How easy and simple to make custard

How easy and easy to make custard?

Option number 1

MilkThis recipe provides the opportunity to cook a classic custard, which can be used as a filling for eclairs, and for spreading out the biscuit, wafer cakes, but not for decoration. To cook a similar cream, you must take:

  • 500 ml of fresh cold milk with a high percentage of fat;
  • 220-230 gr. Sahara;
  • 100 gr. butter;
  • 120 gr. sifted flour;
  • flavoring (vanillin, almond oil, etc.).
At the very beginning it is worth noting that the name of this confectionery creation was due to the main process - cooking. However, the procedure should be with constant stirring, so that the consistency is homogeneous and does not stick to the bottom of the pan.

At the beginning of cooking the required amount of milk should be divided in half. In one part you will need to dissolve the sugar, and in the other to fill the flour. It should be thoroughly mixed with milk to avoid breasts and lumps.If there is no time to completely dissolve the flour, the mixture can be ground through a sieve.

Cream on the stoveThen pour a glass of sweet milk and milk flour mixture into the pan. Next, it must be put on a slow fire and begin to slowly interfere. In this mode, it is recommended to boil the mixture until it resembles sour cream in consistency. After that, remove the container from the stove and leave to cool.

Flavoring can be added when the composition is warm. The classic cooking option involves adding a small amount of vanilla sugar. However, you can use a different taste, guided by personal preferences.

As you can see, this is the easiest recipe that allows you to cook custard almost from the "what is at hand". However, it is not suitable for decorating culinary masterpieces due to the soft composition, which is not able to keep its shape.

Option number 2

IngredientsIf you wish to make a cake "Napoleon" with custard, this recipe is for you. With it, you can create a gentle and very tasty cream for a light classic cake of the following ingredients:

  • 0.5 tbsp. sugar (110 g.);
  • 2 yolks;
  • 185 ml of milk from the refrigerator;
  • 125 ml of well warmed milk;
  • 200 gr. butter;
  • 2 tbsp. spoons of flour;
  • ? a teaspoon of vanilla (0.5 tsp vanilla sugar).

Mixing ingredientsIt takes about an hour to cook the custard for this recipe. And to begin the process of cooking the pastry delicacy should be boiled with 125 ml of milk. While it will cool, we take the balls. Separating the yolks from proteins, we sprinkle them with sugar. Then add flour to the mixture, sifting it through a sieve, and rub everything thoroughly until the composition becomes more or less homogeneous. After that, pour in the pre-cooled milk and mix it again.

Meanwhile, the already slightly cooled milk is again set on the stove on a slow fire and we begin to slowly pour the milk-egg mixture into it. At the same time it is necessary to constantly stir the composition with a spoon so that the milk does not start to stick toCasserole on the stovebottom, thus spoiling the taste of the finished product. When the mixture begins to thicken, you can remove the container from the fire. Now, in the resulting composition, you need to gradually introduce the softened butter, while stirring everything with a fork. When the ingredients are combined, you can additionally knock all the mixer. Vanilla add at the end of the process.

This recipe is not difficult. Time and products will need a minimum, and the result will be excellent.
It is also worth noting that this option is used by those who want to cook not only "Napoleon", but also "Honey Cake". Not bad and other confectionery and flour products in combination with the cream prepared by this method. Excellent taste gets sponge cake with custard in a similar variation.

Option number 3

Ingredients for decorationThe following recipe for those who plan to use custard as a decoration for cakes and other culinary masterpieces with different composition. It will perfectly keep the shape by adding more oil.

Ingredients for this composition are as follows:

  • a glass of sugar;
  • half a glass of milk;
  • 1 fresh egg;
  • 300 gr. butter;
  • 20 ml of brandy (rum, liquor, tincture);
  • 0.5 tsp vanilla (1 tsp vanilla sugar).

Yolks with sugarAs you can see from the composition, the recipe excludes the use of flour, but the taste of the finished composition does not significantly change.

The process of cooking custard to decorate sweet dishes begins with the mixing of egg, sugar and milk in a saucepan until a uniform mixture is obtained. After that, the container should be put on the stove.It is possible to warm a sweet milk-egg composition over medium heat, but then it is better to remove it to a minimum. At the same time, the future custard should constantly stir with a spoon or a whisk, so that the mixture does not burn.

Whisk the yolksWhen the composition becomes more dense and uniform, remove the pan from the heat. While the contents cool, you should prepare to add the following ingredient. To do this, take the softened butter, beat it for about 5 minutes with a mixer. In the cooled milk mixture, add the resulting creamy oil composition in portions, whipping everything with a mixer.

Decoration CreamCombining all the components and adding rum (cognac, etc.) at the end, we will get custard to decorate cakes and other pastry dishes. It is placed in the cornet and removed briefly in the fridge. After about 30 minutes, it can be used for its intended purpose.

If you want to get chocolate cream, you can add cocoa to the recipe. But at the same time you can remove the vanilla, so as not mixed tastes. As a rule, cocoa is added at the very beginning of the process. So that it does not form lumps, it is better to mix the powder with sugar.

You can also use this recipe to make cream not for decorating, but to coat the cake layers.In this case, the mixture should be applied to the cake immediately after the end of the process of its manufacture. In this case, the cakes should not be hot, otherwise the oil will melt, and the taste of the product will be different.

Option number 4

Milk with semolinaThis recipe is different in composition, but the taste of it remains great. To make a custard cake for this version, you will need a simple set of products:

  • 5 tbsp. spoons of sugar;
  • 100 gr. butter;
  • 300 ml of cold milk;
  • 3 tbsp. spoons of semolina semolina;
  • ? hl vanillin (0.5 tsp sugar).

Butter with sugarWe begin the process by mixing milk with sugar and semolina in a saucepan. Then put the container on the stove, gradually heat and stir. Remove from the heat mixture is necessary when it becomes homogeneous and consistency similar to sour cream. While the billet cools down, take out the butter and soften it with a fork. Warm milk mixture and butter should be combined, whipping everything with a mixer, or using a blender. At the end, add vanilla.

Despite the fact that this recipe is similar to the one according to which porridge can be cooked, the taste of the finished product is completely different.
And precisely because the semolina is not felt, this custard cake is also great.

It is so easy and simple to make an amazing cream for decorating or smearing the cake using the recipe you like the most.

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  • How easy and simple to make custard

    How easy and simple to make custard

    How easy and simple to make custard

    How easy and simple to make custard

    How easy and simple to make custard

    How easy and simple to make custard

    How easy and simple to make custard

    How easy and simple to make custard

    How easy and simple to make custard

    How easy and simple to make custard

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