The most delicious custard with butter. Custard recipes and secrets

26.03.2020

You don't have to be a culinary maestro to know how to make custard. It is enough just to familiarize yourself with the corresponding recipes and be able to correctly apply them in practice. After that, the approval of the people tasting your desserts will be ensured.

The easiest way to make cake cream.

Universal and easy recipe.

What you need:

milk - 2 glasses;
sugar - 1 glass;
drain. oil - 50 g;
eggs - 2 pcs.;
flour - 2 tbsp. spoons;
vanillin - 1 tsp.

Pour milk into a saucepan and heat it over medium heat. At the same time, eggs and sugar are beaten until the latter is completely melted. Flour is then put there. Stir well and make sure that no lumps form in the mixture.

Reduce heat on the stove to low and pour milk portions into the resulting flour mass. When more than half has been poured, place the mixture in a saucepan. Stir constantly so that the cream does not burn and lumps appear. When the mass gets the desired consistency, put the butter in there, turn off the stove and continue stirring until it completely melts. Add vanillin at the end.

How to do without eggs

You urgently need to prepare a cream, but there were no eggs at hand? No problem! Use the following recipe.

What you need:

milk - 2 glasses;
sugar - 1 glass;
flour - 5 tbsp. spoons;
drain. oil - 150 g;
vanillin - 1 tsp.

Whisk one glass of milk, flour and sugar in a bowl. Bring the second glass of milk to a boil separately and add a little to the mixture. Place the saucepan over medium heat and cook the cream, stirring constantly to prevent it from burning until it thickens.

At the same time, cut the butter into small pieces and add it to the mixture. It should completely dissolve. When the cream reaches the desired consistency, add the vanillin and remove the pan from the stove.

Biscuit cream

Another simple recipe for making a delicious cream that can be added to a sponge cake.

Ideal for any cake.

What you need:

sugar - 1 glass;
eggs - 4 pcs.;
sah. powder - 100 g;
drain. oil - 180 g;
vanillin - 1 tsp.

Mash the eggs along with the sugar until it is completely melted. Put this mixture over medium heat, heat slightly and stir constantly. When the mass becomes thick enough, remove the pan from the stove to cool it down.

Whisk the softened butter together with icing sugar... Combine both ingredients and add vanillin at the end. The finished cream can be stored in the refrigerator, but it is better to use it immediately for freshly cooled biscuit cakes.

Vanilla cake layer

Interlayer with the addition natural vanilla will delight dessert gourmets delicate taste and aroma.

What you need:

eggs - 2 pcs.;
flour - 2 tbsp. spoons;
milk - 1 glass;
vanillin - 1 tsp;
sugar - 1 glass.

Beat eggs, flour and 3 tablespoons of lukewarm milk until they are thick, like a paste. Simultaneously bring the remaining milk, sugar and vanillin to a boil over medium heat.

While the milk is still hot, start slowly pouring it into the egg and flour mixture, stirring constantly. Put it all in a heavy-bottomed saucepan and return to the stove.

Do not forget to interfere - this is very important point, necessary so that the cream does not burn and that lumps do not form in it.

When the mass has acquired the required consistency, the layer can be considered ready.

Cooking in milk with condensed milk

This cream will appeal to those who are used to considering themselves an inveterate sweet tooth.

Will love little sweet tooth and adult lovers of sweets.

What you need:

condensed milk - 250 g;
milk - 1 glass;
flour - 2 tbsp. spoons;
sugar - 2 tbsp. spoons;
fatty butter - 100 g.

Put a saucepan over low heat and pour milk into it, adding flour and sugar along the way. Mix well to distribute the ingredients completely. Cooking lasts until the mass thickens.

The main thing here is not to overdo it, otherwise the cream may burn and will be irretrievably damaged.

Remove the pan from the stove and let the mixture cool. After that, add condensed milk and butter to it. Beat all this well with a mixer until smooth. Various additives can be used for additional flavor. For example, a little cognac or any liqueur with a pronounced tasty smell.

Butter custard for "Napoleon"

What you need:

milk - 1 l;
sugar - 2 cups;
eggs - 3 pcs.;
drain. oil - 250 g;
vanillin - 2 tsp;
flour - 3 tbsp. spoons.

Pour flour and sugar into a saucepan and mix thoroughly. Then add eggs and vanillin to the mixture. Whisk all this into a homogeneous mass with a whisk and make sure that no lumps form. Pour milk into a saucepan in a thin stream, while continuing to stir.

Turn on a low heat on the stove and start to cook the cream. Pay attention to the fact that the flour should not burn in any case. As soon as the mass begins to boil (you will determine this by the appearance of small bubbles), immediately remove the pan from the stove. When the cream has cooled to room temperature, add softened butter to it and stir until completely dissolved. Then you can start to grease the cake layers.

Milk honey cake recipe

It is worth approaching the preparation of a cream for the honey cake layer with special sensitivity. This cake is distinguished by a delicate and delicate taste that the filling gives it.

A win-win for a sweet end to the holiday!

What you need:

milk - 2 glasses;
flour - 2 tbsp. spoons;
sugar - 1 glass;
fatty butter - 200 g;
eggs - 2 pcs.;
vanillin - 1 tsp.

Heat the milk in a saucepan, bringing it to a boil, and then cool it down to an acceptable temperature. In another bowl, combine eggs, sugar, flour and vanillin. You can beat the mixture with a mixer at low speed, but it is better to use a regular whisk for this purpose. Your goal is to bring the mass to a homogeneous state.

The most convenient thing about making honey cake is that necessary ingredients is at hand for every housewife. Take a saucepan with a thickened bottom, pour the milk into it and add the sugar and egg mixture. Stir well and turn on low heat on the stove. After that, you can start to cook the impregnation. Remember to stir the mixture constantly with a spatula to avoid clumping and until the required consistency is achieved. It is better to coat the cake with still hot cream.

Chocolate custard

What you need:

milk - 2 glasses;
chocolate - 1 bar (100 g), instead of it you can use cocoa - 4 tsp;
sugar - 1 glass;
flour - 2 tbsp. spoons;
eggs - 2 pcs.

In a bowl, combine eggs, a glass of milk and flour. Stir until the mixture is smooth, but do not beat. Otherwise, lumps will appear, which will be difficult to get rid of later.

Put the second glass of milk into a saucepan along with sugar and a broken chocolate bar. As stated above, you can use cocoa instead. Stir the mixture thoroughly, bring it to a boil and make sure that all the chocolate bar pieces are completely melted.

Half of the hot mass from the pan is mixed with the egg and flour portion and beat at low speed with a mixer. Transfer everything back and simmer until thickened. Pay attention to the fact that the mixture should not boil and as soon as small bubbles appear, remove the saucepan from the stove.

Protein

Protein custard is a versatile dessert filling. Moreover, it does not take much time and effort during cooking.

The perfect recipe for any hostess.

What you need:

sugar - 1 glass;
eggs (proteins) - 4 pcs.;
water - ½ glass;
lemon juice - 2 tbsp. spoons.

First of all, separate the whites from the yolks and beat until thick. You can check the readiness like this: when you turn the bowl over, the proteins will remain inside and not a drop will drain down.

Syrup from water and sugar is cooked in a saucepan. When he is ready, he will reach for the fork. Whisk the whites on a low mixer speed and gently pour in sugar syrup... Then add lemon juice... You can add any flavoring, such as vanilla. Stir the cream for at least 10 minutes so that it increases in volume and becomes very thick.

Recipe for profiteroles and straws

The cream for the straws differs from other types of interlayer in its delicate, almost divine taste.

What you need:

sugar - 1 glass;
milk - 1 glass;
eggs - 2 pcs.;
flour - 1.5 tbsp. spoons;
vanillin - 1 tsp.

The yolks are separated from the proteins and mixed with sugar into a homogeneous mass. It is necessary to stir until the crystals are completely dissolved. Add the sifted flour to the mixture and mix well again so that there are no lumps.

In a thin stream, start pouring cool milk into the profiteroles cream so that no lumps form. Then pour it all into a saucepan and cook over low heat until thickened, not boiling.

Calorie content: Not specified
Cooking time: Not indicated

Since I learned how to make custard, I stopped worrying about my desserts or pastries, because I know for sure that such a cream always turns out excellent, it is simply impossible to spoil it, if, of course, you adhere to the exact recipe and cooking technology.
And so, such a cream is just a godsend for a home pastry chef, because from the available ingredients you can make a universal cream for absolutely any dessert. They can be smeared with biscuit or shortbread cakes, or stuffed with them custard buns and volovan, and adding flavors - coffee extract, vanillin, orange or lemon zest- you can vary the taste of such a cream for your pastry fantasies.
I remember how my mother bought such a cream in briquettes and cooked it in a saucepan, so for a long time I did not understand that custard is generally one of the simplest creams and can be so easily prepared by myself. It seemed to me that it has such a composition of ingredients that it can only be bought in the form of semi-finished products and prepared according to the instructions. Imagine my surprise when my mother did not find such a briquette in the kitchen drawer, literally in a couple of minutes she made my favorite cream from improvised products - wheat flour, granulated sugar, milk and butter! And I liked it much more than the purchased one, because it had a natural smell of milk and butter, was so delicate and thick.
If you still do not know how to cook such deliciousness, then see how to make custard at home quickly and tasty. Write down this recipe, I'm sure you will love it!

Ingredients:
- granulated sugar - 0.5 tbsp.,
- whole cow's milk - 1 tbsp.,
- table chicken egg - 1 pc.,
- butter - 50 g,
- wheat flour - 2.5 tablespoons,
- vanillin - to taste.

How to cook from a photo step by step

The process of making the cream is quite simple, it is only important to choose the right dishes in which it will cook and not burn.

Stir and pour in a little milk.
Mix thoroughly so that there are no lumps.

Mix well, it is best to do this with a mixer, then the mixture will be really homogeneous.
We put the saucepan on low heat and cook the cream until thickened for about 3-5 minutes. Be sure to stir the mass with a whisk or whipping with a mixer.

Now quickly cool it down - put the pan in a bowl with cold water.
And then add soft butter and again interrupt the cream with a mixer into a homogeneous mass.

Cool the finished custard for 10-15 minutes in a cold place before use.

It turns out very tasty, I advise you to pay attention to this recipe. Bon Appetit!

Sweet custard is an indispensable part of many desserts: cakes, pastries. To please yourself and your family with sweets homemade, it will take a little time and quality products, and the recipe is much simpler than it might seem.

There are many variations on the custard theme. Only two components remain unchanged in them - milk and sugar. Otherwise, the addition of eggs, condensed milk, cream, starch, butter, etc. is allowed.

It was not by chance that this type of cream became the favorite assistant of pastry chefs. The whole reason is its perfect consistency. It perfectly complements desserts from any type of dough. For example, if you grease them with cakes for "Napoleon", and then put ready cake for the night in the refrigerator, then by the morning the sweet layer will be completely absorbed, turning the dessert into an air cloud. Inside the eclairs, the filling remains liquid, making them some of the world's most beloved cakes.

Most recipes use a small amount of sugar - this is an absolute plus for those who follow the figure. The thick cream perfectly conveys the slightest flavors. It is not by chance that it is generally accepted that everyone succeeds in his own way, and it is impossible to exactly copy a successful variation.

Step by step custard recipes

It is very difficult to make mistakes in cooking. It's enough to follow step by step instructions by preparing all the necessary ingredients in advance. The only thing general rule, which should be strictly observed - do not leave the cream on the stove, since only in this case there is a risk of ruining it.

Classic custard

The composition of the ingredients has remained unchanged for more than a century:

eggs - 4 pcs.;
vanillin (vanilla sugar) - 2 g;
milk - 500 ml;
sugar - 200 g;
flour - 40 g (tablespoon).

Break eggs into a container of a suitable size, add flour, sugar and vanillin with a spoon. Then pour in the milk and knead the mixture until smooth or. Put a saucepan on medium heat and pour the whole mixture into it, stirring gently, bring to a boil.

For the Napoleon cake

A cake loved since childhood will require the following set of products to make the cream:

300 g sugar;
75 g flour (1.5 tablespoons);
1 liter of milk;
12 g vanilla sugar(vanillin);
250 g butter;
3 eggs.

Choose a heavy-bottomed saucepan for cooking. It is good to heat milk in it, which will not burn. Mix sugar with flour first. Then beat with a mixer together with eggs, add vanillin. Pour milk, preheated to room temperature, in a thin stream, already putting the pan over medium heat. Stirring continuously, bring the cream to a boil, boiling until the consistency we need. Tight bubbles are usually the signal of readiness.

Already in the cooled, but still warm cream, mix the softened butter... You can start decorating the cake!

This dietary version of the cream can be made specifically for low-calorie cakes or biscuits.

You will need:

160 g sugar;
100 g flour (half a glass);
11 g vanillin;
120 g butter;
400 ml of milk.

In a glass container of a suitable size, first mix the flour with sugar, and then gently pour in, stirring, half of our milk. Bring the other half of the milk to a boil in a separate bowl. Continuing to stir, pour the boiled milk into the first mixture. The resulting mass must again be brought to a boil on very low heat and cook until it thickens.

Turn off the stove and mix warm butter into the cream. Now it remains to add vanilla sugar and cool. sweet filling for future cakes.

For eclairs

Quite tiny or larger cakes can be found in any pastry shop, but it is better to cook it yourself.

The cream is made from the following products:

200 ml of milk;
200 g of boiled condensed milk;
75 g flour;
200 ml of cream;
2 g vanillin;
25 g sugar.

A properly prepared cream should have an airy light consistency and a delicate caramel shade and aftertaste.

Take a saucepan and mix sugar, milk and flour in it. With a whisk in hand, cook the mixture over the lowest heat, stirring continuously. Having achieved the required density, turn off the stove. Now you can introduce condensed milk. It remains to melt the butter and mix with a blender with the cream to mix the two resulting mixtures. Now you can start eclairs baked and cooled by this time.

The beauty of this recipe is that the resulting sweetness can be used both as a filling and as an independent very delicious dessert.

We prepare for him:

150 g sugar;
lemon;
4 egg whites;
100 ml of water.

The eggs must be prepared by carefully separating the yolks from the whites. We only need proteins. Squeezing in protein mass juice of 1 lemon (2 tablespoons). Beat the mixture so thickly that it does not move from the upturned bowl.

The eggs must be very cold, otherwise it will be difficult to beat the mass until the desired density.

Pour water into a saucepan, add sugar and cook syrup. As soon as it cools down a little, pour it into the protein mass and beat everything together with a mixer. Add vanillin at the end. The result should be a dense, snow-white mass, sweet enough to decorate any cake or cake. It is especially tasty with wafer rolls.

With condensed milk

This is almost a classic recipe with the difference that condensed milk is added to it. The result is thicker and sweeter.

For this we take:

300 g butter;
200 g of condensed milk;
2 tablespoons of sugar;
1 bag of vanillin;
2 eggs;
250 ml of milk.

Sugar with eggs must be whipped with a mixer or blender into a homogeneous liquid mixture. In a separate saucepan, heat the milk not to a boil, and then add the egg mixture. Now, stirring occasionally, bring to a boil and cook until thickened. Mix the cooled base with melted butter and beat.

If done correctly, the volume of the cream should double. Pour in condensed milk in a thin stream, add vanillin, knead the cream until smooth.

If a truly hearty cake is required for the holiday, then such a simple custard cream is the best fit.

We need:

100 g sugar;
4 g of soda;
2 yolks;
500 g of cottage cheese;
100 g butter.

We take out the butter from the refrigerator in advance so that it has time to become soft. Put the cottage cheese in a large bowl to beat it with a blender into a pasty mass. Add butter and soda, stirring in with a spoon, pour in all our yolks.

Leave the thoroughly mixed mixture covered with a lid for 3 hours to acquire the structure we need. Cooking water bath and for 10 minutes we cook our cream on it. Add sugar at the end.

The sweet mass must cool down so that it can be used to coat the cakes. You can do it even easier - mix it with pieces of fruit and berries, put it on the bowls and serve on festive table as a healthy dessert.

Chocolate cream

The chocolate version is no worse than the white mass for filling eclairs and cakes.

The ingredients you need are:

600 ml of milk;
200 g sugar;
75 g flour;
4 eggs;
75 g cocoa;
10 g vanillin.

Pour 100 ml of chilled milk into the sifted flour and mix. V separate container mix sugar with cocoa and yolks with a mixer. Bring the remaining milk to a boil and pour it into the chocolate mass. We introduce vanillin and a mixture of milk and flour. We put everything on the fire again and, stirring, bring to a consistency that suits us, stirring continuously.

Cool the cream in the refrigerator. In a bowl, beat the whites with a mixer into a tight foam. Stir the protein into the chocolate mass with a spoon and put it back in the refrigerator. Once the eclairs are baked and cool, you can stuff them.

It is generally accepted that the culinary arts are not for amateurs. In fact, any work of the master is afraid, and also afraid of perseverance and diligence. It is difficult to prepare something inedible from quality products. Of course, masterpieces will take a certain amount of time to get an acceptable result.

When it comes to custard, it is important to follow these standard guidelines.

All food must be on the table before you start cooking. When cooking cream, you cannot be distracted for a second, since sometimes it is she who is decisive.
If we need to boil milk, then a saucepan with the thickest bottom is used, and the fire is made low or medium, but by no means strong.
Chilled foods work best for whipping. If the mass in the bowl does not whisk, put it in the refrigerator and try again after half an hour.
Sugar is sometimes difficult to dissolve. If you want a quick result, keep the powdered sugar in your kitchen cabinet - it dissolves instantly.
For smearing cakes, you can use a warm cream and even hot cream, it will only be absorbed faster. But for most cakes, only a well-chilled mass is suitable.
The cream should not be stored for too long. Within a day, you will notice that its consistency has changed for the worse. Usually, the sweet mass is prepared by the time when the cakes for the cake or preparation for the cakes are ready.
It is very easy to diversify the taste of a familiar cream if you introduce an aromatic additive into its composition. It can be a liqueur with a strong aroma, such as amaretto, as well as sweet table wine. For coloring, you can add a few drops of beetroot or pomegranate juice... This will give you a dose of pink decorating cream.

Conclusion

Having learned any recipe for custard, you can forever forget about such a problem as an empty refrigerator for the arrival of guests. Having a standard set of the most common ingredients in just 15-20 minutes, you can prepare a delicious dessert at home to serve it with tea with rolls or cookies. Your loved ones will certainly appreciate it!

You can not only coat cakes with custard, but also stuff croissants, custard cakes, and even serve as a sauce for dumplings with cottage cheese. We'll share proven custard recipes in a wide variety of variations. Do delicious cream at home is very simple if you follow the instructions.

Honey cake custard - special recipe

The honey cake cakes are very sweet, so a little less sugar is added to the honey cake custard than usual. Impregnate honey cake need at least 3 hours.

Light

Ingredients

Half a liter of milk;
110 grams of granulated sugar;
4 tablespoons flour;
Eggs - 2 pcs.;
110 grams of butter;
Optionally - a bag of vanilla sugar.

Preparation

Use a heavy-bottomed pot to cook the cream in. Sift flour, add sugar and eggs. Add a little milk to make a gruel. Pour in the leftovers gradually, check that there are no lumps. If you can't avoid them, arm yourself with a mixer or blender.

Turn on the gas to the very minimum and begin to cook, stirring constantly, the milk part of the custard. When bubbles begin to appear on the surface, count for 2 minutes. In another saucepan, melt the butter, mix it with boiling cream nearby and remove from heat. Cover cling film surface of the cream and cool completely.

Once the cream has completely cooled, you can coat the honey cake.

Traditional Cake Custard

Nothing more, just the basics. This recipe was used to prepare custard cream in Soviet canteens. If you buy quality products, you will get a taste of the 80s. Such a delicate, lump-free custard that melts in your mouth.

Ingredients:

Half a liter of milk;
4 yolks;
160 grams of granulated sugar;
Real butter - 160 grams;
Flour - 70 grams;
Vanilla sugar - 10 grams.

Preparation

Using a mixer, beat flour, sugar, vanilla sugar and yolks in a non-stick saucepan. Heat the milk in any convenient way to 35 degrees and gradually pour about a quarter into a saucepan without turning off the mixer. Bring the remaining milk to a boil and add gradually, whisking constantly. It is important to pour in the boiling milk slowly, otherwise the yolks will cook. At this point, you have a mass in the pan that is as thick as thin pancake dough.

Advice. Custard can be used not only for cakes and pastries, but also for filling wafer rolls and sweet pancakes.

Place the pot on low heat and simmer, stirring very vigorously, for 5 minutes. Immediately after removing the pan from the heat, cut a piece of cling film and cover the surface of the cream with it. You can skip this if you stir the cream every 1.5-2 minutes until it cools completely. The thing is that when it cools down, a mixture of eggs, milk, flour and sugar is covered with a thick, dense crust. Because of this, there will be no uniform structure of the custard. Cool the cream to room temperature.

Beat the butter with a mixer and gradually combine with the contents of the saucepan, whisking at high speed. Add everything as quickly as possible, if you beat for a long time, the butter will flake off.

Custard without flour and starch - the most delicate

Custard cream for biscuit cake without flour - the easiest, gentlest impregnation option. If you want to make a chocolate custard, add a heaping tablespoon of cocoa powder.

Ingredients:

300 grams of butter
150 grams of sugar
2 eggs
Half a liter of milk.

Preparation

Bring the milk to a boil and cool. Remove the foam.

Beat the eggs with sugar into a foam directly in a saucepan with a thick bottom and pour in the cooled milk in a thin stream, stirring with a whisk. Set the pot to low heat. As soon as bubbles appear, count for two minutes, and then remove the pan from heat.

Beat the soft butter with a mixer and add the cooled milk mixture. Stir and refrigerate, covering the surface of the cream with cling film. After cooling completely, the flour-free cream is ready to use.

Lemon custard

Sun-colored custard. Suitable for impregnating any cake and for making cakes.

Ingredients:

1 lemon;
40 grams of cornstarch;
250 grams brown sugar
4 yolks;
350 ml of water;
20 grams of butter;

Preparation

Wash the lemon thoroughly and pat dry with a towel. Grate the zest on a fine grater. Cut the lemon in half and squeeze out the juice. For cooking lemon cream you need 100 ml.

In the saucepan in which you will cook the cream, sift the starch, add salt and sugar. Pour in warm water and add lemon juice with zest. Stir so that there are no lumps and put on the slowest heat. With constant stirring, wait for the mixture to thicken. The consistency will turn out like that of a very thick jelly... You need to cook for about five minutes.

Beat the yolks with a mixer and, without stopping whisking, pour in the contents of the pan in a thin stream. Place the container with the resulting cream in a water bath and cook, stirring occasionally, for another five minutes. Add a lump of butter, wait until it has completely dispersed, and immediately remove the cream from the water bath.

Cover the surface of the custard with plastic wrap and cool. You can take it out in the cold.

Custard with gelatin and milk

Don't be afraid to make gelatin custard! If you follow the instructions, the cream will turn out amazing.

Ingredients:

150 ml of milk;
150 ml cream 35% fat;
5 yolks;
100 grams of sugar;
10 grams of sheet gelatin;
A pinch of salt;
1 gram vanillin.

Preparation

Whip the cream with a mixer and refrigerate. Pour gelatin with water according to the instructions and leave for a while to disperse. Leaf gelatin custard cooks faster as it takes less time to swell.

Mash the yolks with sugar. In a saucepan, combine the whipped cream and milk and bring to a boil. Whisk the yolks with a whisk and gradually pour the hot cream into them. When you've mixed everything well, place the saucepan on low heat and bring to a boil. As soon as bubbles appear on the surface of the creamy mass, turn off the gas.

Heat the gelatin in a water bath and, constantly whisking the creamy mixture, pour it in.

Cool the finished custard with gelatin for the cake to 30 degrees and begin to cover each cake with a thick layer.

Custard with semolina

Cream with semolina is especially suitable for impregnating children's cakes. Try to cook it and you will understand that this graininess gives the custard a special tenderness, and the snow-white color - elegance.

Ingredients:

Liter of milk;
4 tablespoons of semolina;
600 grams of butter;
200 grams of sugar;
A quarter teaspoon of fine salt.

Preparation

Pour milk into a saucepan and salt. Bring to a boil and add in a thin stream semolina... Cook, stirring constantly with a whisk, over low heat for 15 minutes. When the semolina is ready, sprinkle the entire surface with powdered sugar and leave to cool.

Beat butter with sugar into the air butter cream and add a little boiled semolina, whisking the mass with a mixer. Do not interrupt the oil, otherwise the cream will exfoliate.

After an hour in the refrigerator, the biscuit custard is completely ready.

Cream custard

Custard with fine creamy taste, which is perfect for soaking Napoleon cake and biscuit cakes.

Ingredients:

Cream 33% fat - liter;
5 yolks;
A glass of sugar;
4 tablespoons flour;
Butter - 200 grams;
1 gram vanillin.

Preparation

Mash the yolks and sugar until white in a saucepan and place over low heat. When the yolks are heated, pour in the cream in a thin stream, constantly stirring the mass. Boil for 3 minutes, then sift the flour onto the surface of the cream and stir quickly and cook the cream for a couple of minutes until it thickens to the desired consistency. Remove from heat, cool.

Add soft butter and vanillin, beat with a mixer or blender. You can start assembling the cake.

Custard with cottage cheese

Curd custard can be used as a stand-alone dessert. It turns out to be quite dense, but at the same time, airy.

Ingredients

200 grams of cottage cheese 5% fat
Half a liter of milk
150 grams of sugar
6 tablespoons flour
200 grams of butter
1 gram vanillin.

Preparation

Sift flour and cook with milk over low heat until thickened. Mash soft butter with sugar. When the milk has cooled, whisk it together with the butter. Grind the curd through a fine sieve and add to the butter. Add vanillin and stir.

The custard with cottage cheese is ready.

Custard with sour cream

Custard sour cream for cake is not very popular, since many cannot figure out what to do with sour cream? If we take homemade sour cream, it is divided into oil and serum, and the store is too liquid. Follow our instructions to make the most delicious sour cream custard.

Ingredients:

Sour cream with 25% fat content - 300 grams;
200 grams of butter;
2 tablespoons flour;
1 egg;
140 grams of sugar;
1 gram vanillin.

Preparation

Beat the egg with sugar and add flour, pour over sour cream and stir. Avoid clumping. Pour the mixture into a saucepan and put on low heat. Bring to a boil and cook for 5 minutes.

Add 30 grams of soft butter to the hot mass and stir with a whisk. Leave the mixture to cool. Whisk in the remaining butter and gradually add the custard.

If you plan to miss sour cream thick cake cakes, leave the cream in the refrigerator for 3 hours, and then get to work.

Helpful hints:

Stir with a whisk throughout the entire custard preparation process to avoid lumps. But if suddenly lumps appear, just beat the mass with a hand blender.

To prevent the custard from burning, boil it in a water bath. It will take a little more time, but it will not collapse.

When cooking on the stove top, use a double-bottomed steel pan or a non-stick pan. Enamel dishes are not good, everything will burn.

For a light color, you can add cocoa, blackcurrant or carrot juice, and other natural colors.

Both housewives and experienced confectioners often deal with custard. They are coated with cakes, profiteroles, creme brulee and even ice cream are made from it. You just need to know the intricacies of its preparation! Every housewife surely has her own proven favorite custard recipe. However, in fact, you can cook it completely from different ingredients and different ways... Today we want to compile for you an amazing selection of recipes for preparing this delicacy: from classic to insanely delicious chocolate.

The custard is the most delicate mass with a light airy taste. It goes well with different kinds dough, including puff and custard. In addition, it is very multifunctional: it can even be simply frozen and served as a dessert, similar in appearance to ice cream.

It should be remembered that this is a perishable product, so you should not stock it up for future use.

The cooking process does not require much time or money, or special skills in cooking. It is enough to use fresh and high-quality products, as well as carefully observe the recommended proportions.

There are many recipes. We want to tell you how to make custard using the best and proven ones.

Classic recipe

The classic custard recipe, commonly used for filling eclairs or impregnating Napoleon, has a long history. He has earned the respect of more than one generation of hostesses and famous chefs. So let's once again refresh this recipe in our memory.

We need:

0.5 l. milk at room temperature;
100-150 gr. sugar (to taste);
4 chilled yolks;
50 gr. flour of the highest grade;
1 gr. vanillin (4 grams of vanilla sugar).

Boil the milk over low heat. Meanwhile, in another refractory container, thoroughly grind the yolks with sugar and vanilla, gradually adding flour.

While stirring the yolks, slowly pour the warmed milk into them. While stirring, bring the mixture to a boil.

To make the cream thicker, boil it over the lowest heat for about 7 minutes until the desired consistency is obtained. Then leave to cool. That's it, the classic custard is ready to eat!

Curd custard with milk has an original taste. It perfectly complements all kinds of cakes and can serve as a filling for sweet pancakes. Let's quickly find out how to cook it!

All required ingredients:

0.5 l. milk;
150 g granulated sugar;
half a packet of vanilla sugar;
6 tbsp. l. flour;
200 gr. oils;
100-200 gr. cottage cheese.

Mix milk with sifted flour and boil over low heat until a fairly dense consistency is obtained. Then send it to cool in the refrigerator. Mash butter with sugar, set aside for a while to soften.

Beat the butter and sugar mixture with a mixer. Take your time to combine whipped butter with boiled milk, add vanilla sugar and cottage cheese (its amount depends on your tastes). Stir well.

Caramel cream with condensed milk

When you want something sweet for a biscuit or liver, custard with condensed milk can be an unexpected and pleasant discovery.

We need:

200 ml of milk;
1 tbsp. l. Sahara;
1 gr. vanillin;
3 tbsp. l. high-grade flour;
1 can of condensed milk (boiled);
200 gr. heavy cream or softened butter.

Dissolve sugar in warm milk. Gradually pouring flour into the milk, beat the mixture with a whisk to avoid lumps. Place the saucepan on the stove and cook until lightly thickened.

If you are afraid that the cream does not burn, boil it in a water bath.

Remove the creamy mass from the heat and gently mix it with the condensed milk until completely homogeneous.

While the cream is cooling, whisk the cream or butter into an airy mass. Pour the cream into the oil in several approaches, stirring carefully. See for yourself how incredibly tasty the caramel custard dessert turns out!

The protein custard recipe deserves special attention. It is this sweet delicacy in the form of all kinds of roses that children first sweep from the surface of cakes and pastries. However, this cream is equally good for decorating and impregnating cakes.

Ingredients:

0.5 tbsp. water;
1 tbsp. Sahara;
0.5 tsp citric acid;
4 chilled squirrels;
salt on the tip of a knife.

Dissolve sugar and lemon in water, bring until the first signs of a boil appear. Add heat and boil the syrup for about 40 minutes until the "test for a soft ball" (a little syrup is poured into a bowl filled with cold water, and if it turns out to roll a ball out of it, then the syrup is ready).

Whisk the whites with a tiny pinch of salt until they reach steep peaks so that the foam is strong and dense. Without stopping whisking, pour in the syrup (hot, but already a little cold).

Beat continuously for a quarter of an hour. A properly prepared custard protein cream it turns out to be lush and perfectly holding its shape.

Making custard without eggs is also possible! This recipe is especially helpful when the eggs in the refrigerator run out and the cream is urgently needed. It turns out to be no less tasty than the classic one. Let's cook!

You will need:

660 ml of milk;
1.5-2 tbsp. Sahara;
1 gr. vanillin;
6 tbsp. l. sifted flour;
200 gr. moderately softened butter.

Mix half a liter of milk with sugar and boil over low heat. Add flour to the remaining 160 ml, whisking with a blender or mixer. When the milk comes to a boil, combine both formula and send it back to the stove. Simmer over medium heat, stirring constantly with a wooden spoon until thickened.

When the mixture is sufficiently boiled, add the vanillin and remove the saucepan from the heat. Cool the finished cream, and then stir it with whipped butter.

For those with a sweet tooth, chocolate custard is a godsend! It is no more difficult to prepare it than the traditional one, but the taste is especially exquisite.

Ingredients:

1 tbsp. milk;
2 egg yolks;
150 g Sahara;
1 st. l. flour and potato starch;
50 gr. (half a bar) dark chocolate;
3 tbsp. l. cocoa;
100 g butter.

First of all, the chocolate needs to be melted. This can be done both in the microwave and in a water bath: break the chocolate into slices into a saucepan with milk, heat it up. You also need to add cocoa there immediately.

In another container, beat the yolks with sugar until fluffy. Add flour and starch to them, stirring vigorously. Stir the yolks with the milk-chocolate mixture and bring to the desired thickness over low heat (remember to stir all the time!).

Cool the cream and whisk with the butter. The yummy is ready!

Microwave quick cream

In making a custard, the main thing is not to miss the very moment when it begins to thicken and can burn. To prevent this from happening, you need not to leave the stove a step, interfere, interfere and interfere again. Or you can use another - a lazy method of making cream using microwave oven... And it will take no more than 5 minutes! Don't believe me? Let's check!

Take:

1 tbsp. milk;
egg yolk;
1-2 tbsp. l. Sahara;
1.5 tbsp. l. flour.

Mash the yolk and sugar in a microwave-safe container. Sift the flour there a little bit and slowly pour in the milk. It is important that there are no lumps!

Everything! Send it to the microwave at maximum power for exactly one minute. Stir. Send it for a minute and stir again. Depending on the power of your microwave oven, it may take 3 to 5 minutes.

In general, yes, you will also have to stand and stir. But on the other hand, it prepares quickly and will definitely not burn!

Varieties of creams for cakes and pastries

Every person has their own associations when thinking about custard, most of which come from childhood. Crispy rolls with cream, delicate eclairs, pancakes with cream filling melting in your mouth, mother's Napoleon, inviting roses on a cake from a store ... A unique sweet taste of pleasure will certainly appear in your mouth.

Making your own cake custard is easy. We have selected several recipes for you for all occasions.

Honey cake custard can be prepared as follows:

Take:

0.5 l milk;
1 testicle;
1 tbsp. Sahara;
1 tbsp. l. flour;
a bag of vanilla sugar (optional);
70 gr. butter.

Mash an egg with sugar, add flour and half a glass of warm milk. Boil the rest of the milk and add the egg mixture while stirring. Boil over low heat until the desired thickness, but do not simmer. Cool completely and then stir in the whipped butter.

It remains only to smear the honey cake cakes with our cream, and then do not forget to grease the sides of the cake. Leave the dessert overnight in the refrigerator for soaking to pamper the household in the morning. delicious cake for tea.

The taste of a biscuit cake directly depends on what kind of biscuit custard you use. It is the filling that makes the cake unique and tender. Sami biscuit cakes you can either bake it yourself or buy ready-made ones in the store. But now we will tell you how to prepare a decent impregnation for them.

Do you want something interesting?

Ingredients:

1 l. milk;
1 tbsp. Sahara;
5 eggs;
2.5 tbsp. l. flour;
100 g oils;
vanilla sugar (to taste)

Pour milk into a saucepan and boil. Cool slightly (to about 80 degrees Celsius). Beat eggs with sugar and flour by hand or with a blender.

Pour the egg mixture into the milk in a thin stream, stirring occasionally with a spatula. Heat until thick, again remembering to stir constantly. Chill the cream completely and combine with the whipped butter.

This is the easiest sponge cake custard recipe, but it tastes just as well.

Impregnation for "Napoleon"

Custard for "Napoleon" is an integral part of this cake. All you need to prepare it is:

200 gr. butter;
1 tbsp. milk;
200 gr. powdered sugar;
4 tbsp. l. sifted flour;
0.5 tsp vanilla sugar.

Mix exactly half of the milk with flour, avoiding the formation of lumps, and heat the other half over low heat with vanilla sugar. Gradually pour the milk and flour into the milk and sugar, stirring continuously. When the mass thickens, remove it from the heat and put it in the refrigerator for half an hour.

Mash soft butter with powder and beat with a mixer. Combine butter with completely cooled milk mass and mix well again.

Now you can coat the Napoleon cakes with the resulting cream and enjoy the result!

The custard custard is a classic of the genre. Cakes with it are the most delicate and literally melt in your mouth. So, for cooking we need the following products:

0.5 l. milk;
1 egg;
150 g Sahara;
2 tbsp. spoons of starch or flour;
1 pack of butter.

Stir flour (starch) into 100 ml of milk, avoiding the formation of lumps. Beat the egg with sugar, adding the remaining milk. Bring the mixture to a boil, pour milk and flour into it in a thin stream. Boil for a few more minutes until thick and cool.

Gradually add the creamy mass to the butter at room temperature (not solid, but not liquid) and finally beat with a mixer until you get a fluffy cream, with which you can immediately fill the cakes.

And to emphasize the amazing taste of the cream, pour on top of each cake not icing or fondant, but melted white or dark chocolate.

Secrets of making custard

In order for the cream to be successful and the recipe does not disappoint you, we advise you to listen to our simple recommendations:

The best way to cook the custard is in a double-bottomed saucepan because it warms up more evenly than any other;
Use a wooden spoon or spatula instead of an aluminum stirring spoon;
While stirring during the cooking process, use the spoon in such a way as if you were drawing eights. This is necessary so that the mass is evenly heated;
To prevent the cream from curdling, turning into a bad dough, try to cook it off the hotplate. gas stove, and in a water bath;
For cooking you only need yolks. Thanks to them, the cream is tastier and richer. But proteins can curl up in the process, forming unpleasant lumps;
The less milk you use, the thicker the finished cream will be;
Readiness is determined by a spoon. If the cream evenly envelops it, then it is already ready. Remove the pot from the stove and place in cold water or a bowl of ice;
How to make a custard cream more delicate? To do this, you need to pass it through a sieve;
Diversify classic recipe you can use any ingredients you want, for example, chocolate, lemon or orange peel, nuts, berries.

Now you know more recipes cooking this custard miracle. What recipe do you most often use for custard? Let's share our experience soon!