If you are going to bake Napoleon cake, eclairs, profiteroles or straws, then you should definitely know the recipe for making custard. Because these desserts can't do without it.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Custard is a reminiscence of childhood, when my mother greased ruddy and crispy cakes or filled eclairs, and the remains of the cream were allowed to be scraped off the sides of the saucepan and licked off the whisk. Oh, how it was long ago, and how delicious it was. Today's modern cooking has come up with a wide variety of custard recipes. But every housewife has her own, the most beloved and branded one. Today I offer a simple and time-tested recipe for Napoleon's custard, straws, eclairs, honey cakes and pancakes.
With all the variety of one of the most important pieces in the confectionery business, custard, all recipes certainly include the following ingredients: milk, eggs, sugar, flour and butter. Then there are all kinds of substitutions and additives. For example, instead of milk, they use cream, flour - starch, butter - heavy cream, eggs - only one yolk. Additives are cocoa powder, vanillin, instant coffee, etc. Well, in fairness, it should be said that there are recipes for custard without eggs, only on flour or starch.
It is also important to have patience in preparing the cream. Since it is cooked exclusively on low heat, but not at the very minimum, but closer to the medium mode. At the same time, it is constantly stirred so that the cream does not burn to the bottom of the pan.
- Caloric content per 100 g - 122 kcal.
- Servings - approximately 0.5 l
- Cooking time - 1 hour
Ingredients:
- Milk - 300 ml
- Wheat flour - 1 tablespoon
- Eggs - 1 pc.
- Sugar - 50 g
- Butter - 20 g
Step-by-step custard preparation:
1. Use a small-diameter ladle or saucepan for making the custard. It is most convenient for the dishes to be with a handle, so that it is easier to hold, and with a thick bottom, it will provide an even and gradual heating. Pour milk into a bowl and heat it to room temperature so you can hold your finger. Do not heat too much, otherwise the eggs will immediately cook as soon as they get into the liquid.
2. In a bowl, combine eggs, sugar and flour.
3. Mix the food well with a mixer. The consistency of the mass will be somewhat similar to biscuit dough.
4. Then pour the egg mass into a saucepan with warm milk in a thin stream, while stirring the contents with a whisk so that the eggs do not curl.
5. Put the saucepan on the stove, turn on a low heat and boil the food, stirring continuously with a whisk or spoon, so that the mass does not burn and does not stick to the walls and bottom.
6. As soon as you see the appearance of the first two or three large bubbles and bulbs on the surface, immediately remove the pan from the stove, otherwise a mealy taste will be felt. Then put the butter in the cream and continue stirring the products so that it melts completely. Stir the cream for another 5-7 minutes, since the food is still hot and will continue to cook from its own heating. To stop the cooking process, you can place the pot in a container of cold water.
7. Cool the finished cream a little and can be applied to the cream. When hot, it is very liquid and can spread and flow out of the cake, and when it cools it becomes thicker. If you leave it the next day, then cover it with cling film so that a dense crust does not form. In addition, ice cream can be made from such a cream. To do this, beat it with a mixer, transfer it to a container and send it to the freezer.
See also a video recipe on how to make a classic custard.
