Step-by-step recipe with a photo of cornstarch custard at home. Features and secrets of cooking. Video recipe.
Despite the fact that custard has a short shelf life, it remains one of the most popular and demanded types in the confectionery business, and provides a huge field for culinary maneuvers. It is used to improve various confectionery products. As a rule, this delicacy is not prepared as an independent treat, but as an impregnation for shortbread, biscuit, sand and puff cakes, or as a filling for eclairs, profiteroles and tubes. As you can see, the use of the cream mass is varied. There are also many options for its preparation, and each housewife prepares it in her own way. Such a confectionery dish can be cooked on eggs, only on whites or separately on yolks, with caramel, chocolate, with wheat or rice flour, with potato or corn starch, with cream or milk, with and without butter. This review lays out a step-by-step recipe for a cornstarch custard.
Corn starch powder will give this impregnation a pleasant consistency that is suitable for all applications. He will give this creamy substance a completely different look and taste. Unlike potato starch and wheat flour, cornstarch powder will make the cream smoother and softer in texture. The combined components quickly form a moist and dense cream. At the same time, the principle of preparation of this custard is the same as in other versions.
See also how to make cream custard.
- Caloric content per 100 g - 396 kcal.
- Servings - 1 L 200 g
- Cooking time - 30 minutes, plus cooling time
Ingredients:
- Eggs - 4 pcs.
- Butter - 50 g
- Cornstarch - 3 tablespoons
- Sugar - 150 g or to taste
- Milk - 800 ml
Step-by-step preparation of cornstarch custard, recipe with photo:
1. Place eggs in a saucepan.
2. Pour sugar over the eggs. If you like sweet desserts, increase the amount of sugar by 1.5-2 times. In the proposed recipe, the cream turns out to be moderately sweet.
3. Beat eggs and sugar with a mixer until an airy, lemon-colored foam is formed.
4. Add cornstarch to the egg mass, sift it through a fine sieve so that no lumps form in the cream, and beat the mass with a mixer until smooth.
The proportion of the added starch, which serves as a thickener, will determine the consistency of the cream. If you need a thick cream, add another spoonful (no top) of starch.
5. Pour milk into a saucepan.
6. Stir the food well and place the saucepan on the stove over medium heat.
7. Brew the cream, stirring constantly, so that no lumps form. As soon as the mass begins to thicken and the first bubbles form on the surface, remove the pan from the heat so that the eggs do not curl. At the same time, keep stirring the cream for another 2-3 minutes, because there is a risk that lumps will appear.
8. Put butter in hot cream and stir well to melt.
9. Immerse the mixer in the cream and beat it at high speed for about 1-2 minutes. It will become more tender and airy.
10. You can add vanilla sugar to the finished cream and stir. Then leave the cornstarch custard to cool at room temperature and then refrigerate. When cooling the cream in the refrigerator, cover the mass with cling film so that a crust does not form on the surface.
See also a video recipe on how to make a thick, lump-free custard in starch and milk.
