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 indulge their children with all sorts of goodies. It is not necessary to prepare a cream based on butter, it gives the composition the desired thickness. Otherwise, the mass can be poured into coffee, hot chocolate or cocoa, fresh fruit salads and complex desserts. It all depends on personal preference. Consider the most popular technology.

Classic Custard Recipe

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

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

Custard Recipe for Honey Cake

To make the cake whipped it is necessary to prepare a thick cream that will not spread. The mass should soak the cakes, thus not allowing them to decay. Since honey is added to the dough, it turns out to be heavy and dryish, for this reason it is necessary to add lemon zest, which will dilute the sugary aftertaste and soften the cake as a whole.

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

1. In a deep bowl, break the egg, start beating it with a mixer, while pouring granulated sugar and vanillin. It is not necessary to separate the yolk from the protein, add the whole egg.
2. Pour the milk into an enamel saucepan, heat it on the stove to 40 degrees. After that, gently move along the side of the dish into a bowl with beaten eggs. Stir with a whisk, leave to simmer over low heat until boiling. The cooking time is 7 minutes, while the mass must be stirred so that it does not burn.
3. 2 minutes before readiness, dip the butter, cut into pieces, into the mixture, 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 acquires a more viscous consistency, place half a lemon in the grated rind. 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

Traditional Napoleon cake preparation consists in soaking puff pastry cakes with liquid cream. Properly reproduced technology will create a mass of delicate texture that will set 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 discretion) - 10 gr.

1. Pass the flour through a sieve, leave the desired 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 white), slowly begin to pour the dry mixture of sugar, flour, vanilla.
4. Continue to whirl and at the same time pour in the milk. When the composition becomes homogeneous, put the container on the stove, languish on medium heat.
5. You need to bring the composition to 85-90 degrees, while it should not boil. When bubbles appear, turn off the hotplate and proceed to the next step.
6. Leave the cream in a cool place to cool completely so that it acquires a rather thick consistency.Stir the mass with a wooden spatula every 15–20 minutes.
7. When the composition is completely cool, chop the butter into small cubes and mix it into 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 Cake Custard Recipe

In the preparation of biscuit dough cream there are a number of features that must be observed without fail. In cases where the mass is too dense, it will not completely saturate the cakes. If the composition comes out liquid, it will soak the dough and make it like a jelly. The delicate process requires an appropriate approach: the final product should be airy and light, and chicken yolks and cornstarch will help us in 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 pan with a volume of 2.5 liters or more in advance. Sift the cornstarch so that it becomes loose.
2. Pour the milk into the enameled container, add the vanilla, put on the stove. Bring the mixture to a boil, cover with a lid, leave to infuse for another 1.5 hours.
3. Pass the milk through 4 layers of gauze, boil again on medium heat.
4. In another bowl, grind the cornstarch, granulated sugar and yolks. Immediately pour the resulting mixture into vanilla milk.
5. Tomit on low heat until then, until the mass completely thickens. Stir with a whisk so that the cream gradually rises.
6. When the composition acquires the consistency of sour cream, turn off the stove. Add butter, cut into pieces, into the still warm mass.
7. Beat cream with a mixer for about 5 minutes, until it becomes thick and smooth. Use the composition in the next hour or store it in the refrigerator for storage.

Optionally, you can pack up the cream in waffle or paper cups, and then send it to the freezer. The output will get a natural homemade ice cream type "creme brulee".

Custard Recipe for Smetannik Cake

The main feature of the preparation of the cream according to this recipe is that the final composition is thick and viscous. Even if you use the mass for impregnation of dry sandy cakes and apply it in a thick layer, the cream will not spread.Besides the fact that the recipe is suitable for “Smetannik”, it is often used in the preparation of eclairs, biscuits with filling, cake decorating with the help of a pastry syringe.

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

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

In the end, you get a fluffy mass of pale beige. It should be used in the next three hours. Otherwise, put the cream in the fridge, after wrapping the bowl with cling film.

It is easy to cook the custard, it is enough just to follow the instructions clearly. Use the universal classic recipe or choose the technology according to the type of cake you plan to bake. Watch the weight carefully when it is on the stove. Particularly relevant advice is to use recipes with the addition of flour.

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