Egg-free custard – quick and easy recipes. How to cook a delicious custard without eggs, video

The content of the article

• Custard Cake and Pastry Recipe
• Classic recipe
• For napoleon
• In milk
• With condensed milk
• Chocolate
• For honey cake
• For biscuit
• For eclairs
• Custard with butter
• A simple custard recipe
• Egg-free cream

If we talk about the role of custard impregnation in the confectionery business, then this is not only a standard, but also a classic in unusual variations. The delicate structure, the delicate taste of the filling in cakes, cakes and other products will be appropriate and unobtrusive. You can also prepare the cream without the use of eggs, which sometimes greatly simplifies the cooking process..

Custard Cake and Pastry Recipe

How to make custard? Delicious light filling is created using flour, butter, sugar, milk. For biscuit, eclairs, honey cake, you can use a rich chocolate flavor. The more flour you use in the recipe, the denser the filling becomes, so start from the dish you want to cook and adjust the density to your taste.

Classic recipe

Custard recipe is simple. To prepare a classic custard without eggs, you need to take:

• fresh milk – 1 tbsp .;
• white sugar – 0.5 tbsp .;
• fresh butter – 100 g;
• flour of 1 grade – 3 tbsp. l .;
• vanillin.

Step-by-step cooking process:

1. Heat a little oil in the microwave until soft..
2. Pour milk into the pan (leave a little milk to dilute the flour later), add sugar. Heat over low heat.
3. While the milk is heating, dilute the flour in the remaining milk until smooth, there should be no lumps.
4. Before the milk boils on the stove, pour the batter into a thin stream, stirring.
5. Cook until the mass is thick, constantly stirring with a spoon (wooden, silicone) so that the mass does not burn.
6. Remove the thickened composition from the stove so that it cools down. Stir periodically to prevent milk film from forming on top.
7. Beat butter with a mixer until it’s full, starting with the slow speed of the device and gradually increasing it.
8. Add vanillin to the milk mixture, mix, and then pour 3 tablespoons of lush butter, beat the mass with a mixer.

For napoleon

Products for the preparation of Napoleon filling with a delicate milk taste:

• milk – 0.7 l;
• white sugar – 2 tbsp .;
• flour of 1 grade – 6 tbsp. l .;
• fresh butter – 200 g;
• vanilla sugar or vanillin – one sachet.

How to cook a delicious filling:

1. To make the butter soft, soften a little, microwave.
2. Pour sugar in 0.5 l of milk, put the ladle on a minimum heat.
3. While the liquid is warming on the stove, combine the remaining milk with flour so that there is no graininess in the mixture.
4. After boiling the liquid on the stove, pour in the milk-flour mixture.
5. Boil until thick, stir with a spoon so that it does not burn from below.
6. When you remove the mixture from the stove, add vanilla sugar.
7. The cream is almost ready, when the mass cools down a bit, add slices of oil and stir. After that, the filling can be filled with confectionery.

In milk

If you decide to prepare a filling based on milk for spreading cakes, it is better to reduce the amount of flour by half a tablespoon. You will need:

• creamy fresh butter – 200 g;
• milk (can be homemade) – 225 ml;
• white sugar – 1 tbsp .;
• flour of 1 grade – 2.5 tbsp. l (for a sparse 1.5-2 tbsp. l.);

Step-by-step process for preparing the filling:

1. Add sugar to milk (200 ml), place in a saucepan on a stove.
2. Mix wheat flour with 25 ml of milk until a homogeneous solution is formed.
3. Pour the flour mixture into a hot milk stream. Cook, stirring with a spoon, and make sure that the mixture does not burn from below. Remove from heat until cool..
4. Beat soft butter with a mixer or blender. To it add portionwise cooled base and beat with a mixer.

With condensed milk

Choose only fresh products for the filling, and only high quality butter. Ingredients Required:

• milk (homemade) – 250 ml;
• flour of 1 grade – 2 tbsp. l .;
• white sugar – 2 tbsp. l .;
• fresh oil – 100 g;
• condensed milk in a jar – 200 g;
• vanillin.

How to prepare saturated impregnation:

1. Mix flour and sugar in a separate bowl.
2. Heat the milk in a small saucepan. When the liquid becomes warm, pour a quarter of the glass out of the entire volume. Put the rest on fire again.
3. When the milk is hot, remove the container from the heat and cover.
4. Pour warm milk into a mixture of sugar and flour, mix quickly with a whisk or a mixer.
5. Pour in hot milk.
6. Put the whole mixture in a small saucepan. Stir with a spatula or wooden spoon. Boil until thick, about 4-5 minutes.
7. After the mixture has thickened, remove the saucepan from the stove, cover with cling film until it cools. It is better not to cover with a lid, otherwise the mixture will be liquid.
8. Mix with a mixer at low speed the butter with condensed milk until fluffy, add vanilla if desired.
9. Add a base to this mixture a couple of spoons, slowly whisk.

Chocolate

Saturated chocolate custard will appeal to any child, it is a favorite taste from childhood. Ingredients Required:

• warm milk – 250 ml;
• sifted flour of 1 grade – 1 tbsp. l .;
• potato starch – 1 tbsp. l .;
• bitter chocolate (break into pieces) – 50 g;
• cocoa powder – 3 tbsp. l .;
• white sugar – 150 g;
• butter (can be homemade) – 100 g.

Tasty and rich filling is prepared like this:

1. Add chocolate, sugar to milk, put on a stove to warm, so that the chocolate melts.
2. Mix flour and starch well in a saucepan, pour chocolate milk into a dry composition, mix thoroughly.
3. Put on minimum heat, cook and mix well in the process until thick.
4. Remove from heat, wait for the thick mixture to cool.
5. Beat softened butter with a mixer and add to a warm base. Mix everything quickly until smooth and you can use.

For honey cake

An excellent combination of tenderness of filling and airiness of cakes is a custard for honey cake. To prepare a simple cream without eggs, you need to take:

• milk (can be homemade) – 0.5 l;
• white sugar – 1 tbsp .;
• flour of 1 grade – 1 tbsp. l .;
• vanilla sugar – one sachet;
• fresh butter – 70 g.

Step-by-step cooking process:

1. Leave immediately half a glass of milk, and boil the rest of the liquid with sugar.
2. Mix half a glass of milk and flour until smooth..
3. Pour the batter into milk, cook until thickened, just watch that the mixture does not boil.
4. Remove the base from the stove, cool completely, covering the pan with a film.
5. When the milk composition has cooled, then combine it with butter whipped in a lush foam.
6. Soak the honey cake with the filling and leave the dessert in the refrigerator overnight.

For biscuit

The impregnation for the biscuit is not prepared for long, it turns out not at all sugary, but gentle and silky. You will need:

• sugar – 0.5 kg;
• cold water (boiled) – 0.5 tbsp .;
• flour – 1 tbsp. l .;
• butter – 100 g.

Impregnation preparation:

1. Leave the oil at room temperature, let it soften.
2. Pour sugar into a small saucepan, pour half of the water specified in the recipe. Put on minimal heat, stir until a clear syrup is obtained.
3. Combine the second half of the water in the bowl with flour at this time, stir thoroughly to avoid lumps.
4. When the syrup began to boil, pour the resulting batter into a thin stream and cook until the mixture thickens.
5. Remove the saucepan to allow the composition to cool to a warm state..
6. To the base add soft butter in slices, beat with a mixer until the mixture is thick.

For eclairs

Prepare a delicious dessert from the following ingredients:

• purified water – 200 ml;
• flour of 1 grade – 2 tbsp. l .;
• white sugar – 250 g;
• fresh butter – 250 g;
• vanilla sugar.

Cooking:

1. Boil 100 ml of water and sugar syrup.
2. Combine flour and other water and pour into syrup. Cook until the dough is thick.
3. Add oil to the warm mass, whisk at a low speed mixer for 10 minutes.

Check out other recipes for making eclairs cream.

If you decide not to use eggs for impregnation, this is not a problem: you will be able to cook an amazing filling by combining the simplest ingredients. Homemade custard air cream without eggs is an excellent impregnation for cakes, filling for cakes, muffins, tubes and profiteroles. Ice cream, buttery, the taste of cream – the choice is yours, and the video instructions below will tell you how to do everything right so that this cream is in no way inferior to egg.

Custard with butter

A simple custard recipe

Egg-free cream