Biscuit custard: recipes

The content of the article

• What is custard
• How to do
• Biscuit Custard Recipe
• Classic recipe
• Simple biscuit cream
• From condensed milk
• Oil
• In milk
• Cream cream for biscuit
• Chocolate
• Cottage cheese
• From sour cream

A properly prepared cream can make any biscuit cake insanely tasty and even correct the situation if the cakes are not very successful. Due to the variety of impregnations, you can cook desserts with different tastes and aromas every time. To create a custard, do not need special culinary skills. The great advantage of the dish is that with it you can cook not only cakes, but also pancakes, eclairs, straws.

What is custard

This is an impregnation for baking sweet desserts, which is prepared by heat treatment of the ingredients – brewing. The biscuit custard can be thick and airy, very sweet and slightly sour, with a chocolate or milk flavor. Any of these goodies has a velvety texture and a stunning aroma, familiar to many from childhood..

How to do

Cream for biscuit cakes is not difficult to prepare, but there are small nuances that you should familiarize yourself with before starting the process:

1. A properly prepared delicacy should be of medium density, so that it keeps its shape well.
2. To give airiness to the texture of custard impregnation, beat it with a mixer, whisk.
3. If desired, any cream can be given the desired aroma and taste, mixed with vanilla, juice or lemon peel, orange pulp, banana puree, candied fruit or nuts.

Biscuit Custard Recipe

If you want something sweet, make a custard biscuit. Such a treat will not take your time, but as a result, you can enjoy the amazing taste of homemade dessert. There are many recipes (with photos) for its preparation, and all of their complexity consists in preparing the necessary ingredients and following the sequence of actions. If such difficulties do not scare you, feel free to start baking an amazing custard cake.

Classic recipe

• Time: 18 minutes.
• Servings Per Container: 10 Persons.
• Calorie content: 163 kcal / 100 g.
• Purpose: dessert.
• Cuisine: French.
• Difficulty: Easy.

Sponge cake with custard prepared according to this recipe is a classic of pastry art. It is easy to make, it has a delicate texture and perfectly infiltrates cakes. This airy biscuit cream has an amazing vanilla flavor and can be used to fill other goodies – rolls, crepes, buns, pastries.

Ingredients:

• milk (3.2%) – 1 liter;
• granulated sugar – 0.3 kg;
• egg – 4 pcs.;
• flour (1 grade) – 0.12 kg;
• butter (butter) – 20 g;
• vanilla sugar – 10 g.

Cooking method:

1. Boil milk, add sugar, stir until all crystals are dissolved.
2. Beat eggs with flour using a whisk or mixer..
3. Pour into the egg mass? part of the milk-sugar mixture, stir. Pour into the remaining milk.
4. Put on a stove, simmer over low heat until thickened.
5. Add the butter, stir until it is completely dissolved.
6. Transfer cream into a deep bowl, stir in vanilla sugar, cover with a film, cool.

Simple biscuit cream

• Time: 25 minutes.
• Servings Per Container: 2 Persons.
• Calorie content: 74 kcal / 100 g.
• Purpose: dessert.
• Cuisine: International.
• Difficulty: Easy.

A quick biscuit cream made from egg whites. A huge advantage of the recipe is the minimum set of ingredients and a long shelf life. An important condition for creating protein custard is the use of clean dishes. The slightest presence of moisture, fat on the walls of the containers will become an obstacle to obtaining high-quality biscuit cream.

Ingredients:

• proteins (chicken eggs) – 3 pcs.;
• water – 80 ml;
• granulated sugar – 1 tbsp. l .;
• citric acid – a pinch.

Cooking method:

1. Combine the sugar and water in a saucepan, bring the mixture to a boil and simmer until it cooks. Check the syrup for readiness as follows: drop it into a bowl of cold water and, if a soft ball has formed, remove from the stove.
2. Pour citric acid, stir with a dry wooden spoon.
3. Beat the whites with a mixer until stable peaks are obtained..
4. Combine the protein mass with hot syrup, mix gently.
5. Put the bowl in a bowl of ice water and continue whisking until the custard is completely cooled..

From condensed milk

• Time: 1 hour 20 minutes.
• Servings Per Container: 8 Persons.
• Calorie content: 328 kcal / 100 g.
• Purpose: dessert.
• Cuisine: International.
• Difficulty: Easy.

Custard for condensed milk cake has an amazing milk taste, rich aroma. The advantage of this recipe is that condensed milk can be chosen at your discretion – regular or boiled. From this, the color, texture, taste of the impregnation for the biscuit will change. If you do not plan to treat children, you can add cognac, brandy or rum.

Ingredients:

• condensed milk – 0.25 kg;
• butter (butter) – 0.3 kg;
• milk – 2 tbsp .;
• flour (wheat), granulated sugar – 4 tbsp each. l.

Cooking method:

1. Sift flour, pour with sugar into milk. Grind the mass with a blender so that no grains remain.
2. Put the container with the mixture on the stove, bring to a boil, boil for another 5 minutes, stirring constantly. Chill.
3. Add oil, whisk until smooth. Next, add the condensed milk in small portions, without ceasing to work with the device. Put in the refrigerator for an hour.

Oil

• Time: 20 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 339 kcal / 100 g.
• Purpose: dessert.
• Cuisine: International.
• Difficulty: medium.

Often, confectioners use an oil custard to make biscuits, which holds excellent shape. Egg yolks give the impregnation a more delicate texture, but syrup makes it sweet and thick. You need to cook it correctly, clearly following the technology below. The readiness of the syrup is checked by a thermometer or by the formation of a soft ball, if dripped with sugar mixture in a plate with cold water.

Ingredients:

• oil (butter) – 0.25 kg;
• yolks – 3 pcs.;
• granulated sugar – 0.15 kg;
• water – 6 tbsp. l .;
• vanilla sugar – 1 pack.

Cooking method:

1. Boil the syrup from water with sugar, when the mass reaches a temperature of 120 ° C, remove from the stove.
2. Beat the yolks with a mixer, combine them with caramel and continue to work with the appliance until the mass cools down. Pour vanilla sugar.
3. Stir in the butter until smooth..

In milk

• Time: 15 minutes.
• Servings Per Container: 5 Persons.
• Calorie content: 157 kcal / 100 g.
• Purpose: dessert.
• Cuisine: French.
• Difficulty: Easy.

French or milk cream for biscuit is prepared with the addition of egg yolks, so it has a rich yellow tint. Before cooking, you need to remove the oil from the refrigerator to soften, preferably a couple of hours. It is also better to hold the milk a little at room temperature or slightly heat, since it is not recommended to add it to the custard for cold biscuit cold.

Ingredients:

• egg yolks – 3 pcs.;
• sugar – 85 g;
• milk -? l;
• flour – 45 g;
• butter (butter) – 0.5 tbsp. l .;
• vanillin or vanilla extract.

Cooking method:

1. Rub the yolks with sugar until a mixture of light yellow.
2. Pour in milk, add flour, vanillin. Put on a slow fire, cook until cooked (thickening).
3. Stir in the oil until completely dissolved..

Cream cream for biscuit

• Time: 25-30 minutes.
• Servings Per Container: 5 Persons.
• Calorie content: 348 kcal / 100 g.
• Purpose: dessert.
• Cuisine: British.
• Difficulty: Easy.

This cream comes from the UK, it has a more fluid consistency compared to other varieties of custard treats. This is due to the absence of thickeners in the recipe in the form of flour, starch. The cream is called “Angles”, for a layer of cakes, filling cakes, tubes and other confectionery products it is rarely used. More often it plays the role of sweet sauce.

Ingredients:

• fat cream – 0.5 l;
• egg yolks – 5 pcs.;
• sugar – 0.1 kg;
• vanillin, salt – a pinch.

Cooking method:

1. Combine vanillin with milk in a saucepan, put on a stove. Warm, stirring continuously, not boiling.
2. Beat sugar with yolks separately until light..
3. Strain the cream and warm again. When they begin to boil, remove from the stove, pour in a thin stream of yolk. Stir carefully, without ceasing, so that there is not a single lump.
4. Put the mass on the fire again, warm it up, not letting it boil, otherwise the yolks will curl. The readiness of the cream will be indicated by a non-swimming trace on the spoon with which you stir the mixture if you hold it with your finger.

Chocolate

• Time: 25 minutes.
• Servings Per Container: 7 Persons.
• Calorie content: 258 kcal / 100 g.
• Purpose: dessert.
• Cuisine: International.
• Difficulty: medium.

This custard option will not leave anyone indifferent, especially children. Any chocolate-soaked sponge cake inside will disappear from the table in a matter of minutes, because its taste and aroma are simply amazing. At the same time, a treat is prepared very simply, quickly and it does not require many ingredients. You can use such a chocolate cream even for filling tartlets.

Ingredients:

• egg yolks – 4 pcs.;
• sugar – 90 g;
• cocoa (powder), flour, corn starch – 2 tbsp each. l .;
• milk -? l;
• butter (butter) – 70 g;
• chocolate – 1 bar;
• salt – a pinch.

Cooking method:

1. Whisk the yolks with sugar until a mixture of light yellow and airy consistency.
2. Pour the remaining dry ingredients, mix well.
3. Boil milk in a separate container, dissolve the broken chocolate in it.
4. Pour the chocolate and milk mixture into a protein mixture with a thin stream, gently mixing. Do not add chocolate milk all at once, otherwise the proteins may curl..
5. Strain the resulting mixture, put on the stove and simmer until a thick consistency.
6. Add oil, stir, cool slightly. Whip cream.

Cottage cheese

• Time: 40 minutes.
• Servings Per Container: 5 Persons.
• Calorie content: 283 kcal / 100 g.
• Purpose: dessert.
• Cuisine: International.
• Difficulty: Easy.

If you want to add pieces of fruit, berries or dried fruits to the layer, then you should prepare a thick cream for biscuit cake. To do this, you need to use cottage cheese, which is pre-ground through a sieve or interrupted with a blender. So you achieve a uniform consistency, get rid of small grains and get a delicate airy texture.

Ingredients:

• cottage cheese – 0.4 kg;
• granulated sugar – 90 g;
• butter (butter) – 60 g;
• cream (fatty) – 0.16 l;
• egg yolks – 2 pcs.;
• flavoring.

Cooking method:

1. Grind cottage cheese through a sieve twice, so that no lumps remain.
2. Add the yolks, sugar, flavor, beat thoroughly with a blender.
3. Put the oil removed in advance from the refrigerator to soften.
4. Put the container with the mass on a slow fire, cook until thick, continuously stirring. Set aside to cool.
5. Whip cream separately until thick. Combine with the curd mixture when it cools..

From sour cream

• Time: 1 hour 15 minutes.
• Servings Per Container: 8 Persons.
• Calorie content: 284 kcal / 100 g.
• Purpose: dessert.
• Cuisine: International.
• Difficulty: Easy.

The custard biscuit from sour cream perfectly sets off the sweetness of the cakes, adding spicy sourness to the dessert. For the preparation of this treat, it is very important to use a fermented milk product with a high percentage of fat content – preferably not less than 25%. If you worry that your sour cream is too thin and the cake will not hold its shape, put it in cheesecloth, folded in several layers, and leave it over the bowl to remove excess moisture.

Ingredients:

• fat sour cream – 1 kg;
• icing sugar – 2 tbsp .;
• vanillin.

Cooking method:

1. Beat sour cream with a mixer until thick for 10 minutes.
2. Continuing to work with the appliance, add powder in parts, and at the end pour vanilla.
3. Put the finished impregnation for an hour in the refrigerator.