Classic custard for cake and cake

The content of the article

• How to make classic custard
• Classic Custard Recipes
• In milk
• Custard cream
• On the yolks
• Custard with flour
• With starch
• With eggs
• No eggs

If you want to interlayer cake cakes “Napoleon”, start eclairs and or tartlets, you need to learn how to prepare a classic custard, which is rightfully considered one of the foundations of confectionery craftsmanship. It is not so difficult to do at home. The recipe admits a lot of variations, and having mastered the basic techniques, you can experiment with both cooking and serving – use custard for cake, pastries, open pies with berries, or just serve as a delicious dessert, spread out in a bowl.

How to make classic custard

Milk, sugar, sometimes eggs – those ingredients without which a real cream can not do. There are modifications – without eggs, on starch, using cream and even water instead of milk. Many housewives attribute the dish to complex ones, although in reality it is not so much complicated as labor-intensive, it requires caution, long and thorough stirring, and whipping, which can last half an hour or forty minutes. Inexperienced chefs are better off starting with traditional recipes..

Classic Custard Recipes

Cream serves as the basis for cakes, pastries, eclairs. Experienced chefs advise preparing the filling before the test: it will need to cool for an hour or two, and it is not recommended to refrigerate in the refrigerator. Full impregnation takes extra time. All creams are fatty, high-calorie dishes, so those who are on a diet, they are not recommended.

In milk

• Cooking time: 35-40 minutes.
• Servings Per Container: 3-4 Persons.
• Calorie content: 122 kcal per 100 g.
• Purpose: dessert.
• Cuisine: European.
• Difficulty: easy.

A custard recipe in milk is considered basic. You can make a confectionery quickly if you follow a step by step recipe. The dish is not only tasty, but serves as a decoration, looks good in the photo. The product is used in cakes, eclairs, pastries. To understand how to prepare the filling for the confectionery correctly, you must carefully follow the recipe.

Ingredients:

• milk – 2 glasses;
• sugar – 1 cup;
• eggs – 3 pcs.;
• flour – 2 tablespoons;
• butter – 50 g;
• vanilla pod or powder.

Cooking method:

1. Pour milk into the pan. Put on fire.
2. Stir eggs with flour, sugar, vanilla.
3. Pour into milk slowly, stir the milk mass with a wooden spoon.
4. Boil until a thick consistency. Cool.

Custard cream

• Cooking time: 35 minutes.
• Servings Per Container: 3-4 Persons.
• Calorie content: 156 kcal per 100 g.
• Purpose: dessert.
• Cuisine: European.
• Difficulty: medium.

If you are looking for an easy way to make custard, a cream recipe is perfect. It turns out easy, magnificent, very gentle. Sweets look great on the photo, are always popular among children and adults. The recipe came to us from England, where it is considered traditional. Even a not very experienced cook can manage to make custard at home..

Ingredients:

• cream – 1.5 cups;
• sugar – 1 cup;
• eggs – 2-3 pcs.;
• flour – 2 tbsp. spoons;
• oil – 30 g;
• spices to taste.

Cooking method:

1. Separate squirrels from yolks.
2. Beat whites and yolks separately. Put sugar in the protein mass; mix egg yolks and vanillin with softened butter.
3. Cream put to heat on a barely smoldering fire.
4. Pour into hot cream, gradually adding, first the yolks with oil, then the protein mixture.
5. Stir until smooth.
6. Cook, letting thicken. Leave to cool.

On the yolks

• Cooking time: 30 minutes.
• Servings Per Container: 5-6 Persons.
• Calorie content: 173 kcal per 100 g.
• Purpose: dessert.
• Cuisine: European.
• Difficulty: medium.

A particularly delicious custard is obtained on egg yolks. The recipe helps make a wonderful treat that will surely appeal to your family, guests, acquaintances. Understanding how to cook the 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. spoons;
• starch – 2 tbsp. spoons;
• vanilla, cinnamon, cocoa.

Cooking method:

1. Separate the whites and yolks. Add sugar to the yolks, use a mixer to beat.
2. Put the milk on fire.
3. Gradually pour the yolk suspension into milk. Whisk constantly.
4. Add starch, spices. Chocolate – will require cocoa powder.
5. Cover with a thick food wrap. Allow to cool to neutral temperature..

Custard with flour

• Cooking time: 40 minutes.
• Servings Per Container: 3-4 Persons.
• Calorie content: 214 kcal per 100 g.
• Purpose: dessert.
• Cuisine: European.
• Difficulty: medium.

For a layer of luxury Napoleon cakes that look so appetizing in the photo, and taste even better, a custard recipe with flour is useful. It is cooked for forty minutes, but keep in mind that the confectionery product should still be soaked for two to three hours. This is not the easiest custard, but enthusiastic praise for the culinary arts will pay for itself.

Ingredients:

• butter – 200 g;
• milk – 250 g;
• sugar – 300 g;
• flour – 4 tbsp. spoons;
• spices.

Cooking method:

1. Pour 150 ml of milk, mix with flour, sugar, spices with a mixer.
2. Put the remaining milk on the stove.
3. As you boil, start pouring the flour mixture, the cream should thicken.
4. Melt the butter, combine everything, beat thoroughly.

With starch

• Cooking time: 30 minutes.
• Servings Per Container: 3-4 Persons.
• Calorie content: 149 kcal per 100 g.
• Purpose: dessert.
• Cuisine: European.
• Difficulty: below average.

Traditional cream does not imply the use of starch. But this ingredient gives excellent density, a dense texture, making the dish magnificent. Starch must be thoroughly dissolved to avoid lumps. The recipe can be modified with the help of spices: cinnamon, vanilla, nutmeg. Experienced housewives experiment with proportions of sugar, milk fat.

Ingredients:

• fat milk – 1 cup;
• sugar – 3 tbsp. spoons;
• starch – 0.5 teaspoon;
• eggs – 2 pcs;
• seasonings – cinnamon, nutmeg.

Cooking method:

1. Starch, eggs, sugar mix, preferably in a ceramic bowl. It is recommended to use a mixer. Add spices depending on the modification of the recipe.
2. Pour milk into a thick-walled pan, set to heat.
3. Gently start pouring the mass, stirring every second until thickened.
4. Cool.

With eggs

• Cooking time: 25 minutes.
• Servings Per Container: 4-6 Persons.
• Calorie content: 164 kcal per 100 g.
• Purpose: dessert.
• Cuisine: European.
• Difficulty: below average.

Like other recipes, egg cream will require attention, accuracy, and thoroughness from the confectioner. It is especially important to beat the workpiece well. When injecting proteins, speed is required: they must remain dense, not fall. Milk should be at least 3% fat, but it is better to use six percent or cream. Ready-made meal – a great filling for cakes.

Ingredients:

• cream or skim milk – 1 cup;
• granulated sugar – 8 tbsp. spoons;
• eggs – 4 pcs;
• vanilla sugar.

Cooking method:

1. Separate yolks from proteins, beat with sugar and vanilla.
2. Put the milk on a slow fire, pour in the yolks.
3. Separately, beat the whites, cool, add to the pan.
4. Hold for 2-4 minutes on the stove, stirring occasionally.

No eggs

• Cooking time: 0.5 hours.
• Servings Per Container: 4-5 Persons
• Calorie content: 161 kcal per 100 g.
• Purpose: dessert.
• Cuisine: Russian, European.
• Difficulty: easier than average.

Such a light cream is very popular, good in terms of economy, taste, simplicity. It is cooked over low heat for half an hour. Although a recipe without adding eggs is not considered classic, the practical experience of many cooks shows that the use of proteins and yolks is completely unnecessary. Carefulness, accuracy will be required from the hostess.

Ingredients:

• milk – 145 ml .;
• sugar – 155 g;
• flour – 3 tbsp. spoons;
• oil – 95 g;
• water – 4-5 tablespoons.
• spices.

Cooking method:

1. Pour part of the milk, add water, dissolve sugar, flour, spices.
2. Put the rest of the milk on the stove.
3. Pour the liquid mass with sugar, flour, cook until thickened.
4. Melt butter, whisk with chilled sweet milk.