Custard custard recipe

Custard is one of the most popular pastes of confectionery. Especially often it is used for "Napoleons" from puff pastry, as well as for honey cakes. The dense and airy texture of the cream penetrates the cakes fairly well, but does not absorb them completely. The custard recipe for a cake consists of milk, which can be replaced with water or cream, sugar, starch and eggs. The mixture of products is cooked on the stove, which is why the cream got its name. The brewed, thick and slightly gelatinous mass can be used alone for the interlayer, or it can be added in the cold form as a filler in the whipped butter, then the cream will turn out to be more fat and lush. Custard is not used to decorate the surface of the cake, as relief figures of them do not work.

The custard is usually used to fill cake and basket cakes, rolled wafer horns, as well as for products from yeast dough and, as mentioned above, as a layer of "Napoleons" and honey farmers.

The main recipe for custard cream

Take a saucepan with a thick bottom and a wooden spatula (it is convenient to interfere with the cream mass), as well as a glass of milk, four tablespoons of sugar, a small spoonful of starch and three eggs. Sugar, starch and eggs should be mixed in a saucepan, pour in milk, put on fire and stir the mass, heating it to almost boil until it thickens and bubbles appear. After that, the pan with the cream is removed and quickly cooled. It is necessary that the surface does not appear dense crust. During the cooling process, the cream mixture should be stirred occasionally.

Another recipe for custard cream

To make this option, you need flour. In a heat-resistant dish, mix one egg with two small spoons of flour until smooth. Then we pour a quarter of a glass of milk. In a saucepan, boil three quarters of milk with five tablespoons of sugar, stirring constantly with a spatula. Boiling milk mixture carefully and slowly pour into the flour, then put on the fire and, with constant stirring, bring to a thickening, but do not boil. Wheat flour can be lightly fried at first - this will improve its taste. The finished cream is also quickly cooled.

Preparation of custard does not take much time. When you add various fillers to it or replace some of the products with others, you can get a delicious flavored product. For example, for apricot cream you need to take half a glass of milk and a half cup of apricot jam or add a spoonful of apricot liqueur to the ready-made custard cream base. Replacing half a glass of milk for the same amount of orange juice will give you a custard with orange flavor. And if instead of four tablespoons of sugar take two tablespoons of sugar and two tablespoons of honey, you will get a honey cream, etc. If in the process of cooking add to the brewed mass crumbled tile of bitter chocolate, you can get a wonderful chocolate filler.

Another simple recipe for custard cream

Yolk four eggs to grind with sugar, pour a glass of milk or cream, heat the mixture to a boil and remove. In another container in a thick foam to whip the proteins, enter them very quickly into the hot milk and yolk mixture, mix quickly, but carefully. Then heat, stirring still literally two minutes. This is a recipe for an air custard for a cake. Use it better in a warm form, and then the finished product is cooled.

Creamy Custard

The whole egg and two yolks are whisked well with a hundred grams of sugar and vanilla, then boiling milk is added in parts. Put in a saucepan with a double bottom and heat until thick. Separately, whisk the butter well and mix with the cooled egg-milk mass.