How to make a delicious creamy yolk custard at home? Step-by-step recipe with photos, combinations of ingredients, calories. Video recipe.
Custard is the most popular custard that can be made at home without any hassle and in a minimum amount of time. There are many options for its preparation. So, the cream is made on eggs or on yolks, on milk or cream, with and without butter, with the addition of various flavors. Today we will make a sweet custard with yolks. It turns out to be more delicate, even, beautiful, tasty and resembles creme brulee. The custard is prepared simply and quickly enough.
Custard on yolks is suitable for greasing the cakes of Napoleon and Medovik puff cakes, biscuit cakes, etc. They are stuffed with eclairs, profiteroles, wafer rolls, sand baskets. It can be baked in the oven for a delicious pudding. The yolk custard is an excellent base for butter cream. And even this cold cream can be served as an independent dessert with fresh berries and nuts, applied to cookies, a fresh bun, or simply eaten with a spoon. This is a delicious treat for all occasions.
See also how to make chocolate custard.
- Caloric content per 100 g - 497 kcal.
- Servings - 1 L 300 g
- Cooking time - 30 minutes
Ingredients:
- Egg yolks - 5 pcs.
- Flour - 1 tablespoon without slide
- Butter - 50 g
- Sugar - 200 g or to taste
- Milk - 1 l
Step by step preparation of custard on yolks, recipe with photo:
1. Use a heavy-bottomed cooking pot in which you will cook the cream so that it does not burn. Wash the eggs and carefully separate the whites from the yolks. Pour the yolks into a saucepan of your choice. You won't need proteins for the recipe, so send them to the refrigerator for another meal. For example, meringues, almond cakes, and American biscuit require only protein.
2. Pour sugar over the yolks.
3. Beat egg yolks with sugar with a mixer at high speed until a homogeneous viscous lemon-colored mass is formed.
4. Pour flour into the egg mass, sift it through a fine sieve so that it is enriched with oxygen and there are no lumps in the cream. The flour will make the yolks more resistant to curdling, and the cream will not risk flaking. Beat the food with a mixer until smooth.
5. Then add room temperature milk to the food.
6. Place a pot of food on the stove and turn on medium heat. Boil the cream, stirring constantly to avoid clumping. When the first bubbles appear on the surface of the mass, remove the pan from heat. At the same time, continue stirring the cream for another 5 minutes so that no lumps form. When the mass has cooled down a little, put the butter in it and stir well so that it dissolves completely. Optionally, add a pinch of vanillin to flavor the cream. Cool the finished custard on yolks well, first at room temperature, then in the refrigerator and use for desserts.
See also the video recipe on how to make custard on yolks!
