How to cook custard at home

Custard is used to make various kinds of cakes, pastries, cookies, eclairs. Thanks to the completely natural composition, mothers often pamper their children with all kinds of goodies. It is not necessary to prepare a cream based on butter, it gives the composition the desired density. Otherwise, the mass can be poured into coffee, hot chocolate or cocoa, fresh fruit salads and complex desserts. It all depends on personal preferences. Consider the most popular technologies.

Classic Custard Recipe

• chicken egg - 3 pcs.
• granulated sugar (white) - 260 gr.
• milk (fat content from 3%) - 530 ml.
• rye flour - 90 gr.

1. Break eggs into a deep bowl, pour 200 ml. milk and mix well with a whisk. Sift the flour in a convenient way, start slowly pouring it to the eggs. Stir at the same time to eliminate possible lumps.
2. Pour the remaining 330 ml into a separate enameled pan. milk, add granulated sugar, rub well. Put the composition on the stove, bring to a boil. Stir at the same time with a wooden spatula so that sugar does not stick to the bottom.
3. After the appearance of the first bubbles, reduce the heat, pour in the mass of milk and eggs. Wait for boiling again, stir constantly.
4. As soon as the mixture boils, turn off the burner, leave the mass to cool completely. As soon as this happens, the composition will automatically thicken, which will be evidence of its readiness.

Custard Cake Recipe Honey Cake

To make the cake whipped, you need to prepare a thick cream that will not spread. The mass must infiltrate the cakes, thereby preventing them from disintegrating. Since honey is added to the dough, it turns out to be heavy and dry, for this reason it is necessary to add lemon zest, which will dilute the sugary sweet aftertaste and soften the cake as a whole.

• milk - 0.6 l.
• butter - 160 gr.
• chicken egg - 1 pc.
• vanillin - 10 gr.
• granulated sugar (cane) - 185 gr.
• semolina (fine-grained) - 65 gr.
• lemon zest - 15 gr.

1. Break the egg into a deep bowl, begin to beat it with a mixer, while pouring granulated sugar and vanilla. It is not necessary to separate the yolk from the protein; add the whole egg.
2. Pour milk into an enamel pan, heat it on the stove to 40 degrees. After that, carefully move along the wall of the dishes into a bowl with beaten eggs. Stir thoroughly with a whisk, leave to simmer over low heat until it boils. Cooking time is 7 minutes, while the mass must be stirred so that it does not burn.
3. 2 minutes before cooking, dip the butter into the mixture, cut into pieces, wait until it is completely dissolved. After time, turn off the stove, allow the composition to cool. Stir every 10 minutes.
4. As soon as the cream has a more viscous consistency, dip the grated zest of half a lemon into it. Beat the mass with a mixer so that it rises 2–2.5 times. Cool in the refrigerator and use as directed.

Custard Recipe for Napoleon Cake

The traditional preparation of Napoleon cake consists in impregnating puff pastry cakes with liquid cream. Properly reproduced technology will create a lot of delicate texture that sets the tone for the whole cake.

• chicken egg - 4 pcs.
• rye flour - 110 gr.
• granulated sugar (preferably cane) - 360 gr.
• butter - 100 gr.
• milk (fat content 3.2%) - 1.2 l.
• vanillin (at the discretion) - 10 gr.

1. Pass the flour through a sieve, leave the right amount. Put the oil in a warm place so that it melts completely.
2. Combine flour, vanillin and granulated sugar in one composition.
3. Beat the eggs with two forks or a whisk (do not separate the yolk from the protein), begin to slowly pour the dry mixture of sugar, flour, vanilla.
4. Continue to infuse and pour milk at the same time. When the composition becomes homogeneous, put the container on the stove, simmer over medium heat.
5. You need to bring the composition to 85-90 degrees, while it should not boil. If bubbles appear, turn off the hotplate and proceed to the next step.
6. Leave the cream in a cool place until it cools completely so that it acquires a sufficiently thick consistency. Stir the mass with a wooden spatula every 15-20 minutes.
7. When the composition has completely cooled, chop the butter into small cubes and mix it in the cream. Beat with a mixer for about 5-7 minutes, until the mass thickens. If the cream still remains liquid, place it in the refrigerator for future use.

Biscuit Custard Recipe

In the preparation of cream for biscuit dough, there are a number of features that must be observed without fail. In cases where the mass is too dense, it does not completely saturate the cake. If the composition comes out liquid, he will soak the dough and make it look like jelly. The delicate process requires an appropriate approach: the final product should be airy and light, chicken yolks and corn starch will help us with this.

• fat milk (3.2-5%) - 450 ml.
• egg yolk - 7 pcs.
• white sugar - 110 gr.
• vanillin - 10 gr.
• corn starch - 65 gr.
• butter 72% - 50 gr.

1. Prepare a pot of 2.5 liters or more in advance. Sift corn starch to make it loose.
2. Pour milk into an enamel container, add vanillin, put on a stove. Bring the composition to a boil, cover, leave to infuse for another 1.5 hours.
3. Pour milk through 4 layers of gauze, boil again over medium heat.
4. In another bowl, grind corn starch, granulated sugar and yolks. Pour the resulting mixture into vanilla milk immediately.
5. Simmer over low heat until the mass is completely thickened. Stir with a whisk so that the cream rises gradually.
6. When the composition has the consistency of sour cream, turn off the stove. In a still warm mass, add the butter, cut into pieces.
7. Beat the cream with a mixer for about 5 minutes until it becomes thick and uniform. Use the composition in the next hour or put it in the refrigerator for storage.

If desired, you can pack the cream in waffle or paper cups, and then send it to the freezer. The output will be natural homemade ice cream of the “creme brulee” type.

Custard Cake Sour Cream Recipe

The main feature of the preparation of a cream according to such a recipe is that the final composition is thick and viscous. Even if you use the mass to impregnate dry sand cakes and apply it in a dense layer, the cream does not spread. In addition to the fact that the recipe is suitable for Sour Cream, it is often used in the preparation of eclairs, biscuits with filling, and decorating cakes with a pastry syringe.

• chicken egg - 2 pcs.
• butter (fat content from 72%) - 120 gr.
• vanilla sugar - 25 gr.
• granulated sugar - 140 gr.
• rye flour - 60 gr.
• sour cream with a fat content of 20% - 350 gr.

1. Rub sugar, vanilla and eggs in a convenient way. Sift the flour and add it to the mass.
2. Cool sour cream to room temperature, put to the main components and beat with a mixer.
3. Move the composition to an enameled container, put on a slow fire and simmer until the mass becomes thick.
4. When this happens, remove the pan from the stove, add 60 gr.butter, stir the composition and leave to cool.
5. Soften the second portion of oil, scoop out one tablespoon and mix in the cream. Each time after adding a new portion, beat the mixture with a mixer.

In the end, you will get a magnificent mass of a gentle beige shade. It needs to be used in the next three hours. Otherwise, put the cream in the refrigerator, after wrapping the bowl with cling film first.

It is easy to cook custard, just follow the instructions clearly. Use the universal classic recipe or choose technology according to the type of cake you plan to bake. Carefully monitor the mass when it is on the stove. Especially relevant advice is in the use of recipes with the addition of flour.

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