How to make a delicious custard for a cake at home: 11 wonderful step -by -step recipe, secrets of cooking

As a universal filler of various flour products, custard is used. From traditional products, a delicious filler for a cake, tubes, cakes, cakes is obtained.

The classic recipe has understandable and accessible for each preparation technique. Adding various ingredients allows you to get a dessert with new taste sensations. To prepare custard at home, you need to correctly calculate the amount of ingredients. We offer to use our selection of recipes.

Cathedral - cooking secrets, how to beat correctly?

• Avoid cream folding In the process of cooking, a water bath helps.
• Phased brewing cream is necessarily accompanied by constant stirring.
• For homogeneous saturated consistency of custard cream They prefer chicken yolks.
• For a thick cream, fluid is enough in the amount of 200 ml.
• The readiness of the custard is checked by a metal kitchen object. As soon as the mass stops sticking to the fork, knife, spatula, it is completely ready.
• An overheated rolled workpiece must be removed from the stove and cool in a container with cold water.
• For integrity A dessert of custard is used glass, ceramic, metallic shape.
• To obtain the most tender structure of the cream, The workpiece is grinding through a sieve.
• Ready custardCovered by oiled paper, will not be covered with a film.
• The fatter the milk for the cream, the more yellow and saturated the mass.
• Adding citrus fruits, chocolate, nuts allows you to get a new taste of custard.
• Custard milk You can replace the dry component. A dairy product is mixed with dry ingredients, then according to the recipe.

Custard cream on water: ingredients, recipe

For those who adhere to a silent diet, you can prepare a custard for a cake on the water. The economical version of the classic recipe will help to worthy of getting out of the situation when there was no milk at the right time.

List of components:

• 300 ml of water
• the yolks of three eggs
• half a glass of sugar
• half a pack of oil
• 30 g of flour
• vanilla on the tip of a knife

1. Previously oil we soften at room temperature.
2. Interrupt the yolks with sugar, dilute with water, mix.
3. We attach the flour, kneading a homogeneous mass.
4. Pour the workpiece into the stewpan and send to cook. The process is accompanied by constant stirring.
5. Thickened mass Remove from the stove and give time to cool.
6. We attach to a warm egg mass oilWe knead.
7. We attach vanilla and with the help of a mixer we beat a custard for a cake on the water.

Thick custard for cake biscuit, Napoleon, sour cream: ingredients, recipe

Cathedral on sour cream quickly impregnates the cakes and copes well with the decorative function.

• 1 cup of fat sour cream
• a pack of creamy fat
• 50 g of flour
• 1 cup condensed milk
• ¼ cup of sweet sand
• 1 egg

1. Chop the egg mass with granulated sugar.
2. Join the condensed milk and sour cream. Pour the workpiece into the stewpan. Prepare a dense thick mass in a water bath.
3. Leave the container with the contents in a cool place.
4. Beat soft oil to voluminous lush mass. Without stopping whipping, we step by stages we attach a warm workpiece.
5. You can cook thick custard for cake In advance and store in the refrigerator before consumption.

Egg custard: recipe, ingredients

Adding egg yolks to the composition of custard allows you to avoid watery. As a result, we get a thick, saturated, moderately sweet mass.

List of components:

• 6 yolks
• half a liter of milk
• 0.5 cups of sugar
• 50 g of flour (starch)
• vanilla on the tip of a knife

1. Egg mass place in a tank with a deepening, Pour 50 g of sweet sand and kill evenly.
2. We attach the flour component, interfere with a homogeneous state.
3. In metal dishes pour milk and pour the remaining sugar with vanilla. We heat and knead until the grains are eliminated.
4. The hot milk component is gradually attached to the yellow mass and knead until smooth.
5. Pass the resulting mass through a sieve and continue heating on a small burner. All processes are accompanied by constant whipping.
6. As soon as the workpiece starts bubble, We maintain it for a couple of minutes and turn off the fire.
7. Limit air access to hot workpiece Using a food film. Before use, the egg custard should cool slightly.

Cathedral Cream classic: ingredients, recipe

An ideal combination of products for impregnation of various types of cakes. You can fill the waffles and eclairs with a sweet workpiece.

List of components:

• 0.5 packs of oil
• half a liter of milk
• a pair of chicken eggs
• 80 g of flour
• 1 cup of sweet sand
• a bag of sugared vanilla

1. In a metal container Mix dry ingredients.
2. Chop the egg mass And attach to bulk products.
3. Gradually pour milk and knead until smooth.
4. Send the container with the workpiece to a small burner and use a spoon to a thick homogeneous mass. Turn off the fire.
5. Apply the oil to the hot blank and stir evenly.
6. Cathedral milk cream Cover with cling film without air gap and leave to cool. Fragrant mass is ready for gluing flour products.

Custard cream without eggs: ingredients, recipe

For a layer of honey cakes, Napoleon, milk dessert, you can use custard cream without eggs.

• 200 g of creamy fat
• 200 ml of water
• 1 cup of sweet sand
• vanilla to taste
• 50 g of flour

1. Grind the oil product into several parts with a knife and leave to soften.
2. Pour sugar into a metal bucket, dilute 100 ml of water And we warm up accompanying the stirring.
3. In a separate container, we connect Flour and cold water. Eliminate lumps and add the mass to the bucket.
4. On low heat, knead the mass to uniform thicken. As soon as the mixture begins to resemble liquid sour cream, remove the container from the fire.
5. Interrupt the butter, We season with vanilla. To a white lush mass, we gradually attach a sweet flour workpiece.
6. As soon as the ingredients go into the state white stable mass, all is ready.

Cream custard: ingredients, recipe

Air cream in combination with the custard, allow you to get a custard at home with a butter without using oil.

• ¾ cup of water
• ¾ glasses of granulated sugar
• 1 cup of fat cream
• 30 g of flour
• the yolk of one egg

1. Mix dry ingredients.
2. To the egg mass Pour in water, attach dry ingredients and mix.
3. We put the workpiece in a metal pan on the fire. Using a wooden blade, bring to a thick mass. Let us cool.
4. In a separate container beat the cream intensively. Gradually attach the cooled custard. At the end we attach vanilla.
5. Ready cream cream Suitable for grinding and for decorating the surface of the confectionery.

Clear cream Classic with butter: ingredients, recipe

The dairy-ulcer component is successfully combined with puff pastry. The impregnated dough turns into a soft fragrant dessert.

List of components:

• liter of fat milk
• a couple of eggs
• a glass of sweet sand
• a pack of milk fat
• 80 g of flour

1. Egg mass Chop with sweet sand.
2. Attach to the workpiece flour And mix the mass with a mixer until interspersed.
3. Pour the milk component in small portions, evenly distribute the ingredients.
4. Dairy mixture Pour into a bucket and stirring with a spoon, brew a thick mass. Remove from the stove before boiling.
5. As soon as the workpiece cools down, add softened oil And beat well.
6. We use custard classic cream For flour products.

How to cook the simplest custard cream: ingredients, recipe

With minimal time, and products, a protein-welding cream is prepared at home. The most important condition for this recipe is the qualitative separation of proteins and yolks.

• a pair of chicken eggs
• 100 g of sweet sand
• vanilla package with sugar
• a pinch of lemon

Phased preparation:

1. In deep utensil, connect food blanks and Stir evenly.
2. Prepare a water bath. We combine steaming and whipping for about a quarter of an hour.
3. We remove the dishes with a protein mass from the stove and continue whipping until all heat comes out.
4. Immediately after cooking, we use as a filling for confectionery.

Custard with condensed milk: recipe

Using a boiled condensed milk allows you to get a soft creamy taste. Perfect filling for sand dough.

• a jar of a boiled condensed milk
• half a pack of butter
• 200 ml of milk
• 50 g of flour and sugar

1. Mix the milk base with dry ingredients. We send in a stewpan to boil until boiling.
2. Combine soft oil with condensed milk with a corolla.
3. To the creamy mass, gradually add a milk blank. Eliminate lumps with whipping.
4. We use delicious custard with condensed milk for festive confectionery.

Custard cream for 8 cakes from puff pastry

Karamel custard for impregnation of the finished puff pastry. 4 plates of frozen dough are cut into two parts and we get 8 cakes for air puff cake.

• 2 cups of water
• 1 glass of sugar
• 3 yolks
• 30 g of honey
• a couple of spoons starch
• pack of oil

1. Pour sugar into the stewpan, attach 50 ml of water, mix.
2. We add a quarter of a pack of soft butter to sweet syrup, melt. Cook to a characteristic caramel aroma With constant stirring.
3. We gradually attach 150 ml of water to the fragrant mass.
4. In a separate bowl, beat the egg mass. Dilute with water with honey. We attach starch and knead until a homogeneous state.
5. Connect Caramel workpiece and egg. Beat the blender.
6. Bring to a boil and remove from heat.
7. After a quarter of an hour, we attach the oil. Ready.

Lemon custard: recipe

For a piquant lemon taste as a liquid ingredient, it is better to use water.

List of components:

• 1 lemon
• 300 ml of water
• 3 chicken yolks
• half a glass of sugar
• half a pack of butter
• 30 g of flour
• vanilla

Phased preparation:

1. We rub the chips from the peel of one lemon. We attach 200 ml of water and we send in a saucepan to the fire.
2. Boil for 2-3 minutes, let a quarter of an hour brew under the lid. We filter the liquid through gauze.
3. Mix in a separate container egg mass with granulated sugar and 100 ml of water. We attach the flour and knead until the grains disappears.
4. Mix the citrus decoction with egg blank and send to cook. Cook until cooked, accompanying the process with constant stirring.
5. We remove the thick mass from the stove, let it cool. We attach soft oil.
6. We season the lemon workpiece with vanilla and beat for 3-5 minutes. A cooled lemon custard is ready for further use.

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Video: delicate custard cream