Custard cream without eggs on milk: recipe

To decorate and impregnate cakes and pastries, a custard cream without eggs is often used on milk, the preparation of which does not take much time and effort. It is unique in that it can be used not only as a part of home desserts, but also as an independent delicacy.

General recommendations

The technology of preparation of such cream is based on fast or long warming up of a dairy mix. In the first case it is brewed on the stove. In the second, the basis for creating a future cream is heated in a water bath.

All loose components are combined in a certain sequence, poured in milk and heated until the desired consistency is obtained. Ready-made mass should resemble a fairly thick homemade sour cream.

To prepare the custard without eggs on milk, you need to use only quality ingredients. The taste of the final product depends on this. Stale milk can be curdled during heating, but too fatty - burn.

In the process of heating the future cream, it can not be left unattended for a minute. It requires constant stirring. Otherwise, it can burn or take up lumps. Moreover, even a cooling cream should be stirred. Otherwise, a crust will appear on its surface, which can not be connected to the main mass. To shorten the duration of the cream cooling process, a bowl with it can be immersed in a wider container filled with cold water.

For tinting the finished product, it is permissible to use chocolate or turmeric. The latter will give a custard a pleasant yellow shade. Some recipes include the addition of cinnamon, vanillin or cognac. Such cream turns out more fragrant. It is often used for coating cakes or as a filling for cakes. In addition, it is served with biscuits, pancakes and other sweet pastries.

Classic Edition

The cream made according to the technology described below, turns out so tasty, that it can be used not only for preparation of cakes, but also as an independent dessert. In the first case, you need to add a little less flour to it. So you will get a more liquid custard. The recipe for milk (without eggs) implies the use of a simple set of ingredients, most of which are available in every home. In this case, you will need:

• A pack of butter.
• Two and a half tablespoons of flour.
• 220 milliliters of milk.
• A glass of sugar.

Sequencing

A little milk is poured into the cup. It will be required to dissolve the flour. The remaining milk is combined with granulated sugar and sent to the stove. When it is warmed up, dilute flour is added to it and mixed well to prevent the lumps from appearing.

The resulting base, from which the custard cream will be prepared (without eggs, on milk), is removed from the fire and left to cool. When it is sufficiently cooled, it is gradually added to the pre-whipped butter. At the same time you need to work continuously with a mixer. As a result, you will get a fluffy homogeneous mass. It can be used to lubricate cakes and cakes.

Option with condensed milk

This recipe produces a delicious and unusual cream (brewed) without eggs on milk. For its preparation simple and inexpensive products are used, the acquisition of which will not affect the family budget in any way. This time you will need the following set:

• One can of condensed milk.
• 250 milliliters of milk.
• A couple tablespoons of first-rate flour.
• Half a pack of butter.
• Two tablespoons of white sugar.

At will, in a custard cream (without eggs, on milk), a photo of which can be seen in today's article, add a little vanilla.

Process description

In a small saucepan pour the milk and send it to the stove. When it becomes a little warm, a quarter of the glass is cast from it, and the rest is returned to the fire. Hot milk is removed from the plate and covered with a lid.

In a separate bowl combine flour and granulated sugar. There they pour first warm, and then hot milk. All mixed well and sent back to the fire. The resulting mixture is boiled until thick. As a rule, this process lasts about five minutes. Do not forget to stir the contents of the saucepan!

Then the container with the thickened mass is removed from the plate, covered with a food film and cooled. While the cream is cooling, you can whip butter, previously combined with condensed milk. The resulting mixture is gradually introduced into a practically ready sweet mass. The custard cream (without eggs, on milk) during the joining of the two ingredients must be continued to be beaten with a mixer.

Option with starch

The cream made with this recipe will be an excellent alternative to sour cream. It has an unusually delicate, airy structure and pleasant taste. Having spent very little time and a minimum of products, you will prepare a light and magnificent cream (brewed) without eggs on milk. The recipe for preparation involves the use of a specific set of components, among which:

• Half a liter of milk.
• A glass of sugar.
• 75 grams of butter.
• A full tablespoon of corn and potato starch.
• 250 milliliters of 35% cream.

Step-by-Step Technology

The whole process of preparing this cream can be divided into two main stages. The first is to create and cool the custard, the second - in its combination with cream.

In the dishes with a thick bottom poured out starch and sugar. Cold milk is poured in there and mixed well with a whisk, trying not to allow the appearance of lumps. If it is homemade, it is desirable to pre-boil and cool it. Store milk can not be subjected to additional heat treatment.

A saucepan with a sweet mixture is sent to the stove and boiled until thick, not forgetting to stir constantly. The mass obtained as a result of this process should resemble a viscous kissel. It is poured into another bowl and chilled.

Literally in five minutes in the future cream (brewed, without eggs, on milk), add butter. All is well mixed until uniform and covered with a food film.

After the resulting mass has completely cooled down, you can proceed to the next stage. Chilled cream is poured into a suitable container and vortexed with a mixer. After that they are carefully introduced into the sweet milk-oil mixture. And add whipped cream to the custard preferably in small portions. This recipe is good in that it allows you to adjust the density of the finished product. Those who want to get a not too dense mass, you need to whip the cream before the appearance of weak peaks. This product is ideal for smearing home-made cakes like Napoleon.