Find excellent, tested recipes for custard cream with milk on the culinary interests club website. Try options without eggs and butter, classic “English”, with chocolate, with flour and starch. Surprise your loved ones with an unforgettable cream!
For custard, it is better to choose milk that is not too rich and, of course, the freshest eggs. This cream is used to fill cakes, eclairs, pastries and simply as an independent dessert. It does not require expensive or rare products to create. And its undoubted advantage will be its versatility.
The five most commonly used ingredients in milk custard recipes are:
Interesting recipe:
1. Beat the cooled eggs with a mixer with sugar, gradually adding the required amount of flour and vanillin.
2. In a thin stream, stirring continuously with a whisk, pour the egg mixture into fairly hot, but never boiling, milk.
3. Place the future cream on a very low heat and bring to a boil, stirring continuously.
4. As soon as the mass thickens and the first boiling bubbles appear, remove the saucepan from the heat and cool.
5. Add softened aromatic butter and whipped with a mixer to the slightly warm cream.
6. Mix everything thoroughly.
Five fastest recipes for custard cream with milk:
Helpful Tips:
. It is very important to keep track of this. So that lumps of flour do not form, otherwise it can ruin the entire cream.
. Before cooking, you can lightly fry the flour in a dry frying pan. This technique will give the cream a wonderful light nutty flavor.
. If you add a little turmeric to the cream, it will acquire a bright yellow tint.
. To prevent a crust from forming on the surface of the cream after cooling, it must be stirred from time to time.
I learned how to make custard at home as a child. I remember that in those days condensed milk was in short supply, and many desserts were prepared using it. But custard cream in my favorite cookbook was suggested to be made from the most affordable products that are always on hand - butter, milk, flour and sugar.
In those days, there were no such pleasant little things on sale, without which something would be missing in homemade cream - vanilla sugar and food flavoring. Then I got out of the situation by simply adding jam to the cream. Now, if these ingredients are not available, you can add cognac, any liqueur or herbal-based alcoholic balm to the finished buttercream for flavor and aroma. This will be instead of vanillin and instead of flavoring.
Well, today I have everything I need for homemade custard with milk, so let’s start cooking.
Combine the milk with sugar (reserve a little milk to dilute the flour) and stir. We have to cook this mass. In fact, this will be a homemade version of condensed milk. Cook over low heat, stirring so as not to burn.
We need flour in the cream to thicken the milk mass. Let's dilute it in cold milk: first in two or three spoons, stirring so that there are no lumps. And then add another 3-4 tablespoons of milk to make the mass more liquid.
We gradually add the flour diluted with milk into the milk with sugar, which, as you remember, sits on the fire and cooks little by little. Continuing to stir, bring the cream base to a boil. Boil for 2 minutes and turn off. The mixture will immediately become thicker after adding flour. Leave it to cool.
Cut the butter into slices. This amount is enough for a small cake with one cream layer.
Add the custard mixture, vanilla sugar and a few drops of flavoring to the butter. Beat with a mixer.
Delicious milk custard is ready. You can use this dessert for cakes, nuts, eclairs, etc. Most often I use homemade milk custard for cakes, but today I will fill it with it.
Custard for 1 liter of milk - this recipe will be useful to you if you decide to make a large cake, or, for example, a large batch of eclairs and you need a lot of custard.
Custard has been known to many since childhood. Who hasn’t enjoyed a piece of Napoleon cake or an eclair as a child? But not many people know that the real name of this cream is Crème Anglaise or "English cream" There are at least a hundred desserts in the world where this cream is used, and other creams are also prepared on its basis - with gelatin, with cream, etc. Moreover, the custard itself is a dessert - bake it in the oven and you will get a wonderful, delicate delicacy!
So a custard recipe should be in the arsenal of any housewife! And if you need a lot of cream, we offer you a recipe for custard made from 1 liter of milk. If you are watching your figure, or you didn’t have butter on hand at the right time, you don’t have to add it. Of course, cream without butter will not have a creamy taste and will not be as tender, but overall it will not lose much in taste.
INGREDIENTS:
- Milk - 1 liter
- Sugar - 1 glass
- Flour - 3 tbsp.
- Butter - 200 gr.
How to make custard from 1 liter of milk:
Pour milk into a saucepan, add sugar and flour. Mix everything thoroughly with a whisk so that there are no lumps.
To give the cream a beautiful yellow color, you can also add 2-3 yolks to the milk. Place the milk over medium heat and heat, stirring constantly until the cream boils and thickens.
Make sure that the cream does not burn.
Remove the cream from the heat and cool slightly. If the custard still turns out with lumps, rub it through a sieve.
Add softened butter to the slightly cooled cream and beat the cream with a mixer or mix thoroughly with a whisk so that the butter is completely mixed with the cream.
List of recipes in the article:
Photo: SMarina/iStock/Getty Images Plus/Getty Images
A simple milk recipe
To make milk custard you will need:
2 cups milk (or cream)
1 cup granulated sugar
2–3 eggs; - 2 tbsp. flour
50 grams of butter
To prepare the cream, pour milk or cream into an enamel pan with a heavy bottom and place on fire. While the milk is heating, mash the eggs and granulated sugar in a bowl until smooth. Then add flour to this mixture and stir well so that there are no lumps.
Reduce the heat under the milk to a minimum and take half a ladle of it and pour it into the dough, stirring everything thoroughly. When you have combined 2/3 of the milk with the mixture, pour the contents of the bowl into the pan with the remaining milk. Do not increase the heat and do not forget to constantly stir the preparing cream so that it does not burn and the flour is brewed without lumps.
It is preferable to stir the cream not with a spoon, but with a wooden spatula. Because it fits tightly to the bottom of the pan and the line of contact at the spatula is larger compared to the spoon.
If you need custard for a cake or pastries, put 50 g of butter, and if for desserts, 20–25 g (or a level tablespoon) per glass of cream and a small tablespoon of flour is enough.
Photo by Oxana Denezhkina/Moment/Getty Images
When the custard has thickened to your desired consistency, turn off the heat and add the butter. Stir the cream until the butter completely melts.
Once you have a homogeneous fluffy mass, let the cream cool and only then add vanillin and stir well. Custard without vanillin loses a lot in taste and aroma, although its nutritional value remains unchanged. If there is no vanillin, it can be replaced with lemon or orange zest. You can also grate chocolate into the cold custard.
Dessert recipe “Snowballs” in custard
To prepare a simple but very tasty dessert with custard you will need:
- 2 eggs
- 1 glass of milk
- 1 tsp potato starch
- 4 tbsp. granulated sugar
- vanillin
The quantity of ingredients in the “Snowballs in Custard” dessert is designed for two servings.
Beat the whites into a stiff foam with 2 tablespoons of granulated sugar. Boil the milk with the remaining sugar. Then take a teaspoon of the beaten egg whites and drop them into the boiling milk mixture.
Cook the snowballs for no more than a minute, turning once. Make sure they don't stick together. Remove the finished snowballs with a slotted spoon and place them immediately on plates, vases or bowls.
Then prepare the custard. To do this, grind the yolks with potato starch and dilute with cold milk (about half a tablespoon) to form a paste.
Bring the milk in which the snowballs were boiled again to a boil and, stirring, pour the yolks and starch into it in a thin stream. Boil the cream until it thickens, then cool, add vanillin, stir and pour over the snowballs.
Snowballs are served cold. They look most impressive in glass goblets or portioned vases.
Custard with milk according to this recipe always turns out tender and light, and at the same time quite elastic in consistency. If desired, you can add softened butter or condensed milk to it. Custard is used as a base for desserts, a filling for eclairs and waffle rolls, and also for making Napoleon cake or sponge cakes.
How to properly prepare custard with milk and yolks so that it turns out without lumps and has the desired consistency? There is nothing difficult in preparing this cream; you will need to follow some rules and a little patience.
Ingredients for making custard with milk:
- Milk 1 l
- Yolks 4 pcs.
- Flour 6 tbsp.
- Sugar 1.5 cups (or to your taste - you can use less)
- or instead of sugar - Condensed milk 500-700 g
Note: Use sugar or condensed milk, depending primarily on your taste. If you use 1.5 cups of sugar in the recipe, the cream will already be quite sweet; in this case, you can add condensed milk to your taste or not add it at all. Or you can put, for example, 1-2 tbsp. sugar and then use condensed milk in larger quantities (500-700 g) to give the cream the desired sweetness.
Recipe for making custard with milk:
I make a water bath like this: I put a pan of water on the fire, and on top of it I place another pan or bowl in which the product for cooking in the water bath will be placed. The water should touch the bottom of the container placed on top. When the water boils in the bottom pan, turn the heat down to low.
2. Pour 0.5 liters of milk into the bowl in which you will prepare the cream and place in a water bath. While the milk is heating, mix 4 yolks, sugar, 0.5 liters of milk and 6 tbsp in another bowl. sifted flour.
3. When the milk has warmed up (but not boiled!), pour this egg-milk mixture into it in a thin stream and stirring. Stir constantly to prevent it from burning and sticking to the bottom. The cream will gradually thicken, this process may take from 15 to 30 minutes, please be patient. When the cream has already more or less thickened, remove it from the water bath and cool. If desired, add condensed milk to the already cooled cream.
