Custard in milk with condensed milk. How to cook custard with condensed milk according to a step by step recipe with a photo. The technology for preparing this wonderful chocolate creamy substance for a delicious cake

Calories: Not specified
Time for preparing: Not specified

Among the huge number of the most diverse, custard is especially popular. It is he who serves as the filling for the well-known eclairs and the classic "", and for many other cakes and pastries it is often used. Like any successful recipe, custard also has several variations. You probably know its traditional taste, but you have heard about caramel custard, and chocolate, and protein, and butter ... But, to be honest, I like custard with condensed milk the most - it turns out so tender, so beautiful and so delicious that you can't stop eating!

Such a cream is prepared very quickly and always turns out - after all, it is quite difficult to spoil it. For layered cakes, this is the best option.

Ingredients:
- 250 ml of milk;
- 2 tablespoons of flour (with a large slide);
- 2 tablespoons of sugar;
- 100 g of butter;
- 200 g of condensed milk;
- vanillin to taste.

Recipe with photo step by step:

Combine flour and sugar in a separate bowl.

Mix well with a spoon.

Pour milk into a small saucepan and put on fire. When the milk becomes warm (30-35 degrees), pour about a quarter of a glass. Put the rest of the milk from the custard recipe with condensed milk back on the fire and heat until it is hot. Remove the saucepan from the heat and cover with a lid.

Pour warm milk (from a glass) into the sugar-flour mixture and at the same time quickly mix with a whisk so that lumps do not form.

Continuing to stir vigorously with a whisk, pour in hot milk.

Mix thoroughly so that no lumps remain.

Pour the milk mixture into the same small saucepan and put on a small fire.
Stirring constantly with a whisk or a flat spatula (so that the mixture does not stick to the bottom), cook until thickened, 4-5 minutes. When the mixture "chuffs", you can remove from heat. And you can still cook for 1-2 minutes (since the cream is without eggs, this is allowed). The main thing is to mix all the time so that the mass is homogeneous, does not stick to the bottom.

Remove the saucepan with the thickened mass from the heat and cover with cling film and set to cool. I want to draw your attention to this condition - cover the pan with cling film. The fact is that if the pan is not covered at all, then a dense film will appear on the surface of the brewed mass, which then will be impossible to break. As a consequence of this, custard with condensed milk is obtained with lumps, which is completely unacceptable. If you cover the pan with a regular lid, a lot of condensate will collect, which then gets into the cream and makes it more liquid. This, too, will not affect the quality of the cream in the best way. The use of cling film in this case is the most reliable method and has been tested by me many times. When the mass has cooled to a warm state (there will be no danger of the butter melting), you can continue working with it.

We need softened butter.

Put the butter in a mixer bowl and add the condensed milk. If desired, add vanillin (to your liking).

Mix the butter with condensed milk with a mixer at low speed. It's just mixing, not whipping. Butter with intensive whipping can exfoliate very quickly, which cannot be allowed. So, just mix, just a few seconds - and that's it.

Then we begin to add the cooled brewed mixture - 2-3 tablespoons each. After each serving, mix with a mixer (at the same low speed and not for long).

After we add all the brewed mass in this way, the cream will be ready.
Set it aside for 20-30 minutes to thicken. This will completely cool the cream. And then we use the cream for other confectionery - cakes and pastries. Although, to be honest, such a custard with condensed milk is good on its own.

The cream is thick, fragrant, smooth and shiny.




Tips & Tricks:
Butter for custard we choose only high-quality, proven. Poor-quality oil may not harden after cooling, respectively, and the cream will “flow”.
The same applies to condensed milk. We choose only good condensed milk, without any fillers and additives.

Before use, the oil should be kept at room temperature for a couple of hours. In this case, it will become soft enough and will be easily processed. If you forgot to take the butter out of the refrigerator in time and decided to soften it in the microwave, be very careful. Do not overcook the oil so that it does not melt - in this case, the cream will not be shiny. Preheat the oven at partial power, set a short heating time to get the oil in time and prevent melting.
Author - Natalia Tishchenko

Custard with condensed milk is a universal addition to any pastry. But it goes especially well with puff pastry. And you can cook it in different ways, and even with all sorts of additives.

Classic custard is a quick way to complement the taste of a cake or other dessert. It turns out quite sweet, tender and rich.

• 300 grams of butter;
• bank of condensed milk;
• 60 grams of sugar;
• put vanillin at will;
• two eggs;
• 250 milliliters of milk.

Cooking process:

1. We drive the contents of the eggs into the container, add sugar there and grind the mixture.
2. Pour milk into a saucepan, heat it well and add eggs with sugar to it. Stir the mass until it becomes thick, then remove from heat.
3. Wait for the composition to cool slightly, add the butter cut into pieces and beat thoroughly so that the volume doubles.
4. Put condensed milk there, as well as vanillin, if you decide to use it, and mix everything.

Custard with condensed milk for "Napoleon", this is something without which it is impossible to cook a delicacy. It pairs perfectly with this dessert.

Required products:

• bank of condensed milk;
• 20 grams of flour;
• 0.25 liters of milk;
• 120 grams of butter;
• two spoons of powdered sugar.

Cooking process:

1. Pour milk into a container, preferably with a thick bottom, immediately add flour and powdered sugar. On low heat, stirring constantly, heat the mixture.
2. Literally in a couple of minutes it will begin to thicken, after that cook the cream for no more than 10 minutes, while not forgetting to stir it all the time.
3. Remove the cream from the stove and let it cool down for a while. Add butter, condensed milk and use a mixer to make the mass homogeneous.

If you want a rich taste of dessert, then the option with condensed milk and butter is for you. It turns out to be quite fatty and high-calorie, so you should not abuse it especially often.

Required products:

• one and a half tablespoons of sugar;
• 200 grams of condensed milk;
• half a pack of butter;
• two tablespoons of flour.

Cooking process:

1. Place the flour and sugar in a saucepan, cover them with the indicated amount of milk, put the mixture on the stove and heat, stirring constantly to prevent lumps.
2. Simmer the cream until it becomes thick enough, then remove from heat and let it cool to room temperature.
3. It remains to add chopped butter, condensed milk to the resulting mass and beat it all with a whisk or mixer. As a result, you should get a magnificent mass.

Cooking with boiled condensed milk for "Honey cake"

Custard for the cake can also be made from boiled condensed milk. This option is ideal for honey cakes.

Required products:

• 350 milliliters of milk;
• 100 grams of sour cream;
• bank of condensed milk;
• honey to your taste, but approximately two tablespoons;
• three eggs;
• about 130 grams of butter;
• a tablespoon of cornstarch.

Cooking process:

1. Mix eggs with cornstarch and beat.
2. Separately heat the milk, but do not let it boil. After that, carefully pour it into the egg mixture and beat well with a mixer.
3. We send what happened again to the stove and heat over low heat, constantly stirring, for about five minutes until the cream becomes thick.
4. We are waiting for it to cool completely, put condensed milk, honey, butter and beat again.
5. Add sour cream and just stir the mixture.

Custard for eclairs

Required products:

• 200 milliliters of milk;
• three eggs;
• 120 grams of flour;
• 200 grams of condensed milk.

Cooking process:

1. We drive the contents of the eggs into the pan and beat it with a mixer. Add condensed milk, milk and just mix the resulting composition.
2. Then we fall asleep the indicated amount of flour, again we interfere with the mass and set to heat up.
3. Cook the cream until its consistency becomes thick enough. This usually happens very quickly.
4. We wait for the composition to cool completely, add the oil and beat. After that, the filler can be used immediately.

Milk based variant

Required products:

• two and a half tablespoons of flour;
• vanillin to your liking;
• 0.25 liters of milk;
• three spoons of sugar;
• half a pack of butter;
• can of condensed milk.

Cooking process:

1. Pour milk into a container suitable for heating. Then add sugar and flour, put the mixture on medium heat and wait for it to heat up. Keep stirring it constantly.
2. As soon as the boiling process begins, immediately remove the composition and cool.
3. Separately, mix butter and condensed milk. They must be beaten, and then added to milk and brought to uniformity.

How to make with eggs

Required products:

• 300 grams of oil;
• three eggs;
• 250 grams of sugar;
• 20 grams of flour;
• 250 grams of condensed milk;
• 0.35 liters of milk.

Cooking process:

1. Beat the eggs, add flour and sugar to them and mix the mixture.
2. Pour milk in there. Put the composition on the stove and warm up for a few minutes.
3. Pour in the condensed milk and cook for about seven minutes over low heat. As soon as the mass begins to thicken, remove it, let it cool slightly, add the butter and beat until smooth.

With added nuts

Required products:

• two tablespoons of nuts;
• bank of condensed milk;
• one egg;
• 0.25 liters of milk;
• two spoons of sugar;
• half a pack of butter;
• one and a half tablespoons of flour.

Cooking process:

1. Beat the contents of the egg into a bowl, add sugar and flour there.
2. Heat the milk, then pour the egg mixture into it and set the resulting composition to heat up.
3. Lightly fry the nuts in a pan and beat in a blender.
4. As soon as the cream begins to thicken on the stove (usually takes about seven minutes), immediately remove it from the stove and leave for a while to cool completely.
5. After that, add butter, condensed milk, nuts to it and beat with a mixer.

As you can see from the recipes, making homemade custard is very simple. The main thing is to have the necessary ingredients on hand and some free time. Delight yourself and loved ones with delicious pastries, but do not forget about the high calorie content of such desserts.

When preparing a cake, the cakes are smeared with one or another creamy mass. Custard with condensed milk is a fabulous layer for any, even the most complex cake. The recipe for such a layer can be found anywhere, whether it is the Internet or a cookbook.

Custard is, one might say, a classic English cream, or custard.

We can say that this is the base from which they begin to train confectioners in culinary schools. English cream is usually added to many confectionery dishes. If you freeze or bake it, you will get independent dishes. Even in the preparation of such amazing desserts as Cheesecake and Tiramisu, custard is taken as the basis.

Eclairs, Napoleon and many other dishes are cooked with custard.

Such a creamy mass is used to fill the internal voids of the dough or layers of cakes. In no case do not use custard to decorate your culinary product - it looks extremely unpresentable.

The recipe for custard from condensed milk can be with both ordinary condensed milk and boiled milk. Custard with condensed milk is a delicious creamy mass with butter.

How to cook custard with condensed milk. Here's the recipe for you!

Condensed milk or cream - you can cook with regular, you can with boiled

Milk - one glass

Wheat flour - 2.5 tablespoons

Sugar - 2.5 tablespoons

Vanilla - to taste

Butter - half a pack (100 g)

Vanilla - to taste

Mix flour and sugar with milk, set to warm up on the burner, at a low temperature.

And stir constantly. Bring to a boil.

Cool down a bit afterwards.

In a separate saucepan, combine condensed milk and butter. Then beat with a mixer.

Mix milk mixture with butter. Custard is ready!

To prepare a delicious cake, the following custard recipe with boiled condensed milk is often used.

Yolks (egg) - 8 pieces

Boiled condensed milk - 1 can

Milk - 0.8 liters

Vanilla - to taste

Flour - 2.5 tablespoons

The recipe is simple:

Separate the yolks from the proteins, beat them together with the sifted flour and put the vanillin. Next, combine milk and egg-flour mixture. Put on the burner at a low temperature and stir. Bring to a boil, remove from the burner. Add a jar of boiled condensed milk, stir gently, and the creamy substance is ready.

Custard is also prepared using cottage cheese and cocoa.

I also want to offer you another interesting recipe for making chocolate custard with condensed milk.

Such a recipe is certainly suitable for making a cake with dry cakes, for example, a honey cake, because it perfectly soaks all layers of the cake.

Butter - pack

Flour - 4.5 tablespoons, you can with a slide

Sugar - 1 cup

Milk - liter

Vanilla - 1 g.

Cocoa - 3.5 tablespoons

Boiled condensed milk - half a can

The technology for preparing this wonderful chocolate creamy substance for a delicious cake:

Mix milk and flour, beat with a mixer and put on a slow fire. The temperature should be minimal and the creamy substance should not curl or thicken much. Stir constantly. As soon as the cream begins to boil, immediately remove it from the burner.

Then, when the creamy mass has cooled down a bit, add butter to it and beat with a mixer. Gradually add all the remaining ingredients: sugar and condensed milk.

At the very end, add cocoa powder. You will get a wonderful chocolate custard for cakes, cake, or you can serve it as an independent dessert.

There is also a recipe for custard with cognac:

Water - 150 ml

Condensed milk - 1 can

Egg jets - 5 pieces

Vanilla sugar - half a teaspoon

Butter - 150 g.

Cocoa - 30 g.

Cognac - to taste

Mix the yolks, water, condensed milk and put on the burner, the creamy mass should thicken. Add 100 g of butter and beat well with a mixer.

Melt remaining butter and stir in cocoa. Add chocolate butter to the creamy substance. At the final stage, add cognac and mix well. You will get a thick, but airy delicious creamy mousse. This is an amazing recipe.

There is another technology for making custard.

I suggest you try making caramel cream with condensed milk.

Cream - 200 g.

Sugar - 1 tablespoon

Milk - 200 ml

Flour - 3 tablespoons

Vanillin - 1 g.

Condensed milk - 1 bank

Combine sugar, milk and flour. Put on a small fire. Then bring to a boil and cool. Beat butter, cream and condensed milk into a creamy substance.

It is important to remember that such a sweet confectionery dish spoils quickly and should not be prepared ahead of time.

Every hostess wants to please her household with something delicious. Always want to try something new. You always want to surprise your loved ones with something. In this sense, custard is something you can pamper yourself and your family with. You can freeze it, and you get delicious ice cream, this is very important in the summer in the heat.

You can bake custard, and there will be a wonderful baked delicacy. It will be a meal on its own.

If you add egg whites to the custard, you get a thin, light texture, amazing soufflé.

Custard, or custard cream mass, is a real panacea for the sweet tooth.

In any case, whatever you decide to cook: eclairs, cake, other pastries, cheesecake or tiramisu, the ability to cook custard will certainly come in handy for you.

Cook with a good mood, and your loved ones will be delighted with your dishes. Invite guests, create an atmosphere of comfort and celebration, beauty and a strong home.

Think positively, and your pastries will turn out to be very tasty, charged with positive and your positive emotions.

Custard is a very tasty confectionery dish that has become a real classic of cooking. Try it out - you won't regret it.

Custard with condensed milk is universal. Did you know that confectioners use it not only for cakes, a variety of pastries in the form of cakes, but also as an independent dessert?

In this article, we will focus on just such a composition of custard. I suggest you start right now!

Basic principles of cooking

Custard with condensed milk has a light and delicate texture, which is why it goes amazingly well with different types of dough.

It can be a portion of biscuit, shortcrust pastry, custard or puff pastry.

Cream on boiled condensed milk is also an independent dessert. For example, you just need to supplement it with your favorite fruits or berries, freeze it.

Look at the photo, what a spectacular dessert with condensed milk is obtained in the end, and its recipe is very simple. In appearance, it is very similar to everyone's favorite ice cream.

Cooking does not take much effort or time. It is worth having fresh and condensed milk, flour, chickens on hand. eggs and sugar.

It is important to know that in order for the cream to turn out perfect, both in appearance, consistency, and taste, you need to use good quality products and always fresh ones.

As for condensed milk, you can add both a portion of boiled and ordinary sweets to the cream. Do everything exactly as the recipe indicates, then the result will not disappoint you.

You can diversify the composition by introducing citrus zest or juice. In this case, the recipe will allow you to prepare a refreshing delicious dessert for the sweet tooth and gourmets!

Custard caramel cream with condensed milk

Components:

1 st. milk; 200 gr. cream (high fat content); 1 jar milk; 30 gr. Sahara; 75 gr. flour; vanillin.

Cooking algorithm:

1. I add sugar to warm milk and mix the mass. It is necessary that all the crystals dissolve properly. Beat with a whisk and add flour. It is important to exclude all lumps.
2. I put the mixture on a slow fire, you need to bring it to a thickening. I remove the cream and let it cool. I introduce condensed milk, I interfere, you need to achieve a smooth and uniform consistency.
3. I whip the cream to make a dense mass. I introduce the composition into them and interfere.

That's all, the layer with condensed milk for the biscuit is ready. Let the cake stand for several hours for better impregnation and call the household to the table! Enjoy your meal!

Custard with condensed milk for biscuit

Components:

200 gr. sg. milk; 45 gr. sugar sand; 60 gr. psh. flour; floor pack sl. butter; 1 st. milk (it is better to take a fatty homemade product).

Cooking algorithm:

1. I mix flour and milk in a bowl, add sugar. sand and mix, shaking with a simple fork.
2. I send the bowl to the stove and cook on low heat. It is necessary to constantly stir the mixture, it is better to take a wooden spatula for this purpose. The mass should thicken.
3. I remove from the stove, beat with a mixer to eliminate all lumps. I let the mass cool down.
4. I import sg. milk, mixed with butter, which should not melt when introduced into the composition, and therefore the mixture should be barely warm. I interrupt with a mixer at minimum speed.

Custard starch cream with condensed milk

Components:

2 pcs. chickens. eggs (only yolks are needed); 350 gr. condensed milk; 60 gr. starch (from potatoes); 300 ml milk with 3.2% fat

Cooking algorithm:

1. I mix chickens in a saucepan. yolks, milk and starch. Using a mixer at minimum speed, I make the mass homogeneous and introduce condensed milk into the composition. I stir and put on the stove on a small fire.
2. I interfere. The mass should begin to bubble. I take it off and pour it into a deep bowl, where it will cool. I constantly interfere, it is important that the composition of the cream is not covered with a crust.
3. The cooled composition is used to make a cake.

Custard buttercream with boiled condensed milk

Components:

300 gr. sl. oils; 100 gr. sugar sand; 2 tbsp. milk; 250 gr. boiled condensed milk.

Cooking algorithm:

1. I mix milk with flour and sugar. sand. Using a simple fork, I shake the composition, it should be without lumps.
2. Pour into a saucepan and cook over low heat. After boiling, cook for 5 minutes. But you constantly need to interfere so that the composition of the cream does not burn, otherwise everything will have to be done all over again.
3. I'm cooling. The mixture will be thick. I introduce soft sl. butter. I interrupt with a mixer so that the composition becomes homogeneous. I introduce boiled condensed milk in 1 tbsp, but all this time I do not stop interrupting the mass.

That's all, you can use the layer to make a delicious cake or other dessert!

To prepare a homemade custard cream composition, you need to choose a good cooking method and know some of the subtleties of the process. This is what I decided to talk about in the article a little below:

• The cream layer should be prepared in a bowl with thick walls. This is due to the fact that such a pan differs from others in uniform heating.
• During cooking, you need to constantly stir the cream composition. In this case, a wooden kitchen spatula is best suited.
• Whether the composition of the cake cream will be thick depends on the amount of fresh milk entered. The more it is, the thinner the cream. The opposite rule also works: the less milk, the thicker the cream composition. See for yourself how much it costs to pour milk into a mixture of products.
• I advise you to cook the cream layer for the cake in a water bath. This is the best option, since in this case it will not fold, and also will not become a test, and even of poor quality.
• You can make a delicate creamy composition for the cake if you grind the finished chilled composition with a sieve.
• You can not cook condensed milk at home, but buy a ready-made product. If you decide to still cook the product at home on your own, you need to put a jar of condensed milk in a pot of water. Boil condensed milk for 2 hours.
• Buy only quality products. Pay attention to the GOST marking on the can of condensed milk. Only in this case it can be assumed that the composition does not contain GMOs, is beneficial to health.

Read more recipes on my website. I'm sure I have something to interest you. Good luck in the kitchen!

My video recipe

Custard is used to prepare various desserts - cakes, pastries, eclairs. The classic DIY custard recipe is a great alternative to store-bought sweets with cream.

General principles

Some tips for making custard:

• The cream is cooked over low heat.
• It needs to be constantly stirred.
• For stirring, you need to use a silicone or wooden spatula, which has a long handle. This will stir the cream in the bottom of the pan.
• The saucepan or saucepan should have a thick bottom.
• The cooked product needs to be cooled - to speed up this process, you can put the dishes with the cream in a container of a larger diameter filled with cold water and ice.
• It is not recommended to add vanillin to add flavor, as it is not a natural product.
• A good natural cream flavor would be the vanilla pod, which is sold either as such or as a liquid extract.

• The cream is prepared in 3 stages - preparing 2 mixtures, heating one of them and combining masses of different temperatures.
• Cream must be taken from 20% fat.
• Milk for cooking should be taken with a fat content of 3.2%.
• There are 2 connection methods - the hot mass is added to the cold or cold to the hot and boiling mixture with further boiling.
• In order to achieve uniformity, it is better to knead the cream with a mixer, and not by hand.
• Eggs that are used for cooking must be taken category C1.
• All products must be purchased from a trusted place, you need to be sure of their quality.
• Products must be fresh.

The calorie content and BJU of a classic custard without the addition of other ingredients are described in the table. The data is indicated for 100 g.

Calories Proteins Fats Carbohydrates — 212 kcal 3.6 g 13.2 g 20.5 g

Classic homemade custard recipe

On a note!

Custard for cake, the classic recipe of which is universal, is suitable for all desserts - as a filling for eclairs and cakes, for layering and fashionable leveling of finished cakes.

Ingredients:

• Flour - 40-50 g.
• Milk - 500 ml.
• Chicken egg - 4 pcs.
• Sugar - 200 g.

1. The ingredients must first be removed from the refrigerator and allowed to warm up to room temperature.
2. Beat the eggs and sugar at medium speed of the mixer.
3. Sift the flour first - it should be saturated with oxygen.
4. Add the sifted flour to the egg-sugar mixture.
5. Milk at room temperature should be poured into the mass and stirred with a mixer for 2 minutes.
6. The resulting mixture must be put on the stove, turn on medium heat.
7. Bring the mass to a boil, stirring constantly with a spatula.
8. If the cream needs a thicker consistency, then boil for another 10 minutes, without stopping to interfere with it.
9. Cool the finished cream.

For the Napoleon cake

Custard for cake (the classic recipe is basic) is easy to prepare at home. It is used for cooking - a dessert familiar to everyone since childhood. It differs from the classic recipe in that butter is added to it, making the recipe softer and fluffier.

Ingredients:

• Chicken egg - 3 pcs.
• Sugar - 300 g.
• Milk - 1 l.
• Butter - 250 g.
• To enhance the taste and better aroma, you can add vanilla extract to taste - 1 tsp.

Step by step cooking instructions:

1. Remove milk, eggs and butter from the refrigerator 2 hours before cooking.
2. Mix sugar and flour in a saucepan.
3. You need to stir the ingredients until smooth.
4. Gradually 1 pc. beat in eggs, constantly stirring the resulting mass with a mixer.
5. Add vanilla extract or vanilla sugar.
6. Fluff the mixture with a fork so that no lumps remain.
7. Put the resulting mass on medium heat and stir constantly, without leaving the workpiece unattended.
8. Turn it off when bubbles appear on the surface.
9. It is necessary to cool the resulting mass.
10. After cooling, you need to mix it with butter. To do this, you need to break through these 2 ingredients with a mixer.

The cream will eventually have a characteristic color - similar to caramel.

Ingredients:

• Milk - 0.2 l.
• Sugar - 50 g.
• Boiled condensed milk - 200 g.
• Vanilla extract, vanilla sugar or vanilla pod - to taste.
• Flour -70 g.
• Butter - 100 g.

Step by step cooking instructions:

1. First of all, mix milk and sugar until the 2 ingredients are dissolved.
2. You need to add vanilla.
3. Sift flour and add to liquid.
4. Using a whisk, mix the ingredients so that there are no lumps left.
5. Put the dishes with the mass on medium heat.
6. It is necessary to achieve a thickening of the mass. As soon as this happened - remove from the stove.
7. Cool down the cream.
8. To the cooled mass, add condensed milk and butter.
9. The last step is to beat with a mixer at medium speed until smooth.

Read also

Custard (the classic recipe is described above) is used to soak the cakes, to relieve them of dryness.

Ingredients:

• Sugar - 500 g.
• Pure boiled water - 125 ml.
• Flour - 30 g.
• Butter - 100 g.

Step by step cooking instructions:

1. Before starting to make the cream, you need to take the butter out of the refrigerator and allow it to reach room temperature. This must be done a couple of hours before the start of making the cream.
2. Pour half the water into a saucepan and add all the sugar.
3. Put the pan on the minimum fire.
4. The remaining water must be mixed with flour so that no lumps remain.
5. When bubbles appear in the sugar syrup and it begins to boil, you need to pour in a mixture of water and flour in a thin stream.
6. It is necessary to boil the liquid before it begins to thicken.
7. Be sure to stir the mixture frequently.
8. As soon as it thickens, you need to remove it from the stove and cool to room temperature.
9. Beat the butter with a mixer at medium speed and add to the milk mixture in parts.
10. Beat again with a mixer.

Ingredients:

• Milk - 250 ml.
• Sugar - 200-250 g.
• Butter - 100 g.
• Flour - 90 g.
• Vanilla extract, vanilla pod or vanilla sugar to taste.

Step by step cooking instructions:

1. 2-3 hours before cooking, you need to get the oil from the refrigerator and stand at room temperature.
2. Pour most of the milk (leave a little to mix with flour) into a saucepan.
3. Add sugar to it and mix.
4. Put the pan on the fire on medium power.
5. The remaining milk must be mixed with flour - stir until a homogeneous mass without lumps is obtained.
6. Pour the resulting mass of flour and milk into a warm, but not boiled milk-sugar mixture in a thin stream.
7. It is necessary to thoroughly stir the preparation for the cream when heated.
8. You need to wait for the mass to thicken.
9. As soon as the mass becomes thick, it must be removed from the stove and allowed to cool.
10. When cooling, you need to periodically mix it with a spoon so that a film does not form on the surface.
11. You need to beat the butter at room temperature with a mixer.
12. In portions, add it to the cooled mixture and punch with a mixer at medium speed.
13. The last step is to add vanilla and go through the mixer again to achieve a uniform cream.

Read also

This complex dessert is easy to make if you follow the recipe and cook it with love. real cake

The standard filling for eclairs is custard. How to prepare it is described below.

Ingredients:

• Vanilla - pods, extract, or sugar with vanilla - to taste.
• Flour - 60 g.
• Butter - 250 g.
• Sugar - 350 g.
• Pure warm water 200 ml.

Step by step cooking instructions:

1. Take the butter out of the refrigerator 2-3 hours before it warms up to room temperature.
2. Pour half of the water into a saucepan and add all the sugar.
3. Put the saucepan on the fire and boil the sugar syrup - bring to a boil and thicken slightly.
4. Pour the flour into the remaining water and stir until the lumps disappear.
5. Pour the flour mixture into the sugar syrup.
6. You need to boil the mass until density appears. As soon as this happens, you need to remove the stewpan from the stove.
7. It is necessary to allow the mass to cool slightly, after that you need to add oil to it and punch with a mixer for about 10 minutes.

A simple recipe is suitable for soaking Medovik cake layers.

Ingredients:

• Milk - 500 ml.
• Flour - 30 g.
• Vanilla - vanilla sugar, vanilla pod, vanilla extract - optional.
• Sugar - 250 g.
• Butter - 80 g.

Step by step cooking instructions:

1. Prepare the butter in advance - get it out of the refrigerator for a couple of hours.
2. Mix 250 ml of milk with sugar and put on medium heat, bring the mixture to a boil.
3. The second 250 ml of milk should be mixed with flour so that all lumps disappear.
4. Pour the resulting dough from milk and flour to the mixture on the stove.
5. Avoiding boiling, with constant stirring, you need to bring the resulting mass to a thick state.
6. As soon as this consistency is reached, the workpiece must be removed from the stove and covered with cling film in contact so that no foam forms on the surface.
7. In this form, the mixture must be cooled.
8. To the cooled workpiece add 2-3 tbsp. l. room temperature butter and beat with sugar.
9. You need to add vanilla and once again go through the cream with a mixer.

Custard (the classic recipe is described in the paragraph above) with chocolate flavor will especially appeal to sweet tooth and young children.

Ingredients:

• Pasteurized milk - 0.25 l.
• Sand sugar - 150 g.
• Bitter chocolate (it is better to take confectionery in biscuits) - 50 g.
• Cocoa powder (do not take sweet ones like Nesquik) - 3 tbsp. l.
• Unsalted butter - 100 g.
• Wheat flour - 30 g.

Step by step instructions for use:

1. Milk and butter must be taken out of the refrigerator in advance (2-3 hours).
2. Add chocolate and sugar to milk, put them for 2-3 minutes. in the microwave to melt, periodically removing and stirring the chocolate.
3. Mix flour and cocoa powder in a heavy bottomed saucepan.
4. To them you need to add a milk-chocolate mixture, which, when heated and stirred, has reached complete uniformity.
5. Mix dry and liquid ingredients thoroughly.
6. The next step is to put the resulting workpiece on the plate. The fire should not be above average.
7. Boil until thick and remove from stove.
8. Cool the resulting workpiece.
9. The last step is to beat the butter, which was previously brought to room temperature, in portions with a mixer to the chocolate mass.

Advice!

In order for the result to please, you need to strictly observe the proportions of the ingredients and not violate the temperature regime. Therefore, for the protein cream recipe - Italian meringue, you will need a temperature probe and a kitchen scale.

Ingredients:

• Proteins - 100 g.
• Sugar - 200 g.
• Water - 50 g.

Step by step cooking instructions:

1. In order to prepare Italian meringue, you need to take 100 g of protein, for this you need to separate them from the yolks - take about 3 C1 eggs, but it is better to navigate by weight. It is strictly necessary to ensure that not a single drop of the yolk gets to the protein. Otherwise, the protein will not whip.
2. Put sugar and water in a saucepan on a medium syrup and wait for bubbles to appear, after that you need to take a temperature probe and wait for a temperature of 116-118 degrees.
3. Beat egg whites at medium speed until stiff peaks form - turning the bowl upside down will hold the egg whites in place without changing their shape.
4. During the whipping period, pour a slightly cooled sugar syrup into the proteins in a thin stream along the wall of the bowl.
5. Beat for a long time until a homogeneous lush foam. Store the Italian meringue in this form for no more than 36 hours.

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Today we offer to bake with us a tender, soaked and large honey cake with classic custard ....

The cream keeps its shape well, so it is ideal not only for layering cakes, but also for leveling the finished cake.

Ingredients:

• Egg - 1 pc.
• Flour - 30 g.
• Sour cream - 300 g.
• Sugar - 150 g.
• Butter - 200 g.
• Add vanilla extract, if desired.

Step by step cooking instructions:

1. Sugar should be beaten with sugar until the mixture turns light white and put on fire. Power should be set to minimum.
2. You need to wait until it boils and immediately add flour.
3. It is necessary to stir the mass without stopping.
4. Boil for approximately 5 min. and add vanilla extract and sour cream.
5. It is necessary to achieve a boil of sour cream mass, do not stop stirring it.
6. The boiled mass must be cooled.
7. Meanwhile, beat room temperature butter until fluffy.
8. Mix both masses and punch with a mixer.
9. You can use this cream only in cold form.

On a note!

Suitable as a filling for eclairs, as well as an independent dessert that can be served at the table, decorated with fresh berries and fruits.

Ingredients:

• Cottage cheese 7-9% fat - 400 g.
• Egg - 2 pcs.
• Butter - 50 g.
• Sugar - 100 g.
• Cream (fat content from 33-35%) - 150 g.

Step by step cooking instructions:

1. Get the oil out of the cold in advance and let it warm up.
2. Get rid of lumps of cottage cheese using a sieve or blender.
3. Mix cottage cheese and sugar.
4. Punch the mass with a mixer until smooth.
5. Add all the butter and go through the mixer again.
6. Put the resulting mass on medium heat.
7. Do not forget to stir, bring the mass to a density similar in consistency to semolina.
8. Leave the finished curd mass to cool.
9. At this time, whip the cold cream until fluffy and peaks appear.
10. Mix the cream and the cooled curd mass, mix with a silicone spatula.

Such a cream turns out to be quite thick and is ideal as a filling for desserts.

Ingredients:

• Milk - 500 ml.
• Chicken egg C1 - 1 pc.
• Butter - 200 g.
• Starch - 90 gr.

Step by step cooking instructions:

1. Mix sugar with starch and beat in the egg. Bring to homogeneity with a mixer.
2. Warm milk slightly and add to mixture.
3. Put the resulting mass on medium heat.
4. Do not forget to stir, bring to a boil.
5. After the workpiece boils, reduce the heat to a minimum and boil the mixture until a thick consistency appears.
6. Cool the resulting mass.
7. Add pre-heated to room temperature to the workpiece, which should cool by this time.
8. Mix the ingredients with a mixer until smooth.

The recipe for making such a cream differs from the classic custard in the characteristic sourness that citrus fruits give it. Pairs well with sweet cake flavors.

Ingredients:

• Orange - 1 pc. medium size.
• Lemon - 1 pc. medium size.
• Egg - 4 pcs.
• Butter - 100 g.
• Sugar - 100 g.

Step by step cooking instructions:

1. Peel citrus fruits with a fine grater from the zest, without touching the white layer. Otherwise, the cream will be bitter.
2. Squeeze juice from peeled citrus fruits.
3. Mix zest and juice, add sugar and eggs.
4. Beat the resulting mixture with a mixer.
5. Place the mass in a water bath, add oil in parts and evaporate until thickened, remembering to stir.
6. Discard the finished mixture.

Instead of oil, any juice without sugar is used.

Ingredients:

• Juice - 250 ml.
• Egg - 2 pcs.
• Flour - 30 g.
• Sugar - 125 g.

Step by step cooking instructions:

1. Juice is best used freshly squeezed. Pour it into a saucepan.
2. You need to boil the juice.
3. While the juice is boiling, you need to mix the flour with sugar and beat in the eggs 1 at a time, mixing the ingredients with a mixer.
4. When the juice boils, add to it a mass of flour, eggs and sugar in a thin stream.
5. Continue stirring until thickened.
6. Ready cream must be cooled and proceed to its use.

On a note!

The recipe is obtained with a characteristic pleasant color and with a pleasant aroma of coffee. Suitable for coffee lovers.

Ingredients:

• Freshly brewed coffee - 250 ml.
• Sugar - 60 g.
• Yolk - 2 pcs.
• Flour - 60 g.
• Cream from 20% fat - 125 ml.
• Butter - 50 g.

Step by step cooking instructions:

1. Mix half of the sugar with a small amount of water (about 20 ml) and put on medium heat.
2. Boil syrup until bubbles appear and light consistency.
3. Mix coffee with ready-made syrup.
4. Beat the yolks with 2 half sugar.
5. Add flour to the yolk mixture and mix again.
6. Add cold cream, beat the mixture with a mixer.
7. Pour into coffee mixture.
8. Put the workpiece on the fire. Power is minimal.
9. You need to heat the mixture, stirring. Bring to density.
10. Add butter at room temperature and beat again with a mixer.

The taste from the addition of alcohol is more tart.

Ingredients:

• Sugar - 150 g.
• Butter - 250 g.
• Egg - 3 pcs.
• Cognac - 1 tsp
• Vanilla extract.

Step by step cooking instructions:

1. Add water to sugar. The proportion is 4:1.
2. Put water with sugar on the fire and boil the syrup, where the sugar will be completely dissolved.
3. Remove the eggs from the refrigerator and beat with a mixer.
4. Without stopping the whipping process, add warm sugar syrup to it.
5. It is necessary to beat until a homogeneous mass, until it cools to room temperature.
6. The last step is to add vanilla extract and cognac, stir with a silicone spatula without disturbing the consistency of the cream.

In addition to the classic recipe, there are many options for making custard for a cake - orange, with boiled condensed milk, with cognac or coffee. Everyone can find the recipe that they like the most.