes and pastries. The milk custard recipe has several variations. The most famous are given below.
- milk - 2 stack.;
- sugar - 1 stack.;
- eggs - 2 units;
- flour - 2 tablespoons. l;
- drain. oil - 50 gr.
Initially, we set the milk to warm over low heat. We recommend using 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 rubbed, sift the flour and grind again until smooth. Flour should not form lumps.
At this point, the milk will be warm. Gradually add a third of it to the prepared mass, mixing everything well. When you get a homogeneous slurry of a liquid consistency, pour it into the remaining milk and mix. The 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 acquires the necessary thickness, turn off the fire and put butter in it. We continue to stir until the piece melts completely and the mass becomes homogeneous. We cool it down.
On a note. To stir the cream in warming milk, it is recommended to use a spatula instead of a spoon - it will be better to collect the cream from the bottom without letting it burn.
No added eggs
The egg-free custard is much softer than the classic version.
For cooking, you will need the following amount of products:
- half stack. Sahara;
- stack. milk;
- 3 table. l. flour;
- 100 gr plums. oils.
Combine milk with sugar and put on a slow fire, stirring constantly to dissolve the sugar.
As soon as the milk heats up, sift the flour into it and beat a little with a whisk / mixer. We boil the mass to a consistency reminiscent of fatty sour cream. After that, the fire can be turned off and left to cool.
When the cream is warm, put soft butter in it and beat it with a mixer. The mass will become fluffy and smooth in the process.
Biscuit custard
A fluffy, light cream, which perfectly saturates the 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 until the mixture turns into a light foam. Pour in milk and beat again. Put everything together on the fire, slowly boil and boil until thickened, stirring constantly.
The biscuit custard can be chilled for 15-20 minutes and immediately applied to the biscuit cakes. Dessert must be allowed to freeze in the refrigerator. It is recommended to leave to soak overnight.
Vanilla cake layer
Vanilla cream of a pleasant yellowish shade with vanilla flavor for cake is prepared from the following number of products:
- 2 stacks milk;
- 6 eggs. yolk;
- 100 grams of sugar;
- 40 grams of starch;
- 50 gr plums. oils;
- 6 grams of vanillin.
Put vanillin and milk to a boil. If vanillin is used in the form of ground powder, let it brew for half an hour until the milk cools down a little. If it is used in the form of a pod, it must be cut and put in milk, boiled and left for an hour, so that the taste and smell of the spice is given to the dairy product as best as possible.
Beat the egg yolks with the starch and sugar separately.
Remove the pod from the milk, put the pan again on the slowest heat. The milk should be almost hot. Then we pour it in a trickle into the starchy-yolk mass, constantly working everything together with a whisk.
Again, we set everything to warm up, and do not forget to stir. Within a few minutes after starting to boil, the mass will become very thick. Can be removed from the stove.
Next, add oil to the mass, beat well with a mixer or submersible blender until the mass becomes uniform in color and structure. Let it cool, stirring the mass from time to time so that a film does not form on the top.
On a note. To make the cream cool faster, you can put the saucepan with the contents in cold water. You still need to stir while cooling so that a film does not turn out.
With milk and condensed milk
- 200 grams of condensed milk;
- 100 gr plums. oils;
- 1 stack cow's milk;
- 1.5 table. l. Sahara;
- 2 table. l. flour.
The first stage is the preparation of the base of the cream. To do this, combine simple milk with sugar and flour, beat everything well. We put everything to simmer on low heat. The mass will gradually begin to thicken, and in order not to form lumps, it is recommended to use a mixer.
On a note. You can experiment and use a boiled product instead of ordinary condensed milk.
Custard butter cream
- 6 tablespoons of flour;
- 1 liter of milk;
- 300 grams of sugar;
- 2 grams of vanillin;
- 150 gr plums. oils.
Heat milk with sugar and vanilla in one saucepan. While it is heating, melt a piece of butter in a saucepan and lightly fry the flour in it, for about 3 minutes on low heat.
Combine both masses, beat everything 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 safer.
Milk honey cake recipe
The cooking method does not differ from the previous options. The only caveat is that while kneading eggs and dry ingredients, add cocoa.
Chocolate custard will definitely be appreciated by lovers of a sweet tooth. It is great for sandwiching honey cake and napoleon, and can also be used as a filling for eclairs.
What could be simpler and tastier than custard? I would like to describe in detail the entire technology of its preparation.
As a rule, it is not prepared as an independent dish, but as an impregnation for biscuit or shortbread cakes, or as a possible filling for eclairs. The use of such a creamy mass can be very diverse.
This delicacy can be used to improve various confectionery products.
There are many ways to prepare this dish. In addition, each housewife cooks in her own way and adds something of her own. Such a confectionery dish can be prepared with caramel, chocolate, yolks, or, conversely, with proteins.
If you do not know how to cook it, you can look at various recipes on the Internet, and choose the recipe that works best for you, or ask more experienced chefs. But you should not blindly trust everything that is written on the Internet, or take into account the recipe if it does not suit you in some way, or worries you. Trust your intuition and it will never let you down.
I would like to share with you my favorite step-by-step custard recipe. I have known it since my school days, when I loved to bake simple and uncomplicated pastries for my loved ones and relatives, and is perfect for a family celebration, becoming the keynote of your culinary creativity and success.
Initially, you need to decide what you will take as a basis. In my opinion, in the event that you want to make such an impregnation for the cake layers, as well as in the case of using this sweet consistency as an independent product, a recipe based on cornstarch powder wins in every sense. Cooking with cornstarch will give the creamy substance a different look and taste. Unlike flour and potato starch, it is corn starch - it gives the cream a smoother texture. If you don't believe me, check it out for yourself.
Here is my favorite recipe with starch.
To make the custard, you will need:
- Butter - 200 g (can be replaced with cream - 150 ml)
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- Milk - 500 ml
- Eggs - 2-3 pieces
- Starchy substance - 26 g (2 level tablespoons)
- Vanilla sugar - 1 teaspoon
- Granulated sugar - to taste (I usually put 200 g, as my family loves very sweet custard)
First of all, you need to pour milk into a saucepan, add some sugar, add vanilla sugar and bring the resulting liquid to a boil. Your creation will be especially delicate if you constantly stir the milk poured into the pan. After the milk has boiled, remove it from the burner and let it brew for about half an hour.
In a separate bowl, mix the starch powder and the remaining sugar. It is better to sift the starch directly through a sieve, since cornstarch often forms lumps. Of course, you can take potato starch as the basis of your confection, but I offer you this particular technology, as I consider it to be the most optimal.
The dry mixture of granulated sugar and starch should be thoroughly mixed. Use a whisk or fork for this, the mixture should turn out to be a homogeneous consistency.
Then, in this mixture, as this recipe dictates to us, you need to add eggs. In this case, you should pay special attention to the ratio of dry and liquid components, the more starch or flour you have in proportion (you can take it as the basis of a custard in an alternative preparation of this confectionery impregnation), the thicker and more saturated your custard will be. eventually.
Next, you should take the hot milk with vanilla sugar, which you prepared earlier, and pour about a third of it into a mixture of starch powder, sugar and eggs. You need to pour in gradually and slowly, stirring constantly.
This recipe assumes that the consistency of the derived parts of the creamy mass must be uniform at any stage of its preparation, so you should pay attention to thoroughly mixing all the ingredients. However, if you are making a custard to bake a delicious cake, it is best to use starch.
Ultimately, you need to slowly pour any remaining vanilla milk into the egg-starch mixture. After that, this consistency must be poured into a saucepan, and stirring endlessly, bring to a boil. The creamy mass in the saucepan will gradually thicken. You are required to make a not very big fire. Better to cook the custard over low heat.
When the resulting slurry boils, it should be held on the stove for a couple of minutes. For a more "oily" taste, you can safely add butter or cream at the last stage of cooking.
Then remove the custard from the stove, let it cool and cover with cling film - putting it in the refrigerator, preferably overnight or at least for a few hours.
This recipe is perfect for almost all types of culinary products - especially for the Napoleon cake and eclairs, or for any other cake. In any case, a cake with such a filling is always tasty and interesting. The custard does not require a long preparation. Use a custard for your cake.
Success in the culinary field.