Custard for cake

Can't find the right custard recipe for your cake? See detailed step-by-step preparation of custard with milk and butter at home

700 ml

40 min

275 kcal

4.2/5 (5)

Kitchen appliances and utensils: a saucepan with a volume of 700 ml, 2 - 3 bowls with an increased capacity of 500 - 800 ml, a measuring cup, teaspoons and tablespoons, a whisk and a blender, which has a bowl and can be adjusted to several speeds.

There are a great many recipes for custard for cakes, and they are often associated with great difficulties for beginners, who often note that the custard is difficult to make, and the final product only brought them disappointment in their culinary talents. With all the variety of options, novice housewives often have no idea how to properly make custard for a regular cake without wasting food and their time. Meanwhile, custard is quite simple to prepare if you do it correctly.

Therefore, I would like to proudly present to you my family a version of custard that was developed by my grandmother classical Soviet recipe with milk and butter, ideal for the famous cakes “Medovik”, “Napoleon” and so on.

So, arm yourself with patience and start preparing for cooking.

Classic custard for any sponge cake is always prepared according to a simple and proven recipe, which involves the use of filler in cakes or sweet cheesecakes. However, I often use it when baking eclairs, sweet cakes, straws and other small dough products, so I advise everyone to try the cream as a filling.

Any cake cream, especially custard using milk as a base, is a very delicate product, so in order not to spoil the taste of the cream or its aroma, wash the prepared dishes using detergent and wipe them dry.

You will need

Instead of vanilla sugar, you can use vanillin in an amount of no more than 2 g.

How to properly prepare custard for a cake

Ready! Now you know exactly how to successfully cook this recipe tasty and tender custard for any cake at home. Take a large spoon and spread this delicious cream on your cakes without letting it cool too much. And if you made this filling for cakes or other similar delicacies, all that remains is to place the cream in a pastry bag or in a plastic bag with a cut corner and carefully fill your products with it.

Video recipe for making cream

Step-by-step preparation of custard for any cake can be seen in detail in the video:

I would also like to note that there is a good alternative milk custard for the cake, since many cooks prefer to use not yolks as an additional ingredient, but proteins. Try this step-by-step cake decorating tutorial and you will learn a lot about sweet universal toppings.

Finally, I would like to advise you on recipes that are simply created to quickly and effortlessly realize your dream of the perfect product with the perfect cream. First place

You can not only coat cakes with custard, but also fill croissants, custard pies, and even serve as a sauce for dumplings with cottage cheese. We will share proven recipes for making custard in a variety of variations. Each recipe is accompanied by a photo. Making delicious cream at home is very easy if you follow the instructions.

Custard for honey cake - a special recipe

The cake layers of the honey cake are very sweet, so a little less sugar is added to the custard for the honey cake than usual. The honey cake needs to soak for at least 3 hours.

Taste Info Syrup and cream

Ingredients

• Half a liter of milk;
• 110 grams of granulated sugar;
• 4 tablespoons flour;
• Eggs – 2 pcs.;
• 110 grams of butter;
• Optional: a packet of vanilla sugar.

How to make milk custard for a cake

Take a thick-bottomed pan in which you will cook the cream. Sift the flour, add sugar and eggs. Add a little milk to make a paste. Gradually pour in the rest, making sure there are no lumps. If you cannot avoid them, arm yourself with a mixer or blender.

Turn on the gas to the lowest setting and start cooking, stirring constantly, the milk part of the custard. When bubbles begin to appear on the surface, wait 2 minutes. Melt the butter in another saucepan, mix it with the cream boiling nearby and remove from the heat. Cover the surface of the cream with cling film and cool completely.

As soon as the cream has cooled completely, you can coat the honey cake.

Custard for cake according to a traditional recipe

Nothing extra, just the basics. Custard was prepared according to this recipe back in Soviet canteens. If you buy quality products, you will get a taste of the 80s. Such a tender, melt-in-your-mouth custard without lumps.

Ingredients:

• Half a liter of milk;
• 4 yolks;
• 160 grams of granulated sugar;
• Real butter – 160 grams;
• Flour – 70 grams;
• Vanilla sugar – 10 grams.

Preparation

In a non-stick pan, beat the flour, sugar, vanilla sugar and yolks with a mixer. Heat the milk in any convenient way to 35 degrees and gradually pour about a quarter into the saucepan without turning off the mixer. Bring the remaining milk to a boil and gradually add, whisking constantly. It is important to pour in the boiling milk slowly, otherwise the yolks will cook. At this point, the mixture in your pan is as thick as thin pancake batter.

Advice. Custard can be used not only for cakes and pastries, but also for filling wafer rolls and sweet pancakes.

Place the pan over low heat and cook, stirring very vigorously, for 5 minutes. Immediately when you remove the pan from the heat, cut off a piece of cling film and cover the surface of the cream with it. You don’t have to do this if you stir the cream every 1.5-2 minutes until it cools completely. The thing is that when it cools, the mixture of eggs, milk, flour and sugar becomes covered with a thick, dense crust. Because of this, the custard will not have a homogeneous structure. Cool the cream to room temperature.

Beat the butter with a mixer and gradually combine it with the contents of the saucepan, beating at high speed. Add everything as quickly as possible; if you beat for too long, the butter will flake off.

Custard without flour and starch - the most delicate

Custard cream for sponge cake without flour is the lightest, most delicate option for impregnation. If you want to make chocolate custard, add a small heaped tablespoon of cocoa powder.

Ingredients:

• 300 grams of butter
• 150 grams of sugar
• 2 eggs
• Half a liter of milk.

Preparation

Bring the milk to a boil and cool. Skim off the foam.

Beat the eggs with sugar until foamy directly in a saucepan with a thick bottom and pour in the cooled milk in a thin stream, stirring with a whisk. Place the pan on low heat. As soon as bubbles appear, wait two minutes and then remove the pan from the heat.

Beat the soft butter with a mixer and add the cooled milk mixture. Stir and refrigerate, covering the surface of the cream with cling film. After complete cooling, the flourless cream is ready to use.

Teaser network

Lemon custard

Custard the color of the sun. Suitable for soaking any cake and for making pastries.

Ingredients:

• 1 lemon;
• 40 grams of corn starch;
• 250 grams brown sugar
• 4 yolks;
• 350 ml water;
• 20 grams of butter;

Preparation

Wash the lemon thoroughly and dry with a towel. Grate the zest on a fine grater. Cut the lemon in half and squeeze out the juice. To prepare lemon cream you will need 100 ml.

Sift the starch into the pan in which you will cook the cream, add salt and sugar. Pour in warm water and add lemon juice and zest. Stir so that there are no lumps and place on the lowest heat. While stirring constantly, wait until the mixture begins to thicken. The consistency will be like a very thick jelly. You need to cook for about five minutes.

Beat the yolks with a mixer and, without stopping whisking, pour in the contents of the pan in a thin stream. Place the container with the resulting cream in a water bath and cook, stirring, for another five minutes. Add a piece of butter, wait until it has completely melted, and immediately remove the cream from the water bath.

Cover the surface of the custard with film and cool. You can take it out into the cold.

Custard with gelatin and milk

Don't be afraid to make custard with gelatin! If you follow the instructions, the cream will turn out amazing.

Ingredients:

• 150 ml milk;
• 150 ml cream 35% fat;
• 5 yolks;
• 100 grams of sugar;
• 10 grams of leaf gelatin;
• A pinch of salt;
• 1 gram of vanillin.

Preparation

Whip the cream with a mixer and place it in the refrigerator. Fill the gelatin with water according to the instructions and leave for a while until it dissolves. Custard made with leaf gelatin cooks faster as it takes less time to rise.

Grind the yolks with sugar. In a saucepan, combine whipped cream with milk and bring to a boil. While whisking the yolks, gradually pour hot cream into them. When everything is well mixed, place the saucepan over low heat and bring to a boil. As soon as bubbles appear on the surface of the creamy mass, turn off the gas.

Heat the gelatin in a water bath and, constantly whisking the cream mixture, pour it in.

Cool the finished custard with gelatin for the cake to 30 degrees and begin covering each cake layer with a thick layer.

Custard with semolina

Cream with semolina is especially suitable for soaking children's cakes. Try to cook it and you will understand that this graininess gives the custard a special tenderness, and its snow-white color gives it elegance.

Ingredients:

• A liter of milk;
• 4 tablespoons semolina;
• 600 grams of butter;
• 200 grams of sugar;
• A quarter teaspoon of fine salt.

Preparation

Pour the milk into a saucepan and add salt. Bring to a boil and add semolina in a thin stream. Cook, stirring constantly with a whisk, over low heat for 15 minutes. When the semolina is ready, sprinkle powdered sugar over the entire surface and leave to cool.

Beat the butter and sugar into a fluffy butter cream and add the cooked semolina little by little, beating the mixture with a mixer. Do not overbeat the butter, otherwise the cream will separate.

After an hour in the refrigerator, the custard cream for the sponge cake is completely ready.

Cream custard

Custard with a wonderful creamy taste, which is perfect for soaking Napoleon cake and sponge cakes.

Ingredients:

• Cream 33% fat – liter;
• 5 yolks;
• A glass of sugar;
• 4 tablespoons flour;
• Butter – 200 grams;
• 1 gram of vanillin.

Preparation

Mash the yolks and sugar until white right in the pan and place on low heat. When the yolks are hot, pour in the cream in a thin stream, stirring constantly. Boil for 3 minutes, then sift the flour onto the surface of the cream and quickly stir and cook the cream for a couple more minutes until it thickens to the desired consistency. Remove from the stove and cool.

Add soft butter and vanilla, beat with a mixer or blender. You can start assembling the cake.

Custard with cottage cheese

Curd custard can be used as an independent dessert. It turns out quite dense, but at the same time, airy.

Ingredients

• 200 grams of cottage cheese 5% fat
• Half a liter of milk
• 150 grams of sugar
• 6 tablespoons flour
• 200 grams of butter
• 1 gram of vanillin.

Preparation

Sift the flour and cook with milk over low heat until thickened. Grind soft butter with sugar. When the milk has cooled, whisk it together with the butter. Grind the cottage cheese through a fine sieve and add to the butter. Add vanilla and stir.

Custard with cottage cheese is ready.

Custard with sour cream

Custard sour cream for cake is not very popular, since many cannot understand what to do with sour cream? If you take homemade sour cream, it is divided into butter and whey, while store-bought is too liquid. By following our instructions, you will prepare the most delicious custard sour cream.

Ingredients:

• Sour cream with 25% fat content – ​​300 grams;
• 200 grams of butter;
• 2 tablespoons flour;
• 1 egg;
• 140 grams of sugar;
• 1 gram of vanillin.

Preparation

Beat the egg with sugar and add flour, pour in sour cream and mix. Avoid the formation of lumps. Pour the mixture into a saucepan and place on low heat. Bring to a boil and cook for 5 minutes.

Add 30 grams of soft butter to the hot mass and mix with a whisk. Leave the mixture to cool. Whisk the remaining butter and gradually add the custard.

If you plan to coat thick cake layers with sour cream, leave the cream in the refrigerator for 3 hours and then get to work.

Helpful Tips:

Throughout the process of preparing the custard, stir it with a whisk to avoid lumps. But if suddenly lumps appear, just beat the mass with a submersible blender.

To ensure that the custard does not burn, cook it in a water bath. It will take a little more time, but it will not curl up.

When cooking on the stove, use a steel pan with a double bottom or a non-stick pan. Enameled dishes are not suitable, everything will burn.

For light color, you can add cocoa, blackcurrant or carrot juice and other natural dyes.

Today we will tell you how to make custard. The various recipes that we present in this article will not leave any sweet tooth indifferent!

This cream is universal, as it can be used to grease and decorate various sweets: cakes, pastries, pies, eclairs and cookies. It is low in fat and carbohydrates, so it can be consumed frequently without any harm to health.

And if you don’t add oil to it, it will be an excellent addition to cocoa or coffee; you can also pour it over cookies or fruit, or serve it in bowls or wine glasses.

How to make custard at home: method No. 1

There are several ways to make custard. Let's take a closer look at them. According to the first method, you need to take 2 glasses of milk, 2 eggs, ? cups sugar and 3 tbsp. l. flour.

First you need to mix flour with sugar, add eggs and beat with a mixer. Slowly pour milk into the same mixture. Mix everything and put on fire.

Cook until the first bubbles form, stirring constantly. Then remove from heat and add vanilla sugar. Sprinkle sugar on top of the cream and leave to cool.

Tip: the cream must be constantly stirred so that there are no lumps and so that it does not burn.

Method No. 2

According to the second method, you will need the following products: 4 glasses of milk, 2 tbsp. l. flour, 2 tbsp. l. starch, 1 glass of sugar, 2 eggs and 100 grams of butter.

Beat eggs with sugar, mix starch and flour. Mix everything and dilute with milk. Mix thoroughly.

Place the remaining milk on the fire and bring to a boil, slowly pouring in the prepared mixture. Then remove from heat, cool and beat with butter. The cream can be prepared without adding oil.

Tip: to properly make custard, you need to cook it in a glass, ceramic or enamel bowl, and stir with a wooden spoon or spatula only.

How to make custard at home: method No. 3

Let's look at another recipe for this cream. To prepare it you need the following ingredients: 1 egg, half a glass of sugar, half a liter of milk and 2 tbsp. l. flour.

Mix sugar with flour and grind together with the egg. Slowly pour in the milk here. Mix everything thoroughly.

Cook the cream over low heat, stirring constantly, until thickened. Then add 100g of butter and leave to cool.

Method No. 4

To make 400 g of cream, you will need: 1 glass of milk or cream, 4 tbsp. spoons of granulated sugar, 4 eggs.

Separate the yolks from the whites. Grind the egg yolks with sugar in a saucepan, pour in the milk and, stirring, bring the mixture to a boil.

In another saucepan, beat the whites well in the cold and quickly mix them with the hot mixture.

Heat the total mixture, stirring, for another 2-3 minutes.

The cream will turn out airy, and after cooling it will be slightly gelatinous, so it should be used warm in the product.

Why is the cream not thick enough?

There are several reasons that affect the thickness of the cream:

• it was not cooked enough - it should be finished cooking;
• excess liquid - you need to add flour in small portions, sifting through a sieve and stirring all the time;
• the oil is too liquid - in this case, the cream is placed in the cold and stirred several times while it hardens.

Video recipes

Cream from chef Alexander Seleznev.

Very gentle cream without eggs:

Classic option:

Here's how to cook this dessert in the microwave:

Custard for a cake is exactly that delicacy whose delicate taste has been familiar to us since childhood. Until now, it reminds us of the taste of all kinds of cakes, eclairs, baked nuts, puff pastries, many types of ice cream and, of course, Napoleon cake. Today, both experienced confectioners and many housewives often deal with homemade custard. It can rightfully be called an amazingly tasty and quite versatile product for complementing and soaking various types of sweets. However, in order for your cream to be tasty and have the correct consistency, you must master the recipe and know all the intricacies of its preparation.

To properly prepare a delicious classic custard, which is perfect for filling various cakes, as well as eclairs, custard and nuts, you will need:

• Milk of any fat content (1 liter);
• Granulated sugar or powdered sugar (140-160 grams);
• Wheat flour (40-55 grams);
• Yolk (3-4 pcs.);
• Vanillin (2 grams).

How to cook:

Boil the milk over medium heat. Meanwhile, in another bowl, carefully combine the egg component with granulated sugar or powder, and then add the vanilla there. Beat the egg mixture thoroughly until the sugar is completely dissolved. While beating with a mixer, gradually add the sifted flour. Make sure that the consistency is fluffy and without lumps..

The next step is to slowly add the boiled milk to the egg and flour mousse. Place it over low heat and, without stopping stirring, gradually bring it to a boil. At the same time, it will become thicker before your eyes and will truly look like a cream.

Once completely cooled, your mousse is ready to eat. The classic custard recipe allows you to prepare a variety of sweet filled pies and layer cakes. Bon appetit.

Custard for Napoleon cake

Agree that there is hardly a person who does not like Napoleon cake. This is the most beautiful airy dessert, soaked in delicious custard. Probably, many will be interested in learning how to prepare custard at home for such a delicious and desired dessert.

To prepare it you need:

• Milk (400 ml);
• Wheat flour (65 grams);
• Butter (235 grams);
• Granulated sugar or powdered sugar (325 grams);
• Vanillin (2-3 grams).

How to cook:

Take half the milk at room temperature and combine with flour. Using a whisk or mixer, beat thoroughly. Boil the other half of the milk over medium heat, stirring without stopping.

Add milk whipped with flour and vanilla to the boiling mass. When you notice obvious thickening, remove from heat and place in a cool place to cool. Beat butter at room temperature with granulated sugar or powder until smooth.

Place the butter mousse into the cooled cream and stir thoroughly. Your Napoleon cake cream is completely ready to use.

Other popular custard recipes

In addition to the classic recipe for Napoleon cake, there are a large number of other delicious recipes. Below are the most popular and best ones.

Custard for honey cake

Any sweet treat will become much tastier if you add it with delicious cream. The beloved Honey cake is also no exception, since it is a real field for culinary experiences and all sorts of experiments. As a rule, a classic honey cake is soaked in simply simple protein or sour cream. But since you have tried all the familiar variations, you can use one of the most popular and popular options for honey cake cream.

To do this, take:

• Milk (670-730 ml);
• Sugar (210 grams);
• Wheat flour (50-75 grams);
• Cow butter (55-65 grams);
• A pinch of salt;
• Vanillin.

In a dry, hot frying pan, fry the flour until golden brown, stirring constantly as it burns quickly. Heat half the milk in a saucepan, and whisk the other half with the toasted flour until smooth and without lumps. When the mass has acquired a fluffy consistency, add it to the rest of the milk. While everything is heating on the stove, add salt, sugar and vanilla.

As your cream begins to simmer, it will become noticeably thick. Move it from the stove to a cool place. It should cool to a temperature of 25 ͦC, only then add butter to it. Your custard for the honey cake is ready, all that remains is to prepare the cakes.

Protein custard

There is hardly anyone who, as a child, did not love snow-white baskets with amazing protein cream that simply melted in the mouth. But this snow-white delicacy can be prepared with your own hands at home. very simple.

To do this, stock up on the following components:

• Egg white (2 pcs.);
• A pinch of salt;
• Granulated sugar or powdered sugar (145-155 grams);
• Water (53 ml);
• Lemon juice (a couple of drops);
• Vanillin.

Place sugar and water in a prepared saucepan with a thick base, bring to a boil and reduce heat, letting the syrup simmer. Meanwhile, you need to combine the whites with salt and beat thoroughly until fluffy. To check their readiness, you need to turn the bowl over and if they remain in place and do not leak out, then they are completely ready for use.

In order to check the readiness of the sugar syrup, you need to drop one drop of it into cold water and if it does not dissolve, but turns into a ball, then it is completely ready. Pour the boiling syrup into the protein mousse in a thin stream and whisk continuously with a mixer for about 12-16 minutes to prepare your protein cream. As you can see, there is nothing complicated in its preparation. Your butter-free custard is absolutely ready. This protein masterpiece has quite a rich purpose; you can use it to make all kinds of flowers, layer cake layers with it, decorate pastries, fill eclairs, straws, etc.

Custard with cottage cheese

There is another wonderful recipe using cottage cheese. This light curd mousse, which has an amazing taste and aroma, is perfect for all kinds of sweet dishes, as a filling or sauce to complement the taste. It is easily used for filling various sweet pancakes or soaking cakes. Let's quickly look at the step-by-step recipe for custard with cottage cheese and find out how to prepare it correctly.

Take the following ingredients:

• 200-220 grams of fresh cottage cheese;
• ½ liter of milk;
• 150-180 grams of sugar;
• 50-65 grams of wheat flour;
• 180-220 grams of butter;
• Vanillin.

Step-by-step cooking process:

Step 1. Combine milk with flour and beat thoroughly, breaking up lumps. Then put the milk-flour liquid on the fire, boil to an extremely thick consistency and put it in the refrigerator;

Step 2. Combine soft butter with sugar and thoroughly foam everything with a mixer;

Step 3. Thoroughly grind the cottage cheese to small grains;

Step 4. Carefully, slowly, add cottage cheese, vanillin and whipped mixture to the cooled milk mass;

Step 5. Mix everything well and put it in the refrigerator.

Your curd cream is ready to use. Enjoy your tea.

Eggless custard

It is also possible to make custard without one of the main ingredients for brewing it - eggs. After all, it happens that there simply isn’t this ingredient in the refrigerator, or for some reason you can’t eat chicken eggs, then this recipe will be just a godsend for fancy sweet lovers. Even without the egg component it will be no less wonderful.

To prepare, stock up on the following products:

• Milk (630-660 ml);
• Cow butter (190-210 grams);
• Sugar (200-230 grams);
• Starch (25-30 grams);
• Vanillin (to taste).

Take 130-160 ml of milk and mix with starch. Blend everything thoroughly with a blender to avoid any lumps. Boil the remaining ½ liter of milk and mix with the starch mixture, and then put it back on the stove. Boil your milk mass for several minutes until thick and add sugar and vanillin. Cool it with a container of cold water and only then add the whipped butter. Your cream for eggless custard cakes is ready. Enjoy its delicate taste.

Custard with condensed milk

It probably happens to everyone when you really want something tasty and sweet to go with your cookies, or the prepared cake seems a little dry, then custard for a sponge cake can be a pleasant and rather unexpected discovery. And to complete it you just need:

• Milk (235-255 ml);
• Condensed milk (450 grams, can be boiled);
• Granulated sugar (20-30 grams);
• Heavy cream (210 ml);
• High-grade flour (55 grams);
• Vanillin (by eye).

Take a small part of the milk (70-75 ml) and combine with flour, whisk thoroughly until a homogeneous consistency is obtained. Then dissolve the sugar in the remaining milk and continue to cook over low heat. Add the flour mixture and, stirring, bring to a boil. If you are afraid of burning, cook in a water bath.

After removing your treat from the stove, add condensed milk to it, mix well and leave to cool. Meanwhile, make the cream. Beat them to stiff peaks and also add them to the cooled milk mass. Your milk custard with condensed milk is absolutely ready. You can start using it.

Custard chocolate cream

We bring to your attention chocolate custard cream, which is perfect for soaking and filling various cakes and pastries (rolls, croissants, eclairs). And how wonderful the thin pancakes with chocolate custard are.

This is a very quick and simple recipe, both in preparation and in terms of the availability of the products used.

Take to perform it:

• Milk (330 ml);
• Cocoa (25-35 grams);
• Egg (1 pc.);
• Butter (95 grams);
• Sugar (1/2 cup);
• Wheat flour (45-50 grams);
• Vanillin (2-3 grams).

In a medium saucepan, thoroughly mash the egg with vanilla, sugar and flour. After this, send them 25-35 grams of cocoa and mix everything thoroughly until a thick, homogeneous mass. Place the butter in the prepared glass bowl for the finished chocolate cream so that it heats up properly and becomes soft. Milk must be combined with egg-flour mixture and cocoa. Place over low heat and, stirring continuously, bring to a state of complete thickening.

After this, everything must be cooled properly. If it retains a little heat, your butter may begin to heat up and melt when added, making it extremely difficult to whip it later. The butter, heated to room temperature, must be whipped until fluffy and, as you may have guessed, added to the cooled custard mass.

The result is a delicious, smooth brown cream. If your mousse turns out to be a little liquid, then put it in the refrigerator for another 15-20 minutes. Thanks to this, it will thicken and will be easier to apply to all kinds of cakes or biscuits. As you can see, making custard with a light chocolate flavor was not at all difficult.

Easy microwave custard

Custard recipes can be listed for a long time, but they all have in common a certain amount of ingredients and an indescribable delicate taste and aroma. But there is still one unpleasant moment - this is when the boiling process begins and there is a possibility of burning.

To prevent this from happening, you need to carefully monitor this process, without ceasing to stir your brew. Or you can cheat a little and prepare the same recipe using the most useful household appliance - a microwave oven. And this will take only 5-6 minutes.. Don't believe me? Please. Check!

To do this, take:

• Milk (235 ml);
• Sugar (30-40 grams);
• Egg yolk;
• High-grade flour (15-20 grams);
• Vanillin.

Mix all the ingredients in a special microwave-safe container, mix them well and place in the microwave. After one minute has passed, pause and stir again. Do this maneuver five or six times. After 5-6 minutes, your cream will completely thicken and be ready for use. Of course, you will have to stir in the same way as when cooking on the stove, but this process is much faster and, moreover, it completely eliminates the possibility of burning.

Tips for making delicious custard

Take a look at some proven tips and tricks. How to make custard so that it does not disappoint you, but turns out truly tasty and fluffy:

1. You need to prepare custard in a container with a double bottom, this will avoid burning, since such containers heat up evenly compared to any other;
2. To prevent your sweet mass from curdling during cooking, it is recommended to cook it not on a gas burner, but in a water bath;
3. Replace the aluminum stirring spoon with a silicone or wooden one;
4. When stirring everything during the cooking process, use a spatula to make movements that visually resemble a figure eight. This trick will help heat the entire liquid evenly and prevent the center from burning;
5. To make your custard light and airy, you need to pass it through a strainer. Thus, it will be saturated with oxygen and will be doubly lush and obedient;
6. In recipes containing chicken eggs, it is recommended to use only yolks. Thanks to them, your cake mousse will be rich in taste and color. And the whites only threaten to curl when boiling;
7. The classic milk custard recipe can be varied with many other ingredients if desired. It can be all kinds of berries, chocolate, cottage cheese, orange or lemon zest, raisins, cocoa, nuts, etc.;
8. The less liquid you use, the thicker your custard will be. If it turns out to be very liquid, put it on low heat and, stirring, add one yolk;
9. To determine readiness, place a spoon inside and if it envelops it evenly, it means it has reached full readiness;
10. If you want rapid cooling, and putting warm foods in the refrigerator is strictly prohibited, then immerse the saucepan with the contents in a previously prepared container with cold water or ice.

Now, guided by these simple recipes and recommendations for preparing delicious custard in a wide variety of interpretations, you will definitely find your very own recipe with which you will delight your family and friends.

Custard is a French recipe originally used to make the famous Napoleon cake. But today its use has expanded significantly, and the geography of production is almost the entire world.

Most often, this custard at home is used to cover homemade cakes, as a layer in them, and also to fill sweet puff pastries. And it’s not surprising: it’s easy and quick to prepare, and the results are amazing.

However, many novice cooks do not undertake to prepare custard for fear of failure. I offer a simple, quick custard recipe. Let's cook together, and the cream you prepare according to our recipe with photo will not only be tasty, but also very successful.

Taste Info Syrup and cream

Ingredients

• Milk – 0.5 l;
• Eggs – 2 pcs.;
• Sugar – 150 g;
• Oil – 15 g;
• Flour – 60 g;
• Vanilla/vanilla sugar – 2/5 g.

How to make a simple custard for a cake

Making a simple custard does not require much time, equipment or skill. The entire cooking process will take no more than 30 minutes, and you don’t need any special skills at all. Kitchen utensils you will need are a blender, a bowl, a saucepan and a stove.

First we need to dissolve the sugar in the milk. To do this, we pour milk into a saucepan, put it on the fire and add sugar there. Stirring constantly, keep the pan over medium heat until the sugar dissolves. Now let's turn off the fire.

Let's make a mixture of eggs and flour, they need to be mixed in a bowl. You can use a blender, but you don’t need to beat it, just stir it well.

When the mixture is homogeneous, pour in half the hot milk and sugar and stir everything again. You need to pour it carefully, in a thin stream, stirring constantly so that the eggs do not curl and the flour does not form lumps.

Then we repeat the procedure, pouring in the remaining milk.

Now pour the contents of the bowl into the pan and put it on the fire again. We need to brew the cream.

It is advisable to turn the heat down to below medium. We need to keep the mixture on the fire until it thickens.

To ensure that the cream has a uniform consistency, stir the contents of the pan all the time with a broom.

You can remove it only when the entire cream has thickened. Otherwise, the cream will taste like raw flour.

If it starts to burn, reduce the heat further and stir more intensively.

When the composition has thickened, remove it. If you still have lumps, rub the cream through a thick metal sieve.

Now add the oil and mix well.

Once the mixture has become homogeneous, add vanilla and mix again.

Our custard is ready. All that remains is to cool to room temperature.

Cover the bowl with cling film and place in a cool place. I like to use this custard for honey cakes and other cakes.

Butter custard

Butter custard is often used to decorate cakes and as a layer. Its difference from the usual one is that there is more butter, which means the cream itself (and with it the whole dessert will be more high in calories). However, making the cream is also very simple, and the thick consistency will serve as the basis for the most original culinary delights. Read how you can use this cream at the end of the recipe.

Ingredients:

• Milk – 350 g;
• Sugar – 100 g;
• Butter – 250 g;
• Eggs – 2 pcs;
• Vanilla (vanilla sugar) – 10/40 g;
• Salt – 3 g;
• Starch (flour) – 2 tbsp. l.

Preparation:

Pour half the amount of sugar, salt, a third of milk into a bowl and mix everything well, but do not beat.

Break the eggs into the resulting mixture and just mix again.

Now take a cold pan and pour out the remaining sugar and milk. To prevent the milk from burning over the fire, do not stir the sugar. Turn on the stove and bring to a boil, and then quickly remove from the heat.

Pour the hot mixture very carefully, in a thin stream, into the bowl with milk and eggs. Stir constantly.

Pour the resulting mixture back into the pan and put it back on the fire. Reduce heat to low and cook the cream, stirring constantly.

This is the most difficult moment, the contents of the saucepan must be constantly stirred so that it does not burn or form lumps, and at the same time we need to bring the cream until it thickens.

If the first time you don’t succeed without lumps, no problem, rub the hot mixture through a thick metal sieve.

Now add 50 g of butter, vanilla (but preferably vanilla sugar) to the pureed mass, mix everything thoroughly (without whipping) and cover with cling film (so that there is no crust on top).

Let our mixture cool to room temperature.

Transfer the cooled mass to a blender, add the remaining slightly softened butter and 2 tbsp. l. powdered sugar.

Beat until a homogeneous white mass is formed. The cream is ready.

Teaser network

If you need to get a product of several colors, then divide the composition into parts before loading it into the blender. And adding food coloring, beat the cream according to colors. For example, to make it white and red: divide the amount of the mixture in half and beat one without dye, and add, say, cranberry juice to the other. However, it is better to take regular synthetic food colors; they have a more saturated color, but only a small amount is required - your cream will not lose its consistency.

Load the finished product into a culinary syringe or bag and decorate the cake. If the cream is too soft, it needs to cool a little more.

Butter custard with condensed milk

This cream is the easiest to prepare and can only be called custard conditionally. However, it turns out to be unusually tasty and fluffy. It is most often used to cover homemade cakes or fill puff pastries; it is prepared very quickly.

Ingredients:

• Condensed milk – 1 can (450 g);
• Butter – 300 g

Preparation:

To prepare this cream, you only need a blender. There is no need to cook the cream from condensed milk and butter.

First you need to soften the butter and then beat it into a thick foam in a blender.

The final touch is to add the remaining milk and whisk again.

Our delicious cream is ready. Can be spread on cake.

How to use custard buttercream

• To decorate cakes, you can make multi-colored buttercream. Chocolate cream will frost very beautifully, for which 4–5 tbsp is added to the mixture. l. instant cocoa.
• Carrot juice gives a rich orange color, spinach - green, beets - burgundy.
• White buttercream is very good for filling custard tubes and eclairs.
• Sweet baskets with butter cream and candied fruits are also original.
• Butter cream can be used as a layer in biscuits, rolls and cakes.