There are many options and ways to make a delicious custard. We offer step-by-step recipes for classic custard cream, which is widely popular among cooks.
The components of the cream are simple and few, the technology is simple, and the result is canceled. You can supplement any cake with classic custard, they are stuffed with straws, eclairs, cakes. Even as a separate dessert, it is good, and, perhaps, its main advantage is versatility. A step-by-step recipe for classic custard cream can be the basis for creating creams with new flavors.
General principles for preparing a classic custard
• The preparation of classic custard is conditionally divided into two stages. Initially, two mixtures are prepared, one of which is brought to a boil, after which both of them are combined. There are two ways of mixing: adding a cold mass to a boiling mass, followed by prolonged boiling, and another, in which a hot mixture is introduced into a cold one.
• A “cold” mixture can be prepared in any container; for warming, take thick-walled dishes or a pan with a multi-layer bottom. Such containers provide uniform and complete heating. Enamel bowls and pans for the preparation of such creams are not suitable, in them the cream can quickly burn.
• The technology of mixing the components is simple, the task is to achieve uniformity of mass. The easiest way: beat with a mixer; more laborious - stir with a whisk.
• The most important moment of brewing a cream is the combination of two masses. Typically, the cold mixture is introduced into the hot. The boiling mass is constantly stirred, the cold mixture is poured into it in a thin stream and gradually. The exception is protein cream, in which whipped proteins are brewed with hot sugar syrup.
• In the classic custard, there are no additional ingredients except vanilla, which acts as a flavoring. But it can be prepared using various proportions of products and additional preparation of certain components, for example, flour. Such simple tricks allow you to change the density and taste of the cream.
• The article contains step-by-step recipes of custard classic cream for various desserts and options for its preparation are described in detail. Here you can also find a step-by-step recipe for a protein custard classic cream, usually used for filling tubes, baskets or when making complex cakes.
Classic custard: step by step recipe (basic)
A step-by-step recipe for a classic custard, which can be added to any baking. It can often be found in the filling of cakes, eclairs, cakes, custard tubes and nuts. This is a universal basis for creating creams with different taste shades.
Ingredients:
• half a liter of milk;
• 160 gr. Sahara;
• two large eggs;
• 3 tablespoons of selected wheat flour;
• 2 gr. vanilla powder (standard bag).
Cooking method:
1. First, prepare the part of the cream that does not require heating. To mix the components, you can take any bowl, even a glass one will do. The bowl should be not only clean, but also dry, since first we will mix loose components in it.
2. Pour half the norm of sugar into a bowl, then, sifting through a sieve, add flour there. Do not miss this step, sieving is not used to saturate the flour with oxygen, but to separate fine litter. Stirring for a long time, we connect the components.
3. Pour the eggs into the prepared mixture and rub it thoroughly with a spoon until we get a homogeneous white mass. It is recommended to cheat and use the mixer. Its corollas will cope with the task faster, and the mass will turn out to be more homogeneous, and we need it. The more uniform the egg mass, the easier the further process will go. Even whipping eggs with sugar for a long time, it is difficult to achieve one hundred percent dissolution of crystals, additional liquid is required - pour a glass of cool milk to the sweet mass. Mix well again. Again it is better to do it with a mixer. Set the prepared mixture aside.
4. Next, we need a double-bottom pan or a thick-walled stewpan. Enameled dishes will not work, the cream will burn in it before it has time to brew. Pour the remaining milk (1 cup) into the container and pour the remaining sugar into it, add the vanilla and stir well. Vanilla powder can be replaced with sugar with the addition of vanilla, but it will need twice as much.
5. Place the container with milk on medium heat and slowly bring to a boil. It is advisable to stir the milk at least in the first minute so that sugar crystals not dissolved in the cool product completely disperse when heated.
6. We observe the process and as soon as the first signs of boiling begin to appear, we take in one hand a bowl with the previously prepared egg-milk mass, and in the other we hold the whisk.
7. Intensively stirring boiling milk, continuously pour the egg mixture with a thin stream and immediately lower the heat - set the minimum heat. For ten minutes, constantly stirring constantly, boil.
8. Hot cream may not seem thick enough, but it should be so. Before use, it needs to be cooled well, and this, in turn, will add density.
Classic custard: step by step recipe for "Napoleon" (with butter)
Step by step custard recipe for the preparation of "Napoleon" is almost no different from the previous recipe. Instead of granulated sugar, icing is used, which simplifies the process itself. The custard is supplemented with butter, which gives it a creamy taste and additional silkiness.
Ingredients:
• milk - 400 ml;
• 65 gr. flour;
• 235 gr. high-quality butter;
• Sugar, preferably fresh home-made, powder - 325 gr.;
• 3 grams of vanillin crystals.
Cooking method:
1. After filtering the flour into any convenient bowl, pour a glass of milk to it and beat thoroughly until all the lumps are dispersed. It is not necessary to administer all milk at once. You can pour in small portions, two tablespoons at a time, and then mix the mixture thoroughly. In this case, achieving uniformity will be easier.
2. The remaining milk is poured into a thick-walled stewpan or pan and pour vanilla powder into it, stir. We put the container on moderate fire, wait for boiling.
3. Carefully observe the milk. As soon as the first bubbles begin to rise to the surface, we take a bowl with flour mixture and a whisk. Intensively stirring the boiling milk, we begin to pour the flour mixture into it with a thin stream. Do not stop, stir the brewed base in a circular motion until thickened. Remove from heat, cool.
4. We take out the oil from the refrigerator, cut it into pieces. We put it in a spacious bowl and leave it on the table, where the brewed mass is already cooling. After about half an hour we check. We take a spoon and draw it in oil, if it is spread easily, we continue to prepare the cream.
5. We filter the powdered sugar, pour it into the butter and beat with a mixer until smooth. We begin to do this at minimum speed, if you immediately turn on high speeds, the powder will just fly apart.
6. Beating the oil base until splendid, we begin to introduce the cooled brewed mass into it. We knead gradually, without stopping whipping. You can immediately combine both bases and beat well, but if you do this gradually, the result is more tender.
Classic custard: step by step recipe for honey cake
A step-by-step recipe for an unusual custard with a beautiful beige tint and a light nut aroma. The cream is ideal for soaking delicate honey cakes. An unusual color and aroma is achieved by preliminary frying the flour, the technology itself is no different from the basic recipe. The cream, as for Napoleon, is supplemented with butter.
Ingredients:
• fine sugar - 210 gr.;
• 730 ml of skim milk;
• wheat flour - 75 gr.;
• 65 gr. creamy, preferably 72% butter;
• vanillin (powder) - 2 gr.
Cooking method:
1. The peculiarity of the recipe is that before mixing the flour with milk, we fry it a little.
2. Turn on the burner, set a medium heat and place a thick-walled pan on it. Well warming up, pour evenly sifted flour into the pan with an even layer. After waiting 15 seconds, we begin to stir. Fry the flour until a subtle nutty flavor begins, and it does not change color, acquires a gentle creamy tint. Pour the flour from the pan into the bowl, cool.
3. Pour half the milk into a bowl, and the remainder into the saucepan. Pour the fried flour to the part of the milk that is in the bowl and beat the mixture until smooth.
4. In the milk poured into the pan, add vanilla and granulated sugar. We put the container on a small, confident fire. Continuously stirring, warm until all sugar is dissolved, then gradually pour the milk mixture with flour. Continuing to stir, bring to a boil. In the process, the cream base will thicken.
5. Cool the brewed mass. At the same time, soften the chopped butter in the heat.
6. Connect the prepared components. We begin to slowly whip with a mixer the cooled cream base. Gradually increasing the speed of the corollas, add soft butter in parts. We enter no more than a spoon, add the next portion when the previous one is completely dispersed in the brewed mass.
Classic custard protein cream: step by step recipe
Sand baskets with jam and snow-white cream, melting puff tubes in the mouth with the same filling - there is hardly a person who refuses to enjoy such a dessert. We offer a step-by-step recipe for classic custard cream on proteins. It is good not only as a filling, the dense consistency allows you to create decorative elements for the cake: flowers, frills. Even with prolonged exposure to heat, they do not lose shape and do not spread.
Ingredients:
• two large chicken eggs;
• a small pinch of fine salt;
• 155 grams of powdered sugar;
• purified water - 53 ml;
• a quarter of a lemon;
• vanilla, preferably powder - 2 gr.
Cooking method:
1. In a low thick-walled saucepan or stew-pan, pour the indicated amount of water, pour sugar, put on a small fire. Continuously stirring, warming up, achieving the dissolution of all sugar, after which we bring the resulting syrup to a boil. Having reduced the heating to the minimum, boil for 10 minutes. We check the readiness - drip a little syrup in a glass of water. If the drop does not spread, but immediately collects with a ball and sinks to the bottom - remove the sugar syrup from the stove.
2. Wash the eggs with warm water. Gently break the shell with a knife and pour the squirrels into a bowl. The yolks in the cream are not used. Add a little salt to the proteins, just a pinch, and begin to whisk at the minimum power of the mixer. As you whisk, gradually increase the speed. Having received a lush stable mass, and continuing to beat, with a thin stream we gradually pour hot syrup to it. Beat the cream until ready for 12 minutes.
Cooking Classic Custard Tricks
• The flour that is part of the cream can be replaced by starch, only add it should be 1.5 times more, otherwise the cream will not thicken.
• Do not boil custard for a long time, even if it seems rare. Keep in mind that when cooled, it will become much thicker. In order not to make a mistake, dip a spoon into the brewed mass, if the density is sufficient, it will not drain, but will evenly cover the entire surface.
• When cooling the custard, be sure to cover its surface with a film so tightly that it comes in contact with the cream, or cover the bowl with a lid. If this is not done, when cooling, the surface of the custard is covered with a thin film.
