A step-by-step recipe with a photo of making a delicious custard with cream for Napoleon cake. Calorie content and cooking secrets. Video recipe.
If you are not afraid for your figure and consume fatty confectionery, the proposed recipe for a custard with cream is for you. After all, custard with cream is fatter than with milk. At the same time, the taste of butter cream is much better. If we compare milk and cream in terms of calorie content, then in 100 g of milk - 60 kcal, and in cream - 206 kcal. Therefore, recipes with cream are higher in calories. If you are confused by the fat content of the custard, replace the cream with milk. Butter must be added to the custard in milk so that it is persistent and keeps its shape well, and in the cream on cream, if desired. If the cream is very fatty, you can skip the butter, medium fat - add to your liking.
Usually, custard is used for the layer of Napoleon cake. It is perfect for a layer of honey cake and biscuit. It is also used for filling cakes, eclairs, profiteroles, baskets, etc. In addition, custard can be an independent dessert. It is served with fruits, sprinkled with cinnamon or cocoa, applied to cookies … It is also baked in the oven and you get a delicious pudding. The main thing before using the finished custard is to keep it in the refrigerator for several hours, or better all night.
See also how to make homemade custard for Napoleon.
- Caloric content per 100 g - 350 kcal.
- Servings - 800 g
- Cooking time - 30 minutes, plus cooling time
Ingredients:
- Medium fat cream - 500 ml
- Flour - 2 tablespoons without slide
- Butter - 20 g
- Sugar - 100 g or to taste
- Vanillin - on the tip of a knife
- Eggs - 2 pcs.
Step by step preparation of butter custard for Napoleon cake, recipe with photo:
1. Pour raw eggs into a saucepan. I recommend preparing the cream in a saucepan, not a bowl, so that you can immediately cook the cream in it.
2. Pour sugar over the eggs.
3. Beat eggs and sugar with a mixer until smooth and frothy.
4. Add flour, preferably sifted through a fine sieve, to the egg liquid. So it is guaranteed that there will be no lumps in the cream.
5. Beat the food with a mixer until smooth.
6. Place the pot on the stove and turn on medium heat. Pour in the cream at room temperature and stir. Heat the cream, stirring constantly, so that there are no lumps. It is better to do this with a silicone spatula, because it gathers the mass well from all sides. As soon as the first bubbles form on the surface of the cream, immediately remove the pan from the heat. But continue stirring the cream for another 5-10 minutes so that no lumps form. The cream thickens right before your eyes. To determine if the custard is done, remove a spoon from the pan and rub it over the mass with another spoon. If there is an even trace, and the cream does not drain, then it is ready and you can remove the pan from the heat.
Then put butter and a pinch of vanilla in the cream. Instead of vanillin, you can use vanilla stick or vanilla extract to give the cream a more natural flavor.
7. Stir the food until the oil is completely dissolved and leave the cream to cool. When the creamy Napoleon cake custard is at room temperature, place it in the refrigerator to cool completely.
See also a video recipe on how to make a custard with whipped cream.
