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Thick custard. Custard for decorating a homemade cake. Custard classic recipe

There are many options and ways to make delicious custard. We offer step-by-step recipes for classic custard cream, which is widely popular among chefs.

The components of the cream are simple and there are few of them, the technology is simple, and the result is cancelled. Classic custard cream can be added to any cake; it is used to fill tubes, eclairs, and pastries. It is good even as a separate dessert, and perhaps its main advantage is its versatility. A step-by-step recipe for classic custard cream can become the basis for creating creams with new flavors.

General principles for preparing classic custard

The preparation of classic custard is divided into two stages. Initially, two mixtures are prepared, one of which is brought to a boil, after which both are combined. There are two methods of mixing: adding a cold mixture to a boiling one, followed by prolonged boiling, and another, in which the hot mixture is introduced into the cold one.

The “cold” mixture can be prepared in any container; for heating, you should take a thick-walled dish or pan with a multi-layer bottom. Such containers ensure uniform and complete heating. Enameled bowls and pans are not suitable for preparing such creams; the cream can quickly burn in them.

The technology for mixing the components is simple; the task is to achieve homogeneity of the masses. The easiest way: beat with a mixer; more labor-intensive - stir with a whisk.

The most important moment of brewing the cream is the connection of the two masses. Usually the cold mixture is introduced into the hot one. The boiling mass is constantly stirred, the cold mixture is poured into it in a thin stream and gradually. An exception is protein cream, in which whipped whites are brewed with hot sugar syrup.

In the classic version of custard there are no additional components except vanilla, which acts as a flavoring agent. But it can be prepared using different proportions of products and additional preparation of some components, for example, flour. Such simple techniques allow you to change the thickness and taste of the cream.

The article contains step-by-step recipes for classic custard cream for various desserts and describes in detail the options for its preparation. Here you can also find a step-by-step recipe for classic protein custard, usually used for filling tubes, baskets or when decorating complex cakes.

Classic custard cream: step-by-step recipe (basic)

A step-by-step recipe for a classic custard that can be used to complement any baked goods. It can often be found in the filling of pastries, eclairs, cakes, custard tubes and nuts. This is a universal base for creating creams with different flavors.

Ingredients:

Half a liter of milk;

160 gr. Sahara;

Two large eggs;

3 tablespoons of selected wheat flour;

2 gr. vanilla powder (standard sachet).

Cooking method:

1. First, prepare the part of the cream that does not require heating. To mix the ingredients, you can take any bowl, even a glass one will do. The bowl should not only be clean, but also dry, since we will first mix the bulk ingredients in it.

2. Pour half the amount of sugar into a bowl, then, sifting through a sieve, add flour there. You should not skip this step; sifting is not used to saturate the flour with oxygen, but to separate small debris. Stirring for a long time, combine the components.

3. Pour the eggs into the prepared mixture and carefully grind with a spoon until we get a homogeneous white mass. Here it is recommended to cheat and use a mixer. Its beaters will cope with the task faster, and the mass will be more homogeneous, which is what we need. The more homogeneous the egg mass, the easier the further process will go. Even by beating eggs with sugar for a long time, it is difficult to achieve 100% dissolution of the crystals; you will need additional liquid - pour a glass of cool milk into the sweet mass. Mix everything well again. Again, it is better to do this with a mixer. Set the prepared mixture aside.

4. Next we need a double-bottomed saucepan or a thick-walled saucepan. Enameled dishes are not suitable; the cream will burn in it before it has time to brew. Pour the remaining milk (1 glass) into a container and pour the remaining sugar into it, add vanilla and stir well. Vanilla powder can be replaced with sugar and vanilla, but you will need twice as much.

5. Place the container with milk over medium heat and slowly bring to a boil. It is advisable to stir the milk at least for the first minute so that the sugar crystals that are not dissolved in the cool product completely disperse when warmed up.

6. Observe the process and as soon as the first signs of boiling begin to appear, take a bowl with the previously prepared egg-milk mass in one hand, and hold a whisk in the other.

7. While intensively stirring the boiling milk, continuously pour in the egg mixture in a thin stream and immediately lower the heat - set the heat to minimum. Boil for ten minutes, stirring continuously all the time.

8. The hot cream may not seem thick enough, but that's how it should be. Before using it, it needs to be cooled well, and this, in turn, will add thickness.

Classic custard cream: step-by-step recipe for “Napoleons” (with butter)

The step-by-step custard recipe for making “Napoleon” is almost no different from the previous recipe. Powdered sugar is used instead of granulated sugar, which simplifies the process. The custard is complemented with butter, which gives it a creamy taste and extra silkiness.

Ingredients:

Milk – 400 ml;

65 gr. flour;

235 gr. quality butter;

Sugar, preferably fresh homemade, powdered – 325 gr.;

3 grams of vanillin crystals.

Cooking method:

1. After sifting the flour into any convenient bowl, pour a glass of milk into it and whisk thoroughly until all the lumps are gone. It is not necessary to introduce all the milk at once. You can add in small portions, two spoons at a time, and then stir the mixture thoroughly. In this case, it will be easier to achieve uniformity.

2. Pour the remaining milk into a thick-walled saucepan or pan and pour vanilla powder into it, stir. Place the container on moderate heat and wait for it to boil.

3. Watch the milk carefully. As soon as the first bubbles begin to rise to the surface, take a bowl with the flour mixture and a whisk. Stirring the boiling milk intensively, we begin to pour the flour mixture into it in a thin stream. Do not stop, stir the brewed base in a circular motion until thickened. Remove from heat, cool.

4. Take the butter out of the refrigerator and cut it into pieces. Place in a spacious bowl and leave on the table, where the brewed mixture is already cooling. We check in about half an hour. Take a spoon and run it through the butter; if it spreads easily, continue preparing the cream.

5. Sift the powdered sugar, add it to the butter and beat with a mixer until smooth. We start doing this at minimum speed; if you immediately turn on high speed, the powder will simply fly apart.

6. Having whipped the oil base until fluffy, we begin to introduce the cooled brewed mass into it. Mix in gradually, without stopping whisking. You can immediately combine both bases and beat well, but if you do this gradually, the result will be smoother.

Classic custard cream: step-by-step recipe for honey cake

A step-by-step recipe for an unusual custard with a beautiful beige hue and a light nutty aroma. The cream is ideal for soaking delicate honey cakes. The unusual color and aroma are achieved by pre-frying the flour; the technology itself is no different from the basic recipe. The cream, as for Napoleon, is supplemented with butter.

Ingredients:

Fine sugar – 210 gr.;

730 ml low-fat milk;

Wheat flour – 75 gr.;

65 gr. butter, preferably 72% butter;

Vanillin (powder) – 2 gr.

Cooking method:

1. The peculiarity of the recipe is that before mixing the flour with milk, we fry it a little.

2. Turn on the burner, set the heat to medium and place a thick-walled frying pan on it. Once thoroughly heated, pour the sifted flour into the pan in an even layer. After waiting 15 seconds, we begin to stir. Fry the flour until a subtle nutty aroma emerges and it changes color and acquires a delicate creamy hue. Pour the flour from the frying pan into a bowl and cool.

3. Pour half the milk into a bowl, and the rest into a saucepan. Pour the fried flour into the part of the milk that is in the bowl and beat the mixture until smooth.

4. Add vanilla and granulated sugar to the milk poured into the pan. Place the container on a small, steady fire. Stirring continuously, heat until all the sugar has dissolved, then gradually pour in the milk mixture with flour. Continuously stirring, bring to a boil. The cream base will thicken as you go.

5. Cool the brewed mass. At the same time, soften the chopped butter in a warm place.

6. We connect the prepared components. We begin to slowly beat the cooled cream base with a mixer. Gradually increasing the speed of the whisks, add soft butter in parts. Introduce no more than a spoon, add the next portion when the previous one is completely dispersed in the brewed mass.

Classic protein custard cream: step-by-step recipe

Sand baskets with jam and snow-white cream, puff pastries with the same filling that melt in your mouth - there is hardly a person who will refuse to enjoy such a dessert. We offer a step-by-step recipe for classic custard cream made with egg whites. It is good not only as a filling, its dense consistency allows you to create decorative elements for the cake: flowers, frills. Even after being kept warm for a long time, they do not lose their shape or spread.

Ingredients:

Two large chicken eggs;

A small pinch of fine salt;

155 grams of powdered sugar;

Purified water – 53 ml;

Quarter lemon;

Vanilla, preferably powdered – 2 g.

Cooking method:

1. Pour the indicated amount of water into a low, thick-walled saucepan or saucepan, add sugar, and place on low heat. Stirring continuously, heat until all the sugar dissolves, then bring the resulting syrup to a boil. Reducing the heat to low, simmer for 10 minutes. Check readiness by dropping a little syrup into a glass of water. If the drop does not spread, but immediately forms a ball and sinks to the bottom, remove the sugar syrup from the stove.

2. Wash the eggs with warm water. Carefully break the shells with a knife and pour the whites into a bowl. Yolks are not used in the cream. Add a little salt to the whites, just a pinch, and start beating at the minimum power of the mixer. As you beat, gradually increase the speed. Having received a fluffy stable mass, and continuing to whip, gradually pour hot syrup into it in a thin stream. Whip until the cream is ready for 12 minutes.

Tricks for making classic custard

The flour included in the cream can replace starch, but it should be added 1.5 times more, otherwise the cream will not thicken.

Do not boil the custard for a long time, even if it seems rare. Keep in mind that it will become much thicker as it cools. To avoid mistakes, dip a spoon into the brewed mass; if it is thick enough, it will not flow down, but will evenly cover the entire surface.

When cooling the custard, be sure to cover the surface of the custard tightly enough so that it comes into contact with the cream, or cover the bowl with a lid. If this is not done, when it cools, the surface of the custard will become covered with a thin film.

Custard is used to prepare various types of cakes, pastries, cookies, and eclairs. Thanks to its completely natural composition, mothers often spoil their children with all sorts of goodies. It is not necessary to prepare the cream based on butter; it gives the composition the desired thickness. Otherwise, the mass can be poured into coffee, hot chocolate or cocoa, fresh fruit salads and complex desserts. It all depends on personal preference. Let's look at the most popular technologies.

Classic custard recipe

chicken egg - 3 pcs.
granulated sugar (white) - 260 gr.
milk (fat content from 3%) - 530 ml.
rye flour - 90 gr.

Break the eggs into a deep bowl and pour in 200 ml. milk and mix well with a whisk. Sift the flour in a convenient way, begin to slowly pour it into the eggs. Stir at the same time to eliminate possible lumps.
Pour the remaining 330 ml into a separate enamel pan. milk, add granulated sugar, grind well. Place the mixture on the stove and bring to a boil. At the same time, stir with a wooden spatula so that the sugar does not stick to the bottom.
After the first bubbles appear, reduce the heat and pour in the mixture of milk and eggs. Wait until it boils again, stirring constantly.
As soon as the mixture boils, turn off the burner and leave the mixture to cool completely. As soon as this happens, the composition will automatically thicken, which will indicate its readiness.

Custard recipe for Honey cake

To make the cake whipped, you need to prepare a thick cream that will not spread. The mass should saturate the cakes, thereby preventing them from falling apart. Since honey is added to the dough, it turns out heavy and dry, for this reason it is necessary to add lemon zest, which will dilute the cloyingly sweet aftertaste and soften the cake as a whole.

milk - 0.6 l.
butter - 160 gr.
chicken egg - 1 pc.
vanillin - 10 gr.
granulated sugar (cane) - 185 gr.
semolina (fine grain) - 65 gr.
lemon zest - 15 gr.

Break the egg into a deep bowl, start beating it with a mixer, while adding granulated sugar and vanillin. It is not necessary to separate the yolk from the white; add the whole egg.
Pour the milk into an enamel pan and heat it on the stove to 40 degrees. After this, carefully move along the side of the dish into a bowl with beaten eggs. Mix thoroughly with a whisk, leave to simmer over low heat until it boils. The cooking time is 7 minutes, and the mass must be stirred so that it does not burn.
2 minutes before readiness, place the butter, cut into pieces, into the mixture and wait until it is completely dissolved. After the time has passed, turn off the stove and let the mixture cool. Stir every 10 minutes.
As soon as the cream acquires a more viscous consistency, add the grated zest of half a lemon into it. Beat the mass with a mixer until it rises 2-2.5 times. Cool in the refrigerator and use as directed.

The traditional preparation of Napoleon cake involves soaking puff pastry cakes with liquid cream. Properly reproduced technology will create a mass of delicate texture that will set the tone for the entire cake.

chicken egg - 4 pcs.
rye flour - 110 gr.
granulated sugar (preferably cane) - 360 gr.
butter - 100 gr.
milk (fat content 3.2%) - 1.2 l.
vanillin (optional) - 10 gr.

Pass the flour through a sieve, leaving the required amount. Place the butter in a warm place until it melts completely.
Combine flour, vanillin and granulated sugar into one mixture.
Beat the eggs with two forks or a whisk (do not separate the yolk from the white), begin to slowly add the dry mixture of sugar, flour, vanilla.
Continue whisking and pour in the milk at the same time. When the composition becomes homogeneous, place the container on the stove and simmer over medium heat.
You need to bring the composition to 85-90 degrees, but it should not boil. If bubbles appear, turn off the burner and proceed to the next step.
Leave the cream in a cool place until it cools completely so that it acquires a fairly thick consistency. Stir the mixture with a wooden spatula every 15-20 minutes.
When the mixture has cooled completely, chop the butter into small cubes and stir it into the cream. Beat with a mixer for about 5-7 minutes until the mixture thickens. If the cream is still runny, place it in the refrigerator for later use.

There are a number of features in the preparation of cream for biscuit dough that must be observed without fail. In cases where the mass turns out to be too dense, it will not completely saturate the cakes. If the composition comes out liquid, it will soak the dough and make a kind of jelly out of it. The delicate process requires an appropriate approach: the final product should be airy and light, chicken yolks and corn starch will help us with this.

fat milk (3.2-5%) - 450 ml.
egg yolk - 7 pcs.
white granulated sugar - 110 gr.
vanillin - 10 gr.
corn starch - 65 gr.
butter 72% - 50 gr.

Prepare a saucepan with a volume of 2.5 liters or more in advance. Sift the cornstarch until it becomes loose.
Pour the milk into an enamel container, add vanillin, and place on the stove. Bring the mixture to a boil, cover with a lid, and leave to steep for another 1.5 hours.
Pass the milk through 4 layers of gauze and boil again over medium heat.
In another bowl, mash cornstarch, granulated sugar and yolks. Immediately pour the mixture into the vanilla milk.
Simmer over low heat until the mixture thickens completely. Stir with a whisk until the cream gradually rises.
When the mixture reaches the consistency of sour cream, turn off the stove. Add butter, cut into pieces, to the still warm mixture.
Beat the cream with a mixer for about 5 minutes until it becomes thick and smooth. Use the mixture within the next hour or put it in the refrigerator for storage.

If you wish, you can package the cream in waffle or paper cups and then put it in the freezer. The result will be natural homemade ice cream of the “crème brûlée” type.

The main feature of preparing cream according to this recipe is that the final composition is thick and viscous. Even if you use the mixture to soak dry shortbread cakes and apply it in a thick layer, the cream will not spread. In addition to the fact that the recipe is suitable for Smetannik, it is often used in making eclairs, filled cookies, and decorating cakes using a pastry syringe.

chicken egg - 2 pcs.
butter (fat content from 72%) - 120 gr.
vanilla sugar - 25 gr.
granulated sugar - 140 gr.
rye flour - 60 gr.
sour cream 20% fat - 350 gr.

Grind granulated sugar, vanillin and eggs in a convenient way. Sift the flour and add it to the mixture.
Cool the sour cream to room temperature, add to the main ingredients and beat with a mixer.
Transfer the mixture to an enamel container, place on low heat and simmer until the mass becomes thick.
When this happens, remove the pan from the stove, add 60 g. butter, mix the mixture and leave to cool.
Soften the second portion of butter, scoop one tablespoon at a time and stir into the cream. Each time after adding a new portion, beat the mixture with a mixer.

In the end, you will end up with a lush mass of soft beige color. It must be used within the next three hours. Otherwise, put the cream in the refrigerator, after wrapping the bowl with cling film.

It is not difficult to prepare custard, you just need to follow the instructions carefully. Use a universal classic recipe or choose a technology based on the type of cake you plan to bake. Watch the mixture carefully while it is on the stove. This advice is especially relevant when using recipes with added flour.

Video: protein custard for desserts

Each cream, like a sauce, includes a certain base and various ingredients added to it. The custard base is eggs, milk, sugar and flour. In addition, you can add condensed milk, butter, gelatin, jam or walnuts, as well as various dyes and flavors to the dessert. The main thing is to use high-quality and fresh ingredients to prepare the dish. Then you will have a wonderful, tender and airy custard.

Classic recipe

Ingredients:

eggs - 2 pieces;
sugar - 1 glass;
milk - 2 glasses;
flour - three tablespoons.

Preparation:

Mix eggs, flour and one glass of milk thoroughly.
In a separate container, combine sugar and a second glass of milk.
Bring the resulting mixture to a boil, stirring constantly.
Add a mixture of eggs, flour and milk to the container with sweet milk.
Bring the contents of the pan to a boil again, stirring continuously. Immediately remove it from the heat.
The cream will be ready after it becomes a thick, homogeneous mass.

Protein cream

Every resident of our country is familiar with the taste of crispy puff pastries! This delicious dessert can be easily made at home. We present to your attention homemade custard made from egg whites.

Ingredients:

granulated sugar - 12 tablespoons;
egg whites - 6 pieces;
water - 1/2 cup;
vanillin - on the tip of the knife.

Cooking method:

It is necessary to carefully separate from the yolks. The whites should be placed in the refrigerator for one hour. This is necessary so that the product whips into a thick and stable foam.
Then you should prepare sugar syrup. To do this, add sugar to hot boiled water and stir until it disappears completely. After this, the sweet solution must be heated over very low heat until it thickens. The resulting foam must be removed with a spoon.
Chilled whites should be whipped into a stiff, snow-white foam. The volume of the product should increase three to four times. Then you need to add a little vanillin to the mass.
After this, you need to pour sugar syrup into the protein foam. This must be done very carefully, continuously stirring the mass so that it does not settle.
To make the substance homogeneous and fluffy, beat it for about 10 more minutes using a mixer. Classic egg white custard is ready!

This dessert tastes very good. But its advantages do not end there. The protein mass hardens quickly and retains its shape for a long time. Therefore, it makes wonderful decorations (roses, leaves) for confectionery products.

Butter custard

We already know the classic dessert recipe. Let's consider preparing an airy delicacy with the addition of butter. A similar cream is often added to Napoleon cake. It is also suitable for ordinary sponge cake.

Ingredients:

wheat flour - 3 tablespoons;
butter - 200 grams;
chicken eggs - 2 pieces;
milk - 1 liter;
granulated sugar - 200 grams.

Preparation:

Sugar, flour and eggs need to be combined and mixed thoroughly in one container.
Milk should be carefully mixed into the resulting homogeneous mass, in several steps.
The mixture must be brought to a boil, then quickly removed from the heat and cooled.
The previously prepared milk mixture should be gradually mixed into the pre-softened butter. You need to do this little by little, literally a tablespoon at a time.
In order for the milk and butter to become one, everything must be thoroughly mixed again.
If the result is a thick, fluffy and homogeneous substance, then a delicious custard is ready. A recipe with a photo will help even novice cooks make this delicacy easily.

Unusual recipe

Milk, eggs, sugar and flour are the main ingredients from which custard is made. The classic recipe involves using only these components. But life does not stand still; inventive chefs continue to conduct interesting experiments in the kitchen. They were the ones who came up with it, without eggs. Let's consider the intricacies of preparing such a delicacy.

Ingredients:

granulated sugar - ½ cup;
milk - 1 glass;
wheat flour - 3 tablespoons;
butter - 100 grams.

Preparation:

Milk should be poured into a saucepan prepared in advance and mixed with sugar. The mixture needs to be heated over low heat, stirring all the time.
After the granulated sugar has dissolved and the milk has warmed up, you need to add wheat flour to the liquid. This must be done by continuously whisking the mass with a mixer or whisk.
Next, the resulting mixture should be simmered over low heat until it thickens. After this, the future cream should be removed from the heat and cooled to 40 degrees.
Then the milk mass should be combined with softened butter and the resulting substance should be whipped into a lush cream.

The treat is ready! They can be used to stuff eclairs, donuts or grease a cake. Be careful! You can eat delicious custard without eggs even before preparing the main dish.

Custard with condensed milk

This proven recipe makes it easy to make your own dessert.

Ingredients:

chicken egg - 2 pieces;
milk - 2 glasses;
sugar - 1 glass (200 grams);
wheat flour - 4 tablespoons;
condensed milk - to taste;
butter - 50 grams;
vanilla sugar - one pinch. You can use a drop of cognac instead.

Preparation:

Eggs need to be mixed with granulated sugar and beaten until thick foam.
Then pour hot milk into the resulting mass. You also need to add flour diluted with cold water.
After this, the mixture must be heated over low heat until thickened. You need to add a teaspoon of liqueur or rum to it. This technique will help eliminate the milky taste.
Next, cool the future cream well and add condensed milk, cognac and butter to it in pieces.
The mass must be thoroughly mixed until it becomes a homogeneous substance.

This makes custard so easy to make. The classic recipe for preparing the delicacy is in no way inferior to the options invented later. But dessert with the addition of condensed milk turns out to be exceptionally tender and refined.

Conclusion

Custard perfectly complements any confectionery product. Delicious cakes, delicate puff pastries, crispy rolls, juicy biscuits, fragrant pastries - all these delicacies are great with the addition of an airy and light dessert. Learning how to make custard at home is not difficult. Just read the recipes above and choose the one you like. Each of the proposed options is good in its own way. Experiment and everything will work out! Bon appetit!

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

Previously, I somehow didn’t really like making these creams, I just couldn’t do them. But I really wanted to try my custard, especially since in stores it was somehow different from what it used to be. And finding something for tea with a very tasty cream is becoming increasingly difficult.

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

Classic custard recipe at home.

This recipe is described everywhere as a classic. I tried it for the first time. It is quite simple, all the ingredients are clear and accessible. But again, you can cook it in different ways. Some people don’t separate the whites and yolks, while others, on the contrary, use whole eggs and this is not a mistake, it’s more of an acquired taste.

Also in this recipe we use flour instead of starch. Next, consider the recipe with starch. Try preparing different creams each time to determine the most delicious one for you. By the way, there are also different starches, and this also changes the taste, as does 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 the pan. Save half a glass of milk for later. Sift the flour through a sieve. Pour flour into cold milk, rubbing it with a fork. Stir the flour and milk, carefully removing any lumps.

Step 2.

Now we separate the whites from the yolks. We don't need the whites, but they can be used to make meringue for the cream. Place the pan with milk on the stove. Stirring, heat over low heat until the mixture thickens.

Step 3.

Beat the yolks with the milk we left from the total portion. It should have a runny consistency. Add the yolks to the saucepan with the milk and flour mixture, stirring continuously. At the same time, do not turn off the fire.

Sha g 4.

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

Immediately prepare to whisk 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 the cake, put it in the cake, and so on. You can put it in the refrigerator for a short time to make it firmer.

This cream is not stored for a long time, about 3 days in the refrigerator, otherwise it will spoil 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 family with an awesome cake, you can prepare the cream according to the recipe below.

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

We will need:

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

Step 1.

Mix the dry ingredients in a saucepan: flour or starch, half the sugar and vanilla sugar. Beat in the 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 it is much easier to do it.

Step 3.

Gradually add milk and mix again to obtain a liquid, homogeneous mixture without lumps. Add the remaining sugar.

Step 4.

Now 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 stirring.

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

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 cool slightly and add butter. The more oil there is, the tastier it will be. After cooling it will thicken a little more.

Step 7

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

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

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

Custard with boiled condensed milk.

I used this cream for Snickers cake and then in buns. Thanks to condensed milk, the cream turns out sweeter and the color is pleasant. Try the recipe for custard for a cake with boiled condensed milk, it’s very tasty.

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 the eggs and sugar until creamy, then pour in the flour and starch.

Step 3.

As soon as the milk begins to boil, stirring, add the egg mixture in a thin stream and with quick movements.

Step 4.

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

Step 5.

It needs to be stirred even after turning off the stove so that it does not form a crust.

Step 6.

After this, 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. It's better to use a blender.

Step 8

Then add the butter little by little to the custard mixture and stir constantly.

That's all, a simple recipe for custard for a cake using condensed milk.

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

Ingredients:

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

Step 1.

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

Step 2.

Mix thoroughly, preventing the appearance of lumps.

Step 3.

Place on low heat and stir continuously until brewed.

How thick it gets, that's all. Let cool, remembering to stir, and you can use it for filling. There is no need for oil in this cream.

Here's another recipe, be sure to check it out.

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 only with it I make honey cakes.

We will need:

Sugar - 1 glass;
Flour - 1-1.5 tablespoons;
Egg - 1 piece;
Milk - 2 glasses.

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 the milk, mix thoroughly and place the pan over low heat. The cream needs to be stirred constantly. But don’t let it boil; as soon as it starts to gurgle, bubbles appear and the cream starts to thicken, you can turn it off.

Step 3.

This is how smooth the cream looks like condensed milk. Now all that remains is to coat the cake with it.

Chocolate custard for cake.

Thick, viscous, glossy and very chocolatey in taste. This cream is an indispensable component for pastries and cakes, an excellent stand-alone dessert and a very appetizing addition to a morning bun or toast. Let's learn the chocolate custard cake recipe.

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

Step 4.

Gradually, stirring, add hot chocolate milk to the whipped yolks. Add milk in portions and stir the mixture constantly. First add 1-2 tablespoons of milk to warm the mixture, and then gradually increase the amount - this will prevent the yolks from curdling due to exposure to high temperature.

After pouring in about half of the hot milk, the cooled part can be added in one go, 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 thickened.

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 whisk remain on the surface of the cream. Another classic test is to dip a spoon into the cream and then lift it above the container. The finished chocolate custard will envelop the spoon in a thick layer and flow from the spoon in a single thread. Run your finger along the spoon - a clear path should remain.

Step 6.

Turn off the heat and pour the cream into a container or bowl to cool completely. At this stage it is already quite thick, but as it cools it will thicken even more.

Step 7

Place pieces of butter on the surface of the hot cream. Having melted, the butter forms a kind of protective layer on the cream, thanks to which a film does not form on the surface of the cooled cream. When the cream has cooled completely, beat it again until smooth.

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

Here's a simple chocolate custard recipe for a cake.

Here's another interesting recipe:

That’s all for me, write your comments below, I’m also interested in what recipes or secrets of making creams you know. Join us on Odnoklassniki and read us on our channel in Yandex.Zen. Bye everyone, bon appetit.

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

Delicate, sweet custard is an integral part of delicious cakes, pastries and eclairs. If you are planning to make your own dessert, think about cream. They make any pechevo look tasty, appetizing and very sweet. The classic custard recipe is known to many. Without it, it is impossible to imagine such baked goods as “Napoleon” or “Medovik”.

The simplest, fastest and most delicious recipe. It goes well with all types of dessert.

You will need:

four chicken eggs;
vanilla sugar - 5 g;
milk - 0.5 l;
granulated sugar - 0.2 kg;
wheat flour - 40 gr.

Cooking method:

Break eggs into a bowl, add sugar, wheat flour and vanilla sugar.
Pour cold milk into the mixture and pass through the mixture with a mixer.
Turn on medium heat, place a bowl of future cream on it and bring it to a boil. In this case, you need to continuously stir with a spoon.
If you need a thick cream, then after boiling, cook it for another 10 minutes.
Wait until the mixture has cooled and start using the prepared custard.

Custard for Napoleon cake

Custard is an important component of everyone's favorite Napoleon cake. The dessert turns out lush and soft. It's a pleasure to cook.

Required Products:

sugar - 0.3 kg;
flour - 75 gr;
milk - 1 l;
vanilla sugar - 12 g;
butter - 0.25 kg;
three chicken eggs.

How to make custard for Napoleon:

We need a pan with a thick bottom. In such a container, milk will not burn when boiled.
Pour sugar and flour into it.
We mix them and pour in a mass of three beaten eggs.
Add vanilla sugar and turn everything into a homogeneous mass without lumps using a fork.
Pour milk at room temperature into it.
Without ceasing to stir, put the mixture on the fire and cook our cream.
Constantly monitor the preparing cream, as the flour can burn at any moment and the milk can run away.
As soon as bubbles begin to appear on the surface of the liquid, turn off the stove.
When the mixture has cooled, add the butter, beating the base with a mixer.
Mix until the butter dissolves and decorate the cake.

Recipe for sponge cakes

You will need:

vanilla sugar - 10 g;
starch - 30 g;
milk - 0.3 l;
three eggs;
butter - 0.3 kg;
a pinch of salt;
sugar - 0.15 kg.

Cooking method:

Pour raw eggs into a container, add salt and starch, pour half the amount of milk.
Using a whisk, turn the mixture into a yellowish homogeneous mass.
Pour the rest of the milk into a saucepan and add sugar.
Simmer the contents of the pan over low heat until the milk boils.
Constantly stirring the egg mixture, pour boiling milk and sugar into it.
Place the future cream on the stove and cook until the mass thickens and turns into real cream.
Get rid of any lumps that appear by stirring everything with a spoon.
Prepare a clean bowl, pour the cream into it, add vanilla sugar.
Cover the dish with cling film and let it sit for 30 minutes.
You can coat each layer of cakes with cream or make a cake and cover it with a lush soft mass on top. Bon appetit!

Custard with butter, without eggs

Try making cream without eggs. It turns out less fatty and sugary, with a slight vanilla flavor.

Recipe Ingredients:

granulated sugar - 160 g;
flour - 100 g;
vanilla sugar - 11 g;
solid butter - 120 g;
milk - 0.4 l.

Step-by-step instruction:

Combine flour and sugar in the first bowl, pour 200 ml of milk into it.
Beat the mixture with a whisk.
Pour the remaining 200 ml of milk into an iron mug or saucepan and bring to a boil.
Slowly pour the steaming liquid into the first bowl with sugar, milk and flour.
Mix everything and put it back on the stove, turning on low heat.
Remember to constantly stir the liquid until it reaches a thick consistency.
After this, add the butter, cutting it into small pieces. They should completely dissolve in the cream.
Remove the dishes from the stove, add vanilla sugar.
As soon as the mass has cooled, it will be ready for use.

How to prepare cream for eclairs?

Eclairs are a dessert made from incredibly light dough. And the cream for them should be very tender, sweet and airy.

What to take:

milk - 0.2 l;
boiled condensed milk - 0.2 kg;
flour - 75 gr;
cream - 200 gr;
vanillin - 2 g;
sugar - 25 gr.

Cooking option:

Our cream will have a pleasant caramel color and taste.
Pour flour, granulated sugar into a small saucepan and pour in milk.
As soon as you have mixed the mass with a whisk, put the dishes on the fire at the lowest power.
After the liquid turns into a thick mixture, turn off the stove and add condensed milk.
Mix vigorously with a spoon. Our cream takes on a golden caramel hue.
We melt the butter either ourselves (just take it out of the refrigerator in advance), or heat it in the microwave.
Place softened butter and cream in a blender and grind everything thoroughly.
Gradually add the creamy mixture to the cooled cream, stirring all the time with a spatula.
All that remains is to pour it over the eclairs and insert it into the dough. Enjoy your tea!

Homemade protein custard

Protein cream is an integral part of the most delicate and delicious desserts. And it is very easy to prepare it at home.

You will need:

sugar - 150 gr;
one lemon;
four egg whites;
water - 100 ml.

How to prepare custard protein cream:

Carefully break the raw eggs and separate the whites and yolks.
Cut the lemon into two parts and squeeze the juice out of them. For the recipe we need 40 ml of juice. This is two tablespoons.
Separately process the whites with a mixer. They will reach the desired consistency when you turn the bowl upside down, and the protein mass will remain in place.
Pour water into a saucepan, add sugar. We are making sweet syrup.
Pour it into the whipped whites and go through the mixture with a mixer.
Add lemon juice and turn on the kitchen appliance again.
After 10 minutes of whipping, the cream will be ready.
You can add vanilla for flavor.
Now fill the cakes or tubes with cream.

Based on sour cream

This cream is used for cakes. Its texture is dense and is designed to be applied to cakes between layers.

Grocery list:

granulated sugar - 120 g;
first grade flour - 50 g;
sour cream - 0.3 kg;
butter - 0.2 kg;
one egg;
vanilla sugar - 20 gr.

Cooking method:

Break the egg into the sugar.
Mix the ingredients well.
Pour in flour and dissolve it in the mixture.
Add sour cream and heat the mixture in a water bath.
Separate 50 grams from a piece of butter and transfer it to the future cream. The butter should be soft.
Process the remaining amount in a blender.
Add cream to the butter one spoon at a time.
Beat everything together in a blender.
You should get a fluffy thick mass.
Cover it with cling film or cotton cloth and leave it in the refrigerator.
After a few hours the cream will become very thick and can be used for its intended purpose.

Required ingredients:

granulated sugar - 100 g;
soda - 4 g;
two egg yolks;
cottage cheese - 500 gr;
butter - 100 gr.

Step-by-step preparation:

Half an hour before cooking, remove the pieces of butter from the refrigerator. They should soften.
Place the cottage cheese in a blender and grind it into a homogeneous curd mass.
Put butter in it, pour in soda, pour out the yolks.
Mix everything and leave it like this under gauze for 3 hours.
As soon as time has passed, place the mixture in a water bath for 10 minutes.
Pour in sugar and stir the mixture with a fork.
Once the sugar is completely dissolved, cool and place the container on a shelf in the refrigerator.
This cream is used for heavy cakes. You can make a full-fledged dessert from it by placing it in a beautiful mold and decorating it with pieces of berries and fruits.