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 get a wonderful, tender and airy custard.

Classic recipe

Ingredients:

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

Preparation:

1. Mix eggs, flour and one glass of milk thoroughly.
2. In a separate container, combine sugar and a second glass of milk.
3. Bring the resulting mixture to a boil, stirring constantly.
4. Add a mixture of eggs, flour and milk to the container with sweet milk.
5. Bring the contents of the pan to a boil again, stirring continuously. Immediately remove it from the heat.
6. 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:

1. 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.
2. Then you should cook 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.
3. 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.
4. 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.
5. 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

Recipe classic cooking We already know dessert. 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:

1. Sugar, flour and eggs need to be combined and mixed thoroughly in one container.
2. Milk should be carefully mixed into the resulting homogeneous mass, in several steps.
3. The mixture must be brought to a boil, then quickly removed from the heat and cooled.
4. 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.
5. In order for the milk and butter to become one, everything must be thoroughly mixed again.
6. 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:

1. 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.
2. 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.
3. 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.
4. 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:

1. Eggs need to be mixed with granulated sugar and beaten until thick foam.
2. Then pour hot milk into the resulting mass. You also need to add diluted cold water flour.
3. 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.
4. Next, cool the future cream well and add condensed milk, cognac and butter in pieces.
5. 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!

Custard cream is one of the most delicious, most beloved for many sweet tooths! But many, especially inexperienced housewives, are afraid to take on its preparation, fearing the complexity of preparation. With this recipe, anyone can easily make delicious custard!

Custard is a universal cream suitable for cakes, pastries, profiteroles and many other sweets. You can serve it yourself by simply adding fresh berries or fruits, cocoa, vanillin, and placing it in bowls. Learning how to make custard will be useful for any housewife, especially since, as a rule, children love it very, very much.

Many people think that custard is very difficult to prepare, but this is not true at all! Use this recipe and everything will work out perfectly.

Custard recipe

Photo: hogarutil.com Ingredients:

500ml milk
150g sugar
50g flour
4 egg yolks
1 tsp vanilla sugar

Cooking method:

How to make custard. Bring the milk to a boil over low heat, remove the pan from the stove, and grind the yolks with flour, regular and vanilla sugar until smooth. Pour the yolk mixture into the hot milk, stirring vigorously with a wooden spatula, return the pan with the mixture to low heat, cook until it thickens and acquires the consistency of cream, stirring constantly, about 5-7 minutes. The prepared custard can be filled into eclairs or profiteroles, or used for layer cakes like Napoleon or other cakes to taste. Prepare homemade custard using this recipe.

Custard can be different - we talked about the classic version. There are chocolate, protein, caramel, butter custard, which also taste great. The main thing is to start, and once you learn how to make traditional custard, you can try making different variations. Good luck!

Video recipe for making custard

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Hello dear readers. The other day I baked a chocolate honey cake and coated the cakes with custard. Of all the honey cakes that I made, my son liked the chocolate honey cake. So he hinted to me several times that he really wanted something sweet. I decided to make custard for a cake with photos. Since lately, readers have been having questions about making custard.

I admit honestly that I learned to cook it myself last year. Before this, we preferred cream made from condensed milk and butter or sour cream and sugar. But once my husband’s aunt treated us to her signature “Honey Cake” cake, the cake layers were smeared with custard. I liked the cake and took the recipe. Of course, the cakes were not difficult to bake. But there was a problem with the custard recipe. The recipe consisted of a set of ingredients that I unknowingly mixed, put on the stove and the eggs immediately curled up in the cream, floated in flakes and the cream had to be poured out.

Then, after some time, I came to visit a friend for tea. And at that time she was just finishing baking the honey cake and asked me to help her prepare the custard. Naturally, I told her my story that my eggs were curdled in the cream. And my friend not only told me, but also showed me how to properly prepare a delicious custard. So, since then, my cream has turned out great.

And if I learned how to cook it, then why not share the recipe with you and tell you the secrets of making custard. Although in reality everything is very, very simple.

How to make delicious custard for a cake. Recipe with photos.

So, to prepare custard we will need the following products:

• 0.5 liters of boiled milk
• 2 eggs

The milk must first be boiled and cooled. The milk should be cold. This is my set of products for the recipe.

We rub everything until white, but without fanaticism. This is what our mixture should look like. In fact, custard is prepared very quickly and easily and the set of ingredients is minimal. I think that the ingredients for making custard can be found in every home.

Next, I take a thick-bottomed saucepan in which I will cook the cream and pour half a liter of cold boiled milk into it. I put it on the stove, but didn’t light the fire. I combine milk with crushed sugar, flour and eggs.

Like this. And mix with a whisk. When I have mixed everything, only then do I turn on the heat.

You need to cook the custard over low heat, stirring constantly. I stir with a whisk from the moment I light the gas until the custard boils and don’t leave it one step. This way, the cream will not burn and there will be no lumps or flakes.

As soon as the cream has boiled, it must be removed from the heat and, if desired, you can add 50 grams of butter. You don't have to add it. Let the cream cool, this is how the cream turns out. You can, of course, coat the cakes with hot cream so that the cake soaks in faster.

You can also do this by cooling the custard. Separately, beat a can of condensed milk with a stick of butter and mix both creams. It will also turn out very tasty, but in my opinion, the cream comes out greasy.

This recipe can be viewed in more detail with photographs in the article ““. I’ve made this kind of cream, but it still turns out greasy for us, although I don’t argue that the cream is very tasty.

You can also add the zest and juice of one lemon to the custard. There will be an original taste of custard. But, of course, this is not for everyone.

How to make chocolate custard.

• 0.5 liters of boiled milk
• 1 glass of sugar (I have a 200 gram glass)
• 2 eggs
• 2 tbsp. spoons of flour (slightly heaped)
• 15 grams vanilla sugar (one sachet)
• 3-4 tablespoons cocoa powder
• 50 grams butter

The cream is prepared according to the same principle as regular white custard. When we mix sugar, flour, eggs and vanilla sugar then add cocoa. We rub everything so that there are no lumps. Combine with milk and cook until boiling. From the moment it boils, cook the cream for literally 1-2 minutes. Add butter as desired. I usually add 50 grams of butter to the hot cream and mix everything.

I wanted to coat the chocolate honey cake cake layers with chocolate custard. I greased the cakes with warm cream. True, they didn’t let the cake cool down and immediately started cutting it. Here's a piece of the cake.

I didn’t come up with anything special, I coated the cakes with chocolate custard, and sprinkled the cake with grated dark chocolate on top. The cake is very tasty, melts in your mouth. The recipe for chocolate honey cake can be found in the article ““. Cake recipe with step by step photos graphs.

My son was certainly delighted with the cake. I just picked him up from kindergarten and he just jumped for joy when he saw the cake. I already ordered this cake for my birthday.

I hope now you can easily make custard from milk for a cake.

Do you like eclairs, Napoleon and honey cake? I'm sure so. What's the most important thing about them? Right - delicious cream. It, of course, can be different, but the classic custard is rightfully considered the most successful - prepared according to all the rules, without lumps, tender, melting in the mouth... I admit honestly - I didn’t succeed in it for a long time. All the time there was something wrong: either the thickness would let us down, or these insidious lumps would remain, or the custard for the cake would be too sweet, or, on the contrary, there would be not enough sugar. But finally, I found a good, proven recipe for classic custard with milk.

And, lo and behold, I got this classic custard for eclairs and cakes the first time. I can’t say that the recipe is too complicated, rather, the point is different: you need to be extremely attentive to many nuances and pay attention to the little things: how to add milk, and what temperature it should be, and how long to keep the future cream on the fire, and ...

Stop, I won’t beat around the bush, I’d rather tell you and show you with step-by-step photographs how to prepare custard for cakes and eclairs. If it worked out for me, then I’m sure it will definitely work out for you too!

Ingredients:

• 0.5 l of milk;
• 4 yolks;
• 160 g sugar;
• 160 g butter;
• 70 g of premium wheat flour;
• vanillin - to taste.

From this amount of ingredients it turns out quite a large number of cream (about 26-28 eclairs with a diameter of 4-5 cm or a small cake with a diameter of 20 cm), so if necessary, you can make half a portion.

How to make custard:

When making cream, it is most convenient to mix the ingredients immediately in the saucepan in which we will cook the cream. Therefore, we choose a small saucepan with a thick bottom (the cream will not burn in it), made of stainless steel or food-grade aluminum. It is better not to use an enamel pan for this process, since the cream will definitely stick to the bottom in it. So, pour flour and sugar into a selected pan and mix with a spoon.

Add the yolks.

And mix thoroughly again, this time with a mixer.

Pour the milk into another small saucepan and heat until warm (30 - 35 degrees C). You can use a microwave oven to heat the milk to the desired temperature. Add warm milk 1-2 tablespoons at a time to the egg-flour mixture, stirring thoroughly all the time so that no lumps form.

Add a little warm milk, about a quarter of the total amount, until the mass becomes as thick as liquid sour cream.

We put the remaining milk on the fire again and bring it to a boil. And then carefully, in a thin stream, introduce boiling milk into the milk-egg mass, stirring vigorously all the time (so that the yolks do not overcook). If the prepared milk-egg mass was without lumps, you will get the same homogeneous mass, only in thickness it will resemble pancake dough.

Place the saucepan with the cream mixture on low heat and cook, stirring constantly, until thickened. This will take 4-5 minutes, but if you do not stir the mixture all this time, it will begin to stick to the bottom - and the cream will turn out uneven.

When the cream becomes thick and begins to puff, immediately remove the pan from the heat and cover with cling film. We spread the film directly over the surface of the cream, and do not just cover the saucepan with film. This will prevent a film from forming on the surface of the cream as it cools. This film will make the cream heterogeneous in structure. Set the saucepan with cream aside to cool until warm. Be careful: the cream should become warm, but not cold, so that it can easily mix with the butter, but not hot, so that the butter does not melt.

Place the butter in the bowl of a mixer (food processor) and mix it lightly. Then add a couple of tablespoons of cream, gently mixing each portion at low speed. You should not stir for a long time so as not to overheat the butter, otherwise it will begin to separate.

That's all, the delicious classic custard for eclairs, Napoleon, honey cake and other cakes is ready.

You can fill eclairs or coat a cake. And put more cream, don’t regret it!

Custard is used to make confectionery products. It is used to lubricate the layers of multi-layer cakes, fill eclairs and donuts, and decorate and complement various desserts. It is prepared easily and quickly from the most affordable products.

Ready custard

Cream prepared according to classic recipe, looks like in the photo.

Ingredients:

• milk (minimum 2.5%) or cream - 400 ml;
• sugar - 1 glass;
• chicken eggs - 2-3 pcs., depending on size;
• wheat flour or other thickener - 2 tbsp. spoons without tops;
• butter - 50 grams;
• vanilla sugar - 10 grams.

Cooking method:

• Pour milk or cream into an enamel pan with thick walls, put on fire and bring to a boil;
• mash eggs with sugar until smooth;
• using a sieve to avoid lumps, pour the flour into the sweet egg mixture;
• pour the milk into the dough in a thin stream, stirring continuously - you don’t need to pour in all the milk, half is enough;
• Pour the resulting mass into the pan with the remaining milk, stirring continuously (the heat should be minimal);
• Bring the mixture to a boil and add softened butter to it, stirring constantly with a spoon.
• Whip the custard until fluffy and leave to cool.

Making custard step by step

This video describes in detail the recipe and method for making custard at home.

Video source: Larisa Shkurpela