Custard cream in milk - 7 recipes for different cakes

The most popular type of cream can be considered custard in milk. Profiteroles, puff pastries and rolls, eclairs and a variety of cakes are prepared with it. It is also popular because of its ease of preparation.

Classic custard in milk

Classic custard is extremely popular with housewives.

To prepare it you will not need a large number of ingredients:

• milk - 500 ml
• yolks - 4 pcs.
• flour - 50 gr
• sugar - 200 gr
• vanillin - 1 gr

Step-by-step preparation:

1. First you need to beat the egg yolks with flour, sugar and vanilla with a mixer or blender. You can use a fork, but in this case it is more difficult to achieve the desired consistency.
2. At this time, the milk is boiled and mixed with the mixture prepared before.
3. All this is cooked until cooked. The result should be a thick mass resembling homemade sour cream or mayonnaise. The longer it cooks, the thicker it will be.
4. To get rid of lumps, you can skip the cream through a sieve or gauze.
5. The finished cream is applied to the surface of the cake or added to other types of baking.

How to do without eggs?

By itself, this recipe is easy to prepare.

To prepare a cream in milk without eggs, you need a small amount of products:

• milk - half a liter
• sugar - 1 tbsp. l
• butter - 100-150 gr
• flour - 3-4 tbsp. l
• vanillin - to taste

It is even easier to cook it, even a novice hostess can handle it:

1. Butter is softened in the microwave or in a steam bath.
2. Most of the milk is mixed with sugar and sent to a slow fire.
3. In the remaining milk, stir the flour to such an extent that there are no lumps left. Do it better with a whisk or mixer.
4. Until the milk begins to boil, the mass is poured with flour. And after it is cooked and stirred until a thick mass is formed.
5. The butter is whipped almost to a state resembling a cloud, after which it is sent to the cream with vanilla.
6. The resulting mass is again whipped with a mixer, sent to cool, and then used for its intended purpose.

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Custard in milk for Napoleon

Almost every housewife knows the custard recipe for Napoleon in milk. This cake has been loved by many since the first days of its existence.

• The ingredients are almost the same as in the classic recipe, for yolks - 3 pcs.
• milk - 500 ml
• starch - 25-30 gr
• butter - 60 gr
• sugar - 160-200 gr
• vanillin - to taste

The cooking process will consist of:

1. Milk is bred with vanilla and sent to a slow fire.
2. Yolks shake with granulated sugar.
3. If the cream turns out to be too thick, some more milk is added.
4. Starch is poured into milk and whipped thoroughly.
5. Whipped yolks slowly pour into boiled milk. The mixture is constantly stirring.
6. In this case, the cream is stirred all the time until it becomes thick.
7. The custard is left to cool, and then covered with a film and placed in a cool place.
8. The cooled consistency is driven in for about 5-8 minutes.
9. After that, the melted butter is poured in advance. It should be at the same temperature as the cream.
10. The finished cream is applied to the product or stored in the refrigerator for no longer than 2 days.

For honey cake

For a honey cake, custard consists of the following elements:

• milk - 500 ml
• flour - 4 tbsp. l
• vanillin - to taste
• sugar - 100 gr
• eggs - 2 pcs.
• butter - 120-150 gr

Cooking principle:

1. The eggs are beaten to a uniform consistency.
2. Flour, sugar and beaten eggs are mixed in a deep bowl.
3. Vanillin is poured there, and after a little milk is poured. All this is whipped with a whisk to avoid the formation of lumps.
4. All this is put on a slow fire and constantly stirs to a state of density.
5. If the consistency is too thick, you can add a little more milk.
6. At the very end, melted butter is poured. As soon as the cream thickens - is removed from the fire.
7. After cooling, it can be used as intended.

For biscuit

The set of ingredients for the biscuit cream is simple:

• milk - 500 ml
• flour - 3-5 tbsp. l
• eggs - 2 pcs.
• sugar - 200 gr
• vanillin - to taste
• butter - 150 gr
• you can add condensed milk

Cooking principle:

1. To begin with, all bulk ingredients are mixed together: flour, sugar, vanillin.
2. The eggs are beaten to a state of foam and sent there.
3. At this time, the milk is heated over low heat, and the butter is heated in a steam bath.
4. Bulk ingredients slowly pour into milk and mix thoroughly.
5. For some time, melted butter is poured to the end.
6. When the cream becomes dense - it will be possible to remove and use as intended.

Delicate chocolate cream in milk

Many people love chocolate cakes, so chocolate custard was invented.

It will require:

• milk - 500 ml
• sugar - 200 gr
• eggs - 2-3 pcs
• chocolate or cocoa - 100 gr
• flour - 100 gr

Stages of cooking:

1. In a bowl, you need to break the eggs, pour half the milk, flour and mix everything thoroughly.
2. The remaining milk is poured into the pan and sent to a slow fire. Sugar, chocolate is added to it and everything is brought to a boil.
3. The ingredients of the first stage are sent there and mixed well.
4. The mixture is cooked to a uniform shape resembling thick sour cream.
5. Custard is cooled and used as intended.

Vanilla layer for any cake

Composition required for the preparation of vanilla cream:

• milk - 200 ml
• eggs - 3 pcs.
• sugar - 50 gr
• starch - 20 gr
• butter - 25 gr
• vanillin - to taste

Easy way to cook:

1. Milk is poured into a stewpan or other iron vessel and sent to the fire. Vanillin is poured into it, and the mixture is left on the stove until it boils.The main thing is that no foam is formed.
2. Beat eggs with sugar and starch until smooth.
3. Hot milk is sent to the mixture prepared in the second stage. If the milk has cooled, it should be warmed up.
4. After this, the mass is again sent to a slow fire and cooked until a thick mass similar to homemade sour cream is formed.
5. Custard cools and only after that is used for the right purpose.
6. For taste, you can add whipped butter.