Hello grandma Emma. I have been making confectionery for a long time, sometimes I even sell my sweet masterpieces. But I always wanted to make custard for cake even better and tastier. After looking at many different sites, I have not found a recipe that suits me. But you just saved me, the cream according to your recipe is simply divine and goes well with any kind of cakes. Thank you very much!

Good afternoon. I have been a fan of your site for a long time, but this is the first time I leave a review. I have never baked. I'll spoil the cream, then the dough. But now, your custard recipe caught my eye, and I decided to take a chance, because your other recipes have never let me down. I knew how to make custard, but I didn’t know the proportion of the ingredients. But thanks to your advice, the cream turned out just excellent! I will definitely continue to experiment with your site.

Hello. My kids are very fond of eclairs and I try to pamper them more often with delicious ones. My recipe for making custard for the filling suited me quite well, but only until I tried your recipe. This is just a miracle. Children never thought that their favorite eclairs could be even tastier. Thank you very much from me and my kids.

Good day. I am a terrible sweet tooth and I like to treat myself to something delicious, but since I live alone, I have all the goodies from the store. But one fine day off, I decided to start making custard. Of course, I bought the cake layers for the future cake in the store, but I took up the cream myself. I didn’t know how to make custard and therefore, having entered the “custard recipe” on the Internet, I got to your site. And thanks to you, I did it! And it turned out that the biscuit custard fits perfectly. Now I am your fan and I think that soon I will master your other recipes.

Thank you very much! Great recipe custard for beginners. Made this for the first time with my daughter and it was delicious. My daughter is happy, and I'm in a great mood.

Very light and airy custard for the cake turned out according to this recipe! I needed a little more product at the exit, so I took one and a half liters of milk, six eggs, and so on. The cream came out even more than expected, the volume increased greatly when whipping. Conclusion: if the cream is not enough, just add the ingredients for one egg!

Hello. Ever since school, I wanted to learn how to make custard for such delicious cakes that are hollow inside. The cakes themselves were taught to cook at work, but for some reason there was no filling. As it turned out, making custard is not such a difficult task 🙂 There was enough food that was already in the refrigerator and sideboard. And it cooks very quickly, which is useful if guests unexpectedly rush in. Now I actively involve my relatives in cooking: everyone really likes both the process and the result.

A very tasty custard recipe is uncomplicated and the ingredients are all cheap. Thanks especially for the cream recipe without an electric mixer. Whipped with a whisk is much tastier. Children appreciated! Ready to eat cream and without cake. Usually they are picky, and they turn up their noses from new sweets. And then suddenly such an interest. Next time we'll try to teach them how to make biscuit custard. For beginners in cooking, that's it.

A laconic recipe for making custard at home. I saw options and more difficult, but I do not consider them appropriate. Especially since I've tried different recipes, and complexity does not always add airiness. In my opinion, a real sponge cake custard should be just like in this recipe. Light, clean, soft & thick. Without any impurities.

Each cream, as well as the sauce, includes a certain base and various ingredients added to it. The basis of the custard is eggs, milk, sugar and flour. In addition, condensed milk, butter, gelatin, jam or walnut, as well as various dyes and flavors, can be added to the dessert. The main thing is to use high-quality and fresh products for cooking. Then you will get a wonderful, delicate and airy custard.

Classic recipe

Ingredients:

• eggs - 2 pieces;
• sugar - 1 glass;
• milk - 2 glasses;
• flour - three tablespoons.

Cooking:

1. Thoroughly mix the eggs, flour and one glass of milk.
2. In a separate container, combine sugar and a second glass of milk.
3. Bring the mixture to a boil, stirring constantly.
4. Add a mass consisting of eggs, flour and milk to a container with sweet milk.
5. Bring the contents of the pot back to a boil, stirring constantly. Immediately remove it from the fire.
6. The cream will be ready after it becomes a thick homogeneous mass.

Protein cream

Every inhabitant of our country is familiar with the taste of crispy puff tubes! This delicious dessert can be easily made at home. We bring to your attention a homemade custard made from egg whites.

Ingredients:

• granulated sugar - 12 tablespoons;
• egg whites - 6 pieces;
• water - 1/2 cup;
• vanillin - on the tip of a knife.

Cooking method:

1. It must be carefully separated from the yolks. Squirrels need to be put in the refrigerator for one hour. This is necessary in order for the product to whip into a thick and stable foam.
2. Then you should prepare sugar syrup. To do this, add sugar to hot boiled water and stir it until it disappears completely. After that, the sweet solution must be heated over very low heat until it thickens. The resulting foam must be removed with a spoon.
3. Chilled proteins should be whipped into a steep snow-white foam. The volume of the product should increase three to four times. Then you need to add a little vanillin to the mass.
4. After that, it is necessary to pour sugar syrup into the protein foam. This must be done very carefully, constantly stirring the mass so that it does not settle.
5. To make the substance homogeneous and fluffy, beat it for about 10 more minutes with a mixer. Classic egg white custard is ready!

This dessert is very tasty. But its virtues do not end there. The protein mass hardens quickly and retains its shape for a long time. Therefore, wonderful decorations (roses, leaves) for confectionery are obtained from it.

Butter custard

Recipe classic cooking dessert we already know. Consider the preparation of an airy treat with the addition of oil. A similar cream is often added to the Napoleon cake. It is also suitable for ordinary biscuit.

Ingredients:

• wheat flour - 3 tablespoons;
• butter - 200 grams;
• chicken eggs - 2 pieces;
• milk - 1 liter;
• granulated sugar - 200 grams.

Cooking:

1. Sugar, flour and eggs must be combined and mixed well in one container.
2. In the resulting homogeneous mass, carefully, in several stages, mix milk.
3. Bring the mixture to a boil, then quickly remove from heat and cool.
4. The previously prepared milk mixture should be gradually mixed into the previously softened butter. You need to do this little by little, literally a tablespoon.
5. In order for milk and butter to become one, everything must be carefully mixed again.
6. If you get a thick, lush and homogeneous substance, then a delicious custard is ready. A recipe with a photo will help even beginner cooks to easily make this delicacy.

Unusual recipe

Milk, eggs, sugar and flour are the main ingredients from which custard is prepared. The classic recipe involves the use of only these components. But life does not stand still, inventive chefs continue to conduct interesting experiments in the kitchen. That's what they came up with, no eggs. Consider the intricacies of preparing such a delicacy.

Ingredients:

• granulated sugar - ½ cup;
• milk - 1 glass;
• wheat flour - 3 tablespoons;
• butter - 100 grams.

Cooking:

1. Milk should be poured into a saucepan prepared in advance and mixed with sugar. The mass must be heated over low heat, stirring all the time.
2. After the granulated sugar dissolves and the milk warms up, you need to add to the liquid wheat flour. This must be done by continuously whipping the mass with a mixer or whisk.
3. Next, the resulting mixture must be cooked over low heat until it thickens. After that, the future cream should be removed from the heat and cooled to 40 degrees.
4. Then the milk mass should be combined with softened butter and beat the resulting substance into a fluffy cream.

The treat is ready! They can fill eclairs, donuts or grease a cake. Be careful! Delicious custard without eggs can be quietly eaten even before preparing the main course.

Custard with condensed milk

This tried-and-tested recipe makes it easy to make your own dessert.

Ingredients:

• chicken egg - 2 pieces;
• milk - 2 glasses;
• sugar - 1 cup (200 grams);
• wheat flour - 4 tablespoons;
• condensed milk - to taste;
• butter - 50 grams;
• vanilla sugar - one pinch. Instead, you can use a drop of cognac.

Cooking:

1. Eggs need to be mixed with granulated sugar and beat until thick foam.
2. Then you should pour hot milk into the resulting mass. It is also necessary to add flour diluted with cold water there.
3. After that, the mixture must be heated over low heat until thickened. It is necessary to mix a teaspoon of liquor or rum to it. This technique will help to beat off the milky taste.
4. Next, the future cream should be cooled well and add condensed milk, cognac and butter in pieces to it.
5. The mass must be carefully mixed until a homogeneous substance.

So easy to make custard. The classic recipe for making delicacies is in no way inferior to the options invented later. But the dessert with the addition of condensed milk turns out to be exceptionally tender and refined.

Conclusion

Custard perfect addition to any confectionery. delicious cakes, delicate puffs, crispy tubes, juicy biscuits, fragrant cakes - all these delicacies are great with the addition of an airy and light dessert. Learning how to make custard at home is easy. It is enough to read the above recipes and choose from them the one that you like. Each of the proposed options is good in its own way. Experiment and you will succeed! Bon appetit!

The custard recipe is a must-have page in any home cookbook.
A properly prepared custard has a silky smooth texture and a subtle vanilla flavor. It takes 20 minutes to prepare and fresh ingredients.

The custard recipe has several options. You can choose the classic English version, or you can cheat a little and prepare a “lightweight edition”, which even a novice hostess will succeed. It is this kind of custard that we will do. Later we will master the classical and other (there are many!) Varieties.

Ingredients

• eggs - 4 pcs.
• granulated sugar - 1 cup
• milk - 0.5 liters
• flour - 2 tbsp. spoons
• vanilla powder sachet

Cooking

ADVIСE:

Do not cook on high or even medium heat. When the cream becomes thick, it burns very quickly.

Instead of eggs, only yolks can be used. For example, instead of 4 eggs, take 5 yolks.

Milk must be cold.

Flour can be replaced with starch.

How to use custard?

Very varied. Custard can be an excellent independent dessert sauce, which is served with pastries or fruit.

It is the basis of the famous Bavarian cream.

Custard is used to layer cakes (), most often in conjunction with oil cream, since deep impregnation of the cakes is needed.

As a filling for custard cakes or profiteroles, the cream is good on its own.

How to make a classic English cream (patissier)

For 300 ml of milk you need to take 3 yolks, 1 tbsp. a spoonful of fine-grained sugar and 1 vanilla pod.

Heat the milk in a saucepan with the vanilla bean. Just don't bring it to a boil. Grind the yolks with sugar and, without stopping whisking, pour in the milk without the vanilla pod. Place the container with the cream in a hot water bath. Continue whisking until thickened. Put the container in another with ice water so that the yolks do not curl up and the cream does not overheat.

Another way to make custard

This method is similar to the previous one, but it uses starch, with which the cream will definitely become thick. The amount of ingredients is the same as in the classic one, only one teaspoon of starch is added.

Put the starch in a glass, pour a little milk, stir thoroughly so that the starch dissolves. Pour into remaining milk. Add vanilla. Beat the yolks with sugar. Put the milk on a small fire and cook until bubbles appear. Cool slightly and pour over the yolks with sugar. Shake in a hot water bath. Then put in ice water. It turns out a luxurious thick custard.

Very often, the taste and tenderness of the cake depends on the cream. Therefore, many hostesses for a certain type of dough over time choose some kind of specific impregnation. Some people like to spread mascarpone cakes with sugar, others prefer whipped cream to everything, and some stick to oily textures.

But there is a universal option that will be great with honey pastries, win the hearts of Napoleon fans, and even make eclairs your favorite cakes. This is a classic custard. Don't be afraid of its name. You don't have to spend hours cooking something for him. In fact, you will spend only 5-10 minutes near the stove. However, prepare such a delicious consistency that you will be happy to eat it with spoons, like a regular dessert.

There are a huge number of recipes: with eggs and only with proteins or yolks, with milk and sour cream, with flour and starch, with and without butter. You can also add condensed milk, nut flavors, vanilla or fruit flavors. A drop of color or cocoa powder will please you with beautiful shades. Try the good old classics and the custard will become your signature.

As a child, I could not stand Napoleon, because in cooking the cream was always made from such a huge amount of oil that it was simply impossible to eat it. Because of childhood memories, I didn’t even want to try it for a long time already in adulthood.

But somehow, having visited a friend for tea, my “dislike” disappeared at once. And all thanks to the fact that the layer of crispy cakes was from custard with condensed milk. From that evening at home, she also periodically began to pamper her relatives with this wonderful cake.

There are only 5 components, and the taste resembles Creme Brulee ice cream, beloved since Soviet times.

Ingredients:

• Condensed milk - 1 glass.
• Flour, granulated sugar, milk - ½ cup each.
• Fresh egg yolks - 4 pcs.

Cooking:

1. Combine sugar with warm yolks and shake them well with a whisk to get homogeneous mass. We also add flour there and knead well with it again to get a mass that looks like gruel.

2. We put the container on minimum heat and immediately pour in the milk in a stream, be sure to whisk continuously with a whisk so that both substances quickly combine without lumps.

You can even use the mixer at low speed all the time heating the future cream.

3. Bring to a boil and remove from the stove. We mix in portions of condensed milk, beat again and send the finished dessert to cool in the refrigerator.

When cooling, it is better to tighten the surface with a film so that a dryish crust does not appear.

4. Now it remains only to miss puff pastry and let it soak.

Bon appetit!

Custard for a cake at home with milk

It just so happened that custard is usually prepared on the basis of milk. You can take both homemade and store bought. I really like the gentle note of baked milk. It remains even in a thermally processed dish.

In order not to spoil the aroma of delicate impregnation, remember that all dishes during cooking must be clean, odorless and always dry. Culinary products require delicate handling, then they will delight you with their flavor and aroma perfection.

Ingredients:

• Milk - 0.5 l.
• Granulated sugar- 250 gr.
• Butter - 100 gr.
• Vanilla sugar - 11 gr.
• Fresh egg yolks - 4 pcs.
• Premium flour - 3 tbsp. l.

Cooking:

1. First we need to warm all the components to room temperature. Therefore, butter, eggs and milk, at least a quarter of an hour before cooking, take them out of the refrigerator and set them to warm up. Proteins can be immediately separated from the yolks and put back in a cold place - after all, we only need the yellow parts of the eggs.

2. While there is time, let's start sifting flour. This can be done immediately with vanilla sugar to eliminate possible lumps in both bulk products.

Vanillin sugar can also be replaced with vanillin cooking powder, but its amount should not exceed 2 grams, because it will start to taste bitter.

3. Add sugar to the bowl with the yolks and mix them with a whisk or mixer at low speed. Pour the milk in portions into a cup with flour and also whisk thoroughly to get a homogeneous mixture. We combine both liquids into a single mass and mix everything again, but already slightly increase the whipping speed.

If sugar is replaced with powdered sugar, then the cream will naturally “whiten”.

4. We put the workpiece to heat up over low heat. So that it does not burn and thickens evenly, we continue to beat with our hands all the time. As soon as it begins to boil, remove the thickened cream from the stove to the table and let it cool slightly.

5. Add the melted butter and beat until the two structures are combined. A slightly warm mass can be immediately applied to the cake for better impregnation.

Bon appetit!

Sour cream that you want to eat with spoons

There is nothing easier than dissolving sugar in sour cream and smearing biscuits with this mixture. However, we want our masterpiece to look not like a daub of artisanal production, but almost like that of great confectioners, so let's make a wonderful sour cream custard "Plombir".

And so that sour cream does not whey during cooking, it is best to use water bath instead of direct heating on the stove.

Ingredients:

• 20% sour cream - 350 gr.
• Butter- 120 gr.
• Sugar sand - 110 gr.
• Egg - 1 pc.
• Flour - 3 tbsp. l.
• Vanillin - on the tip of a knife.

Cooking:

1. Put sour cream in a small saucepan and add granulated sugar with an egg to it, and also add the sifted flour with vanilla. Mix everything well so that all the components are combined.

2. We install a saucepan with the prepared mass in another with boiling water and on this steam bath keep the cream, stirring all the time.

3. As soon as it thickens so much that the drawn trace from the spoon does not drain, you can stop languishing and remove to cool for at least half an hour. Just be sure to close the film so that it lies directly on the cream and does not allow air to penetrate inside.

4. Using a mixer, give the warm oil an airy consistency and immediately begin to mix in portions of the cooled sour cream.

5. A fully connected mass will become very stable and at the same time lush. Outwardly, it will resemble an oil cream, but will not be so greasy.

With a culinary syringe, you can not only decorate and layer cakes, but also place charming delicious curls on cupcakes.

Bon appetit!

How to make a delicious custard for eclairs

Remember before eclairs were filled with thick butter cream? I could eat this only with terribly hot tea, and then only half a cake. Then there was a time when these delicious airy “moulds” of dough were filled with a protein filling. It became tastier, but somehow, in my opinion, there was no complete harmony.

But the custard filling makes the eclairs simply unique and you want to eat them again and again. The same goes for profiteroles!

Ingredients:

• Milk - 0.5 l.
• Butter 200 gr.
• Sugar sand - 180 gr.
• Egg - 2 pcs.
• Flour - 3 tbsp. l.
• Vanilla sugar - 1 tsp

Cooking:

1. Sift the flour into a deep bowl and immediately add the eggs and half the granulated sugar to it.

2. Mix until smooth and light foam on the surface of the mixture.

3. To speed up the process, in parallel, put the milk with the rest of the usual and vanilla sugar to heat up over medium heat. As soon as it begins to boil, we take a ladle of hot vanilla milk and pour it into the sweet egg-flour mixture in a thin stream, whisking as quickly as possible so that the eggs do not have time to boil.

4. Pour the resulting mass into boiling milk, also stirring it quickly. Then simmer, stirring, until thickened. Usually, by the time of boiling, the cream becomes viscous.

5. Cool and stir in warm oil to make a smooth, thick and plastic cream. We cool it in the refrigerator and start the eclairs.

Bon appetit!

Very tasty and simple recipe for custard with starch

A starch-based custard is called patissier. But it seems to me that it lacks a little creamy note and splendor. Therefore, I want to improve it quite a bit with the help of heavy cream whipped to a snow-white mass. It will turn out a very beautiful noble look, like soft ice cream, only much tastier!

Ingredients:

• 6% milk - 500 ml.
• 33% cream - 320 ml.
• Sugar sand - 150 gr.
• 72% butter - 50 gr.
• Egg - 4 pcs.
• Starch - 3 tbsp. l.
• Vanillin - on the tip of a knife.

Cooking:

1. Separate the yolks from three eggs and combine them with 1 whole egg. Pour sugar with starch and vanilla there, mix well. With a constant circular motion with a whisk, add portions of fat milk.

2. The resulting mixture will be sent to medium fire thicken. As soon as it becomes liquid semolina, add oil and stir it in, and then turn off the heat.

Be sure to stir the thickening workpiece all the time so that it does not turn into a kind of lumpy jelly!

3. Covering tightly with cellophane, leave the finished dessert to cool. Then it can be used in this form or we will improve it a little.

4. Whip heavy cream with a mixer until stable smooth peaks.

5. Add the whipped cream to the chilled cream by a spoonful and combine them with a confectionery spatula with stirring movements. So we continue until we combine both mixtures. Let it cool in the refrigerator and you can eat it as it is, or use it for confectionery purposes.

Bon appetit!

Cooking custard for a honey cake without eggs - you will lick your fingers

I know there are people who shouldn't eat eggs. But after all, they also deserve to enjoy magnificent pastries, smeared with delicious custard. How can you be a pastry chef?

It turns out to cook a sweet addition to honey cakes You can absolutely without eggs! Like this? After all, they help to tie together all the ingredients?

And just add a little more flour instead of the chicken product! Its gluten will be enough to produce a great thick creamy sweetness.

Ingredients:

• Milk - 100 ml.
• Sugar - 1.5 cups.
• Butter - 150 gr.
• Premium flour - 6 tbsp. l.
• Sugar - 1.5 cups
• Vanillin - 1.5 gr.

Cooking:

1. Pour milk into a saucepan and dissolve sugar and vanilla in it. Let it heat up over low heat.

2. Melt the butter in another saucepan. So that it does not immediately start burning, it is desirable that the bottom of the dishes be thick and evenly slowly heat up over low heat.

3. As soon as a piece of butter turns into a liquid consistency, pour flour into it and immediately stir thoroughly so that there are no clots. We continue to fry this mixture, stirring, for about 3 minutes.

4. By this time, the milk will already be hot enough, but not yet boiled. Pour it in a thin stream into the butter-flour mixture, quickly connecting them with a whisk.

5. We continue to cook our workpiece, without stopping the slow whipping, until we get the thickness of the cream that suits us. At this stage, you can optionally add any food colorings and aroma additives.

6. Turn off the heat, let it cool to room temperature, and then put it covered in the refrigerator for a couple of hours. Beat again to give the cream an airy lightness and use as directed.

Bon appetit!

Video on how to cook amazingly delicious caramel cream for Napoleon, Medovik, Anthill

If you want your cakes to melt in your mouth, then I highly recommend preparing this the most delicate dessert with caramel flavor. It is suitable for any cake or pastries, and the creamy mass is guaranteed to be whipped into a fluffy mass.

Classic biscuit custard recipe

For biscuits, such an impregnation is ideal, which will contain a minimum or no butter at all. A classic custard based on yolks and milk immediately comes to mind.

Why not use a whole egg or whites? The thing is that, due to inexperience, you can accidentally “brew” proteins, and curdled white blotches will only worsen the taste and the texture itself will become heterogeneous.

Ingredients:

• Milk - 0.5 l.
• Sugar sand - 200 gr.
• Chicken yolks - 4 pcs.
• Premium flour - 50 gr.
• Vanillin powder - ½ tsp

Cooking:

1. We put the milk to boil over medium heat so that it does not run away and does not acquire a burnt smell.

2. In a deep cup, grind sugar with yolks. Add vanilla powder and flour, which was sifted in advance. We combine these components by mixing.

3. At this point, the milk has already begun to boil. Turn off its heating. Pour half of the boiling liquid into the yolk-flour mass while whisking quickly so that the yolks do not seize in thick lumps. Be sure to bring to homogeneity.

4. Now pour the resulting liquid mash into milk, also quickly working with a whisk. We turn on the slow heating again and wait until the cream thickens.

5. We spread it in a resealable container and cool it first on the table, and then in the refrigerator. We evenly cover the biscuits and let them brew a little to get a unity of taste.

Bon appetit!

For a rich taste and excellent consistency, it is best to use homemade eggs and milk. Powder instead of granulated sugar will give more airiness and a soft white tint.

And two more small secret good cream: heating should be done on low heat so that the workpiece does not thicken too quickly. And in order not to burn, there were no lumps and the process of thermal exposure was uniform, it is necessary to constantly mix.

Vanilla, amaretto, rum, citrus or coffee flavors are inherent in many cakes, so these flavors can be added not only to the cake dough, but also to the smear.

If you want the biscuits to be quickly saturated with custard and there is not even a hint of a thick layer between them, then it is best to coat them with a still warm sweet mass. Chilled cream will create a small layer between cakes from any dough.

But not only you can smear a wonderful thick gruel. Nobody forbids using it instead of mousses, decorations for cakes, instead of chocolate paste etc. As you like - and eat to your heart's content!

Bon appetit and chic desserts with classic recipes custard at home!

An excellent selection of custard recipes for a variety of pastries. Every housewife can cook these delicious creams on one's own.

1. Orange cream

Ingredients

✓ Vanillin - 1 sachet

✓ Flour - 20 gr.

✓ Cold milk - 500 gr.

✓ Sugar - 80 gr.

✓ Butter - 120 gr.

✓ Grated orange peel

Cooking

1. Mix vanillin with flour, dilute with milk, add sugar.

2. Boil the mixture for 2-3 minutes (from the moment of boiling), stirring continuously, until thick.

3. To the hot mass, add grated orange zest, pre-mixed with 40 gr. sugar, and knead until completely cooled.

4. Add the butter to the cooled cream and mix.

2. White chocolate custard

Ingredients

✓ Chocolate - 90 gr.

✓ Egg yolks - 4 pcs.

✓ Sugar sand - 50 gr.

✓ Milk - 225 ml.

✓ Fat cream - 75 ml.

Cooking

1. Put 90 gr. finely grated chocolate into a large bowl. Set aside.

2. In a small bowl, whisk together 4 egg yolks and 50 gr. granulated sugar.

3. Put a two-liter saucepan on a high heat, bring 225 ml to a boil in it. milk and 75 ml. fat cream.

4. Whisk a small amount of hot milk mixture into egg mixture. Slowly pour the egg mixture into the hot milk mixture in the saucepan.

5. Stir quickly to avoid lumps.

6. Reduce heat and cook, stirring constantly, for 5 minutes.

7. The mixture should thicken slightly. (The temperature of the mixture should be 67°C, do not bring it to a boil, otherwise it will curdle.)

8. Pour the mixture over the chocolate in the bowl, mix well ( White chocolate not fully melt).

9. Pour the custard into a gravy boat and serve warm. Can be refrigerated and served later.

3. Custard “Grandma”

Ingredients

✓ Eggs - 5 pcs.

✓ Milk - 1 glass

✓ Sugar - 1/2 cup

✓ Vanillin

✓ Flour - 2 tbsp. spoons

✓ Butter - 200 gr.

Cooking

1. Mix flour with sugar and beat in eggs, mix everything well with a mixer and add vanillin.

2. Boil the milk and stir it into the egg mass. Put in the microwave and cook for 7-10 minutes, stirring every 2 minutes.

3. Beat the resulting porridge with a mixer and leave to cool.

4. Beat the butter well with a mixer and add the cooled porridge one tablespoon at a time, stirring all the time.

5. It turns out very tasty and gentle cream. If you add butter 300-400 gr, then the cream will be even tastier and more tender.

6. You may not call it custard - but it's simple and delicious.

4. All-Purpose Custard

Ingredients

✓ Milk - 2 cups

✓ Eggs - 2 pcs.

✓ Flour - 3 tbsp. spoons

✓ Sugar - 1 cup

✓ Milk - 1 glass

Cooking

1. Mix eggs and flour. Lumps may remain in the mixture, but do not pay attention to them - they will disperse in the end.

2. Combine milk and sugar in a saucepan and bring to a slow boil.

3. Add mixed flour and eggs to boiling milk with sugar, bring to a boil, stirring constantly.

4. Turn off and keep stirring - after a few minutes the cream is ready.

5. Berry Custard

Ingredients

✓ Cream or full fat milk - 400 ml.

✓ Vanilla essence - 1 tbsp. spoon

✓ Yolk - 4 pcs.

✓ Sugar - 1 tbsp. spoon

✓ Any berries - 100 gr.

✓ Bitter chocolate.

Cooking

1. Pour the cream (or full fat milk) and vanilla essence into a small saucepan and bring to a boil.

2. In the meantime, beat the yolks and sugar. Pour the hot cream over the yolks and beat well.

3. Pour everything back into the saucepan (previously washed and dried) and bring to a boil over low heat, stirring constantly until the cream thickens.

4. Remove from heat and stir constantly until the cream has cooled. The cream will keep in the refrigerator for about 3 days.

5. Now, to make a divine dessert, add any berries and half a bar of melted dark chocolate to the resulting cream.

6. It is also good to coat cakes with this cream.

6. Coffee Custard

Ingredients

✓ Strong coffee - 1 cup

✓ Sugar - 3 tbsp. spoons

✓ Yolk - 2 pcs.

✓ Flour - 2 tbsp. spoons

✓ Cream 20% - 0.5 cup

✓ Butter - 50 gr.

Cooking

1. Brown the sugar in a pan, add a little hot water, boil the syrup and mix with the coffee extract.

2. Toasted sugar gives the cream a darker shade.

3. Beat the yolks with the remaining sugar, add flour, mix first with cold cream, then with coffee and heat until thick.

4. Add oil and cool.

5. Making cream with instant coffee, cook milk cream and fill it with coffee.

7. Starch Custard

Ingredients

✓ Milk - 1.5 cups

✓ Yolk - 3 pcs.

✓ Potato starch- 1 tbsp. spoon

✓ Sugar - 150 gr.

✓ Vanillin on the tip of a knife

Cooking

1. Beat the chilled yolks with sugar, add milk, leaving 3-4 tablespoons to dilute the starch, mix and, stirring, bring to a boil.

2. Without ceasing to stir, a stream of starch mixed with cold milk is introduced into the boiling mixture and boiled over low heat until a thick and viscous mass is obtained.

3. Cool, add vanillin and stir well.

8. English Custard

Ingredients

✓ Milk - 1 liter

✓ Powdered sugar - 500 gr.

✓ Yolk - 16 pcs.

✓ Vanillin - 1 sachet

Cooking

1. Rub the yolks with sugar and beat well.

2. Put the bowl with the yolks on a low heat and, stirring constantly, pour in the milk.

3. Warm the mixture well, without boiling, and strain through a fine sieve.

9. Custard "Glace"

Ingredients

✓ Butter - 250 gr.

✓ Sugar - 150 gr.

✓ Eggs - 3 pcs.

✓ Vanillin on the tip of a knife

✓ Cognac or dessert wine - 1 teaspoon

Cooking

1. Sugar is mixed with water (4:1), brought to a boil and boiled until the sugar is completely dissolved.

2. Chilled eggs are beaten until a stable lush foam is obtained and, without stopping beating, hot syrup is added to it in a thin stream.

3. Beat until the temperature of the mass drops to room temperature. At the end of whipping add vanillin, cognac or wine.

4. When cocoa powder is added, chocolate cream is obtained.

10. Lemon Custard

Ingredients

✓ Butter - 100 gr.

✓ Eggs - 2 pcs.

✓ Sugar - 150 gr.

✓ Lemon - 3 pcs.

Cooking

1. Beat eggs with sugar, mix with grated lemons, softened butter, place in a saucepan and cook with slight stirring over low heat until a viscous mass is obtained.

11. Hazelnut Custard

Ingredients

✓ Powdered sugar - 120 gr.

✓ Yolk - 4 pcs.

✓ Vanillin - 0.5 sachet

✓ Milk - 100 gr.

✓ Hazelnut kernels - 150 gr.

✓ Butter - 120 gr.

Cooking

1. Cook powdered sugar, yolks, vanilla sugar, milk until a thick mass is obtained, then cool it.

2. Add toasted nuts and warmed butter to the chilled mass.

12. Milk custard with coffee

Ingredients

✓ Milk - 1 liter

✓ Powdered sugar - 300 gr.

✓ Natural roasted coffee - 50 gr.

✓ Yolk - 10 pcs.

✓ Butter - 30 gr.

✓ Flour - 125 gr.

Cooking

1. Finely grind coffee, pour 1 glass of milk and, after boiling for 8-10 minutes on low heat, strain thoroughly.

2. Mix flour with sugar and yolks, put on low heat, constantly stirring with a whisk, and gradually add coffee broth and the remaining milk.

3. Keep the mixture on fire, without stopping stirring, until thickened, then season with a piece of butter and remove from heat.

4. Use the cream for lining and decorating cakes.

5. By mixing the cream with butter in a 1:1 ratio, you can use it as a filling for cakes.

13. Milk Vanilla Custard

Ingredients

✓ Eggs - 2 pcs.

✓ Sugar - 2 tbsp. spoons

✓ Flour - 2 tbsp. spoons

✓ Milk - 1/4 liter

✓ Vanilla sugar or vanillin,

✓ Butter - 50 gr.

Cooking

1. Beat eggs with sugar, add flour, 3-4 tbsp. cold milk and mix into a homogeneous mass.

2. Bring milk to a boil, mix with beaten eggs, heat on a stove or water bath, stirring constantly, until boiling (until the cream thickens), add butter, season with vanilla and cool quickly.

14. Nut Custard

Ingredients

✓ Ground kernels walnut- 120 gr.

✓ Sugar - 100 gr.

✓ Milk - 150 gr.

✓ Butter - 120 gr.

✓ Vanillin - 0.5 sachet

✓ Cognac or rum - 2 teaspoons

Cooking

1. Boil nuts, sugar, milk into a thick mass and cool.

2. To the chilled cream, add a mixture of butter and vanilla sugar kneaded into foam.

3. At the end, stir in rum or cognac.

15. Chocolate Orange Custard

Ingredients

✓ Yolk - 5 pcs.

✓ Sugar - 150 gr.

✓ Vanillin - 0.5 sachet

✓ Orange peel - 200 gr.

✓ Grated chocolate - 2 teaspoons

✓ Butter - 180 gr.

Cooking

1. Yolks, sugar, vanillin, mix, cook until thick and put in a cold place.

2. orange peel pass through a meat grinder, mix with grated chocolate and soft butter.

3. Mix both masses well.

Bon appetit!