A properly cooked custard should be included in the list of universal treats. It goes well with a variety of desserts. It is tasty to serve such a cream even with ordinary thin pancakes or pancakes.

Custard for Napoleon cake

Ingredients: a liter of homemade fatty milk, 320 g of granulated sugar, a whole pack of high-quality butter, 3 chicken eggs, 3 tbsp. tablespoons of high-grade flour, a standard bag of vanilla sugar.

  1. To cook custard for the Napoleon cake, you need to use stainless dishes with a thick bottom. Sugar and high-grade flour are immediately poured into the container.
  2. After mixing, the eggs are driven into the dry components. Vanilla sugar is added there. With a fork, the mass is mixed until smooth.
  3. Milk is poured into the components. Again the components are mixed.
  4. The cream goes to boil over low heat. It must be constantly stirred. Flour should be made, but not burnt.
  5. After the appearance of the first bubbles, the mass is removed from the fire.

The cream cools in a bowl filled with ice water.

For biscuit cakes

Ingredients: half a pack of fatty butter, a liter of milk, 5 tablespoons eggs, a full glass of granulated sugar, 2.5 cups of high-grade flour, vanilla to taste.

  1. In a deep bowl with sand and flour, eggs beat until smooth.
  2. The milk in a separate bowl is brought to a boil, cools to about 80 degrees, after which it is poured into a product from the first step with a thin stream.
  3. The resulting mixture is cooked for 2-3 minutes until thickened with stirring.

It remains to add vanillin and melted butter to the cream, and then beat it well.

Custard with butter, no eggs for Honey

Ingredients: a full glass of fat milk, half a glass of granulated sugar, half a standard packet of butter, 2 tbsp. tablespoons of wheat flour.

  1. Half the milk and all the sugar over a slow heat warms up well. All sweet grains in the liquid should completely dissolve. After that, the mass is removed from the stove.
  2. In a clean bowl, the remaining milk is mixed with flour.
  3. Products from the first two steps connect. The mass is again sent to the stove and brought to thickening with frequent stirring.
  4. The base for the cream is allowed to cool, after which beaten butter is introduced into it in small portions.

With the finished mixture, you can immediately smear honey cakes.

How to cook for eclairs?

Ingredients: half a liter of fat milk, 170 g of granulated sugar, 5 egg yolks, 70 g of high-quality butter, 40 g of corn starch, 2 g of vanillin.

  1. Cow's milk is immediately poured into a small stewpan. Vanillin and granulated sugar are added to the liquid, which should completely dissolve in the milk during heating. The mixture is simmered over minimal heat for a couple of minutes.
  2. Slightly whipped yolks pour into the stewpan. The mass is brought to a boil, but does not boil.
  3. In a single portion, starch is poured into the stewpan. Instead of corn, you can use the usual potato. Even plain wheat flour will do. Boil the ingredients together for a couple of minutes.
  4. Butter is added to the stewpan removed from the fire. If there are lumps in the mass after cooling, it will be enough to wipe it through the smallest sieve.

If you decide to cook custard with flour instead of starch, then the mixture will need to not just boil for several minutes, but bring to a boil.

Classic custard in milk

Ingredients: a liter of fat milk, 8 chicken yolks, a whole lemon, 170 g of powdered sugar, 80 g of high-grade flour.

  1. In a small stewpan, milk is slightly warmed up. The zest of a whole lemon is immediately sent to it. It is peeled off with the help of the finest grater. The liquid must be brought to a boil, then strain it through a couple of layers of gauze.
  2. In a separate bowl, chicken yolks are combined with sugar. Together, the components are whipped to a foamy mass.
  3. Flour is sifted to the ingredients from the second step. Mix the components very carefully with a wide spoon from top to bottom.
  4. Hot milk is poured into the resulting mass in a thin stream. After stirring, the mixture is kept on low heat until thickened. It will take 6-8 minutes.

The finished cream is removed from the heat, mixed with a spatula, covered with a film and left to cool at room temperature.

It is interesting:Charlotte Cream - Recipe

Protein custard at home

Ingredients: 3 raw chicken proteins, 320 g of granulated sugar, 120 ml of filtered water, half a bag of vanillin, 1 teaspoon of freshly squeezed lemon juice or "lemon" (citric acid). How to cook a protein custard yourself at home is described below.

  1. The first step is preparing sugar syrup for brewing. It is made from water and granulated sugar. A bowl of ice water will help determine the readiness of the mass. You need to drop a drop of syrup into it and try to roll a soft ball out of it. If successful, then the mass is completely ready.
  2. Squirrels with any kitchen machine are whipped to a lush foam. It is necessary to make it so that the eggs can be beaten to the desired state for the syrup to be fully prepared.
  3. Immediately pour the hot sugar syrup into the prepared proteins in a fine stream. In the process, you need to whip the components at the maximum speed of the mixer or blender.
  4. No need to be afraid that the protein will first noticeably settle. Subsequently, in the process of whipping, he will again gain density and splendor.
  5. After the syrup is added, vanillin and lemon juice are added to the mixture.The cream should be continued to beat until stable peaks.

The resulting mass can immediately fill any cakes or decorate homemade pies / cakes.

With the addition of starch

Ingredients: half a liter of fat cow's milk, a full glass of granulated sugar and high-quality butter, chicken egg, 3 tbsp. tablespoons of potato starch, a pinch of vanillin.

  1. Eggs beat well with the loose ingredients specified in the recipe. The mass should turn into a uniform lush foam.
  2. Milk is poured into the resulting sweet egg mixture. The latter must first be slightly warmed up.
  3. After mixing, the ingredients are sent to the fire.
  4. The base of the cream is brought to a boil with frequent stirring. Further, with very weak heating of the stove, the mass is cooked to the desired density. This can take from 7 to 25 minutes.

A pinch of vanillin and melted butter are added to the finished hot treat. The ingredients are beaten with a mixer until splendid. Immediately after that, you can cream the base for the cake with cream or decorate the cakes.

Based on sour cream

Ingredients: a whole standard package of fatty oil, 130 g of granulated sugar, 330 g of fat sour cream, 40 g of high-grade flour, chicken egg, a pinch of vanilla sugar.

  1. An egg in a saucepan or stewpan is ground with sugar, and then sent to a minimum fire. When the mass boils, you can immediately pour the pre-sifted flour. The components are again rubbed and languish until they begin to thicken.
  2. At the end of cooking, vanilla sugar is poured. Its amount can be adjusted to taste. Then sour cream is immediately added.
  3. The mass is once again brought to a boil and continues to boil with frequent stirring.
  4. As soon as the cream thickens noticeably, it can be removed from the stove and whipped with a hot mixer directly.
  5. Oil is added to the cream only when it has cooled down. Previously, it is separately whipped to splendor.

Ready cream can be used immediately.

Curd Custard

Ingredients: 420 g of loose curd, 160 ml of very fat cream, 70 g of high-quality butter, 90 g of granulated sugar, 2 chicken eggs, a pinch of vanilla sugar.

  1. First, the curd is rubbed through a sieve. This will prevent the appearance of grains in the cream.
  2. Yolks and sand are driven into the resulting mass.
  3. Softened oil is added. Everything is again whipped with a mixer.
  4. On a small fire, the mixture is cooked until thickened.
  5. Cream is whipped into the cooked mass, whipped to steady peaks.

A variety of desserts begin with ready-made cream. It is perfect for stuffing thin pancakes cooked according to any recipe.

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