Step-by-step recipe with a photo of milk custard at home. Features of preparation and options for use. Video recipe.
The classic custard is quite simple to prepare and it is very difficult to make a mistake here. The only thing that can happen is that lumps form in the cream. However, this is fixable, you need to strain the cream through a fine sieve, and it is perfect. Therefore, the custard will always turn out perfect, even for novice housewives. You can prepare a cream based on milk or cream, on egg yolks or on whole eggs. Any cream will turn out to be insanely tasty, thick and aromatic. Condensed milk, cocoa, sour cream, melted chocolate are added to the classic cream.
Delicate, light and very easy to prepare, the cream is suitable for interlayers of Napoleon cake, honey cake, milfei, waffle and biscuit cakes. They are filled with tubes, tartlets, baskets, eclairs and profiteroles. On its basis, more complex confectionery products are made: mousses, soufflés, puddings, jellies, and even ice cream. It can be baked, which turns it into a complete dessert. Although this cream is already a great treat in itself, even if it is simply spread on bread, baguette toast or biscuits.
See also how to make Napoleon from puff pastry.
- Caloric content per 100 g - 300 kcal.
- Servings - 700 g
- Cooking time - 30 minutes
Ingredients:
- Milk - 500 ml
- Butter - 50 g
- Flour - 1, 5 tablespoons
- Eggs - 2 pcs.
- Sugar - 100 g or to taste
Step-by-step preparation of a custard for a cake, a recipe with a photo:
1. Wash and dry the eggs with a paper towel. Break the shell and pour the contents into a heavy-bottomed saucepan. Add sugar to the eggs.
Note: it is most convenient to beat the eggs in a saucepan, in which you will then cook the cream. Thus, you do not have to shift a lot and dirty unnecessary dishes. Take a saucepan with a thick bottom so that the cream does not burn during cooking.
2. Beat eggs and sugar with a mixer until a lemon-colored airy mass is formed.
3. Pour flour into the egg mass. It is advisable to sift it through a fine sieve so that there are no lumps in the cream.
4. Mix the food with a mixer until smooth. The volume of the mixture will decrease slightly, but it should be so.
5. Pour warm milk about 30-40 degrees to the products and mix with a mixer at medium speed.
6. Place the saucepan on the stove and simmer the cream over medium heat, stirring constantly to prevent lumps from forming. It is better to stir not with a spoon, but with a spatula, because it adheres tighter to the bottom of the pan, which will prevent the mixture from burning. When the first bubbles form on the surface of the cream and the mass becomes thicker, remove the pan from the stove, but continue to stir for another 5 minutes.
Place the butter in the custard and stir until it melts and spreads throughout. If using the custard for cakes, use 50 g of butter, for desserts - half as much.
Then beat the cream with a mixer so that it is enriched with oxygen and cool. As the cream cools, it will become weathered and a crust may form on the surface. To prevent this from happening, cover it with plastic wrap. Add vanillin to the cooled cream and stir.
The custard can be used as intended for desserts, or frozen for future use. Its shelf life is about 3 months without spoilage of taste. Defrost it slowly on the bottom shelf of the refrigerator.
See also the video recipe on how to make custard.
