How to make custard at home

It’s hard to imagine a home holiday, including children’s, without sweets on the table. Cooking cakes, pastries and rolls can not do without flour (axiom), as well as without cream. Delicate and airy, with tasteful shades, it becomes the highlight of the usual baking. The most commonly used universal classic custard with various additives. It is suitable for impregnating cakes, decorating the top of confectionery and filling tubes, eclairs.

Calorie Custard

The calorie content (212 kcal per 100 grams) of this cream is higher than that of protein and cottage cheese, but given the heat treatment during cooking, which makes it safe to use, you can close your eyes to this. The use of low-fat cream, reducing the amount of sugar and flour, the exclusion of oil from the recipe, will reduce calories.

Classic recipe

With flour

A classic cream at home is prepared in sweet milk with eggs and a little flour. It is suitable for interlaying cakes, pastries, and for filling buns, tubes, eclairs.

• Mix sugar with eggs well, add flour with vanilla sugar, mix again.
• Dilute the mixture with cold milk, mix with a mixer until smooth.
• Rinse the pot with water, fill with the mixture, put on medium heat, let it boil while stirring.
• To get a thick cream, boil the mass for longer - 10 minutes. Cool to approximately 50 degrees before use.

No flour

Another version of the classic cream - without flour, is more tender. It is only important to observe 2 points: beat the yolks and maintain the correct temperature during brewing.

• Yolks - 6 pcs.;
• Milk (warm) - 600 ml;
• Sugar - 120 g.

Cook, as in the previous recipe.

The best custard recipes

In cooking, the cream according to the classic recipe with flour is basic. Other types are prepared on its basis. You can’t do without the main components - these are eggs, milk (cream), sugar. If you add ground nuts, rum with vanilla, you get a French cream nut Frangipan, without which you will not get a signature pear cake. When any juice (optional) or cocoa is added to gelatin, the cream is “Bavarian”, and cooked in English without flour is called “Custard”.

Protein custard

Gentle, snow-white, moderately viscous - ideal for cakes, eclairs, puffs and straws. It can be used as a separate dessert, goes well with sour fruits, served in vases or bowls. About 250 g of cream is obtained from the amount indicated in the ingredients.

• 4 squirrels;
• 80 ml of water;
• A pinch of salt;
• 200 g of sugar (50 g per 1 protein);
• 4 tsp lemon juice.

1. Beat well salted proteins to strong peaks that do not fall from the whisk. The speed of whipping decreases if the bowl is put on ice.
2. Pour water into the stewpan, pour in granulated sugar and let it boil. Boil for 4 minutes at minimum temperature, pour in juice, stir and boil the same amount. Willingness to check the breakdown for a “ball”: drop a lot on a saucer and try to roll a ball, if it works, then the syrup is ready.
3. Pour the syrup into the proteins in a thin stream, constantly whipping with a mixer. After continuing to beat for about 5 minutes. The process will be shortened if you put the bowl in cold water.

The result should be a dense, shape-holding cream. It can be used for jewelry by filling it with a pastry bag.

For biscuit

Chocolate cream is suitable for a layer of cakes, filling of tubes, eclairs, etc. For decorations, it is not suitable, as it does not hold its shape.

Ingredients for one serving:

• 1.5 cups of sugar;
• ¼ tsp salts;
• 4 tbsp. l starch;
• 4 tbsp. l flour;
• 4 eggs;
• 4 tbsp. l sugar-free cocoa powder;
• 50 g of dark chocolate;
• 1 liter of milk;
• 1 tbsp. l oil sl .;
• 1 tbsp. l vanilla extract.

1. Pour sugar and salt, starch, flour, cocoa into a saucepan.
2. Beat separately chilled eggs with half a glass of sugar.
3. Pour milk into the dry mixture, boil, stirring to a boil, remove from the stove.
4. Pour in a thin stream, stirring, into beaten eggs, put pieces of chocolate, stir until completely dissolved.
5. Put the saucepan again on the stove, cook over medium heat until thick (about 5 minutes). Remove from stove, put butter and vanilla, mix and allow to cool.

You can serve the cream as a dessert, arrange in ice cream vases and cool well. The result is a dish similar to chocolate pudding, which is very loved by children.

For eclairs

Coffee cream is suitable for filling eclairs and tubes, and can be used to decorate a cake. From this amount, 3 cups will turn out.

• 500 ml cream;
• 2 tbsp. l flour;
• 250 g butter;
• 1 tbsp. l rum or brandy;
• 1 tbsp. l instant coffee;
• ¾ cup sugar.

1. In a saucepan, mix coffee and flour with sugar, pour cream, mix, let stand for a third of an hour. Stirring to warm over low heat until thickened, allow to cool.
2. Beat butter in a lush mass and add in parts to the creamy mass, whisk without stopping. Pour in alcohol, beat for about 4 minutes until smooth.

Cream without eggs

The recipe is easy to prepare and the cream is tender and tasty. It is universal - it is suitable not only for layering cakes and filling desserts, but also for use in decorating the top of confectionery products, since it holds its shape well.

• Sugar –1 cup;
• Butter - 200-250 g;
• Water - 1 cup;
• Vanilla sugar - 5-10 g;
• Flour - 2 tbsp. l

1. Get oil in advance, cut into pieces, mix with vanilla sugar.
2. Pour half a glass of water into a saucepan, add sugar, stir, heat, completely dissolve the sugar.
3. Mix half a glass of water with flour until a homogeneous mixture is obtained. Gradually (in portions) mix it with syrup, not ceasing to stir.
4. Cook until a thick sour cream, allow to cool to about 50 degrees.
5. Add butter and vanilla sugar, beat in a lush foam.

Step-by-step custard cake recipes

When preparing cakes, for their interlacing and decoration, housewives most often use custard. A variety of recipes makes it possible to choose it in terms of density and taste.

The most popular cakes are Napoleon, Honey cake, Ginger and their variations, depending on culinary fantasies and household preferences.

"Napoleon"

Let's prepare the “Lazy” version of the classic dessert. A recipe without baking, it is prepared simply and quickly, you can attribute it to the series “guests on the doorstep”.

For 8 servings you will need:

• Puff pastry “Ears” - 0.5 kg;
• Eggs - 2 pcs.;
• Flour - 50 g;
• Milk - 0.5 kg;
• Oil drain. - 50 g;
• Sugar - 150 g;
• Vanilla Sugar - 5 g.

Step by step cooking:

1. Warm the milk to a boil with sugar and vanilla sugar, stirring occasionally.
2. Mix flour with eggs into a homogeneous mass, pour half of all milk into it in portions, stirring. Return the resulting mixture to the saucepan and, slowly heating, to thicken the cream.
3. Remove from stove, add oil. Stir, pour into a bowl, cover with a film, allow to cool to room temperature.
4. The final stage is the assembly of the cake. Put a few tablespoons of cream on a dish, evenly distribute along the bottom, lay a layer of cookies, grease with cream, repeat 3 more times. Grease the top and sides of Napoleon with cream.
5. Crumble cookies and sprinkle cake on all sides. If you want, then the top can be decorated with halves of walnut, jam berries or chocolate. Another option: put any stencil and sprinkle with crumbs.
6. Put in the refrigerator for several hours. When it is saturated, it will resemble a real "Napoleon".

Honey cake in a pan

The recipe for this cake is useful when there is no oven, and the household asks for something tasty for tea. It can be described in 3 words: tasty, fast, original.

For the cream you will need:

• A couple of yolks;
• A couple of Art. l flour;
• Half a glass of sugar;
• ¾ cup of milk (about 180 ml);
• Half a glass of hot milk (about 125 ml);
• A pack of butter;
• Vanilla, cinnamon (optional).

Ingredients for cakes:

• Flour - 1.5 kg (another 150 g);
• Egg - 3 pcs.;
• Honey - 3 tbsp. spoons;
• Powdered sugar - 1.5 cups;
• Oil - 180 g;
• Baking powder - 10 g;
• Sour cream 24% - 800-900 g;
• Soda - 1 tsp;
• Vanilla to taste.

Cooking cream:

1. Pour sugar over the yolks, grind the mixture, add flour through a small strainer, mix, pour milk (cold), mix.
2. Bring to a boil half a glass of milk, pour (thin stream), stirring. Cook until thickened, the mixture should resemble liquid jelly, allow to cool to room temperature.
3. Mash the butter with a fork, mix with the milk mixture (add a couple of spoons), beat with a fork, at the end you can speed up the process using a mixer. You can add vanilla or vanilla sugar.

Cooking cakes:

1. Melt thick honey in a water bath, mix with powdered sugar and butter.
2. Beat eggs with baking powder and soda, combine with honey, boil, add a little flour, mix.
3. Sprinkle the table with flour, put the dough, knead, periodically pouring flour. Divide the resulting ball into 4 parts. Roll up four sausages, divide into 5 parts.
4. Roll them into thin crusts, cut them evenly (then fry the pieces too, leave for decoration).
5. Fry in a pan without oil on 2 sides.
6. Collect the cake, spreading the cakes with cream, sprinkle with crumbs, put in the refrigerator for the night.

Cake "Ginger"

Cake with a twist. Citrus custard goes well with the honey taste of tender cakes. Lemon zest and freshly squeezed juice add an original aftertaste to the dessert.

• Butter - 200 g;
• Eggs - 5 pcs.;
• Sugar - 260 g;
• Flour - 360 g;
• Milk - 0.7 liters;
• Starch - 3.5 tbsp. l .;
• Soda - tsp;
• Honey - 80 g;
• Lemon juice - 2 tbsp. l .;
• Lemon zest - 1 tbsp. l

We start to cook:

1. Cook the cream from a hot mixture of milk and sugar. Mix the eggs with starch and sugar (80 g), stirring, combine with warm milk.
2. Warm the cream until thickened, add oil, mix, pour in the lemon juice, add the lemon peel, mix, leave to cool.
3. Now let's do the test. Add soda to honey, heat over low heat (stirring). Let it boil, cook for a minute and remove from the stove.Pour sugar, put butter, mix thoroughly, add eggs, mix again.
4. Pour flour, knead the dough. It is important that it does not stick to your hands.
5. We divide the dough into 9 pieces, roll it into thin pancakes, prick it with a fork several times, bake for about 10 minutes in an oven preheated to 180 degrees.
6. While the cakes are hot, cut them on a plate. We collect the cakes in a pile, coat with cream, not forgetting the top and sides. Sprinkle with chopped crumbs from the trim. We clean for 6 hours in the refrigerator.

Useful tips and interesting information.

Alexander Seleznev, a well-known culinary specialist, advises housewives who prefer traditional cakes from the USSR: Medovik, Ryzhik, Napoleon to add various fruits. Suitable: bananas, persimmons, kiwi, tangerines, apples, oranges and even baked pumpkin. The taste of baking acquires originality, and the look becomes festive.

Any alcohol from brandy to liquor added to the cream will add a twist, and you will get a culinary masterpiece with the aroma of a holiday. You should not be afraid of the strength of drinks, because the “degree” is weathered, and the aftertaste remains.

In the cuisines of the world, there are varieties of classic custard. For example, the Lemon Kurd dessert, originally from Britain, in it milk is replaced with lemon juice, and its zest is added.

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