Homemade custard for cakes, buns, pastries! Custard - recipe with photos and videos The most common custard.

To decorate cakes or soak cake layers, prepare a delicate custard. 9 different cream options - for you!

A simple version of cream for any sweet pastry.

Milk - 1 Liter
Yolks - 4 pieces
Butter - 350 grams
Flour - 2/3 Cup
Sugar - 2 Cups
Vanillin - 1 piece

Pour milk into the pan. Save half a glass of milk for later. Sift the flour through a sieve. Pour flour into cold milk, rubbing it with a fork. Stir the flour and milk, carefully removing any lumps.

Now we separate the whites from the yolks. We don't need squirrels. You can use them to make meringue for cream. Place the pan with milk on the stove. Stirring, heat over low heat until the mixture thickens.

Beat the yolks with the milk we left from the total portion. It should have a runny consistency. Add the yolks to the saucepan with the milk and flour mixture, stirring continuously. At the same time, do not turn off the fire.

When the mass thickens, cool it. We take out the butter. Beat it with a mixer with sugar and vanilla. Place the cooled milk-flour mass into the butter in portions, continuing to beat. Beat until we get a real smooth and airy cream.

Now all that remains is to put the cream in the refrigerator. This will make it harder. You can immediately spread it on cakes, or put it in cakes. Bon appetit!

Recipe 2: Protein Custard for Cake

egg – 2 pcs.;
sugar – ½ cup (100 g);
vanilla sugar - a small bag;
citric acid – 1 g.

Separate the whites from the yolks. It is very important to do this efficiently - the yolks should not get into the whites.

Combine all other ingredients with proteins.

Mix everything together using a whisk or mixer. There is no need to beat yet - just mix.

Place the bowl with this mixture in a water bath and beat at high speed for about 15 minutes.

Remove from heat and continue whisking until the cream cools completely.

When the cream has cooled, it is completely ready. Protein custard can be used to decorate a cake or as an independent dessert.

Recipe 3: sour cream custard for cake

Custard is suitable not only for layering, but also for decorating the cake.

butter – 200 grams;
sour cream (20% fat content) – 200 grams;
wheat flour – 2 tablespoons;
condensed milk (not boiled) – 150 grams and 50 grams of sugar (optional);
chicken eggs - 1 piece;
vanilla - to taste.

Place a suitable bowl for a water bath on the stove, and place a saucepan on top with the main ingredients: sour cream, condensed milk, wheat flour, chicken egg and vanilla. Mix everything and boil in a water bath.

You need to cook the contents until thick: the cream should be thicker than sour cream. Afterwards, when it is almost ready, place it in the refrigerator or on the balcony - it should cool completely, and thereby prepare for the next stage of cooking.

The softened butter must be whipped until it becomes white and fluffy.

Gradually add the completely cooled cream to the whipped butter, without ceasing to beat with a mixer, we obtain a dense custard mass.

Prepared custard sour cream should be stored exclusively in the refrigerator.

Recipe 4: lemon custard cream for sponge cake

Thanks to this impregnation, any cake will turn out unusually tasty and tender, melting in your mouth.

Milk – 500 grams
Sugar – 150 grams
Lemon
Flour 50 grams
Yolks – 6 pieces

Heat 400 grams of milk on the fire until it becomes hot, but do not boil.

The remaining milk will be used to dilute the yolk-sugar mixture. Turn off the heated milk for now and proceed to preparing the yolks.

Grate the lemon zest and add it to the milk and let it sit for a while. Instead of lemon, you can add vanillin.

Pour sugar into the yolks and mix thoroughly with a mixer until a white fluffy mass.

Without stopping whisking, pour milk into the yolks. Pour in the milk so that the mixture becomes liquid and can be easily poured into the main part of the milk.

Put the previously heated milk back on the fire and pour the egg mixture into it, while stirring the mass with a spatula.

Cook the cream until the mixture thickens, stirring constantly. It is especially important to stir the mixture vigorously when it begins to boil.

The readiness of the cream can be checked as follows:

Scoop the cream into a spoon and tip it back into the pan. A thin layer of cream will remain on the spoon. Run a small spoon over the spoon, making a groove. If the cream is ready, the groove will remain the same as you made it, no matter how you turn the spoon, the cream will not spread.

Remember, when the custard cools, it will become even thicker, so you don't need to cook it for too long if you want the sponge cake to be soaked in cream.

Next, pour our custard for the sponge cake into a clean plate. It is necessary to pour it over and do not leave the cream to cool in the pan. If you don’t pour it, then the cream just flows to the hot bottom of the pan and is then difficult to get out.

When the cream is transferred to another bowl, cover the top of the container with a plastic bag. We do this so that when it cools, a film does not form on the surface of the cream. The cream should cool at room temperature; under no circumstances should you put the biscuit custard in the refrigerator to cool.

Once the cream has cooled, you can use it for its intended purpose, for example, to grease sponge cakes. Well, that's all, our custard for the sponge cake is ready! Bon appetit!

Recipe 5: custard with milk for Napoleon cake

Custard can be prepared at home not only for this famous cake, it is perfect for any other cakes and even for honey or sour cream cake.

Milk – 0.5 l
Butter – 50-100 g
Sugar – 1 tbsp.
Egg – 2 pcs.
Flour or starch - 2.5-3 tbsp. no slide
Vanilla sugar – 1 tsp.

Mix the dry ingredients in a saucepan: flour or starch, half the sugar and vanilla sugar. Beat in the eggs. With starch it will be tastier and the consistency will be a little different.

Mix with a whisk and get a thick mixture. It is important not to add milk right away, as lumps will form and it will be difficult to stir them, and in such a thick state it is much easier to do it.

Gradually add milk and mix again to obtain a liquid, homogeneous mixture without lumps. Add the remaining sugar.

Now put on low heat and heat, stirring all the time. It is most convenient to stir with a wooden spatula. This must be done constantly, otherwise the cream will immediately burn, since it contains flour (or starch).

At first the cream will be liquid, but as soon as it starts to boil, it will immediately begin to thicken. The longer you cook it, the thicker it will be. And don't stop stirring.

Its thickness depends on the amount of flour or starch (the more, the thicker the custard) and the duration of boiling.

When it becomes thick enough, turn off the heat and cover with a lid so that a film does not form on top. Let cool slightly and add butter. The more oil there is, the tastier it will be. After cooling it will thicken a little more.

It will acquire the desired consistency only after it has completely cooled, so it is better to leave it in the refrigerator overnight.

The classic custard for Napoleon cake is ready. You can coat the finished cakes.

Recipe 6: Homemade Custard for Cake

milk – 900 g
sugar – 250 g
corn starch – 80 g
vanilla sugar – 10 g
egg yolks – 6 pcs.
butter – 200 g

Pour 700 g of milk into a deep saucepan (set 200 g aside, we will need this part of the milk a little later) and place it on medium heat to heat up.

In a bowl, combine cornstarch, sugar and vanilla sugar. Using a whisk, thoroughly mix all the ingredients to obtain a homogeneous mixture.

The amount of starch can be varied slightly depending on how thin or thick the custard you want. If suddenly you couldn’t find cornstarch, you can replace it with flour.

Add the yolks to the dry mixture. By the way, if you wish, instead of 6 yolks, you can take 3 whole chicken eggs.

And with a whisk we rub them very carefully until the mass becomes light. If you wish, you can use a mixer at this stage, but you don’t need to use it too hard.

Pour the reserved milk into the resulting yolk mass.

And stir well again. We should have a fairly liquid mixture.

When the milk in the saucepan begins to boil, pour the yolk mixture into it in a thin stream. At the same time, be sure to constantly stir the milk with a whisk.

After all the yolk mixture has been added, cook the custard over medium heat until thickened and until the first signs of boiling (large bubbles should appear on the surface of the cream). At the same time, be sure to actively mix the cream. Don’t be distracted for a second, as it may stick to the bottom or lumps may form in it.

Pass the resulting custard through a fine sieve. This step, of course, can be skipped, but thanks to it we will get rid of possible small lumps.

Leave the custard, pureed through a sieve, to cool. To do this, while the cream is still hot, cover it with cling film so that it comes into contact with the surface of the cream. Thanks to this, a dense crust will not form on the surface of the custard. Leave the cream in this form on the work table until it cools down to a temperature of 35-40 C.

When the cream has cooled sufficiently, add soft butter. To do this, add it in small parts, in five or six additions, and each time thoroughly beat the cream with a mixer.

That's all, the delicious custard for the cake is ready!

But before using it, cover it again with film in contact with the surface and put it in the refrigerator for at least 1 hour. This must be done so that the cream sets and ripens.

And after it has “rested” and thickened well, the custard is ready for use.

Now you know how to make custard for decorating a cake!

Recipe 7: Honey Cake Custard

1 cup of sugar
1-1.5 tablespoons flour
1 egg
2 glasses of milk

Pour a glass of sugar into a thick-walled saucepan.

and 1-1.5 tablespoons of flour, mix well.

Add the egg.

Grind everything to a white mass.

Pour in the milk, mix thoroughly and place the pan over low heat. The cream needs to be stirred constantly. But don’t let it boil; as soon as it starts to gurgle, bubbles appear and the cream starts to thicken, you can turn it off.

This is how smooth the cream looks like condensed milk. Now all that remains is to coat the cake with it.

Recipe 8: Chocolate Custard Cream for Cake

Thick, viscous, glossy and very chocolatey in taste. This cream is an indispensable component for pastries and cakes, an excellent stand-alone dessert and a very appetizing addition to a morning bun or toast.

Chicken egg (yolk) – 4 pcs.
Milk – 500 ml
Sugar – 100 g
Corn starch – 2 tbsp.
Wheat flour – 2 tbsp.
Black chocolate – 1 bar (90-100 g)
Cocoa powder – 1-2 tbsp.
Butter – 20-50 g (optional)

Separate the egg yolks from the whites. Add sugar. Beat the yolks for several minutes until the sugar dissolves and a light, airy mixture is obtained.

Add 1-2 tbsp. cocoa powder, a pinch of salt, 2 tbsp. starch and 2 tbsp. flour and mix everything thoroughly again.

Measure out the milk and add the chocolate. Over low heat, bring the milk to almost a boil, stirring until the chocolate is completely dissolved.

Gradually, stirring, add hot chocolate milk to the whipped yolks. Add milk in portions and stir the mixture constantly. First add 1-2 tbsp. milk, so that the mixture warms up, and then gradually increase its amount - this will prevent the yolks from curdling due to exposure to high temperature.

After pouring in about half of the hot milk, the cooled part can be added in one go, pouring in a thin stream.

Strain the resulting mixture and pour into a saucepan or saucepan.

Place the cream on low heat and, stirring constantly with a whisk, cook until thickened.

The process may take several minutes, but gradually the foam on the surface of the mixture will disappear, and the mass will become dense and shiny.

The readiness of the cream can be seen visually - quite clear traces of the whisk remain on the surface of the cream. Another classic test is to dip a spoon into the cream and then lift it above the container. The finished chocolate custard will envelop the spoon in a thick layer and flow from the spoon in a single thread. Run your finger along the spoon - a clear path should remain.

Turn off the heat and pour the cream into a container or bowl to cool completely. At this stage it is already quite thick, but as it cools it will thicken even more.

Place pieces of butter on the surface of the hot cream. Having melted, the butter forms a kind of protective layer on the cream, thanks to which a film does not form on the surface of the cooled cream. When the cream has cooled completely, beat it again until smooth.

If you don’t have butter on hand, you can line the surface of the cream with cling film, so that the film touches the cream.

Making chocolate custard for a cake is very simple. Bon appetit!

Recipe 9: Custard with poppy seeds for pancake cake

Milk – 400 ml;
Yolks – 3 pcs.;
Sugar – 4 tablespoons;
Vanillin - on the tip of a knife or a bag of vanilla sugar;
Flour – 2 heaped tablespoons;
Butter – 1 tablespoon;
Dry poppy seed – 2 tablespoons.

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

Behind 15 minutes Before cooking, remove the oil from the refrigerator.
Flour is a must sift through to remove unwanted elements.
Pour the sugar into a bowl or directly into a blender bowl, add the yolks.
Mix the mixture at low speed.
Then add flour and vanilla sugar to the yolk-sugar mixture.
Knead for average speed.
Slowly We begin to pour in the milk, without stopping stirring at medium speed.
After this, turn on the stove and set the burner to small fire.
Pour the cream mixture into a saucepan and start heating.
After a few minutes the cream will begin thicken and as soon as bubbles become visible on the surface, remove pan from the stove.
Give some cream cool down, to do this, pour it into a clean bowl.
Mix in the butter using corolla several quick turns clockwise.

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 over 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 a cake, since many cooks prefer to use not yolks as an additional ingredient, but proteins. Try step by step

Calories: Not specified
Cooking time: Not indicated

Since I learned how to make custard, I stopped worrying about my desserts or baked goods, because I know for sure that such cream always turns out excellent, it is simply impossible to spoil it, if, of course, you adhere to the exact recipe and cooking technology.
And so, such a cream is just a godsend for the home confectioner, because from the available ingredients you can prepare a universal cream for absolutely any dessert. You can coat sponge or shortbread cakes with it, or fill custard buns and vol-au-vents with it, and by adding flavorings - coffee extract, vanillin, orange or lemon zest - you can vary the taste of such cream to suit your confectionery fantasies.
I remember how my mother bought such cream in briquettes and cooked it in a saucepan, so for a long time I did not understand that custard is generally one of the simplest creams and it can be so easily prepared by yourself. It seemed to me that it has such a composition of ingredients that it can only be bought in the form of semi-finished products and prepared according to the instructions. Imagine my surprise when my mother, not finding such a briquette in the kitchen drawer, literally in a couple of minutes made my favorite cream from the ingredients at hand - wheat flour, granulated sugar, milk and butter! Moreover, I liked it much more than the store-bought one, because it had a natural smell of milk and butter, and was so tender and thick.
If you don’t yet know how to cook such deliciousness, then watch how to make custard at home quickly and tasty. Write down this recipe, I'm sure you'll like it!

Ingredients:
- granulated sugar – 0.5 tbsp.,
- whole cow's milk - 1 tbsp.,
- chicken table egg – 1 pc.,
- butter – 50 g,
- wheat flour – 2.5 tbsp.,
- vanillin - to taste.

How to cook with photos step by step

The process of preparing the cream is quite simple; it is only important to choose the right container in which it will be cooked and will not burn.

Stir and pour in a little milk.
Mix thoroughly so that there are no lumps.

Mix well, it is best to do this with a mixer, then the mixture will be truly homogeneous.
Place the pan on low heat and cook the cream until thickened, about 3-5 minutes. Be sure to stir the mixture with a whisk or beat with a mixer.

Now quickly cool it - lower the pan into a bowl of cold water.
And then add soft butter and beat the cream with a mixer again into a homogeneous mass.

Cool the finished custard for 10-15 minutes in a cold place before using.

It turns out very tasty, I advise you to pay attention to this recipe. Bon appetit!

Delicate custard is used not only for coating cake layers, preparing various pastries and desserts, but also for cakes and ice cream.

Many housewives are interested in: “how to make custard at home?” In fact, the cooking recipe is simple, but takes a lot of time.

So you can safely start baking the cake to cover it with a sweet layer. Proper custard is prepared in a water bath, and therefore many are faced with a lack of time and insufficient patience.

If you take note of the quick recipes, you will see that using them to prepare a classic custard is really easier, while the quality of the resulting layer remains at the highest level.

General principles of cooking

Quick custard can also be prepared over low heat; it is worth warming the mass - this will be correct. The process of cooking any type of layer will require attentiveness from the cook; it is worth constantly stirring during cooking.

But there is a better way to prepare cream using a microwave oven; the process will actually be much faster, higher than indicated.

You will need not only special ingredients for the custard, but also special saucepans with thick walls and saucepans with a double bottom.

Such dishes heat up perfectly. Therefore, the sweetest custard cream for the cake will be ready for use. Anyone can prepare it and eat a delicious portion of homemade cake.

To mix the cake cream in a bowl, you should use special wooden-based spoons with a long handle.

Thanks to this device, you can easily reach the bottom of the pan, separating the custard from it. If you miss this moment, even the custard with butter will stick in a thick layer, and even burn.

Of course, all this will negatively affect the taste of the custard layer for the cake. Prepare custard for the cake using water or milk. The base can be anything.

Often, a certain number of words are introduced. oils Then you should beat it with the custard mixture. The creamy mass perfectly holds the cake together, no matter how much it consists of.

The cake will turn out to be really tasty and festive, but know that you can delight your loved ones with such a treat not only on special days, but also on weekdays.

In order to reduce the cooling time of the product, you should transfer the custard butter cream into a bowl and place it in ice cubes, or fill a saucepan with cold water.

You should definitely stir the mixture, in this case it will cool faster. This is really useful advice; it is not recommended for housewives to neglect it in the kitchen.

The airiness of the oil composition will depend on the preparation and quality of the oil. oils Before brewing the mixture, you should cut the slurry. butter onto the bars and place in a container on the table.

Sl. While the base is brewing, the butter will also melt. To make the custard with eggs thicken faster, you also need to use flour.

Sometimes, the classic recipe indicates replacing it with starch. When preparing chocolate cream, it is worth adding cocoa powder to the composition.

The custard mixture for layering the cake with or without butter can be flavored. For these purposes, you will need vanillin. You need to add it to the next. butter and cooled custard mixture.

Well, now let's move on directly to practice. Below I have presented a classic simple recipe for custard, thanks to which you can quite simply and quickly prepare a delicious layer for a pie at home!

In fact, it doesn’t matter whether the cook has any experience; even a novice cook can cope with preparing a delicious brewed cream mixture for a delicious cake!

And remember, making desserts should be an absolute pleasure! Then the result will not disappoint the cook!

An easy recipe for quick custard for cakes and cakes made with milk

The recipe with the photo does not include adding slurry to the cream. oils This method of cooking is called “Classic Custard Cream” by chefs. As a rule, it is customary to cover Napoleon or Honey cake with it.

To make the delicate taste of the classic cream richer, I advise you to use homemade milk, which has a high fat content.

You can dilute it with water if you really need it. Custard can be added to any dessert - this is always a good solution if you want to prepare a sweet treat for the whole family.

Ingredients: 10 gr. van. Sahara; 400 gr. any type of sugar; 4 things. chickens eggs; 1 liter of milk; 80 gr. psh. flour.

Cooking algorithm:

I put the indicated number of vans in the saucepan. sugar, refined sugar and add the specified amount of chicken. eggs You need to beat the chicken mixture well. eggs.
I add flour. I will definitely sow it before this. You need to beat the mixture again.
I dilute the cream with milk. Mix the mixture well with milk.
I put the bowl on low heat, stirring constantly. The mixture needs to come to a boil. The thick classic cream will squish in the bowl; you need to immediately remove it from the heat and leave to cool. The surface of the custard mass should not be covered with a film, and therefore the bowl with the cream should be covered with a layer of food. films.

It can be prepared in half an hour at most, and therefore it is not surprising that the cooking method has become in great demand among many housewives.

Seeing a cake for breakfast, your loved ones will be delighted. And the hostess will become even kinder when she hears a lot of compliments from her family in her direction.

Another recipe: custard layer on a cake

The cooking method is simple, you can quickly make a portion of custard, but we will cook it using a microwave oven.

All owners of this kitchen appliance will certainly appreciate such recipes for the custard composition of the layer. The result is a delicate and fluffy cream, look at the photo.

Its advantages are that it can be prepared not only in a short time, but also as simply as possible, despite the fact that you will need available components. The cream can be used to cover any type of baked goods.

Warming up should be from 3 to 6 minutes. The time varies on an individual basis; here it is worth taking into account the power of the microwave oven device.

Ingredients:

half a pack of sl. oils; half st. Sahara; 3 tbsp. flour; 400 ml milk; 1 pack van. sugar; 1 PC. chickens egg.

Cooking algorithm with attached step-by-step photos:

I mix the chickens in a microwave bowl. egg with sugar. To achieve the appearance of foam, it is necessary for the sugar to dissolve completely.
I add the sifted flour and mix in the egg mixture very thoroughly.
Cool the mixture with milk, break up the lumps using a mixer; if you don’t have such a device at home, you can use a simple whisk.
I put a bowl in the microwave oven and run the device at full power for 1 minute. I mix it and put it in the microwave to repeat the operation. I do this again, several more times.
In the case when the oven has a maximum temperature of 750 Watts, the egg cream can be brewed in 6 times; if the power is higher, the amount of heating of the mass will be less.
If clear grooves appear on the cream when you run a tablespoon over it, it means the mass is ready.
I put sl. butter, it must be softened in advance. I add vanilla and mix the ingredients together. Sl. I dissolve the oil, so that it disperses thoroughly throughout the mass.

I cover the cakes with custard. I serve dessert with cream to the table. You should do everything exactly as my algorithm of actions indicates, then the result will not disappoint you.

Chicken white custard

To cook such a creamy composition at home, you should take sugar and chickens. proteins. The cooking method is based on the method of brewing whipped whites with hot custard syrup until a stable foam.

The mass can be even more magnificent, only then you know, chickens. The eggs should be cooled before beating and adding a little salt to their composition.

Ingredients: 145 gr. sah. powders; 50 ml water; 1/3 tsp. vanilla powder without sugar; 2 pcs. chickens proteins.

Step-by-step cooking algorithm:

I put the sugar in the pan. sand, I introduce water. I mix it very well, then put it on the stove. I let the mixture boil. I reduce the heat to low and continue to cook the syrup.
Pour the egg whites into a bowl and beat with salt. It is important that the container be dry and clean, otherwise the whites will not be able to be beaten well. The result will be a mixture with a glossy sheen that will not
During this time, the delicious syrup should be ready. Checking for readiness is very simple: just drop the syrup into cold water, if it becomes a ball, then everything is ready.
The mass of whites will be fluffy; you should carefully add them slowly to the syrup and beat for 10 minutes.

It's time to have a tasty meal. The cream can be spread not only on cakes, but also on your favorite cookies! It’s unlikely that anyone will refuse such a delicious breakfast, especially if the cook prepared it with all his heart.

Delicious custard without chickens. eggs and milk

Prepare a tasty composition in this case using high-quality slurry. oil. It is worth taking a product with 82.5% fat content or higher. If you have a spread, the mass will spoil.

It will have an unpleasant aroma and taste inherent in the spread. It is for this reason that I insist on using a good word. oils

Ingredients: 250 ml water; 1 pack sl. oils; 1 tbsp. Sahara; 5 gr. van. sugar (you don’t have to take it); 2 tbsp. flour.

Cooking algorithm:

30 minutes before the start of cooking. I cut the butter into pieces and put it in the kitchen so that it becomes softer by the time of cooking.
In a bowl with a deep bottom and thick walls, cook sugar and half a tbsp on the stove. water.
I dilute flour in the remaining water. When the syrup boils, pour the flour mixture into it. I mix it very well. The composition will resemble sour cream with a thick base. It is necessary to mix very carefully, as there is a high possibility that the base will become covered with lumps.
I put slurry in the brewed base. butter, beat with a mixer. Just let the mixture cool to room temperature before doing this. The layer is ready and can be used to grease the cake.

There is no doubt that homemade pie will turn out very tasty, even if a novice cook gets to work.

Making it original will not be difficult if the cook gets down to business in a good mood and uses his imagination!

The decision to replace flour with starch does exist, but it is worth knowing that the proportions must be maintained by 1.5 times. Otherwise, the creamy mass will be rare and will resemble jelly in its consistency.
To brew the base evenly, you should stir it using a tablespoon, as if drawing a figure eight. There is no need for circular movements this time. This point is really important, follow the recommendation and then the layer will turn out perfect.
Complete thickening of the brewed mixture occurs after it has completely cooled. The mass will be much thicker. To determine readiness, you should take a tablespoon. If the layer envelops it, it means it’s ready. Otherwise, the mixture will flow over the tablespoon.
It is worth adding flavorings to the mixture; the creamy layer will taste more noble. It is even supplemented with chopped zest, cinnamon, and essences. The main thing is to know moderation in everything. Otherwise, there is a high chance that later the taste of the layer will be oversaturated, and you will have to start all over again.
The lack of plain milk is not a reason to refuse to prepare a creamy custard layer. You can brew the composition using dry milk. In this case, it is worth mixing it with dry ingredients in accordance with the list indicated in the recipe. Then just dilute the milk with water. After this, you should act in accordance with the proposed algorithm of actions.
To mix the chocolate layer, you should add cocoa powder to the list of products in the classic recipe. By mixing it with dry ingredients, you will be able to mix a delicious chocolate mass.
You can fill cakes and eclairs with the creamy mixture using a special pastry syringe or by making a cutout in the corner of a plastic bag.

My video recipe

Find excellent, tested recipes for custard cream with milk on the culinary interests club website. Try options without eggs and butter, classic “English”, with chocolate, with flour and starch. Surprise your loved ones with an unforgettable cream!

For custard, it is better to choose milk that is not too rich and, of course, the freshest eggs. This cream is used to fill cakes, eclairs, pastries and simply as an independent dessert. It does not require expensive or rare products to create. And its undoubted advantage will be its versatility.

The five most commonly used ingredients in milk custard recipes are:

Interesting recipe:
1. Beat the cooled eggs with a mixer with sugar, gradually adding the required amount of flour and vanillin.
2. In a thin stream, stirring continuously with a whisk, pour the egg mixture into fairly hot, but never boiling, milk.
3. Place the future cream on a very low heat and bring to a boil, stirring continuously.
4. As soon as the mass thickens and the first boiling bubbles appear, remove the saucepan from the heat and cool.
5. Add softened aromatic butter and whipped with a mixer to the slightly warm cream.
6. Mix everything thoroughly.

Five fastest recipes for custard cream with milk:

Helpful Tips:
. It is very important to keep track of this. So that lumps of flour do not form, otherwise it can ruin the entire cream.
. Before cooking, the flour can be slightly fried in a dry frying pan. This technique will give the cream a wonderful light nutty flavor.
. If you add a little turmeric to the cream, it will acquire a bright yellow tint.
. To prevent a crust from forming on the surface of the cream after cooling, it must be stirred from time to time.