How to prepare custard cream for cake. Custard. Custard for Napoleon cake

Fragrant and delicate, homemade custard still remains one of the main fillings for pastries, cakes, and eclairs.

Today you will learn how to prepare custard to delight yourself with the taste that comes from your childhood.

Classic recipe with vanilla

The aromatic custard for the cake is easy to prepare, but at first glance many housewives consider its preparation problematic, but in fact the preparation follows this scheme:

• 250 gr. butter;
• a glass of milk;
• 350 gr. powdered sugar;
• 4 tablespoons flour;
• 0.5 teaspoon vanilla.

Custard at home is prepared according to the following instructions:

1. Mix half a glass of milk with all the flour, break up the lumps with a mixer.
2. Combine the remaining milk with vanilla, place over medium heat and bring to a state close to a boil. Using a thin thread, pour the milk-flour mixture into the boiling milk (wait until the cream begins to thicken thoroughly). After this, remove the container from the heat and cool.
3. Soften the butter and beat it, adding powdered sugar. Combine the resulting sugar-butter mass with the cooled cream and beat.

Classic custard is ready for frosting the cake layers of any cake.

Filling for eclairs

A simple custard recipe for filling eclairs. Prepared according to this recipe, it comes out tender, light and tasty. Take:

• half a liter of warm milk;
• sugar - glass:
• 4 things. cold chicken yolks;
• sifted flour - 50 gr.;
• vanilla - on the tip of a knife.

Custard with milk is prepared using a certain technology. Cooking consists of the following stages:

1. Boil the milk over low heat. Beat the yolks thoroughly with sugar, add vanilla and wheat flour.
2. While stirring the yolks, pour warm milk into them. After this, place the resulting substance on moderate heat and bring to a state close to a boil.
3. Cook the future shaving brush for about 5-10 minutes if you want to achieve greater thickening.
4. When you achieve the desired thickness, turn off the heat and cool the “brew.”

This addition can enhance the taste of not only eclairs, but also any other cakes.

Protein traditional recipe

From the point of view of children, the most delicious custard of all varieties. After all, it is the first thing that kids eat from the top tiers of cakes, from sponge cakes and from the filling of eclairs. The following components are required:

• granulated sugar - a glass;
• egg whites - 4 pieces;
• glass of water;
• lemon acid - half a small spoon.

Prepare excellent custard step by step in the following sequence:

1. Pour water over granulated sugar and lemon acid. Boil over moderate heat until the initial signs of boiling.
2. Once everything comes to a boil, increase the heat and do the soft ball test (see below) after 45 minutes.
3. Let the syrup cool slightly. Beat the cool whites into a strong, fluffy foam.
4. Continuing to beat the whites, add sugar syrup. Continue whisking for 15 minutes.

The fluffy protein custard that holds its shape perfectly is ready. Feel free to use it in your culinary experiments.

Tip: “ball test” - use a spoon to pour the sugar syrup into a bowl of cool water. After a minute, try to roll it into a ball. If it works, then he's ready.

Recipe without eggs

Custard for Napoleon can be prepared without eggs. Its taste will be no less pleasant, and you will spend a minimum of ingredients for cooking. Take:

• milk (warm) half a liter + 150 g;
• granulated sugar - a couple of glasses;
• wheat flour - 6 tbsp. spoon;
• a pack of butter;
• vanilla - to taste.

A simple custard without using eggs is prepared like this:

1. Place half a liter of milk with sugar on low heat and bring it to a boil.
2. Beat the rest of the milk with a mixer, mixing it with flour. You should have a creamy consistency without lumps.
3. Pour the boiled milk and sugar into the milk and flour mixture, mix well.
4. Place over low heat and cook until boiling, stirring occasionally.
5. When the spread thickens, flavor it with vanilla and leave to cool.
6. After all the manipulations, mix the mixture with whipped butter.

This recipe is suitable for any type of baking.

Orange original recipe

For gourmets who are busy looking for new culinary solutions, we offer an interesting recipe for spreading with orange juice. You will need:

• orange juice - a glass;
• half a glass of sugar;
• chicken eggs - a couple;
• wheat flour - a tablespoon.

Photos of confectionery products with orange filling surprise with a riot of colors. Cooking diagram:

1. Bring the juice to a boil over medium heat.
2. Combine sugar, eggs and flour in a separate bowl and add the mixture to the boiling juice.
3. Stir without reducing the temperature. Bring to a thick consistency.
4. Remove it from the stove and cool.

An excellent filling for many sweets, ready to eat.

Filling for “Napoleon” with walnuts

When preparing the famous Napoleon cake, you really want to diversify the classic frosting with something new and unusual. A not entirely classic recipe for cream with nuts comes to the aid of the cook. Take:

• milk - glass;
• egg;
• one and a half spoons of flour;
• a glass of sugar;
• 1.5 packs of plums. oils;
• a couple of spoons of crushed walnuts;
• vanilla sugar - to taste.

It’s easy to prepare a new type of cake filling yourself. Follow these instructions:

1. Beat the egg with sugar. Mix a well-beaten egg with vanilla, milk and flour. Place the resulting mixture over moderate heat and bring to a boil. Make sure that the mixture does not burn during cooking. After boiling, remove the container from the heat and cool.
2. Pass the nuts (roasted or dried) through a meat grinder or blender.
3. Add softened butter to future homemade custard. Throw nuts in there too. Beat everything thoroughly one more time.

The nut spread for the cake with a proud name is ready. It will add piquancy to the dessert and add a new shade of taste.

Condensed milk recipe

For your favorite biscuit or cookies, you can try to learn how to make custard with condensed milk. This recipe does not require any hassle, and the result will satisfy even the most sophisticated sweet tooth. Need to:

• a glass of milk;
• flour - a couple of tbsp. spoon;
• sugar - a couple of tbsp. spoon;
• vanillin - to taste;
• butter - 100 gr.;
• condensed milk - 200 gr.

The independent process of preparing a delicious addition to your favorite desserts:

1. Place flour and sugar in an enamel saucepan, into which you first pour milk.
2. Mix everything and place the container on low heat. Cook at low temperature until thickened, stirring continuously. If you don’t trust yourself or the stove, it’s better to choose a water bath for cooking.
3. Combine the finished product with butter and condensed milk. Add vanilla to taste and beat thoroughly with a mixer.

Fragrant and tender, the most delicious custard is ready. Try not to eat it before it gets into the sponge cake.

Chocolate heaven

For true sweet tooth lovers, we offer a very simple recipe for chocolate-flavored custard. Take:

• egg yolks - a couple;
• milk - a glass;
• flour - 1 tbsp. spoon;
• potato starch - 1 tbsp. spoon;
• dark dark chocolate - 50 gr.;
• cocoa powder - 3 tbsp. spoons;
• soft butter - 100 gr.;
• sugar - 150 gr.

Believe me, preparing delicious toppings for dessert dishes will captivate any cook. Prepare chocolate custard at home according to this plan:

1. Place the chocolate in a saucepan with milk and put it on the stove, let it heat up.
2. Turn the sugar and yolks into a thick foam. Send starch, cocoa and flour there. Pour chocolate milk into this mixture with a thin thread. At the same time, do not stop stirring.
3. Stir the whole mixture and place on low heat. Boil until desired thickness, stirring occasionally.
4. At the end, add the whipped butter and use the mixer again for the final time.

A delicious sweet addition to desserts has been prepared. Use it for all types of baking, generously coating the cakes.

Now you are convinced that making custard is not as difficult as you previously thought. Prepare interesting desserts with your own hands using the suggested recipes.

Video: Preparing fluffy and white custard

It’s hard to imagine a home holiday, including children’s, without sweets on the table. Making cakes, pastries and rolls cannot do without flour (axiom), just like without cream. Delicate and airy, with hints of flavor, it becomes a highlight of the usual baked goods. Most often, a universal classic custard with various additives is used. It is suitable for impregnating cakes, decorating the top of confectionery products and filling tubes and eclairs.

Calorie content of custard

The calorie content (212 kcal per 100 grams) of this cream is higher than that of protein and curd cream, but given the heat treatment during preparation, which makes it safe for consumption, you can turn a blind eye to this. Using low-fat cream, reducing the amount of sugar and flour, and eliminating butter from the recipe will reduce calorie content.

WE RECOMMEND! For athletes, there are ready-made protein mixtures for making custard. It’s easy to prepare, just mix the powder with water and heat for half a minute in the microwave. A serving of this cream contains 2.4 g of fat and has a lower calorie content than usual - 191 kcal.

Classic recipe

With flour

The classic cream is prepared at home using sweet milk, eggs and a small amount of flour. It is suitable for layering cakes, pastries, and for filling buns, tubes, and eclairs.

Ingredients

Servings: 10

• milk 500 ml
• chicken egg 4 things
• sugar 200 g
• flour 40 g
• vanilla sugar 5 g

Per serving

Calories: 215 kcal

Proteins: 3.6 g

Fats: 13.2 g

Carbohydrates: 20.6 g

25 min. Video recipe Print

Mix the sugar and eggs well, add the flour and vanilla sugar, and mix again.

Dilute the mixture with cold milk and stir with a mixer until smooth.

Rinse the pan with water, fill with the mixture, put on medium heat, and let it boil while stirring.

To obtain a thick cream, boil the mixture longer – 10 minutes. Cool to approximately 50 degrees before use.

Without flour

Another version of the classic cream - without flour, it turns out more tender. It is only important to observe 2 points: beat the yolks and maintain the correct temperature during brewing.

Ingredients:

• Yolks – 6 pcs.;
• Milk (warm) – 600 ml;
• Sugar – 120 g.

Prepare as in the previous recipe.

The best custard recipes

In cooking, cream according to the classic recipe with flour is basic. Other types are prepared on its basis. You can’t do without the main ingredients - eggs, milk (cream), sugar. If you add ground nuts, rum and vanilla, you get French-style nut cream “Frangipane”; without it, you can’t get the signature pear pie. When you add any juice (optional) or cocoa to gelatin, you get “Bavarian” cream, and the one prepared in English without flour is called “Custard”.

Protein custard

Delicate, snow-white, moderately viscous - ideal for cakes, eclairs, puff pastries and straws. Can be used as a separate dessert, goes well with sour fruits, and served in vases or bowls. From the amount indicated in the ingredients, about 250 g of cream is obtained.

Ingredients:

• 4 squirrels;
• 80 ml water;
• A pinch of salt;
• 200 g sugar (50 g per 1 protein);
• 4 tsp. lemon juice.

How to cook:

1. Beat the salted whites well until they form strong peaks that do not fall off the whisk. The whipping speed decreases if the bowl is placed on ice.
2. Pour water into a saucepan, add granulated sugar and let it boil. Boil at minimum temperature for 4 minutes, pour in the juice, stir and cook for the same amount. Readiness to check the test for a “ball”: drop the mixture on a saucer and try to roll it into a ball; if it works, then the syrup is ready.
3. Pour the syrup into the whites in a thin stream, whisking constantly with a mixer. Then continue beating for about 5 minutes. The process will be shortened if the bowl is placed in cold water.

The result should be a dense cream that holds its shape. It can be used for decorations by filling a piping bag with it.

For the biscuit

Chocolate cream is suitable for layering cakes, filling tubes, eclairs, etc. It is not suitable for decorations, as it does not hold its shape.

Ingredients for one serving:

• 1.5 cups sugar;
• ¼ tsp. salt;
• 4 tbsp. l. starch;
• 4 tbsp. l. flour;
• 4 eggs;
• 4 tbsp. l. cocoa powder without sugar;
• 50 g dark chocolate;
• 1 liter of milk;
• 1 tbsp. l. oils sl.;
• 1 tbsp. l. vanilla extract.

Preparation:

1. Pour sugar and salt, starch, flour, cocoa into a saucepan.
2. Beat separately cooled eggs with half a glass of sugar.
3. Pour milk into the dry mixture, cook, stirring until it boils, remove from the stove.
4. Pour in a thin stream, stirring, into the beaten eggs, add the chocolate pieces, stir until completely dissolved.
5. Place the saucepan back on the stove and cook over medium heat until thick (about 5 minutes). Remove from heat, add butter and vanilla, stir and let cool.

You can serve the cream as a dessert, place it in ice cream bowls and cool well. The result will be a dish similar to chocolate pudding, which children love very much.

For eclairs

Coffee cream is suitable for filling eclairs and straws, and can be used to decorate a cake. This amount will make 3 cups.

Ingredients:

• 500 ml cream;
• 2 tbsp. l. flour;
• 250 g butter;
• 1 tbsp. l. rum or cognac;
• 1 tbsp. l. instant coffee;
• ¾ cup sugar.

Preparation:

1. Mix coffee and flour with sugar in a saucepan, pour in cream, stir, let stand for a third of an hour. Stirring over low heat until thickened, let cool.
2. Beat the butter into a fluffy mass and add it in parts to the creamy mass, whisking without stopping. Pour in the alcohol and whisk for about 4 minutes until smooth.

Egg-free cream

The recipe is easy to prepare and the cream turns out tender and tasty. It is universal - suitable not only for layering cake layers and filling desserts, but also for use in decorating the top of confectionery products, since it holds its shape well.

Ingredients:

• Sugar – 1 glass;
• Butter – 200-250 g;
• Water – 1 glass;
• Vanilla sugar – 5-10 g;
• Flour – 2 tbsp. l.

Preparation:

1. Take the butter out in advance, cut it into pieces, mix with vanilla sugar.
2. Pour half a glass of water into a saucepan, add sugar, stir, heat, let the sugar dissolve completely.
3. Mix half a glass of water with flour until a homogeneous mixture is obtained. Gradually (in portions) mix it with the syrup, without ceasing to stir.
4. Cook until thick sour cream thickens, let cool to about 50 degrees.
5. Add butter and vanilla sugar, beat until fluffy.

Step-by-step recipes for custard cakes

When preparing cakes, for layering and decorating them, housewives most often use custard. A variety of recipes makes it possible to choose it according to thickness and taste.

The most popular cakes are “Napoleon”, “Honey cake”, “Ryzhik” and their variations, depending on the culinary fantasies and preferences of household members.

"Napoleon"

Let's make a "Lazy" version of the classic dessert. A no-bake recipe, easy and quick to prepare, it can be classified as a “guests on the doorstep” series.

For 8 servings you will need:

• Puff pastry “Ears” – 0.5 kg;
• Eggs – 2 pcs.;
• Flour – 50 g;
• Milk – 0.5 kg;
• Oil drain. – 50 g;
• Sugar – 150 g;
• Vanilla sugar – 5 g.

Step-by-step preparation:

1. Heat the milk with sugar and vanilla sugar to a boil, stirring.
2. Mix flour with eggs into a homogeneous mass, pour half of all the milk into it in portions, stirring. Return the mixture to the saucepan and heat slowly until the cream thickens.
3. Remove from heat, add oil. Stir, pour into a bowl, cover with film, let cool to room temperature.
4. The final stage is assembling the cake. Place a few spoons of cream on the dish, spread evenly over the bottom, place a layer of cookies, brush with cream, repeat this 3 more times. Grease the top and sides of Napoleon with cream too.
5. Crush the cookies and sprinkle the cake on all sides. If desired, the top can be decorated with walnut halves, jam berries or chocolate. Another option: put any stencil and sprinkle with crumbs.
6. Place in the refrigerator for several hours. When it is soaked, it will resemble a real “Napoleon”.

Video recipe

“Honey cake” in a frying pan

The recipe for this cake will come in handy when there is no oven, and family members ask for something tasty for tea. You can describe it in 3 words: tasty, fast, original.

For the cream you will need:

• A couple of yolks;
• Pair of st. l. flour;
• Half a glass of sugar;
• ¾ glass of milk (about 180 ml);
• Half a glass of hot milk (about 125 ml);
• A stick of butter;
• Vanilla, cinnamon (optional).

Ingredients for the crust:

• Flour – 1.5 kg (another 150 g);
• Egg – 3 pcs.;
• Honey - 3 tbsp. spoons;
• Powdered sugar - 1.5 cups;
• Butter – 180 g;
• Baking powder – 10 g;
• Sour cream 24% – 800-900 g;
• Soda – 1 tsp;
• Vanilla - to taste.

Preparing the cream:

1. Add sugar to the yolks, grind the mixture, add flour through a small strainer, mix, pour milk (cold), mix.
2. Bring half a glass of milk to a boil, pour in (in a thin stream), stirring. Cook until thickened, the mixture should resemble liquid jelly, let cool to room temperature.
3. Mash the butter with a fork, mix with the milk mixture (add a couple of spoons at a time), beat with a fork, and at the end you can speed up the process with a mixer. You can add vanilla or vanilla sugar.

Preparing the cakes:

1. Melt thick honey in a water bath, mix with powdered sugar and butter.
2. Beat eggs with baking powder and soda, combine with honey mixture, boil, add a little flour, mix.
3. Sprinkle the table with flour, place the dough, knead, periodically adding flour. Divide the resulting ball into 4 parts. Roll four sausages, divide into 5 parts.
4. Roll them out into thin cakes, cut them evenly (then fry the pieces too, and leave them for decoration).
5. Fry in a frying pan without oil on 2 sides.
6. Assemble the cake, coat the cakes with cream, sprinkle with crumbs, and put in the refrigerator overnight.

Video recipe

Cake "Ryzhik"

A cake with a twist. Citrus custard goes well with the honey taste of delicate cakes. Lemon zest and freshly squeezed juice give the dessert an original aftertaste.

REMEMBER! The cream makes “Ryzhik” soft and tender, so after “assembling” the cake, it must be placed in the refrigerator for 6-7 hours. It's better to leave it there all night.

Ingredients:

• Butter – 200 g;
• Eggs – 5 pcs.;
• Sugar – 260 g;
• Flour – 360 g;
• Milk – 0.7 liters;
• Starch - 3.5 tbsp. l.;
• Soda - tsp;
• Honey – 80 g;
• Lemon juice – 2 tbsp. l.;
• Lemon zest – 1 tbsp. l.

Let's start cooking:

1. Cook the cream from a hot mixture of milk and sugar. Mix eggs with starch and sugar (80 g), stirring, combine with warm milk.
2. Heat the cream until thickened, add butter, stir, pour in lemon juice, add lemon zest, stir, leave to cool.
3. Now let's do the test. Add soda to honey, heat over low heat (stirring). Let it boil, cook for a minute and remove from the stove. Pour in sugar, add butter, mix thoroughly, add eggs, mix again.
4. Add flour, knead the dough. It is important that it does not stick to your hands.
5. Divide the dough into 9 pieces, roll out into thin pancakes, prick with a fork several times, bake for about 10 minutes in an oven preheated to 180 degrees.
6. While the cakes are hot, cut them around the plate. We collect the cakes in a stack, coat them with cream, not forgetting the top and sides. Sprinkle with chopped crumbs from the trimmings. Place in the refrigerator for 6 hours.

Video recipe

Alexander Seleznev, a famous culinary specialist, advises housewives who prefer traditional cakes from the USSR: “Medovik”, “Ryzhik”, “Napoleon”, to add various fruits. Suitable: bananas, persimmons, kiwi, tangerines, apples, oranges and even baked pumpkin. The taste of baked goods becomes original, and the appearance becomes festive.

Any alcohol from cognac to liqueur added to the cream will add zest, and you will get a culinary masterpiece with the aroma of a holiday. You shouldn’t be afraid of the strength of the drinks, because the “degree” disappears, but the aftertaste remains.

There are variations of classic custard in the cuisines of the world. For example, the dessert “Lemon Curd”, originally from Britain, replaces milk with lemon juice and adds its zest.

ADVICE! To get more juice, place the lemons in the microwave for a third of a minute.

Practice preparing any type of cream until it becomes automatic. This is a win-win option that is suitable for baking, desserts with fruits, nuts, crispy crackers and other additives.

You don't have to be a culinary master to know how to make custard. You just need to familiarize yourself with the relevant recipes and be able to correctly apply them in practice. This will ensure the approval of people trying your desserts.

The easiest way to prepare cream for a cake.

A universal and easy recipe.

What you will need:

• milk – 2 glasses;
• sugar – 1 glass;
• drain butter – 50 g;
• eggs – 2 pcs.;
• flour – 2 tbsp. spoons;
• vanillin – 1 teaspoon.

Pour milk into a saucepan and heat it over medium heat. At the same time, beat eggs and sugar until the latter is completely melted. Next, flour is placed there. Mix well and make sure that no lumps form in the mixture.

Reduce the heat on the stove to low and pour the milk in portions into the resulting flour mixture. When more than half has been poured, place the mixture into the pan. Stir constantly so that the cream does not burn or lumps appear. When the mixture reaches the desired consistency, add the butter, turn off the stove and continue stirring until it has completely melted. Add vanilla at the end.

How to do without eggs

Do you urgently need to prepare cream, but don’t have eggs on hand? No problem! Use the following recipe.

What you will need:

• milk – 2 glasses;
• sugar – 1 glass;
• flour – 5 tbsp. spoon;
• drain butter – 150 g;
• vanillin – 1 teaspoon.

Whisk one glass of milk, flour and sugar in a bowl. Separately, bring the second glass of milk to a boil and gradually add it to the mixture. Place the pan over medium heat and begin to cook the cream, stirring constantly to prevent it from burning, until thickened.

At the same time, cut the butter into small pieces and add it to the mixture. It should completely dissolve. When the cream reaches the desired consistency, add vanilla and remove the pan from the stove.

Biscuit cream

Another simple recipe for making delicious cream that can be added to a sponge cake.

Ideal for any cake.

What you will need:

• sugar – 1 glass;
• eggs – 4 pcs.;
• sah. powder – 100 g;
• drain butter – 180 g;
• vanillin – 1 teaspoon.

Whisk the eggs together with the sugar until it is completely melted. Place this mixture over medium heat, heat slightly and stir constantly. When the mixture reaches a thick enough consistency, remove the pan from the stove to cool.

Beat softened butter with powdered sugar. Combine both ingredients and add vanillin at the end. The finished cream can be stored in the refrigerator, but it is better to use it immediately for freshly cooled sponge cakes.

Vanilla cake layer

A layer with the addition of natural vanilla will delight dessert gourmets with its delicate taste and aroma.

What you will need:

• eggs – 2 pcs.;
• flour – 2 tbsp. spoons;
• milk – 1 glass;
• vanillin – 1 teaspoon;
• sugar – 1 glass.

Whisk the eggs, flour and 3 tablespoons of warm milk until they become a thick paste-like consistency. At the same time, bring the remaining milk, sugar and vanilla to a boil over medium heat.

While the milk is still hot, begin to gradually pour it into the egg-flour mixture, stirring constantly. Place it all in a heavy bottomed saucepan and return to the stove.

Don’t forget to stir - this is a very important point to ensure that the cream does not burn and that lumps do not form in it.

When the mass acquires the required consistency, the layer can be considered ready.

Cooking with milk and condensed milk

This cream will appeal to those who are accustomed to consider themselves an avid sweet tooth.

Little sweet tooths and adult sweet tooth lovers will love it.

What you will need:

• condensed milk – 250 g;
• milk – 1 glass;
• flour – 2 tbsp. spoons;
• sugar – 2 tbsp. spoons;
• butter - 100 g.

Place the saucepan over low heat and pour in the milk, adding flour and sugar at the same time. Mix well until the ingredients are completely distributed. Cooking continues until the mass thickens.

The main thing here is not to overdo it, otherwise the cream may burn and be irrevocably spoiled.

Remove the pan from the stove and leave the mixture to cool. After that, add condensed milk and butter to it. Beat it all thoroughly with a mixer until smooth. Various additives can be used for additional flavor. For example, a little cognac or any liqueur that has a pronounced tasty smell.

Butter custard for Napoleon

What you will need:

• milk – 1 l;
• sugar – 2 cups;
• eggs – 3 pcs.;
• drain butter – 250 g;
• vanillin – 2 teaspoons;
• flour - 3 tbsp. spoons.

Pour the flour and sugar into the pan and mix thoroughly. Then add eggs and vanilla to the mixture. Using a whisk, whisk it all into a homogeneous mass and make sure that no lumps form. Pour milk into the pan in a thin stream, while continuing to stir.

Turn on low heat on the stove and start cooking the cream. Please note that the flour should not burn under any circumstances. As soon as the mixture begins to boil (you can tell by the appearance of small bubbles), immediately remove the pan from the stove. When the cream has cooled to room temperature, add softened butter to it and stir until completely dissolved. After this, you can start greasing the cake layers.

Recipe for honey cake with milk

The preparation of the cream for the honey cake layer should be approached with special sensitivity. This cake has a delicate and delicate taste, which is given to it by the filling.

A win-win option for a sweet end to the holiday!

What you will need:

• milk – 2 glasses;
• flour – 2 tbsp. spoons;
• sugar – 1 glass;
• butter - 200 g;
• eggs – 2 pcs.;
• vanillin – 1 teaspoon.

Heat the milk in a saucepan, bringing it to a boil, and then cool it to an acceptable temperature. In another bowl, mix eggs, sugar, flour and vanilla. You can beat the mixture with a mixer at low speed, but it is better to use a regular whisk for this purpose. Your goal is to bring the mass to a homogeneous state.

The most convenient thing about preparing cream for honey cake is that every housewife has the necessary ingredients on hand. Take a saucepan with a thick bottom, pour milk into it and add the sugar-egg mixture. Mix thoroughly and turn on low heat on the stove. After this, you can start cooking the impregnation. Do not forget to constantly stir the mixture with a spatula to avoid the formation of lumps and until the required degree of thickness appears. It is better to coat the cake with still hot cream.

Chocolate custard

What you will need:

• milk – 2 glasses;
• chocolate – 1 bar (100 g), you can use cocoa instead – 4 teaspoons;
• sugar – 1 glass;
• flour – 2 tbsp. spoons;
• eggs – 2 pcs.

Mix eggs, a glass of milk and flour in a bowl. Stir until the mixture reaches a homogeneous consistency, but do not beat. Otherwise, lumps will appear, which will then be difficult to get rid of.

Add the second glass of milk into the pan along with sugar and a broken chocolate bar. As stated above, you can use cocoa instead. Stir the mixture thoroughly, bring it to a boil and make sure that all the pieces of the chocolate bar are completely melted.

Half of the hot mass from the pan is mixed with the egg-flour part and whipped at low speed with a mixer. Pour everything back and cook over low heat until thickened. Pay attention that the mixture should not boil and as soon as small bubbles appear, remove the pan from the stove.

Protein

Protein custard can be called a universal filling for desserts. At the same time, it will not take much effort and time during preparation.

An ideal recipe for any housewife.

What you will need:

• sugar – 1 glass;
• eggs (whites) – 4 pcs.;
• water – ½ cup;
• lemon juice – 2 tbsp. spoons.

First of all, separate the whites from the yolks and beat them until thick. You can check readiness like this: when you turn the bowl over, the whites will remain inside and not a drop will flow down.

Syrup from water and sugar is boiled in a saucepan. When he's ready, he'll reach for the fork. Beat the egg whites at low mixer speed and carefully pour in the sugar syrup in a thin stream. Then add lemon juice. You can add any flavoring, such as vanilla. You need to stir the cream for at least 10 minutes so that it increases in volume and becomes very thick.

Recipe for profiteroles and straws

Cream for straws differs from other types of layering in its delicate, almost divine taste.

What you will need:

• sugar – 1 glass;
• milk – 1 glass;
• eggs – 2 pcs.;
• flour – 1.5 tbsp. spoons;
• vanillin – 1 teaspoon.

The yolks are separated from the whites and mixed with sugar into a homogeneous mass. It is necessary to stir until the crystals are completely dissolved. Add the sifted flour to the mixture and mix well again so that there are no lumps.

Start pouring cool milk into the profiterole cream in a thin stream so that no lumps form. Then pour it all into a saucepan and cook over low heat until thickened, without boiling.

If you want to layer the layers of the Napoleon cake, fill eclairs and or baskets, you need to learn how to prepare classic custard, which is rightfully considered one of the foundations of confectionery art. It's not that difficult to make at home. The recipe allows for a lot of variations, and having mastered the basic techniques, you can experiment with both preparation and serving - use custard for cake, pastries, open pies with berries, or simply serve as a delicious dessert, placed in bowls.

Milk, sugar, and sometimes eggs are the ingredients that a real cream cannot do without. There are modifications - without eggs, with starch, using cream and even water instead of milk. Many housewives classify the dish as complex, although in reality it is not so much complex as it is labor-intensive; it requires caution, long and thorough stirring, and beating, which can last half an hour to forty minutes. Inexperienced cooks are better off starting with a traditional recipe.

Custard is often used for frosting cakes, preparing a variety of pastries, desserts, pastries and even ice cream. Usually such creamy masses are prepared in a water bath, but this is a rather lengthy process, for which there is often not enough time and patience. The selected “quick” recipes do not mean a decrease in quality, it’s just not a classic, although it’s also wonderfully tasty!

General principles for preparing quick custards

The technology for preparing quick custard involves heating the main creamy mass over low heat. This significantly speeds up the process, but requires more careful attention and continuous stirring during the cooking process. In some cases, a microwave oven is used to prepare quick custard.

For cooking, you should use saucepans with a double bottom or thick-walled saucepans; such dishes heat up more evenly. Wooden spoons with long handles are used for stirring. With this device it will be easy to reach the bottom of the pan in order to separate the brewed mass from it. If this is not done, the adhering mass may burn.

The base for custard can be either water or milk. Butter is often added to it. It is whipped with the already cooled brewed base. In order to reduce the cooling time, the brewed mass is transferred from the container in which it was cooked into a bowl and placed in cold water or placed on ice cubes. The process will go even faster if the contents of the bowl are constantly stirred.

The richness of butter custard is determined not only by the quality of the product; the butter must be prepared in advance. Therefore, before starting the main process - brewing, cut it into cubes and put it in a bowl, which you leave on the table. While the bulk is brewing, the oil will have time to soften.

The final result also depends on the correct mixing of the oil with the cooled brewed base. The softened butter is first brought to homogeneity by lightly beating with a mixer, after which, without ceasing to beat, the brewed mass is introduced into it in small parts.

To thicken quick custards, eggs or flour are most often used, which can be replaced with starch. Cocoa powder is used to make chocolate creams. Such masses are flavored with vanillin or strong alcohol, which are added, like butter, to an already cooled base.

Classic custard recipes

The cream serves as the basis for cakes, pastries, and eclairs. Experienced chefs advise preparing the filling before the dough: it will need to cool for an hour or two, and it is not recommended to cool it in the refrigerator. Complete impregnation takes additional time. All creams are fatty, high-calorie foods, so they are not recommended for people on a diet

With milk

Cooking time: 35−40 minutes. Number of servings: 3-4 persons. Calorie content of the dish: 122 kcal per 100 g. Purpose: dessert. Cuisine: European. Difficulty of preparation: easy.

The milk custard recipe is considered basic. You can prepare the confectionery product quickly if you follow the step-by-step recipe. The dish is not only tasty, but also serves as decoration and looks good in the photo. The product is used in cakes, eclairs, and pastries. To understand how to prepare the filling for confectionery products correctly, you need to carefully follow the recipe.

Ingredients:

• milk - 2 glasses;
• sugar - 1 glass;
• eggs - 3 pcs.;
• flour - 2 tablespoons;
• butter - 50 g;
• vanilla pod or powder.

Cooking method:

Pour milk into the pan. Place on fire. Mix eggs with flour, sugar, vanilla. Pour into the milk slowly, stirring the milk mass with a wooden spoon. Boil until a thick consistency is obtained. Cool.

A simple recipe for quick custard without oil for pastries and cakes - “Classic”

The recipe does not require the use of oil. For a richer taste, take full-fat milk, preferably homemade. If necessary, dilute it slightly with water.

Ingredients:

A liter of milk;

80 gr. wheat flour;

Four eggs;

10 gr. vanilla sugar;

Refined beet sugar - 400 gr.

Cooking method:

1. Pour sugar into a thick-walled saucepan, add vanilla, pour in eggs, and beat.

2. After adding flour, beat thoroughly again and dilute the resulting mixture with cold milk, stir.

3. Place the container on the lowest heat possible and, stirring continuously, bring to a boil.

4. As soon as the brewed base thickens and begins to “squish” in the saucepan, immediately remove from the stove and leave on the table until it cools completely. To prevent the surface from being covered with film, place cellophane on it.

Microwave Quick Custard Recipe

Cooking in the microwave is not only quick, but also simple. It will never burn or stick to the bowl. The duration of heating depends on the power of the microwave oven and can take from three to six minutes.

Ingredients:

One chicken egg;

Half a stick of butter;

Half a glass of sugar;

White baking flour - 3 tbsp. l.;

A packet of vanilla sugar;

400 ml cow's milk.

Cooking method:

1. In a microwave-safe bowl, beat the egg until foamy. Add sugar and beat again until the crystals are completely dissolved.

2. Add flour, mix it thoroughly into the foamy mass.

3. Dilute the prepared mixture with cold milk, carefully breaking up any lumps that form with a whisk. You can take a mixer.

4. Place the container in the microwave oven and run it at maximum power, setting the timer for exactly one minute. Stir and place in the microwave again for the same time, then stir again.

5. The procedure should be repeated several times. If the power of the microwave oven is no more than 750 Watts, the cream will brew well after a maximum of the sixth heating; with a higher power of the microwave oven, less time will be required.

6. Readiness can be judged by the clear grooves left on the surface after running a clean knife or spoon over it.

7. Place the butter, slightly melted in the heat, into the hot cream, add vanilla and thoroughly mix in the added ingredients. The butter should completely dissolve and disperse evenly throughout the creamy mass.

Quick eggless custard with water

You will need good butter as the recipe does not call for milk or eggs. It is best to take “Traditional”, its fat content is usually the highest - 82.5%. Using the spread will have a bad effect on the cream; it will have an unpleasant taste and smell characteristic of this product.

Ingredients:

Drinking water - 250 ml;

A pack of butter;

A glass of beet sugar;

Two spoons of flour;

Vanilla sugar (optional) - 5 gr.

Cooking method:

1. At least half an hour before cooking, remove the butter from the refrigerator, cut into small cubes and leave on the table to soften.

2. In a thick-walled deep bowl, pour all the sugar with half a glass of water, stir and place on the stove. Turn on medium heat and, without ceasing to stir, cook the syrup.

3. Dissolve flour in the remaining water. As soon as the clear syrup begins to boil, pour the flour mixture into it in a stream. Be sure to stir the syrup vigorously at this time, otherwise the brewed base will form lumps.

4. Without stopping stirring, continue cooking until the flour mixture has the consistency of thick sour cream. After this, remove the brewed base from the stove and leave to cool to the temperature of fresh milk.

5. Transfer pieces of softened butter to the cooled mass and beat with a mixer until fluffy.

Quick custard without flour (with alcohol)

A recipe for light buttercream without flour or starch. The oil is mixed with the well-cooled brewed mass. For faster cooling, you can use a bowl of cold water, or place the container on ice cubes.

Ingredients:

Half a glass of milk;

Two fresh eggs;

Six spoons of sugar;

Gram of vanilla powder;

A spoonful of well-aged cognac;

A pack of butter (not a spread).

Cooking method:

1. Beat eggs with added sugar until foamy. Boil the milk. While vigorously stirring the airy mixture of eggs, pour hot milk into it in a thin stream and immediately place on medium heat.

2. Stirring constantly, simmer for a couple of minutes until thickened, then remove from heat and cool.

3. Cut the soft butter into large pieces, then beat for 15 seconds at low mixer speed.

4. Without ceasing to beat, add the entire cooled mass into the oil, adding only a spoonful at a time. At the end, pour in the cognac and vanilla. To prevent the mixture from separating when whipping, the butter and the brewed base must be at the same temperature.

How to make quick egg white custard

For cooking you only need proteins and sugar. The recipe is based on brewing whites whipped into a stable foam with hot syrup. To get a more fluffy mass, cool the whites in advance and add a little salt to them when whipping.

Ingredients:

Chilled whites from two eggs;

145 gr. powdered sugar;

A third of a teaspoon of sugar-free vanilla powder;

Drinking water - 53 ml.

Cooking method:

1. Pour granulated sugar into a thick-walled saucepan. Add water, stir, place over medium heat. Once boiling, lower the heat level and leave the syrup to simmer.

2. At this time, pour the cooled egg whites into a clean, dry bowl and beat them well with the addition of a small pinch of fine salt. The result should be a dense mass with a slight glossy sheen, which will not flow out of it when the container is tilted.

3. Test the syrup by placing a small drop of it on the surface of cold water. If it doesn’t spread, but comes together in a ball, it’s ready.

4. While whipping the fluffy protein mass with a mixer, add boiling syrup into it in a thin stream and beat for about 10 minutes.

Quick custard with cocoa - “Chocolate”

A chocolate version of instant custard. Cocoa powder gives it a rich taste and dark color. It should only be dark with a pronounced aroma. It is advisable to re-sow the compacted powder.

Ingredients:

Dark cocoa powder - 35 g;

One egg;

95 gr. butter, fat content 82.5%;

Wheat flour - 50 gr.;

330 ml low-fat milk;

Half a glass of white sugar.

Cooking method:

1. Chop the butter into small pieces and place the pieces into a bowl in which you will beat the cream. It should warm up properly and become soft.

2. In a saucepan, mix granulated sugar with cocoa and flour. Then break the egg and thoroughly rub it with the prepared mixture.

3. Dilute the thick mass with cold milk and, stirring continuously, heat over low heat until thickened.

4. After this, remove the brewed base from the heat and cool quickly by placing the saucepan in a bowl of cold water. While cooling, stir the cream so that its surface does not dry out.

5. Beat soft butter with a mixer until smooth. Then, without ceasing to beat, gradually add the cooled chocolate mass into it and whisk until fluffy. If the mass turns out to be liquid, place it in the refrigerator for a quarter of an hour.

Cooking time: 25 minutes. Number of servings: 4−6 persons. Calorie content of the dish: 164 kcal per 100 g. Purpose: dessert. Cuisine: European. Difficulty of preparation: below average.

Like other recipes, egg cream will require attention, accuracy, and thoroughness from the pastry chef. It is especially important to beat the mixture well. When pouring in proteins, speed is required: they must remain dense and not fall off. Milk should have at least 3% fat content, but it is better to use 6% fat or cream. The finished dish is an excellent filling for cakes.

Ingredients:

• cream or full-fat milk - 1 glass;
• granulated sugar - 8 tbsp. spoon;
• eggs - 4 pcs;
• vanilla sugar.

Cooking method: Separate the yolks from the whites, beat with sugar and vanilla. Put the milk on low heat, pour in the yolks. Beat the egg whites separately, cool, and add to the pan. Keep on the stove for 2-4 minutes, stirring.

Making quick custard - useful tips and tricks

If you decide to replace flour with starch, use one and a half times more of it, otherwise the cream will turn out thin and will resemble jelly in consistency.

To ensure that the base brews evenly, do not stir it in a circular motion, but draw a figure eight with a spoon.

Do not wait until the brewed mixture thickens completely; after cooling it will become even thicker. Readiness can be determined with a spoon - a well-brewed mass should envelop it and not flow off the device.

Don't neglect the use of flavorings. Vanilla added to the cream enhances its taste. In desserts for adults, use alcohol: rum, liqueur or cognac. You can add chopped citrus zest or a little cinnamon. Vanilla powder and sugar can be replaced with essence.

Pour milk into a saucepan and bring to a boil (I added a vanilla pod cut in half to the milk to flavor the cream; instead of a vanilla pod, you can add vanilla sugar or extract).

Sift flour into a bowl.
Add sugar.
And mix the flour and sugar with a whisk.

The more flour, the thicker the cream will be.
The thickness of the cream and sweetness are regulated by your wishes and the type of dessert/baking for which the cream is being prepared.

Add eggs or yolks and mix well with a whisk until smooth.

Pour hot milk into the starch-yolk mixture in a thin stream, stirring vigorously with a whisk.

Pour the mixture into a saucepan and heat over medium-low heat, stirring constantly with a whisk.
As the mixture heats up, the cream will begin to thicken.
When the cream thickens well, remove the pan from the heat.

If lumps have formed in the resulting custard, rub it through a sieve.

Add 50 g butter and mix.

Transfer the cream to a bowl (to cool faster) and cool.
Cover the bowl with the cream with cling film in contact - so that the film lies directly on the surface of the cream - then a film will not form on the surface.

To enrich the cream with flavor, you can add whipped cream or butter.
When adding cream.
Beat well-chilled cream to soft peaks, add to the cream and mix.

When adding oil.
In a large bowl, beat room temperature butter with a mixer until fluffy.
Without stopping whipping, gradually add the cooled cream to the whipped butter.
Beat the cream until smooth.
Ready-made custard can be used for layering cakes such as Napoleon, filling eclairs and other types of cakes and desserts.