Custard cream without eggs. Light and delicate custard without oil

10.10.2020

Custard was invented a long time ago, and even after several centuries it remains popular among pastry chefs.

Without this ingredient, a cake like Napoleon is unthinkable; eclairs are stuffed with it and honey cake is sandwiched. And what's especially interesting is that the custard can be served as independent dish and bake in the oven.

To give the cream freshness, fresh or defrosted berries are added to it and used as a base for ice cream.

Traditionally, it is prepared from sugar, dairy products (milk or low-fat cream), eggs are used as a thickener, but you can do without them.

To make the mixture brew and keep its shape, another technique is used in cooking - adding flour.

Simple Egg-Free Custard Recipe

Take: 0.5 cups of white sugar; a glass of fat milk or 10% cream; 100 g sl. oils; three spoonfuls of flour. Flavor the mixture with vanilla sugar.

Cooking method:

Place granulated sugar and flour in a saucepan.
Whisk the ingredients together and dissolve in 100 ml of milk.
Heat the rest of the liquid on the stove and pour it into the mixture that you hammered in a saucepan.
Place the cream over low heat, bring to a boil and simmer until thickened. Stir the mixture constantly with a whisk so that it does not stick to the bottom of the dish.
Then remove the custard mixture from the stove and set to cool.
In the meantime, whisk the softened butter, using a whisk, bring it to a splendor and add the milk custard mass in two or three tablespoons.
Beat the cream until smooth, do not forget about the flavoring, add it at the end of the process.

Custard for fast days

For your vegetarian friends, you can make an animal-free treat.

A cream without water and eggs turns out to be no worse, and if you follow certain rules, it will be as airy and tender as its close "relative".

Ingredient List: 2 tbsp. tablespoons of flour; one glass of sugar and one glass of water. For flavor, use lemon zest or vanilla sugar.

Step by step cooking:

Sift the flour and fry in a heavy-bottomed pan. It should turn golden and have a nutty smell.
Add granulated sugar, stir and immediately dilute the mixture with warm water.
Using a whisk, bring the mass to homogeneity, the presence of lumps is unacceptable.
Remove the cream from the heat when it is slightly boiled and thickened. Add vanilla or lemon zest and mix thoroughly one last time.

Cool the cream before serving, place in small portions and sprinkle with cocoa powder.

Instead of water, you can use any fruit juice, the dessert will only benefit from this. This cream is also suitable for a layer of lean cakes and rolls.

For him you will need: a tablespoon of semolina; Cup fruit juice; 0.5-0.8 cups of sugar, depending on which juice you use.

Making cake cream is quick and easy:

Combine all three ingredients in a saucepan.
Set the burner to low heat and cook the mixture until it thickens.
Cool the mass, then beat it with a mixer.

Powdered coconut milk custard recipe

Saturate the cakes with a cream that has been prepared without the addition of dairy products or eggs. The fragrant mass will make the cake even more delicious and attractive.

Prepare the following components, without them you will not succeed:

0.5 cups of sugar; 3 tbsp. tablespoons of coconut milk powder and flour; 2 glasses of purified water.

Preparation:

Boil the syrup from sugar and 250 ml of water.
Place flour, coconut milk powder in a saucepan, while stirring, pour in the rest of the water. If you want to enhance the flavor, add a teaspoon of coconut.
Put the dishes on the fire, pour in a stream of warm sugar syrup.
Continue stirring the cream and simmer until thicker.
Remove the saucepan from the stove and put the mass to cool, after which it is ready for a layer biscuit cake.

Custard for a cake without eggs

Eggs and milk are quite replaceable, especially when it comes to custard. Instead, take ordinary water, observe all the details of cooking and you will get a delicate and tasty cream.

Ingredients: one glass each sugar and water; 0.250 kg sl. oils; 2 tbsp. tablespoons of sifted white flour; sachet vanilla sugar or a few drops of vanilla essence.

Preparation:

Pour half a glass of sugar into the sugar, simmer the mixture over low heat for several minutes until it stops foaming.
Shake the rest of the water with flour with a whisk. Make sure that no lumps form. Pour the cloudy solution into the syrup and simmer the mixture over low heat.
Whisk soft butter with vanilla essence. Slowly add the custard sweet mixture to the resulting air mass. Whisk until fluffy.
Cool the cream with the addition of butter and use as directed.

Classic custard recipe

Take: 0.3 kg of fine crystalline sugar; milk - one and a half glasses; 3 tbsp. spoons of white flour; salt and vanilla on the tip of a knife; 75 g sl. oils.

Let's start cooking:

Heat milk (one glass) in a saucepan, adding granulated sugar.
Shake the rest of the milk with flour and pour it into the hot milk syrup.
Stir the mixture with a whisk and leave it on the stove until it thickens.
Then cool the custard mass and beat with the addition of softened butter until fluffy.

You can add fruit or berry puree to such a cream, and decorate with fresh fruit slices before serving.

Custard with fruit puree

The list of ingredients does not contain eggs, we include in it: one and a half cups of high-fat milk; 1/3 cup powdered sugar 35 g of custard powder; 200 g puree (banana, apple or mango); a pinch of ground cardamom.

Step by step cooking:

Dissolve the custard powder in 120 ml of milk and put on fire.
Gradually pour in the rest of the milk, add the cardamom. Cook the mixture while stirring so that it does not burn.
Pour icing sugar, shuffle and enter fruit puree.
Keep the milk-fruit cream on the stove for another 2-3 minutes, then put it on the stand and cool.

The cream prepared in this way is perfect for independent dessert dish... It will appeal to both children and adults.

Slices of fresh or caramelized fruit are suitable for decorating the dessert. The custard mass can also be used for filling eclairs, an interlayer of puff cakes.

No matter how much time you spend in the kitchen, you can still find the tips below.

You can thicken the custard not only with yolks and wheat flour. You can use other components as well, for example corn starch or semolina.
When brewing the mass, it is important not to take your eyes off it and stir constantly. If you do not have dishes with a thick bottom, it is quite difficult to keep track of the condition of the cream.
When the cream has already stuck to the bottom, but has not yet acquired an unpleasant odor, it can be saved. Pour the mixture into another bowl, add vanilla extract or rum essence and mix thoroughly. Melted chocolate will also help save the day.
To be sure to avoid sticking, build on the stove water bath... On it, the mass will take longer to cook, but it will remain inaccessible to fire.
If the dessert is classified as lean, that is, it does not contain dairy products and eggs, then it is given 4, or even five days for storage. It is allowed to use it with butter no later than after 36 hours; without this ingredient, the shelf life is extended and is three days.
Lean custard is not only consumed by vegetarians. Even if there are no eggs in your refrigerator, you still get the right and the opportunity to enjoy a delicious dessert.

There is no need to deny yourself small pleasures. After enjoying a delicious dessert, you will notice how your mood has improved.

And what can we say about the youngest members of the family, for them sweet dishes are part of a real holiday.

By adding fresh berries and chopped fruits to the mixture, you saturate it with vitamins that are responsible for the child's immunity.

Experiment, invent own recipes and combinations, and your labors will certainly be rewarded.

My video recipe

Custard without eggs is much softer than custard. It can be made liquid or stable if you want to decorate the cake with a pastry syringe. For spreading the cakes, it is better to make them more liquid by reducing the amount of flour.

This recipe is perfect for filling wafer rolls or profiteroles.

This recipe will appeal to vegetarian foodies if you allow the use of dairy products in your diet.

Ingredients:

0.5 cups powdered sugar;
1 glass of milk;
3 tbsp. tablespoons of sifted flour;
100 g softened butter;
Vanillin to taste.

Step by step cooking process:

Heat milk with sugar over medium heat in a heat-resistant form;
As soon as the sugar is completely dissolved, gradually add the flour, as required by the recipe, continuously;
Cook the resulting mixture until thick. Then remove from heat, refrigerate until room temperature... Cover with plastic wrap or stir occasionally to avoid crusting;
To make the cream lush, add butter. Beat well. At first at a slow speed, then gradually increase to maximum.
The product is ready to use!

Egg-free custard with powdered coconut milk and shavings

We offer you a recipe without eggs and milk. Let's replace them with dry coconut milk... The cake will not be spoiled by such a cream, it will turn out to be very tasty and memorable.

So, prepare:

2 cups boiled cool water;
3 tbsp. tablespoons of coconut milk powder;
0.5 cups granulated sugar;
3 tbsp. tablespoons of flour.

Cook:

Combine 1 glass of water and granulated sugar and cook until the consistency of a syrup;
Combine the remaining water with flour and dry coconut milk, as required by the recipe. If you want to enhance the coconut notes, add dry coconut flakes;
Add the syrup to the resulting mixture in a thin stream, stirring continuously;
Cook until thick, then cool to room temperature;
The product is ready to use. Ideal for biscuits.

Lean

The egg-free cream turns out to be very tasty and tender. Here's a recipe where eggs and milk are replaced with water.

Ingredients:

1 cup powdered sugar
1 glass of boiled water;
2 tbsp. tablespoons of sifted flour;
250 g butter softened at room temperature;
10 gr. vanilla sugar.

Step by step recipe:

Add vanilla sugar to 250 gr. butter, diced;
Boil the powdered sugar (in 0.5 tbsp. Water), but do not bring to a boil;
Pour flour with the remaining water, mix well until smooth;
We add the flour mixture to the heated syrup, stirring continuously until the state of thick sour cream;
Cool to room temperature;
Add to the oil mixture in small portions with a tablespoon, stirring well each time;
Beat until smooth and airy.

Classical

You will need:

1, 5 Art. milk;
300 gr. powdered sugar;
A pinch of salt;
150 g sifted flour;
Vanillin optional;
75 gr. softened butter.

How to cook:

Heat 1 glass of milk with powdered sugar over medium heat in a saucepan;
In 0.5 tbsp. dissolve the milk flour, as required by the recipe. Stir well with a mixer or blender;
Pour the milk-flour mixture into hot milk in a thin stream, cook until thickened. Finally, add vanillin as desired.
Cool the cream to room temperature and add softened butter, chopped into small cubes.

You can add some fruit puree to the custard. The chosen taste, which will be based on your taste preferences.

Egg-free with fruit puree

Components:

1, 5 Art. milk;
35 gr. custard powder;
55 gr. powdered sugar;
Puree (apple, mango, banana) - 1 jar;
A pinch of ground cardamom.

Preparation

Stir the powder thoroughly with milk (0.5 tbsp.) In a heat-resistant form with a double bottom. Try to break all the lumps formed;
Add cardamom, mix well, pour in the remaining milk;
Heat the mixture over low heat, add powdered sugar. Wait until it is completely dissolved;
Add mashed potatoes, boil for a couple of minutes and remove from heat.

Hard to imagine birthday cake or a set of cakes without cream. Most creams are based on butter, which makes them greasy and harmful to the body. Is it possible to make a low-calorie, but tasty, dessert? Let's make a light and fluffy custard without oil. The classic recipe includes only four products. Such an impregnation, prepared in milk, can be used for napoleon or biscuit cake, fill tubes or eclairs with it.

A simple recipe with a photo for making cream without butter

Ingredients:

cow's milk – 200 ml (1 glass);
sugar – 200 g (1 glass);
yolk chicken eggs – 2 pieces;
wheat flour – 50 g (1/4 cup).

Preparation time: 10-20 minutes.

Cooking time: 20-30 min.

Total cooking time: 30-50 min.

Quantity: 300 g.

Cooking method:

Separating egg yolks from proteins and place in a saucepan.

Advice. Whole eggs can be used, but classic recipe assumes the use of only yolks.

Add granulated sugar to the yolks and grind.
Gradually add the sifted flour to the egg mass.

Advice. If you use cream for filling cakes, then the amount of flour can be increased by 15-20 g (1/2 tablespoon).

Mix the ingredients. The resulting mass has a non-uniform structure.

Gradually add cold milk, stirring the lumps thoroughly.

We put the saucepan on low heat and, stirring regularly, bring the mass until thick.

Advice. It is better to knead with a wooden spatula or spoon. The mixture will begin to thicken after 15-25 minutes depending on the density and temperature.

Remove the container from the heat and let it cool to room temperature.
Beat the cooled mass with a fork or mixer until fluffy.
Saturate the cake with cream, decorate or fill the cakes.

Quick protein custard

You can also make a quick custard with the leftover chicken proteins from the first recipe.

Required products:

egg whites - 3 pieces;
granulated sugar - 220 g (1 glass);
water - 150 ml (2/3 cup);
9% vinegar or lemon juice - 1 teaspoon.

Preparation time: 15-20 minutes.

Cooking time: 15-20 minutes.

Total cooking time: 40-50 minutes.

Quantity: 300 g.

Preparation:

Pour granulated sugar with cold water and put on a small fire.
Heat the mixture over medium heat until bubbles appear and cook, stirring constantly, for 10-15 minutes.

Advice. The syrup is ready if a drop dripped in cold water, becomes firm to the touch.

Whisk the whites while the sugar syrup is being prepared.

Advice. The whites are whipped into a strong foam, that is, they do not settle.

Pour the prepared hot syrup into the whipped egg whites in a thin stream. At the same time, we continue to whisk protein mass another 5-7 minutes.
Add a spoonful of a teaspoon of juice or vinegar and beat for another 5-7 minutes.
The cream is ready when the pattern remains from the whisk.

How often do we make pies, cakes, pastries and other pastries. It turns out to be lush, airy, rich and tasty. At the same time, it is sometimes dry. Often you have to wash down the cake with tea or coffee. In such cases, resort to the most easy way- a layer of cream. And so the question arises: which recipe to choose? What should vegetarians do when there are practically no recipes where eggs are not added. Want to make a delicious egg-free custard? The recipe is shown below.

You will need:

1 glass of milk (fresh);
100g butter;
3 tablespoons wheat flour;
½ cup granulated sugar;
vanillin on the tip of a knife.

Classic Milk Custard Recipe

Remove the butter from the refrigerator beforehand. Let it melt a little.

Divide the milk into 2 parts. We dilute flour in one.

Attention: it is worth stirring for a long time until smooth.

Pour the 2nd part of the milk into a small saucepan. We put on medium heat. Stirring constantly, bring to a state of almost boiling, but do not boil.

Advice: stir with a wooden or silicone spoon, NOT an iron spoon.

Pour in granulated sugar. Stir until sugar dissolves. Gradually we begin to pour in the flour-milk mixture. Stir constantly. Bring to thickening.

V separate container put butter. Pour the mixture. Mix until smooth with a blender. Leave to cool slightly.

Our pie. You can cut it into multiple layers. Then each layer will have to be smeared.

Or grease thickly with cream on top. We put in the refrigerator for soaking. We pour hot tea. We cut the pie in portions and serve.

Custard with milk without eggs turns out to be very tender and no less tasty than. In addition, it is convenient in that you do not need to use a water bath to prepare it. You can simply cook on the stove (I have an old gas one) over medium heat. If you do not forget and stir it, then everything will turn out great!

So, the main ingredients are milk and butter. I use regular store milk, and its fat content does not really matter. It is better to take good, high-quality butter. Firstly, here we will eat it in its pure form, and the spread will spoil the taste of the cream. Secondly, it is harmful.

How to make a good egg-free custard? Add starch. Approximately 400 grams - 1 tablespoon of starch is not so much, so I personally do not see any reason for indignation even against starch opponents 😉 By the way, it is because of this component that it is also called "milk jelly cream".

Well, in order to adjust the taste, I added salt and sugar. Many people do not put salt in creams or in sweets in general. But it is better than anything else, sets off the taste and makes it brighter and more versatile.

The amount of sugar is so individual that it is difficult to name the exact proportions. In addition, it plays a role in how sweet the product you plan to fill with cream will be. And this custard without eggs is suitable for cake, (including), cookies "Nuts", croissants, pancakes ... As you can see, it is very versatile! 😉

Well, let's get started? ..

Ingredients:

milk - 250 ml
butter - 180 g
sugar - 100 g or to taste (I took 3 tablespoons)
salt - a pinch
potato starch- 1 tbsp. with a slide

Eggless Milk Custard - Preparation:

I put a tablespoon with a slide of potato starch in cold milk.

Then I added salt and sugar. Mixed thoroughly.

She put it on the stove over medium heat. Stir constantly with a spoon so that the cream does not burn and lumps do not form.
I had milk jelly ready in 5 minutes. This is the density, look:

Kissel must be allowed to cool!

Milk custard without eggs involves the use of softened butter. To quickly bring it to the desired consistency, I cut it into small cubes. And put a plate with him on top of a saucepan with jelly (after turning off the gas).

Cooled down milk jelly whipped with an electric broom. Gradually, in several steps, I added softened butter.

Beat until smooth.

That's all, a delicious custard without eggs for cake and pastries is ready! However, you can simply spread it on a cookie or baguette and eat it with tea or coffee!

I layered this delicate chocolate cakes. It turned out festive and very tasty!

Now you know how to make egg-free custard and where to apply it. I will tell you in the next recipe about with this cream. Do not miss! ;)

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