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Custard proportions. Making a custard for cake and pastries

Autumn imperceptibly made its way into the city, showering squares with gold. Indian summer is in full swing. Thin cobweb threads fly in the air. Transparent sky and heady air! The last warm days. Enjoying these days, I wanted to capture this time culinary, having prepared a delicious and satisfying first course - chicken soup "Gossamer", an excellent variety for the everyday table. Indian summer in a plate!

Recipe Information

Cooking method: cooking.

Total cooking time: 1 h

Servings: 4 .

Ingredients:

  • chicken meat - 350 grams
  • medium-sized potatoes - 4-5 pieces (about 250 grams)
  • medium-sized carrots - 1 piece (about 70 grams)
  • onion - 1 piece (about 60 grams)
  • fine vermicelli "cobweb" - 3-4 tablespoons
  • vegetable oil- 2 tablespoons
  • ground black pepper - to taste
  • salt to taste
  • chicken eggs - 2 pieces
  • water - 2.5 - 3 liters

for filing:

  • finely chopped parsley

Preparation:

  1. Wash the chicken meat and cut into small pieces, which are then put in a saucepan, in which the soup will be prepared, and pour over with water. Pot with pieces chicken meat put on gas, bring to a boil, if available, remove the foam and cook for about 15 minutes.
  2. Peel, wash and cut the potatoes into small cubes. Add the diced potatoes to the pot in which the chicken pieces are boiled and continue cooking for about 15 minutes until the potatoes are tender.
  3. Peel and rinse onions cold water and chop finely.
  4. Peel, wash and grate the carrots with straws.
  5. Heat vegetable oil in a frying pan, in which fry finely chopped until soft onion and grated carrots.
  6. When the potatoes are almost ready, send the onions and carrots, fine spiderweb noodles fried to softness to the pan, add salt and pepper to taste, mix and continue cooking.
  7. Break the eggs into a small cup, beat well with a fork or whisk. Introduce beaten eggs in a thin stream into the soup, stirring constantly with a spoon. Let the soup simmer and turn off the heat.
  8. To give chicken soup"Gossamer" infuse under closed lid 5-10 minutes 10-15.
  9. Pour the soup with spider web of noodles and eggs into bowls, sprinkle with finely chopped parsley.

Custard is a recipe French cuisine, it was originally used to make the famous Napoleon cake. But today its application has expanded significantly, and the geography of manufacture is almost the whole world.

Most often this custard at home it is used to cover homemade cakes, as an interlayer in them, as well as to fill sweet puff tubes. And it is not surprising: cooking it is simple and quick, and the result is amazing.

However, many novice culinary specialists do not undertake to prepare custard for fear of failure. I suggest a simple one, quick recipe custard. Let's cook together, and the cream you cooked according to our recipe with a photo will not only be tasty, but also very successful.

Taste Info Syrup and cream

Ingredients

  • Milk - 0.5 l;
  • Eggs - 2 pcs.;
  • Sugar - 150 g;
  • Oil - 15 g;
  • Flour - 60 g;
  • Vanilla/ vanilla sugar- 2/5 g.

How to make a simple cake custard

It doesn't take a lot of time, tools and skills to make a simple custard. The entire cooking process will take no more than 30 minutes, and no special skills are needed at all. From kitchen utensils you need a blender, bowl, saucepan and stove.

First, we need to dissolve the sugar in the milk. To do this, we pour milk into a saucepan, put it on fire and add sugar there. While stirring constantly, keep the saucepan over medium heat until the sugar dissolves. Now turn off the fire.

Let's take a mixture of eggs and flour, they need to be mixed in a bowl. You can use a blender, but you don't need to beat, just stir well.

When the mixture has got a uniform look, pour in half of the hot milk with sugar, stir everything again. You need to pour it carefully, in a thin stream, stirring constantly so that the eggs do not curl up and the flour does not come in lumps.

Then we repeat the procedure, pouring in the remaining milk.

And now we pour the contents of the toe into a saucepan and put it on the fire again. We need to brew the cream.

It is advisable to screw the fire to below average. We need to keep the mixture on fire until it thickens.

Stir the contents of the saucepan with a broom all the time to obtain a uniform consistency.

You can remove it only when the whole cream thickens. Otherwise, the cream will taste like raw flour.

If it starts to burn, you should also reduce the heat, and also stir more intensively.

When the composition has thickened, remove. If you still have lumps, then wipe the cream through a thick metal sieve.

Now add the oil, mix well.

After the mass has become homogeneous, put the vanilla in it and mix it again.

Our custard is ready. It remains only to cool to room temperature.

Cover the bowl cling film, put in a cool place. I like to use this custard for honey cakes and other cakes.

Butter custard

Butter custard is often used to decorate cakes and as an interlayer. Its difference from the usual one is that there are more butter, which means the cream itself (and with it the whole dessert will be more high-calorie). However, making the cream is also very simple, and the thick consistency will serve as the basis for the most original culinary delights. Read how you can use such a cream at the end of the recipe.

Ingredients:

  • Milk - 350 g;
  • Sugar - 100 g;
  • Butter - 250 g;
  • Eggs - 2 pcs;
  • Vanilla (vanilla sugar) - 10/40 g;
  • Salt - 3 g;
  • Starch (flour) - 2 tbsp. l.

Preparation:

Pour half of the sugar norm with salt, a third of the milk into a bowl and mix everything well, but do not whisk.

We break the eggs to the resulting mixture, just mix again.

Now we take a cold saucepan, pour out the remaining sugar and milk. So that the milk does not burn on the fire, do not stir the sugar. We turn on the stove and bring to a boil, and then quickly remove from heat.

Very carefully, pour the hot mixture into a bowl with milk and eggs in a thin stream. Stir constantly.

Pour the resulting mixture back into the pan, put it on the fire again. We reduce the heat to low, and cook the cream, stirring constantly.

This is the most difficult moment, the contents of the saucepan must be constantly stirred so that it does not burn, does not come in lumps, and at the same time we need to bring the cream to thickening.

If the first time you did not succeed without lumps, it doesn’t matter, wipe the hot mixture through a thick metal sieve.

Now add to the mashed mass 50 g of butter, vanilla (but vanilla sugar is better), mix everything well (without beating) and cover with cling film (so that there is no crust on top).

Let our mass cool to room temperature.

Transfer the cooled mass to a blender, add the remaining slightly softened butter and 2 tbsp. l. powdered sugar.

Beat until a homogeneous white mass is formed. The cream is ready.

Teaser network

If you need to get a product of several colors, then divide the composition into parts before loading into a blender. And after adding food coloring, beat the cream according to the colors. For example, to make it white and red: divide the amount of the mixture in half and whisk one without dye, and add to the other, say, cranberry juice... However, it is better to take ordinary synthetic food colorings, they have a more intense color, but few of them are required - your cream will not lose its consistency.

Load the finished product into a cooking syringe or pouch and decorate the cake. If the cream is too soft, let it cool a little more.

Butter custard with condensed milk

This cream is the easiest to prepare and can be called custard only conditionally. However, it turns out to be unusually tasty, lush. It is most commonly used to cover homemade cakes or fill puff pastry preparing very quickly.

Ingredients:

  • Condensed milk - 1 can (450 g);
  • Butter - 300 g

Preparation:

To prepare this cream, you only need a blender. You do not need to cook a cream from condensed milk and butter.

First you need to soften the butter, and then knock it down into a thick foam in a blender.

The final touch is to add the remaining milk and whisk again.

All our delicious cream is ready. Can be spread over cake.

How to use custard butter cream
  • To decorate cakes, you can prepare a multi-colored butter cream. Very beautifully overcame chocolate cream, for which the mixture is added 4-5 tbsp. l. instant cocoa.
  • Carrot juice gives a rich orange color, spinach - green, beets - burgundy.
  • White butter cream is very good for filling custards and eclairs.
  • Sweet baskets with butter cream and candied fruits.
  • Butter cream can be used as an interlayer in biscuits, rolls and cakes.

Delicious custard with butter will become a great addition for any dessert. It goes well with honey or flaky cakes. Yes, and it can be served with a biscuit! Most often, housewives use such a cream for impregnating the Napoleon cake. The cake is soaking just fine.

The fragrant and fairly easy-to-prepare custard presented by me is somewhat different from the traditional custard, which is most often used for desserts. My version contains butter, which significantly increases the calorie content of the cream. But at the same time, the presence of butter in the recipe makes the taste of the custard even brighter and richer.

Explore the recipe below, make desserts, and garnish with this wonderful cream. Make your loved ones happy more often! You can view options for other creams and other elements for decorating and impregnating desserts.

Ingredients:

  • cow's milk - 0.5 l;
  • sugar - 1 tbsp.;
  • butter - 250 g;
  • chicken eggs- 2 pcs.;
  • flour - 3 tbsp. l .;
  • vanillin - 1 g

Pour half of the measured sugar into an aluminum pan and pour in half of the milk. Mix and place on the stove, bring to a boil and cool slightly.


In a deep bowl, combine the remaining sugar, vanillin, flour and chicken eggs.

By the way, you can use not whole chicken eggs, but 4 yolks!


Beat the mass well with a mixer until smooth.


Pour in the rest of the milk. We mix.


Add the boiled milk with sugar to the bowl in a thin stream. Stir constantly so that the eggs in the composition do not "boil" :)


After the mass is beaten until smooth, pour it back into an aluminum pan.


We put on the stove and boil over low heat to the desired consistency.

It is best not to thicken the cream as it cools as it cools. Cool to room temperature.


Beat the melted butter until airy.


Little by little we introduce the cooled custard. Beat until smooth. The cream is ready!


If you liked the custard with butter, then you can safely use it for a wide variety of pastries - cakes, pies, pastries, all kinds wafer rolls etc.


Bon Appetit!


Good afternoon, our dear readers, we continue to explore the culinary world. Today we will learn how to cook classic recipe custard for the cake. We will also learn how to prepare other creams for various cakes and pastries.

Earlier I somehow didn’t really like to make these creams, I just didn’t get them. But I really wanted to try my custard, especially since in stores it became somehow not the same as before. And to find something for tea with very delicious cream it gets more and more complicated.

And now the time has come, I decided to do it myself. I tried to make a cream - it worked. And of course, there was a desire to continue to please my family. delicious pastries... Today I will share with you my successes and show you the recipes that I have definitely succeeded. and so - let's go.

The classic homemade custard recipe.

This recipe is described as a classic everywhere. I tried it for the first time. It is quite simple, all the ingredients are clear and accessible. But again, you can cook in different ways. Someone does not separate whites and yolks, someone, on the contrary, uses whole eggs and this is not a mistake, but rather an amateur.

Also in this recipe we use flour instead of starch. Next, consider the recipe with starch. Try to cook different creams every time to determine the most delicious one for you. By the way, starches are also different, the taste of this also changes, like the cream itself.

For now, here's what we need:

  • Milk - 1 l;
  • Yolks - 4 pcs;
  • Butter - 350 g;
  • Flour - 2/3 cup
  • Sugar - 2 cups
  • Vanillin - 1 sachet.

Step 1.

Pour milk into a saucepan. We leave half a glass of milk for later. Sift flour through a sieve. Pour flour into cold milk, rubbing it with a fork. Stir flour with milk, carefully removing lumps.

Step 2.

Now we separate the whites from the yolks. We don't need proteins, but you can make meringues for cream from them. We put the pan with milk on the stove. While stirring, heat over low heat until the mass thickens.

Step 3.

Beat the yolks with the milk left by us from the total portion. You should get a liquid consistency. Add the yolks to a saucepan with a mixture of milk and flour, stirring continuously. At the same time, we do not turn off the fire.

Sha d 4.

When the mass thickens, we cool it down. We take out the butter. Beat it with a mixer with sugar and vanilla. Put the cooled dairy-flour mass in portions into butter, continuing to beat. Beat until you get a real smooth and fluffy cream.

Prepare to beat immediately for at least 10 minutes. Sometimes it will take 15 minutes to get a very fluffy cream.

Step 5.

Now it all depends on what you are cooking. You can immediately spread it on a cake, put it in a cake, and so on. You can put it in the refrigerator for a short time to make it harder.

Such a cream does not last long, about 3 days in the refrigerator, otherwise it will deteriorate later. They say that you can freeze it, but I haven't tried it, it seems to me that after thawing it will be completely different.

Custard for Napoleon cake.

This is one of my husband's favorite cakes. To please your pets with a funky cake, you can make the recipe below.

Now we will use potato starch, with starch we get a thicker cream, but you can use just flour. The napoleon custard recipe is used for other cakes as well, such as honey or sour cream.


We need:

  • Milk - 0.5 l;
  • Butter - 50-100 g;
  • Sugar - 1 glass;
  • Egg - 2 pcs;
  • Flour or starch - 2.5-3 tbsp without a slide;
  • Vanilla sugar - 1 teaspoon

Step 1.

Mix dry ingredients in a saucepan: flour or starch, half sugar and vanilla sugar. We drive in eggs.

Step 2.

Mix with a whisk and get a thick mixture. It is important not to add milk right away, as lumps will form and it will be difficult to stir them, and in such a thick state, this is much easier to do.

Step 3.

Gradually pour in the milk and stir again to get a liquid homogeneous mixture without lumps. Pour in the remaining sugar.

Step 4.

Now we put on low heat and heat, stirring all the time. It is most convenient to stir with a wooden spatula. This must be done constantly, otherwise the cream will immediately burn, since it contains flour (or starch).

Step 5.

At first, the cream will be liquid, but as soon as it starts to boil, it will immediately begin to thicken. The longer you cook it, the thicker it will be. And don't stop getting in the way.

Its density depends on the amount of flour or starch (the more, the thicker the custard) and the duration of the boil.

Step 6.

When it becomes thick enough, turn off the heat and cover with a lid so that a film does not form on top. Let it cool slightly and add the butter. The more oil there is, the tastier it will turn out. After cooling, it will thicken a little more.

Step 7.

It will acquire the desired consistency only after it has completely cooled down, so it is better to leave it in the refrigerator overnight.

Now the cream is ready, you can prepare the cakes to coat with cream.

Here is a video of a similar and very tasty cream.

Custard with boiled condensed milk.

I used this cream for the "Snickers" cake and then also in buns. Thanks to condensed milk, the cream is sweeter and the color is pleasant. Try the boiled condensed milk cake custard recipe, delicious.

Ingredients:

  • Milk - 0.5 l;
  • Egg - 2 pcs;
  • Sugar - 100 g;
  • Flour - 1 tablespoon;
  • Starch - 1 tablespoon;
  • Boiled condensed milk - 250 g;
  • Butter - 100 g.

Step 1.

The milk needs to boil. By the way, it is better to use homemade milk.

Step 2.

Grind eggs and sugar until creamy, then pour flour and starch here.

Step 3.

As soon as the milk begins to boil, stirring it in a thin stream and with quick movements, introduce the egg mass into it.


Step 4.

Boil for a couple of minutes and see that the mixture begins to thicken.

Step 5.

It needs to be stirred even after the stove has been turned off so that it does not get crusty.

Step 6.

After that, add 250 g of boiled condensed milk.


Step 7.

And while the mass is hot, stir it well to dissolve the condensed milk in it. Better to use a blender.

Step 8.


Then add the butter in portions to the custard mixture and stir constantly.

That's all, not complex recipe custard for a cake with condensed milk.

In general, I really love eclairs. Again, due to the fact that the cream tastes better at home, I cook them more often than I buy them. We will make a recipe for a custard for a cake or eclair in a small portion, about 12 pieces.


Ingredients:

  • Milk - 400 ml;
  • Egg - 1 pc;
  • Sugar - 160 g;
  • Vanillin;
  • Flour - 2 tablespoons.

Step 1.

Mix the egg with sugar and vanilla with a whisk, cold milk, and then a couple of tablespoons of flour.

Step 2.

Mix thoroughly, preventing the appearance of lumps.

Step 3.

We put on low heat and stir continuously until brewing.

As it gets thick, everything. Let cool, not forgetting to stir, and can be used in the filling. You don't need oil in this cream.

And here's another recipe, we must look.

Custard for honey cake.

Honey cake is very popular in our family, especially when I learned how to make custard. This cake custard recipe is very simple and is the only one with which I make honey cakes.

We need:

  • Sugar - 1 glass;
  • Flour - 1-1.5 tablespoons;
  • Egg - 1 pc;
  • Milk - 2 cups.

Step 1.

Pour a glass of sugar and 1-1.5 tablespoons of flour into a thick-walled saucepan, mix well. Add the egg. Grind everything to a white mass.


Step 2.

Pour in milk, mix thoroughly and put the pan over low heat. Stir the cream constantly. But do not let it boil, as soon as it starts gurgling, bubbles appear and the cream begins to thicken, you can turn it off.

Step 3.


Here is such a smooth cream, similar to condensed milk. Now it remains only to miss them the cake.

Chocolate custard for the cake.

Thick, stringy, glossy and very chocolatey in taste. Such a cream is an indispensable ingredient for pastries and cakes, a wonderful independent dessert and a very appetizing addition to a morning bun or toast. Let's explore chocolate recipe custard for the cake.

We need:

  • Chicken egg (yolk) - 4 pcs;
  • Milk - 500 ml;
  • Sugar - 100 g;
  • Corn starch - 2 tablespoons;
  • Wheat flour - 2 tablespoons;
  • Black chocolate - 1 bar (90-100 g);
  • Cocoa powder - 1-2 tablespoons;
  • Butter - 20-50 g (optional).

Step 1.

Separate the egg yolks from the whites. Add sugar. Beat the yolks for a few minutes, until the sugar dissolves and a light, airy mixture is obtained.

Step 2.

Add 1-2 tbsp. cocoa powder, a pinch of salt, 2 tbsp. starch and 2 tbsp. flour and mix everything thoroughly again.

Step 3.

Measure out milk and add chocolate. We do all this in a separate saucepan. Bring the milk to a boil over low heat, stirring occasionally, until the chocolate is completely dissolved

Step 4.

Gradually, stirring occasionally, add the hotter to the whipped yolks. chocolate milk... Add milk in portions and stir constantly. First, add 1-2 tablespoons of milk to warm up the mixture, and then gradually increase the amount so that the yolks will not curdle due to the high temperature.


After pouring in about half of the hot milk, the cooled part can be added at one time, pouring in a thin stream.

Step 5.

Strain the resulting mixture and pour into a saucepan or saucepan.

Place the cream on low heat and, stirring constantly with a whisk, cook until thick.

The process may take several minutes, but gradually the foam on the surface of the mixture will disappear and the mass will become dense and shiny.

The readiness of the cream can be seen visually - quite clear traces of the corolla remain on the surface of the cream. One more classic test- Dip a spoon into the cream and then lift it over the container. The finished chocolate custard will wrap a thick layer around the spoon and drain off the spoon in a single thread. Slide your finger over the spoon - there should be a clear path.


Step 6.

Turn off heat and transfer cream to a container or bowl for final cooling. At this stage, it is already quite thick, but as it cools, it will thicken more.

Step 7.

Place the pieces of butter on top of the hot cream. Having melted, the butter forms a kind of protective layer on the cream, due to which a film does not form on the surface of the chilled cream. When the cream is completely cool, beat it again until smooth.


If you don't have butter at hand, you can line the surface of the cream with cling film, so that the film touches the cream.

Here's a simple chocolate cake custard recipe we got.

And here's another interesting recipe:

That's all for me, write your comments below, it is just as interesting what recipes you know or the secrets of making creams. Join us on Odnoklassniki and read us on our channel in Yandex.Zen. Bye, everyone, bon appetit.

Classic Cake Custard Recipe - Top 6 Recipes. updated: January 15, 2018 by the author: Subbotina Maria

A custard recipe is a must-see page of any homemade cookbook.
A properly prepared custard has a silky smooth texture and a subtle vanilla aroma. It takes about 20 minutes and fresh food to prepare it.

The custard recipe has several variations. You can choose the classic English version, or you can cheat a little and prepare a “light edition” that even a novice hostess can do. This is exactly what we are going to do with custard. Later we will master the classic and other (there are many!) Varieties.

Ingredients

  • eggs - 4 pcs.
  • granulated sugar - 1 glass
  • milk - 0.5 liters
  • flour - 2 tbsp. spoons
  • sachet of vanilla powder

Preparation

ADVICE:

Do not cook over high or even medium heat. When the cream becomes thick, it burns very quickly.

Only yolks can be used instead of eggs. For example, take 5 yolks instead of 4 eggs.

The milk must be cold.

Flour can be replaced with starch.

How to use the custard?

Very varied. Custard can be a great stand-alone dessert sauce, served with baked goods or fruit.

It is the basis of the famous Bavarian cream.

Custard is used for an interlayer of cakes (), most often in combination with butter cream, since deep soaking of the cakes is needed.

As a filling for custard cakes or profiteroles, the cream is good in itself.

How to make a classic English cream (patisier)

For 300 ml of milk, you need to take 3 yolks, 1 tbsp. a spoonful of fine-grained sugar and 1 vanilla pod.

Heat the milk in a saucepan with a vanilla pod. Just do not bring it to a boil. Grind the yolks with sugar and without stopping whisking, pour in the milk without the vanilla pod. Place the container with the cream in a hot water bath. Continue whisking until thick. Put the container in another with ice water so that the yolks do not curl up and the cream does not overheat.

Another way to make custard

This method is similar to the previous one, but it uses starch, with which the cream will become exactly thick. The amount of ingredients is the same as in the classic, only one teaspoon of starch is added.

Put the starch in a glass, pour in a little milk, stir thoroughly to dissolve the starch. Pour into remaining milk. Add vanilla. Beat the yolks with sugar. Put milk on low heat and cook until bubbles appear. Cool slightly and pour over the yolks with sugar. Beat in a hot water bath. Then put in ice water. It turns out to be a luxurious thick custard.