Who among us as a child did not love eclairs or crispy waffle rolls with custard, and my mother’s “Napoleon” seemed the most tasty treat not in the world, and of course, who hasn’t managed, while no one is looking, to try the delicious protein cream from the cake in the form of roses and curls. The taste of all these delicacies from childhood was created and preserved for us custard, the recipe of which has not changed for many years.

Classic custard, a recipe known to many

Required ingredients:

Warm milk - 500 milliliters.
Sugar – 200 grams.
Chilled yolks – 4 pieces.
Sifted flour – 50 grams.
1 gram of vanillin.

Preparation of cream:

Boil the milk over low heat. Separately, beat the yolks with sugar, vanilla and flour. Constantly stirring the yolks, pour warm milk into them, then put our yolk-milk mixture over medium heat and bring to a boil. To make the cream thicker, you need to boil it (reducing the heat) for 5 or 10 minutes until it thickens, then cool the cream and that’s it. Classic custard is ready!

Butter custard - a variation of the classic recipe

By adding butter to it, this cream turns out more fluffy, holds its shape better and is suitable not only for cakes, pastries and buns as a filling, but also for shaped cake decoration.

Required ingredients:

Warm milk - 2 cups.
Sugar – 300 grams.
Chilled yolks – 4 pieces.
Sifted flour - 3 tbsp. spoons.
1.5-2 packs (200 g each) of butter.
1 gram of vanillin.
20 g of liqueur or cognac.

Preparation of cream:

In a preheated frying pan, fry the flour until golden brown (this must be done by constantly stirring the flour, keep the heat to minimal). Separately, beat the yolks with sugar, vanilla and cooled flour. Make sure that there are no lumps left; for this it is better to introduce the flour gradually, one spoon at a time.

Boil the milk and gradually, in small portions, add it to the yolk-milk mixture. Mix everything well. Heat the cream over low heat until it boils, then cool. To achieve homogeneity of the cream, it can be whipped briefly with a blender or mixer. In a separate container, beat the softened butter into a lush mass. Then add the custard to the butter in small portions, and constantly stirring well, we get a butter-custard mixture. Add liqueur or cognac and mix again.

Caramel custard

Required ingredients:

Warm milk – 200 milliliters;
Sifted flour - 3 tbsp. spoons;
Sugar – 1 tablespoon;
Boiled condensed milk – 1 can (200 grams);
Cream 35% fat (for whipping) or softened butter - 200 grams;
1 gram of vanillin.

Preparation:

Mix milk with sugar in a saucepan, add flour and whisk thoroughly so that there are no lumps. Place the milk mixture on the stove over low heat and, stirring regularly, cook until thickened. Remove the resulting thickened cream from the heat and add boiled condensed milk. Mix everything thoroughly until smooth and then let the mixture cool.

While the cream is cooling, beat the cream or softened butter into a fluffy mass.
In small portions (in 3-4 batches), add the custard to the whipped butter or cream, stirring thoroughly each time. Caramel custard is ready!

Chocolate custard for those with a sweet tooth

Required ingredients:

Warm milk – 250 milliliters;
Chilled yolks – 2 pieces;
Sifted flour - 1 tbsp. spoon;
Potato starch – 1 tbsp. spoon;
Half a bar of chocolate, preferably dark dark (50 g);
Cocoa – 3 tbsp. spoons;
150 grams of sugar;
100 grams of softened butter.

Preparation:

Place the milk and chocolate in a saucepan and put it on the stove to heat until all the chocolate melts. Separately, beat the yolks and sugar into a thick foam, add flour and starch, mix everything well. Pour chocolate milk into the resulting mixture of yolks and flour in a thin stream, stirring constantly. Mix everything well, put it on the stove and stirring regularly over low heat until the cream reaches the desired thickness.

Cool to room temperature and mix with whipped butter (as directed in previous recipes).

Eggless Custard Recipe

Required ingredients:

Warm milk - 500 ml + 160 ml.
2 cups sugar.
Sifted flour - 6 tablespoons.
Softened butter – 1 pack – 200 g.
1 gram of vanillin.

Preparation:

Mix most of the milk with sugar and put on low heat to boil.
Mix the remaining milk with flour and beat thoroughly with a mixer or blender to obtain a homogeneous mixture without lumps. When the milk and sugar boil, slowly pour it into the mixture of flour and milk, mixing everything thoroughly.

Place the resulting mixture on the stove and cook over medium heat until thickened, stirring regularly. At the end, add vanillin to the cream. When the cream has boiled down to the desired consistency, remove it from the heat and cool. Mix the cooled cream with whipped butter until fluffy. Eggless custard is ready!

Protein cream

This is a separate type of treat - the same cream that children love to eat first of all from the surface of any cake. Protein custard is suitable both for decorating cakes and for using it as a filling.

Required ingredients:

Sugar – 200 grams.
Water - half a glass.
Proteins – 4 pieces.
Citric acid – 0.5 teaspoon.

Preparation:

Sugar and citric acid add water and cook over low heat until the first signs of boiling appear. Then increase the heat slightly and cook until “soft ball test” (about 40-45 minutes). “Soft ball test” - no a large number of pour syrup into a bowl with cold water. If you can roll the cooled syrup into a ball in your hand, then the syrup is ready.

Leave the syrup to cool slightly. While the syrup is cooling, beat the cold whites into a fluffy, stable foam (to make the whites whip better and the foam more stable, add a little salt to the whites). Continuing to beat the whites, gradually pour them into them. sugar syrup(hot, but not boiling) and beat for another 10-15 minutes. Protein custard is ready! The cream should be fluffy and hold its shape very well.

So today we have learned how to prepare six different versions of custard. But there is always room for your imagination and creative inspiration. So get creative and experiment.

Good luck in creating culinary and confectionery masterpieces!

And Bon Appetit!

To make the creams more dietary, replace flour with starch. I always do this. And if I add brown sugar instead of white, my husband wonders why he doesn’t gain pounds from my cakes...

Good day, Dear friends! I want to share with you interesting recipes making delicious custard.

It turns out that professional chefs consider classic custard cream to be the ideal solution for a cake.

It is used not only for frosting cakes, but also for preparing all kinds of pastries, cakes, desserts and even ice cream.

We will also find out whether it is necessary to prepare a fragrant dessert in a water bath.

Important rules for preparing cream

Before we get to the recipes, I will tell you about some of the nuances of preparing this recipe. The recipe technology involves heating the cream over low heat.

This approach speeds up its preparation, but remember to constantly stir while cooking.

1. You will need double-bottomed saucepans or thick-walled sauté pans. It is in such dishes that uniform heating is carried out. Use special wooden spoons to mix.
2. Make sure to promptly remove the mass stuck to the bottom. This will prevent burning.
3. The tasty composition can be made with both milk and water.
4. To reduce cooling time, transfer the cooked mixture to another bowl and place it in cold water. Stir the mixture constantly.
5. To make a dessert with butter more fluffy, it must first be softened. The softened product is first beaten well, and then the custard mixture is added to it.
6. Flour and eggs are often used, but these components can be replaced with starch.
7. Alcohol or vanillin is used for flavoring. These components are added only to the cooled mixture.
8. If you use only yolks for cooking, the composition will be more saturated. It is known that proteins can form lumps when cooling.
9. If you want a thick cream, then minimize the amount of liquid.

In addition, knowing how to determine when a cream is ready won’t hurt.

If a spoon lowered into the mixture and then removed is covered with an even layer, then this indicates its complete readiness.

If you missed the moment of overheating the dessert, and it is about to curdle, then lower it into cold water.

Classic recipe

First let's look at the traditional step by step recipe with photo. This cream has a classic vanilla aroma.

You can use vanilla sugar, add vanilla extract or even vanilla essence.
This simple recipe requires the following products:

• 2 eggs;
• 100 grams of vanilla sugar and 160 grams of regular sugar;
• 100 grams of flour;
• half a liter of milk;
• 100 grams of butter.

It will take you about 30 minutes.

So, the sequence of actions should be like this:

1. Place the milk on the fire, but do not bring it to a boil.
2. Mix eggs, flour, and half of all sugar.
3. Remove the heated milk from the heat, and then carefully pour a small part of it into the flour with the eggs. At the same time, stir the mixture well so that the eggs do not curdle.
4. After this, pour the mixture back into the milk. And cook on the stove until the mixture thickens for 15 minutes.
5. Beat soft butter with the remaining sugar.
6. Remove the custard base from the heat.
7. Add the custard mixture to the stirred butter and mix thoroughly.

Allow the cream to cool before use. Now try it. Bon appetit!

Unusual cream for cake

Let's try to prepare a simple recipe without oil. But the milk is in this case you will need it with high fat content.

This could be a homemade product.
Here are what other products you will need for 1 liter of milk:

• 90 grams of flour;
• 4 eggs;
• 10 grams of vanilla sugar;
• 400 grams of regular beet sugar.

You should prepare it like this:

1. Pour sugar, vanilla and eggs into a saucepan, then whisk.
2. Add flour and pour cold milk. Then stir some more.
3. Place the pan on low heat, stir and bring to a boil.

Remove from heat as soon as the base thickens.

After this, place the container on the table and cover with cellophane. This will prevent a film from forming on the surface.

This recipe is perfect for sponge cake.

Do you have to use eggs?

You can make the recipe without eggs and milk. Moreover, this option is suitable for eclairs, or you can prepare wonderful saffron milk with it.

You will need a stick of high fat butter.

And also the following products:

• a glass of sugar;
• 250 ml water;
• two tablespoons of flour;
• 5 grams of vanilla sugar.

Here is the cooking process:

1. Half an hour before cooking, put the butter in the refrigerator, then cut into small pieces and wait until it softens.
2. Place sugar and half a glass of water in a deep bowl. Stir and place on medium heat. Then boil the syrup.
3. Dissolve flour in water. And after the syrup boils, add the flour mixture. Remember to stir all the time to prevent lumps from forming.
4. Cook until the mixture resembles thick sour cream. Then let the mixture cool.
5. Add softened butter to the cooled mixture and stir it with a mixer.

Application of proteins

You can also make a protein cream. In this case, you will need a minimum number of components. The cooking process is based on brewing whipped egg whites with syrup.

To make the mixture fluffy, cool the whites in advance. When whipping, you can add a small amount of salt.
So, take these products:

• two proteins;
• 150 grams powdered sugar;
• 1/3 teaspoon vanilla;
• 50 ml water.

To do delicious cream follow these steps:

1. Add sugar and water to a thick-walled container, then stir and put on fire. As soon as the mixture boils, reduce the heat.
2. Place the egg whites in a bowl and beat them with a small pinch of salt. You should get a dense mixture. The finished syrup should not spread.
3. Then the hot syrup is carefully poured into the protein mixture and beaten for another 10 minutes.

Cream from Vysotskaya

In the video you can watch a large number of recipes from Yulia Vysotskaya. Distinctive feature her recipe is to use lemon zest instead of vanilla.

In addition, the composition contains no oil at all.
Prepare the following components:

• liter of milk;
• 8 yolks;
• 90 grams of flour;
• 300 grams of sugar;
• 12 grams of zest.

Here are the main steps:

1. Using a fine grater, remove the zest from the lemon, add it to the milk and put on fire.
2. Beat the yolks with sugar.
3. Add sifted flour to the yolks.
4. As soon as the milk boils, pour it into the yolks through a sieve. At the same time, constantly stir the mass.
5. Put the mixture back on the fire and cook until thick.

The cooled cream can be used to soak cakes or fill profiteroles.

Quick chocolate cream

To give the cream a chocolate color, add cocoa. If the powder is caked, it should be sifted.
So here are the components you will need:

• egg;
• 100 grams of butter;
• rich dark cocoa 35 grams;
• 50 grams of flour;
• 350 ml milk;
• half a glass of sugar.

Main stages of cooking:

1. Soften the butter.
2. Mix sugar with flour and cocoa. Grind the resulting composition with an egg.
3. Dilute the thick base with milk and then heat until thickened.
4. Then quickly remove the pan from the heat and cool it in a container of cold water. At the same time, the brewed mass must be stirred.
5. Mix the softened butter with a mixer. Then add the chocolate mixture and beat until fluffy.

Features of preparing cakes with ready-made cream

With custard you can make a Napoleon cake or a honey cake. I suggest you get acquainted with the recipes for cakes for such baking.

Napoleon cake

To make the cake layers for this cake, prepare the following ingredients:

• 300 grams of margarine or butter;
• 2 eggs;
• 200 ml water;
• a pinch of salt;
• 600 grams of flour.

It will take you a lot of time to cool the cakes. By the way, you can also make cream at this time.

It will take about two hours in total.
Here are the basic instructions:

1. Pour flour onto the table and add cubes of butter or margarine. Chop the ingredients into crumbs.
2. Make a slide from the resulting mass, and make a depression in it. Mix eggs and salt in water. Then pour this mixture into the funnel and knead the dough to a thick consistency.
3. Divide the dough into 10 or 12 parts and roll into balls, wrap each of them in cling film and place in the refrigerator for at least an hour.
4. Roll out the chilled dough into thin flat cakes and give them a round shape. Prick the dough with a fork and bake in a preheated oven for 10-15 minutes.
5. Spread the finished cakes with cream, sprinkle with crumbs, and then refrigerate for several hours.

Honey cake

The honey taste of this cake goes well with custard. After soaking, the cakes are very soft.
To make the cakes, prepare the following ingredients:

• 180 grams of sugar;
• 2 eggs;
• 80 grams of honey;
• 400 grams of flour;
• 30 grams of soda.

Here's how to make honey cakes:

• mix eggs with honey and sugar. Heat the mixture in a water bath until completely dissolved;
• When the mixture heats up, add baking soda and flour, stir and brew for a couple of minutes. After this, rearrange the table and divide us into 8 koloboks;
• Bake a thin crust from each part. Each one bakes for 4 minutes.

Coat the prepared cakes with cream, and you can decorate them with nuts, dried fruits or crumbs.

Remember that the cake must be soaked for 6 hours.

You might find these delicious and easy recipes useful. Enjoy your tea!
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See you again, dear guests!

Custard is a French recipe originally used to make the famous Napoleon cake. But today its use has expanded significantly, and the geography of production is almost the entire world.

Most often, this custard at home is used to cover homemade cakes, as a layer in them, and also to fill sweet puff pastries. And it’s not surprising: it’s easy and quick to prepare, and the results are amazing.

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

How to make a simple custard for a cake

Making a simple custard does not require much time, equipment or skill. The entire cooking process will take no more than 30 minutes, and you don’t need any special skills at all. Kitchen utensils you will need are a blender, a bowl, a saucepan and a stove.

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

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

When the mixture is homogeneous, pour in half the hot milk and sugar and stir everything again. You need to pour it carefully, in a thin stream, stirring constantly so that the eggs do not curl and the flour does not form lumps.

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

Now pour the contents of the bowl into the pan and put it on the fire again. We need to brew the cream.

It is advisable to turn the heat down to below medium. We need to keep the mixture on the fire until it thickens.

To ensure that the cream has a uniform consistency, stir the contents of the pan all the time with a broom.

You can remove it only when the entire cream has thickened. Otherwise, the cream will taste like raw flour.

If it starts to burn, reduce the heat further and stir more intensively.

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

Now add the oil and mix well.

Once the mixture has become homogeneous, add vanilla and mix again.

Our custard is ready. All that remains is to cool to room temperature.

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

Butter custard

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

Ingredients:

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

Preparation:

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

Break the eggs into the resulting mixture and just mix again.

Now take a cold pan and pour out the remaining sugar and milk. To prevent the milk from burning over the fire, do not stir the sugar. Turn on the stove and bring to a boil, and then quickly remove from the heat.

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

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

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

If at first you don’t succeed without lumps, no problem, rub the hot mixture through a thick metal sieve.

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

Let our mixture cool to room temperature.

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

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

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

Download finished product into a culinary syringe or bag and decorate the cake. If the cream is too soft, it needs to cool a little more.

Butter custard with condensed milk

This cream is the easiest to prepare and can only be called custard conditionally. However, it turns out to be unusually tasty and fluffy. It is most often used to cover homemade cakes or fill puff pastries; it is prepared very quickly.

Ingredients:

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

Preparation:

To prepare this cream, you only need a blender. There is no need to cook the cream from condensed milk and butter.

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

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

Our delicious cream is ready. Can be spread on cake.

How to use custard buttercream

• To decorate cakes, you can make multi-colored buttercream. Chocolate cream will frost very beautifully, for which 4-5 tbsp is added to the mixture. l. instant cocoa.
• Carrot juice gives a rich Orange color, spinach - green, beets - burgundy.
• White buttercream is very good for filling custard tubes and eclairs.
• Sweet baskets with butter cream and candied fruits.
• Butter cream can be used as a layer in biscuits, rolls and cakes.

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

The custard is a delicate mass with a light airy taste. It goes well with various types dough, including puff pastry and choux pastry. 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 for future use.

The cooking process does not require much time or money, or special cooking skills. It is enough to use fresh and quality products, and also carefully follow the recommended proportions.

There are a huge number of recipes. We want to tell you how to prepare custard using the best and most proven ones.

Classic recipe

The classic custard recipe, usually used to fill eclairs or soak Napoleon, has a long history. He has earned the respect of more than one generation of housewives and famous chefs. So let's refresh this recipe in our memory once again.

We will need:

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

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

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

To make the cream thicker, boil it over low heat for about 7 minutes until the desired consistency is achieved. 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 necessary ingredients:

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

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

Beat the sugar-butter mixture with a mixer. Slowly combine the whipped butter with boiled milk, add vanilla sugar and cottage cheese (the amount depends on your tastes). Mix thoroughly.

Caramel cream with condensed milk

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

We will need:

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

Dissolve sugar in warm milk. Gradually add flour to the milk, whisking the mixture to avoid the appearance of lumps. Place the saucepan on the stove and cook until slightly thickened.

If you are afraid that the cream will burn, boil it in a water bath.

Remove the creamy mass from the heat and carefully mix it with the condensed milk until completely smooth.

While the cream is cooling, beat the cream or butter into an airy mass. Pour the cream into the oil in several approaches, mixing thoroughly. See for yourself how incredibly delicious this caramel custard dessert turns out to be!

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

Ingredients:

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

Dissolve sugar and lemon in water, bring until the first signs of boiling appear. Add heat and simmer the syrup for about 40 minutes until the “soft ball test” (a little syrup is poured into a bowl filled with cold water, and if you can roll it into a ball, the syrup is ready).

Beat the whites with a tiny pinch of salt until stiff peaks form, so that the foam is strong and dense. Without stopping whisking, pour in the syrup (hot, but already slightly cooled).

Beat continuously for a quarter of an hour. Properly prepared custard protein cream turns out fluffy and perfectly holds its shape.

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

You will need:

• 660 ml 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, beating with a blender or mixer. When the milk boils, mix both milk mixtures and return them to the stove. Cook over medium heat, stirring constantly with a wooden spoon until thickened.

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

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

Ingredients:

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

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

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

Cool the cream and beat it with butter. Deliciousness is ready!

Quick cream from the microwave

When preparing 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 to not leave the stove a single step, stir, stir and stir again. Or you can use another - a lazy method of preparing cream using a 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.

Grind the yolk with sugar in a microwave-safe container. Sift the flour into it a little at a time and slowly pour in the milk. It is important that there are no lumps!

All! Microwave at maximum power for exactly one minute. Stir. Leave for another 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 it cooks quickly and definitely won’t burn!

Varieties of creams for cakes and pastries

Each person, when thinking about custard, has his own associations, most of which come from childhood. Crispy tubes with cream, tender eclairs, melt-in-your-mouth pancakes with cream filling, mom’s “Napoleon”, alluring roses on a cake from the store... A unique sweet taste of pleasure certainly appears in your mouth.

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

Custard for honey cake 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.

Grind the egg with sugar, add flour and half a glass of warm milk. Boil the rest of the milk and, stirring, pour the egg mixture into it. Boil over low heat until desired thickness, but do not let it boil. Cool completely and then stir in the whipped butter.

All that remains is to coat the honey cake cake layers with our cream, and then don’t forget to grease the sides of the cake. Leave the dessert in the refrigerator overnight to soak in order to pamper your household in the morning delicious cake for tea.

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

Want something interesting?

Ingredients:

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

Pour the milk into a saucepan and boil. Cool slightly (to about 80 degrees Celsius). By hand or using a blender, beat the eggs with sugar and flour.

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

This is the simplest custard recipe for sponge cake, but that makes it no less delicious.

Impregnation for "Napoleon"

Custard for Napoleon is an integral component 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 mixture thickens, remove it from the heat and put it in the refrigerator for half an hour.

Grind soft butter with powder and beat with a mixer. Combine the butter with the completely cooled milk mass and mix thoroughly again.

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

Custard for custard cakes is a classic of the genre. Cakes with it turn out to be the most tender and literally melt in your mouth. So, for cooking we will need the following products:

• 0.5 l. milk;
• 1 egg;
• 150 gr. Sahara;
• 2 tbsp. spoons of starch or flour;
• 1 stick 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 thickened and cool.

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

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

Secrets of making custard

To ensure that the cream is a success and that the recipe does not disappoint you, we advise you to listen to our simple recommendations:

1. Cooking custard works best in a double-bottomed saucepan because it heats more evenly than any other;
2. Instead of an aluminum stirring spoon, use a wooden spoon or spatula;
3. While stirring during cooking, make movements with the spoon as if you were drawing figure eights. This is necessary so that the mass is heated evenly;
4. To prevent the cream from curdling and turning into a bad dough, try cooking it off the burner gas stove, and in a water bath;
5. For cooking you will only need yolks. Thanks to them, the cream turns out tastier and richer. But the proteins can coagulate during the process, forming unpleasant lumps;
6. The less milk you use, the thicker the finished cream will be;
7. Readiness is determined with a spoon. If the cream covers it evenly, it means it is ready. Remove pan from heat and place in cold water or a bowl of ice;
8. How to make custard with a more delicate structure? To do this, you need to pass it through a sieve;
9. You can diversify the classic recipe with any ingredients you wish, for example, chocolate, lemon or orange zest, nuts, berries.

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

Custard is often used for frosting cakes, preparing a variety of pastries, desserts, pastries and even ice cream. Usually such creamy masses are prepared in a water bath, but this is a rather lengthy process, for which there is often not enough time and patience. The selected “quick” recipes do not mean a decrease in quality, it’s just not a classic, although it’s also wonderfully tasty!

General principles for preparing quick custards

. The technology for preparing quick custard involves heating the main creamy mass over low heat. This significantly speeds up the process, but requires more careful attention and continuous stirring during the cooking process. In some cases, a microwave oven is used to prepare quick custard.

. For cooking, you should use saucepans with a double bottom or thick-walled saucepans; such dishes heat up more evenly. Wooden spoons with long handles are used for stirring. With this device it will be easy to reach the bottom of the pan in order to separate the brewed mass from it. If this is not done, the adhering mass may burn.

. The base for custard can be either water or milk. Butter is often added to it. It is whipped with the already cooled brewed base. In order to reduce the cooling time, the brewed mass is transferred from the container in which it was cooked into a bowl and placed in cold water or placed on ice cubes. The process will go even faster if the contents of the bowl are constantly stirred.

. The richness of butter custard is determined not only by the quality of the product; the butter must be prepared in advance. Therefore, before starting the main process - brewing, cut it into cubes and put it in a bowl, which you leave on the table. While the bulk is brewing, the oil will have time to soften.

. The final result also depends on the correct mixing of the oil with the cooled brewed base. The softened butter is first brought to homogeneity by lightly beating with a mixer, after which, without ceasing to beat, the brewed mass is introduced into it in small parts.

. To thicken quick custards, eggs or flour are most often used, which can be replaced with starch. Cocoa powder is used to make chocolate creams. Such masses are flavored with vanillin or strong alcohol, which are added, like butter, to an already cooled base.

A simple recipe for quick custard without oil for pastries and cakes - “Classic”

The recipe does not require the use of oil. For a richer taste, take full-fat milk, preferably homemade. If necessary, dilute it slightly with water.

Ingredients:

. liter of milk;

. 80 gr. wheat flour;

. four eggs;

. 10 gr. vanilla sugar;

. refined beet sugar - 400 gr.

Cooking method:

1. Pour sugar into a thick-walled saucepan, add vanilla, pour in eggs, and beat.

2. After adding flour, beat thoroughly again and dilute the resulting mixture with cold milk, stir.

3. Place the container on the lowest heat setting and, stirring continuously, bring to a boil.

4. As soon as the brewed base thickens and begins to “squish” in the saucepan, immediately remove from the stove and leave on the table until it cools completely. To prevent the surface from being covered with film, place cellophane on it.

Microwave Quick Custard Recipe

Cooking in the microwave is not only quick, but also simple. It will never burn or stick to the bowl. The duration of heating depends on the power of the microwave oven and can take from three to six minutes.

Ingredients:

. one egg;

. half a stick of butter;

. half a glass of sugar;

. white baking flour - 3 tbsp. l.;

. a bag of vanilla sugar;

. 400 ml cow's milk.

Cooking method:

1. In a microwave-safe bowl, beat the egg until foamy. Add sugar and beat again until the crystals are completely dissolved.

2. Add flour, mix it thoroughly into the foamy mass.

3. Dilute the prepared mixture with cold milk, carefully breaking up any lumps that form with a whisk. You can take a mixer.

4. Place the container in the microwave oven and run it at maximum power, setting the timer for exactly one minute. Stir and place in the microwave again for the same time, then stir again.

5. The procedure should be repeated several times. If the power of the microwave oven is no more than 750 Watts, the cream will brew well after a maximum of the sixth heating; with a higher power of the microwave oven, less time will be required.

6. Readiness can be judged by the clear grooves left on the surface after running a clean knife or spoon over it.

7. Place the butter, slightly melted in the heat, into the hot cream, add vanilla and thoroughly mix in the added ingredients. The butter should completely dissolve and disperse evenly throughout the creamy mass.

Quick eggless custard with water

You will need good butter as the recipe does not call for milk or eggs. It is best to take “Traditional”, its fat content is usually the highest - 82.5%. Using the spread will have a bad effect on the cream; it will have an unpleasant taste and smell characteristic of this product.

Ingredients:

. drinking water- 250 ml;

. a pack of butter;

. a glass of beet sugar;

. two tablespoons of flour;

. vanilla sugar (optional) - 5 gr.

Cooking method:

1. At least half an hour before cooking, remove the butter from the refrigerator, cut into small cubes and leave on the table to soften.

2. In a thick-walled deep bowl, pour all the sugar with half a glass of water, stir and place on the stove. Turn on medium heat and, without ceasing to stir, cook the syrup.

3. Dissolve flour in the remaining water. As soon as the clear syrup begins to boil, pour the flour mixture into it in a stream. Be sure to stir the syrup vigorously at this time, otherwise the brewed base will form lumps.

4. Without stopping stirring, continue cooking until the flour mixture has the consistency of thick sour cream. After this, remove the brewed base from the stove and leave to cool to the temperature of fresh milk.

5. Transfer pieces of softened butter to the cooled mass and beat with a mixer until fluffy.

Quick custard without flour (with alcohol)

A recipe for light buttercream without flour or starch. The oil is mixed with the well-cooled brewed mass. For faster cooling, you can use a bowl of cold water, or place the container on ice cubes.

Ingredients:

. half a glass of milk;

. two fresh eggs;

. six tablespoons of sugar;

. gram of vanilla powder;

. a spoonful of well-aged cognac;

. a pack of butter (not a spread).

Cooking method:

1. Beat eggs with added sugar until foamy. Boil the milk. While vigorously stirring the airy mixture of eggs, pour hot milk into it in a thin stream and immediately place on medium heat.

2. Stirring constantly, simmer for a couple of minutes until thickened, then remove from heat and cool.

3. Cut the soft butter into large pieces, then beat for 15 seconds at low mixer speed.

4. Without ceasing to beat, add the entire cooled mass into the oil, adding only a spoonful at a time. At the end, pour in the cognac and vanilla. To prevent the mixture from separating when whipping, the butter and the brewed base must be at the same temperature.

How to make quick egg white custard

For cooking you only need proteins and sugar. The recipe is based on brewing whites whipped into a stable foam with hot syrup. To get a more fluffy mass, cool the whites in advance, and add a little salt to them when whipping.

Ingredients:

. chilled whites from two eggs;

. 145 gr. powdered sugar;

. a third of a teaspoon of vanilla powder without sugar;

. drinking water - 53 ml.

Cooking method:

1. Pour granulated sugar into a thick-walled saucepan. Add water, stir, place over medium heat. Once boiling, lower the heat level and leave the syrup to simmer.

2. At this time, pour the cooled egg whites into a clean, dry bowl and beat them well with the addition of a small pinch of fine salt. The result should be a dense mass with a slight glossy sheen, which will not flow out of it when the container is tilted.

3. Test the syrup by placing a small drop of it on the surface cold water. If it doesn’t spread, but comes together in a ball, it’s ready.

4. While whipping the fluffy protein mass with a mixer, add boiling syrup into it in a thin stream and beat for about 10 minutes.

Quick custard with cocoa - “Chocolate”

Chocolate version of custard instant cooking. Cocoa powder gives it a rich taste and dark color. It should only be dark with a pronounced aroma. It is advisable to re-sow the compacted powder.

Ingredients:

. dark cocoa powder - 35 g;

. one egg;

. 95 gr. butter, fat content 82.5%;

. wheat flour - 50 gr.;

. 330 ml low-fat milk;

. half a glass of white sugar.

Cooking method:

1. Chop the butter into small pieces and place the pieces into a bowl in which you will beat the cream. It should warm up properly and become soft.

2. In a saucepan, mix granulated sugar with cocoa and flour. Then break the egg and thoroughly rub it with the prepared mixture.

3. Dilute the thick mass with cold milk and, stirring continuously, heat over low heat until thickened.

4. After this, remove the brewed base from the heat and cool quickly by placing the saucepan in a bowl of cold water. While cooling, stir the cream so that its surface does not dry out.

5. Beat soft butter with a mixer until smooth. Then, without ceasing to beat, gradually add the cooled chocolate mass into it and whisk until fluffy. If the mass turns out to be liquid, place it in the refrigerator for a quarter of an hour.

Making quick custard - useful tips and tricks

. If you decide to replace flour with starch, use one and a half times more of it, otherwise the cream will turn out thin and will resemble jelly in consistency.

. To ensure that the base brews evenly, do not stir it in a circular motion, but draw a figure eight with a spoon.

. Do not wait until the brewed mass thickens completely; after cooling it will become even thicker. Readiness can be determined with a spoon - a well-brewed mass should envelop it, and not drain from the device.

. Don't neglect the use of flavorings. Vanilla added to the cream enhances its taste. In desserts for adults, use alcohol: rum, liqueur or cognac. You can add chopped citrus zest or a little cinnamon. Vanilla powder and sugar can be replaced with essence.