Creamy custard with cream, egg yolks and starch

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Creamy custard with cream, egg yolks and starch
Creamy custard with cream, egg yolks and starch
Anonim

Step-by-step recipe with a photo of a creamy custard from cream, egg yolks and starch at home. Cooking features, calorie content and video recipe.

Ready-made custard with cream, egg yolks and starch
Ready-made custard with cream, egg yolks and starch

The basis for the creamy custard is cream instead of milk, egg yolks instead of eggs, cornstarch instead of wheat flour. Thanks to this set of products, it turns out to be light, airy, creamy, tender. It is ideal for all desserts: interlayers of biscuit, shortcake and puff cakes. They are filled with profiteroles, eclairs, rolls, cakes, buns, baskets and many other simple and complex recipes for homemade cakes and desserts. In addition, it can be used as an independent dessert. For example, it is very tasty to serve it with fresh fruits or berries, crushed nuts, chocolate, cookies, waffles, etc. In addition, it is even frozen, then you get a real creamy ice cream. Because the taste of the custard on the yolks is reminiscent of creme brulee.

Novice culinary experts fearfully take up the preparation of custard, mistakenly considering it "capricious". However, this is not at all the case! A simple, step-by-step recipe with a photo suggested below will help you quickly and correctly prepare a delicious creamy custard from cream, egg yolks and starch. Before using it, it is advisable to keep the finished cream in the refrigerator for several hours, and it is better to leave it overnight.

See also how to make butter custard with yolks.

  • Caloric content per 100 g - 415 kcal.
  • Servings - 650 g
  • Cooking time - 20 minutes
Image
Image

Ingredients:

  • Cream, 15-20% fat - 500 ml
  • Cornstarch - 1 tablespoon
  • Egg yolks - 3 pcs.
  • Vanillin - 1 g
  • Sugar - 100 g or to taste

Step-by-step preparation of butter custard from cream, egg yolks and starch, recipe with photo:

The yolks are poured into a saucepan
The yolks are poured into a saucepan

1. Wash the eggs, gently break the shells and separate the whites from the yolks. You don't need proteins for the recipe, drain them into a bowl, cover with a plastic bag and send to the refrigerator or freeze.

Place the yolks in a cooking pot, so that later it is convenient to immediately cook the cream.

Sugar added to the yolks
Sugar added to the yolks

2. Pour sugar over the yolks.

The yolks are beaten with a mixer
The yolks are beaten with a mixer

3. Beat the yolks with a mixer until a fluffy lemon-colored mass and increase in volume.

Starch added to the yolks
Starch added to the yolks

4. Add finely sieved cornstarch to the egg mass.

Whipped yolks with starch
Whipped yolks with starch

5. Mix the food with a mixer until smooth and smooth.

Cream has been added to the products
Cream has been added to the products

6. Pour the cream into the food and stir.

The cream is boiled on the stove
The cream is boiled on the stove

7. Put the cream on the stove and cook it over low heat, stirring constantly, so that no lumps form in it.

The cream is boiled on the stove
The cream is boiled on the stove

8. As soon as the first bubbles appear on the surface of the cream and the mass begins to thicken, remove the pan from the heat.

Vanillin added to the cream
Vanillin added to the cream

9. Pour vanillin into the cream.

Ready-made custard with cream, egg yolks and starch
Ready-made custard with cream, egg yolks and starch

10. Beat it with a mixer at medium speed for about 3-5 minutes. Because, firstly, the cream is still hot and there is a risk that lumps will form. Secondly, this will make the cream even fuller and more airy. Cool the finished custard from cream, egg yolks and starch at room temperature, then send it to cool in the refrigerator. To prevent a crust from forming on the cream, cover it with plastic wrap so that it fits snugly against the cream.

See also a video recipe on how to make custard on yolks.

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