Oil custard Classic recipe. Classic custard for cake and pastry. Recipe for biscuit cortex

Custard can be called universal, it can be served as an independent dessert, fill it with wafer tubes, cakes eclairs or profitrols, and also use for layers of cakes. In particular, the custard is great for the layer of corte in Napoleon.

Today we will tell about several recipes, and the step-by-step photo of the recipe will be a visual lesson for beginner cooks. Thus, we prove that cooking custard at home is easy and simple, the main thing to attach a little effort and desire!

classic recipe on creamy oil milk

Experienced masters of culinary art can with confidence you tell you that it is enough to cook any custard a couple of times, and you love the whole process of cooking, which will be able to succeed in "once - two."

The first recipe is very good. The yield of cream is quite large, such a portion can be ascended by 16 thin cakes of Napoleon with a baking sheet for an oven. If necessary, ingredients are doubled.

Ingredients:

Chicken eggs - 4 pieces,
Wheat flour (pre-sifted) - 4 tbsp. spoons
Milk cow - 1 liter,
Sugar sand - 500 grams,
Butter creamy (natural) - 500 grams.

Cooking process:

Prepare the products listed in the recipe. Eye oil remove from the refrigerator, open the packs and leave at room temperature. While you will cook and cool the cream, the oil will become soft.

Beat the egg with flour. Flour Take four spoons with a small slide. If we are afraid. What will be lumps, use the blender.

Milk put heated on the middle fire. When it becomes hot, pour sugar and stir.

Without waiting for the boiling of milk, pour the egg mixture. It is necessary to do this with constant stirring so that the flour mass is not brewed with lumps.

Fire reduce to a minimum, boil until it thickens, stirring constantly.

Cool. Observe the temperature mode. The principle of cooking custard is similar to the preparation of semolina. If you do not work out, everything can burn. Therefore, constantly when stirring concern the bottom of the pan. Enhanced dishes to use it is undesirable, and aluminum - in no case!

Softened oil to take a wedge or mixer to a homogeneous state. Gradually add chilled custard cooled to it. Knowing this secret, you will never cut off the oil and the custard base.

Lost cakes with gentle cream, let them soak, and enjoy unmatched dessert!

Custard with condensedum

The next recipe for a custard cream may like fans of condensed milk, because It is precisely it is the basis of this version of the custard.

You will need the following ingredients:

Condensed milk - 1 bank,
Cow's milk - 1 cup,
Sugar sand - 2 tbsp. spoons
Wheat flour (sifted) - 2 tbsp. spoons
Creamy butter - 100 grams,
Vanilla to taste and desire.

Custard cooking process with condensed milk

In a deep cup, we mix sugar sand with flour and small portions add milk, which should not be directly from the refrigerator, it should be room temperature. We stir all the ingredients to a homogeneous state and put a cup on a small fire. With constant stirring, cook cream to thickening.

In a slightly cold cream, add softened butter and condensed milk. At this stage you can add vanillin. Mix all, you can use a mixer. Elegance with custard with condensed milk will be the most delicious!

Classic English Custard (Patisier)

To prepare this custard, you will need:

Egg yolks - 3 pieces,
Sugar sand - 1 tbsp. the spoon,
Flour - 1 tbsp. the spoon,
Vanilla - 1 pod,
Milk - 300 ml.

Cooking Patisier

In a deep saucepan or a pan, you need to pour a cow's milk, add vanilla pod to milk, which is pre-cut along. Bring milk to boiling.

In a separate cup, we rub egg yolks, flour and sugar sand uniformity. After the mass of yolks and sugar becomes homogeneous, starting to pour hot milk, constantly mix the mass (the pod of vanilla from milk needs to be removed).

We put a cup with cream on a water bath, and, continuing to beat the cream with a wedense, warming it. When the mass thickens, remove the cup with a water bath and use a custard for filling the cakes or layers of the cortex.

Chocolate custard

Sweets tremble, the next recipe for a custard for chocolate lovers!

Milk - 250 ml,
Egg yolks - 2 pieces,
Wheat flour - 1 tbsp. the spoon,
Cocoa powder - 3.5 tbsp. spoons
Potato starch - 1 tbsp. the spoon,
Chocolate black (bitter) - 50 grams,
Sugar sand - 150 grams,
Creamy oil - 100 grams.

Chocolate Custard Recipe

We pour milk into a deep cup, and chocolate, breaking into pieces, send to milk. We put a cup on a slow fire or a water bath and bring to the complete dissolution of chocolate. While chocolate melts, we need to grind egg yolks with sugar sands.

After in the yolk mass, add potato starch, cocoa powder and wheat flour, mix all.

In the resulting homogeneous mass of a thin weaving, we pour slightly cooled chocolate milk, while constantly stirring the mass.

We send a cup with cream to a slow fire and welcome to the gluts you need with constant stirring.

We remove the custard cream from the fire, let it cool and add to it softening butter, we are thoroughly whipped to a homogeneous mass.

Custard without eggs

Do you know that custard will also get tasty even without adding eggs to it? Yes, yes, and few people can notice their absence. Well, what will we try to cook with custard kerma without eggs?

Ingredients for cooking:

Milk - 1 liter,
Creamy butter - 150 grams,
Sugar sand - 1.5 glasses,
Wheat flour - 6 tbsp. spoons
Vanilla to taste.

Cooking for cake cream

In a deep saucepan, we pour milk and put on the most silent fire, we pour sugar sand into the milk and add vanilla to taste. All mix and leave, let milk warm up, and sugar sand dissolves.

At this time, in a frying pan with a thick bottom, you need to send oil and melt it. After in melted oil, add sifted flour and stirring constantly, fry the flour in oil 3 - 4 minutes. Constantly stir this mixture so that no lumps formed, and the flour is not burned! Now the most "terrible" stage, in a frying pan with flour we pour warm milk with sugar, all this mass will be hiped, but it will continue for a short time. All ingredients should be mixed very quickly until uniformity.

When all the ingredients are mixed, you need to put a pan or a saucete with a common mass on a quiet fire and constantly stirring, bring to thickening.

It is so easy and easy to prepare a delicious custard at home, and applying for minimum forces, ingredients and its free time. In return, you will get a beautiful dessert, from whose taste no one else is indifferent!

Enjoy your appetite and good recipes!

Sincerely, Annie.

Custard is used to prepare various kinds of cakes, pastries, cookies, eclairs. Thanks to the fully natural composition of the mother, Moms often indulge their children of all kinds of goodies. It is not necessary to prepare cream based on butter, it gives the composition of the desired density. In otherwise, the mass can be poured into coffee, hot chocolate or cocoa, fresh fruit salads and complex desserts. It all depends on personal preferences. Consider the most popular technologies.

Classic Custard Recipe

egg chicken - 3 pcs.
sugar sand (white) - 260 gr.
milk (fat from 3%) - 530 ml.
rye flour - 90 gr.

In a deep bowl, break the eggs, pour 200 ml. Milk and mix well a whisk. Squake the flour in a convenient way, start slowly pouring it to the eggs. Simultaneously stirring to eliminate possible lumps.
The remaining 330 ml remain in a separate enamelled saucepan. Milk, add sugar sand, unbreak well. Put the composition on the stove, bring to a boil. Simultaneously stirrate the wooden blade so that sugar does not stick to the bottom.
After the first bubbles appear, reduce the fire, pour the mass of milk and eggs. Wait for boiling, constantly stirred.
As soon as the mixture boils, turn off the burner, leave the mass until the complete cooling. As soon as this happens, the composition automatically thickens, which will be evidence of its readiness.

Recipe for a custard for cake "Medovik"

To make the cake to be whipped, it is necessary to prepare a thick cream that will not be spread. Mass must soak the cakes, thereby not allowing them to decay. Since honey is added to the dough, it is obtained hard and dry, for this reason it is necessary to add a lemon zest, which will dilute the creation of a sweet aftertaste and soften the cake as a whole.

milk - 0.6 liters.
creamy oil - 160 gr.
chicken egg - 1 pc.
vanillin - 10 gr.
sugar sand (cane) - 185 gr.
manna Cropa (fine-grained) - 65 gr.
lemon zest - 15 gr.

In a deep bowl, break the egg, start to beat it with a mixer, at the same time sugar sugar and vanillin. It is not necessary to separate the yolk from the protein, add an egg entirely.
Pour milk into an enameled saucepan, warm it on the plate up to 40 degrees. After that, gently move along the wall of the dishes in a bowl with whipped eggs. Mix the whore thoroughly, leave all the heat before boiling. Cooking time is 7 minutes, while the mass must be stirred so that it does not burn.
In 2 minutes before the readiness, lower the creamy oil, chopped into the pieces, wait for it to complete dissolution. After turning off the plate, let the composition be cooled. Stir every 10 minutes.
As soon as the cream acquires a more viscous consistency, lower the half of Lemon half of the lemon in it. Wake up a mixer mass so that it rises 2-2.5 times. Cool in the refrigerator and use the destination.

The traditional preparation of the Napoleon cake is impregnated with cortex from a layer dough with liquid cream. Properly reproduced technology will create a lot of tender texture, which will task the tone of the entire cake.

chicken egg - 4 pcs.
rye flour - 110 gr.
sugar sand (preferably reed) - 360 gr.
creamy oil - 100 gr.
milk (fatty 3.2%) - 1.2 liters.
vanillin (at discretion) - 10 gr.

Skip flour through a sieve, leave the right amount. Put the oil into a warm place to fully melted.
Connect into one composition of flour, vanillin and sugar sand.
Wear eggs with two forks or a wedge (do not separate the yolk from the protein), start slowly pouring a dry mixture of sugar, flour, vanilla.
Continue to replenish and at the same time pour milk. When the composition becomes homogeneous, put the container on the stove, tomit on medium heat.
You need to bring the composition to 85-90 degrees, while it should not boil. When bubbles appear, turn off the burner and proceed to the next step.
Leave the cream in a cool place to complete cooling, so that he will have a sufficiently thick consistency. Still mass with wooden spatula every 15-20 minutes.
When the composition is completely cooled, chop oil into small cubes and interfere with it in cream. Whip the mixer about 5-7 minutes until the mass thickens. If the cream still remains liquid, place it in the refrigerator for further use.

In the preparation of cream for biscuit dough there are a number of features that need to be observed. In cases where the mass turns out too dense, it does not heat the cakes completely. If the composition is released liquid, it will dough the dough and makes the likeness of jelly out of it. The delicate process requires an appropriate approach: the final product should turn out to be air and light, chicken yolks and corn starch will help us.

milk fatty (3.2-5%) - 450 ml.
egg yolk - 7 pcs.
sugar sand white - 110 gr.
vanillin - 10 gr.
corn starch - 65 gr.
creamy oil 72% - 50 gr.

Prepare a saucepan with a volume of 2.5 liters and more. Symptore the corn starch so that he become loose.
Pour milk into the enameled container, add vanillin, put on the stove. Bring the composition to boil, cover with a lid, leave for another 1.5 hours.
Skip the milk through 4 layers of gauze, boil again on medium heat.
In another bowl, scroll corn starch, sugar sand and yolks. Immediately pour the resulting mixture into vanilla milk.
Tomit on slow heat until the mass does not completely thicken. Still the wedge to make the cream gradually climbed.
When the composition acquires the consistency of sour cream, turn off the slab. In a still warm mass, add the creamy oil chopped into pieces.
Beat the cream with a mixer for about 5 minutes until it becomes thick and homogeneous. Use the composition in the next hour or remove it into the refrigerator for storage.

Optionally, you can pack cream on waffle or paper cups, after which you send to the freezing chamber. At the exit, a natural homemade ice cream is "cream-brulee" type.

The main feature of the preparation of cream for such a recipe is that the final composition is obtained dense and drum. Even if we use a mass for impregnation of dry sand cakes and impose it with a dense layer, the cream does not cut. In addition to the fact that the recipe is suitable for "sour cream", it is often used in the preparation of eclairs, cookies with filling, decorating cakes with a confectionery syringe.

chicken egg - 2 pcs.
butter creamy (fat content from 72%) - 120 gr.
vanilla sugar - 25 gr.
sugar sand - 140 gr.
rye flour - 60 gr.
sour cream 20% - 350 gr.

Distribute sugar sand, vanillin and eggs. Sketch the flour and add it to the mass.
Place the sour cream to room temperature, lay out to the main components and take the mixer.
Move the composition into the enameled container, put on a slow fire and tomit until the mass becomes thick.
When it happens, remove the saucepan from the plate, add 60 grams. Creamy oil, smear the composition and leave cool.
The second portion of the oil soften, jump over one tablespoon and interfere in cream. Each time after adding a new portion, whip the mixture with a mixer.

In the end, you will have a lush mass of a gentle-beige shade. It must be used in the next three hours. Otherwise, remove the cream in the refrigerator, after turning the bowl of the food film.

It is easy to prepare custard, just clearly follow the instructions. Use the universal classic recipe or choose the technology of the cake that you plan to bake. Carefully follow the mass when it is on the stove. Particularly relevant council is to use recipes with the addition of flour.

Video: Protein custard for desserts

Recipe of a custard - a mandatory page of any homely culinary book.
Properly cooked custard has a silky homogeneous texture and a slightly catchy fragrance of vanilla. For its cooking you need 20 minutes and fresh products.

The custard recipe has several options. You can choose a classic English version, but you can snatch and cook a "lightweight editorial board", which is even a beginner hostess. It is such a custard that we will do. Later, I will master the classic and others (there are a lot of them!) Varieties.

Ingredients

eggs - 4 pcs.
sugar sand - 1 cup
milk - 0.5 liters
flour - 2 tbsp. Spoons
vanilla Powder Sachet

Cooking

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ADVICE:

Do not boil on a large and even medium heat. When the cream becomes thick, it burns very quickly.

Instead of eggs, you can use only yolks. 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 to baking or fruit.

He is the basis of the famous Bavarian cream.

Custard is used for layers of cakes (), most often in conjunction with oil cream, as you need a deep impregnation of cortex.

As a filling for custard cakes or profitolls, cream is good in itself.

How to cook classic english cream (patches)

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

Milk in a saucepan with a vanilla pod. Just do not bring to a boil. Yolks to rub with sugar and not stopping to beat, pour the milk without a vanilla pod. Cream with cream to put on a water hot bath. Continue to beat. Put the container into another with ice water so that yolks and the cream did not overheat.

Another way to prepare a custard cream

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

Starch put into a glass, pour some milk, stir thoroughly so that the starch is dissolved. Pour into the remaining milk. Add Vanilla. Beat yolks with sugar. Put milk on a small fire and cook until bubbles appear. Slightly cool and pour into yolks with sugar. Beat on a water hot bath. Then put in ice water. It turns out a luxurious thick custard.

Irina Kamshilina

Prepare for someone much more pleasant than for yourself))

Content

If you want to pretend the cakes of the "Napoleon" cake, start eclips and or baskets, you need to learn how to prepare custard Classic cream, which is rightfully considered one of the basics of confectionery skills. It is not so difficult to do at home. The formulation allows a lot of variations, and having mastered the main techniques, you can experiment both with preparation and with the feed - use custard cream for cake, cakes, open pies with berries, or simply apply as a tasty dessert, settling in the cream.

How to prepare custard classic

Milk, sugar, sometimes eggs - those ingredients, without which the real cream does not cost. There are modifications - without eggs, on starch, using cream and even water instead of milk. Many hostesses include a dish to be difficult, although in reality it is not so much complicated how much time-consuming, requires caution, long and thorough stirring, whipping, which can last half an hour - forty minutes. Inexperienced culinary, it is better to start with a traditional formulation.

Custrum Custard Recipes

The cream serves as the basis of cakes, cakes ,. Experienced cooks advise to prepare a filling before the test: she will need to cool an hour or two, and it is not recommended to cool in the refrigerator. Full impregnation takes extra time. All creams belong to fatty, calorie dishes, so they are not recommended to persons observing the diet.

On milk

Cooking time: 35-40 minutes.
Calorie dishes: 122 kcal per 100 g
Purpose: Dessert.
Kitchen: European.
Preparation complexity: Easy.

The recipe for a custard on milk is considered basic. You can cook a confectioner quickly if you follow a step-by-step recipe. The dish is not only delicious, but serves to decorate, looks good in the photo. The product is used in cakes, ecles, cakes. To understand how to make a confectionery filling correctly, you need to carefully follow the recipe.

Ingredients:

milk - 2 glasses;
sugar - 1 cup;
eggs - 3 pcs.;
flour - 2 tablespoons;
creamy oil - 50 g;
pod either vanilla powder.

Cooking method:

Pour milk in the pan. Place on fire.
Stir eggs with flour, sugar, vanilla.
Pour a slowly, milk mass to stir with a wooden spoon.
Boil to get a thick consistency. Cool

Cream custard

Cooking time: 35 minutes.
Number of portions: 3-4 persons.
Calorie dish: 156 kcal per 100 g
Purpose: Dessert.
Kitchen: European.

If you are looking for a simple option, how to cook custard, the recipe with cream is perfect. It turns out light, lush, very gentle. Slavs look great in the photo, enjoy the constant popularity in children and adults. The recipe came to us from England, where traditional is considered. Make a custard at home will be able even not very experienced culinary.

Ingredients:

cream - 1.5 glasses;
sugar - 1 cup;
eggs - 2-3 pieces;
flour - 2 tbsp. spoons;
oil - 30 g;
spices to taste.

Cooking method:

Separate proteins from yolks.
Proteins and yolks beat separately. In the protein mass, put sugar; Egg yolks and vanillin mix with softened oil.
Cream put heated on barely smooth fire.
Pour into hot cream, gradually adding, first yolks with oil, then the protein mixture.
Stir up to a homogeneous mass.
Cook, giving thickening. Leave to cool.

On Yolkski.

Number of portions: 5-6 persons.
Calorie dishes: 173 kcal per 100 g
Purpose: Dessert.
Kitchen: European.
The complexity of cooking: average.

Especially tasty custard obtained on egg yolks. The recipe helps to make a beautiful delicacy that will definitely enjoy your family, guests familiar. Understand how to prepare a dish is not at all difficult, especially if you have already mastered other ways. This method allows you to prepare the layer quickly, but it is important to carefully follow the proportions specified in the recipe.

Ingredients:

yolks Eggs - 6 pcs.;
6% fatty milk - 0.5 l;
sugar sand - 5-6 tbsp. spoons;
starch - 2 tbsp. spoons;
vanilla, cinnamon, cocoa.

Cooking method:

Divide proteins and yolks. Fill in sugar yolks, use a mixer for whipping.
Put milk on fire.
Gradually fill the jolk suspension into the milk. Beat constantly.
Add starch, spices. Chocolate - will require cocoa powder.
Cover the food tight film. Let me cool to the neutral temperature.

Custard with flour

Cooking time: 40 minutes.
Number of portions: 3-4 persons.
Calorie dishes: 214 kcal per 100 g
Purpose: Dessert.
Kitchen: European.
The complexity of cooking: average.

For layers of luxurious cakes "Napoleon", which so appetizing look in the photo, and the taste is even better, the recipe for a custard with flour is useful. It is preparing for forty minutes, but consider that the confectionery should still be soaked in two or three hours. This is not the easiest custard, but the enthusiastic praise to culinary art will pay efforts.

Ingredients:

creamy oil - 200 g;
milk - 250 g;
sugar - 300 g;
flour - 4 tbsp. spoons;
spices.

Cooking method:

Throw 150 ml of milk, mix with flour, sugar, spices mixer.
Put the remaining milk on the stove.
As they boil, start pouring a flour mixture, the cream should thicken.
Melt oil, to connect everything, thoroughly beat.

With Stachmal

Cooking time: 30 minutes.
Number of portions: 3-4 persons.
Calorie dishes: 149 kcal per 100 g
Purpose: Dessert.
Kitchen: European.

Traditional cream does not imply the use of starch. But this ingredient gives excellent degrees, dense consistency, making the dish lush. Starch must be carefully dissolved to avoid lumps. The recipe is allowed to modify with spices: cinnamon, vanilla, nutmeg. Experienced hostesses are experimenting with sugar proportions, fatness of milk.

Ingredients:

oily milk - 1 cup;
sugar - 3 tbsp. spoons;
starch - 0.5 teaspoons;
eggs - 2 pcs;
seasonings are cinnamon, nut nut.

Cooking method:

Starch, eggs, sugar mix, preferably in a ceramic bowl. It is recommended to use a mixer. Add spices depending on the modification of the formulation.
Pour milk into a thick-walled saucepan, put heated.
Gently start pouring a lot, stirring every second to thickening.
Cool

With eggs

Cooking time: 25 minutes.
Number of portions: 4-6 persons.
Calorie dish: 164 kcal per 100 g
Purpose: Dessert.
Kitchen: European.
The complexity of cooking: below average.

Like other recipes, egg cream will require a confectioner of attention, accuracy, care. It is especially important to beat the workpiece. When infusing proteins, speed is required: they must remain dense, do not fall. Milk must be at least 3% fat, but it is better to use six percent or cream. The finished dish is an excellent cupcake filling.

Ingredients:

cream or fatty milk - 1 cup;
sugar sand - 8 tbsp. spoons;
eggs - 4 pcs;
sugar vanilla.

Cooking method.

We can not only miss cakes, but also to start croissants, custard cakes, as well as serve as a sauce even to dumplings with cottage cheese. We share proven recipes for making a custard in a variety of variations. Make a delicious cream at home is very simple if you follow the instructions.

Custard for Honey - a special recipe

The cakes of the cake of the honeycomb are very sweet, so there is a slightly less sugar in a custard for honey cake than usual. Hurry up the honey cake is needed at least 3 hours.

Easy

Ingredients

Paul liters of milk;
110 grams of sugar sand;
4 tablespoons of flour;
Eggs - 2 pcs.;
110 grams of butter;
If desired, the bag of vanilla sugar.

Cooking

Take a saucepan with a thick bottom, in which you will cook cream. Square flour, add sugar and eggs. Add a little milk to get a crawler. Gradually, pour the remnants, check that there are no lumps. If they could not be avoided, armed with a mixer or blender.

Turn on the minimum gas and start cooking, constantly stirring, the milk part of the custard. When bubbles start appearing on the surface, check 2 minutes. In another saucepan, melt the butter, mix it with a boiling cream and remove from the fire. Cover the edible film surface of the cream and completely cool.

As soon as the cream is completely cooled, you can miss the honey.

Custard for cake on a traditional recipe

Nothing superfluous, only the basis. For this recipe prepared a custard in the Soviet canteens. If you buy high-quality products, you feel the taste of the 80s. Such a gentle, melting cavalous cream without lumps.

Ingredients:

Paul liters of milk;
4 yolks;
160 grams of sugar sand;
Present butter - 160 grams;
Flour - 70 grams;
Vanilla sugar - 10 grams.

Cooking

Wake up a mixer in a saucepan with a non-stick flour, sugar, vanilla sugar and yolks. Milk Heat in any convenient way to 35 degrees and gradually pour about a quarter to a saucepan, without turning off the mixer. Bring the remaining milk to a boil and gradually a fraction, constantly whipping. It is important to pour boiling milk slowly, otherwise the yolks are welded. At the moment you have the same thickness in your saucepan as the dough for thin pancakes.

Council. Custard can be used not only for cakes and pastries, but also for the filling of wafer tubes and sweet pancakes.

Put a saucepan on the minimum fire and boil, very intensely interfere with, 5 minutes. Immediately, when removing the saucepan from the fire, cut the piece of food film and shut it the surface of the cream. You can not do this if you will mix the cream every 1.5-2 minutes until it gets completely cool. The thing is that when cooled, a mixture of eggs, milk, flour and sugar is covered with thick dense crust. Because of this homogeneous structure of the custard will not be. Cool the cream to room temperature.

Oil with a mixer and gradually connect with the contents of a saucepan, whipping on high revs. Add everything as quickly as possible if you beat for a long time, the oil will be peeling.

Custard without flour and starch - the most gentle

Custard cream for biscuit cake without flour is the easiest, gentle impregnation option. If you want to make chocolate custard, add a tablespoon of cocoa powder with a small slide.

Ingredients:

300 grams of oil
150 grams of sugar
2 eggs
Milk liter floor.

Cooking

Milk bring to a boil and cool down. Remove the foam.

Eggs with sugar sweat in a foam straight in a saucepan with a thick bottom and a thin weaving pour the cooled milk, stirring the wedge. Put a saucepan for minimal heating. As soon as bubbles appear, check for two minutes, and then remove the saucepan from the fire.

Soft oil should be mixer and add a cooled milk mixture. Mix and place in the refrigerator, closing the surface of the cream of food film. After complete cooling, the cream without flour is ready to use.

Lemon custard

Custard colors of the sun. Suitable for impregnation of any cake and for cooking cakes.

Ingredients:

1 lemon;
40 grams of corn starch;
250 grams of brown sugar
4 yolks;
350 ml of water;
20 grams of butter;

Cooking

Lemon thoroughly wash and wash the towel. Zestra Sattail on a fine grater. Cut the lemon in half and remove the juice. To prepare a lemon cream, you will need 100 ml.

In a saucepan, in which you will cook cream, seek starch, add salt and sugar. Pour warm water and add lemon juice with a zest. Stir so that there is no lumps and put on the slowest fire. With constant stirring, wait for the mixture to be thick. The consistency will be in a very thick jiele. Cooking needs about five minutes.

Beat the meal of yolks and, without stopping, pouring the contents of the pan with a thin weaving. Put the container with the resulting cream on a water bath and cook, stirring, five more minutes. Add a piece of oil, wait for it to completely disperse, and immediately remove the cream with a water bath.

Cover the surface of the custard film with a film and cool down. You can make it cold.

Custard with gelatin and milk

Do not be afraid to prepare a custard with gelatin! If you follow the instructions, the cream will be amazing.

Ingredients:

150 ml of milk;
150 ml of 35% fat cream;
5 yolks;
100 grams of sugar;
10 grams of sheet gelatin;
A pinch of salt;
1 gram of vanillina.

Cooking

Take the cream mixer and put them in the refrigerator. Gelatin will fill with water according to the instructions and leave for a short time so that it breaks. Custard with leaf gelatin is preparing faster, as it needs less time for swelling.

Distribute yolks with sugar. In the saucepiece, connect whipped cream with milk and bring to a boil. Whipping yolks with a whisk, gradually pour hot cream in them. When everything is well stirred, put a saucepan on the minimum fire and bring to a boil. As soon as bubbles appear on the surface of the creamy mass, turn off the gas.

Gelatin warm in the water bath and, constantly whipping the creamy mixture, pour it.

Ready custard with gelatin gelatin cool up to 30 degrees and start covering each cake with a thick layer.

Custard Cream with Channel

Cream with a semitting is especially well suited for the impregnation of children's cakes. Try to cook it and realize that this grainy gives a custard special tenderness, and a snow-white color is elegance.

Ingredients:

A liter of milk;
4 tablespoons of mankey;
600 grams of oil;
200 grams of sugar;
A quarter of a teaspoon of shallow salt.

Cooking

Milk pour in a saucepan and spray. Bring to a boil and pour a thin wearing semolina. Boil, constantly stirring the wedge, on slow fire for 15 minutes. When the manka is ready, sprout with sugar powder all the surface and leave cool.

Oil to sweat with sugar in the air oil cream and add a cut-made semolot, whipping a mass of a mixer. Do not cross the oil, otherwise the cream will flashed.

After an hour in the refrigerator, the cream custard for the biscuit cake is completely ready.

Custard cream

Custard with a beautiful creamy taste, which is perfectly suitable for impregnation of the Napoleon cake and biscuit cakes.

Ingredients:

Cream 33% fat - liter;
5 yolks;
A glass of sugar;
4 tablespoons of flour;
Butter creamy - 200 grams;
1 gram of vanillina.

Cooking

Distribute yolks and sugar is doing right in a saucepan and put on a slow fire. When the yolks are warm, pour the cream with a thin ridge, constantly stirring the mass. Boil minutes 3, then ask the flour on the surface of the cream and quickly stirred and boil the cream for a couple more minutes so that it thickens to the desired consistency. Remove from the stove, cool.

Add soft butter and vanillin, sweep the mixer or blender. You can proceed to the assembly of the cake.

Custard with cottage cheese

Curd custard can be used as a self-dessert. It turns out quite dense, but at the same time, air.

Ingredients

200 grams of cottage cheese 5% fat
Paul liters of milk
150 grams of sugar
6 tablespoons flour
200 grams of oil
1 gram of vanillina.

Cooking

Sketch the flour and weld with milk on slow heat before thickening. Soft oil run out with sugar. When milk will cool, beat it with oil. Cottage cheese over fine sieve and add to the oil. Patch vanillin and mix.

Custard with cottage cheese is ready.

Custard on sour cream

Custard sour cream cream for cake is not very popular, as many can not understand what to do with sour cream? If you take home sour cream, it is divided into oil and serum, and the shop is too liquid. Following our instructions, you prepare the most delicious custard sour cream.

Ingredients:

Sour cream with 25% fat content - 300 grams;
200 grams of butter;
2 tablespoons of flour;
1 egg;
140 grams of sugar;
1 gram of vanillina.

Cooking

Take the egg with sugar and add flour, pour sour cream and mix. Exclude the formation of lumps. Pour the mass into the scenery and put on a slow fire. Bring to a boil and cook for 5 minutes.

In the hot mass, add 30 grams of soft butter and mix the wedge. Leave the mixture to cool. Wake up the remaining oil and gradually enter the custard.

If you plan to miss with sour cream dense cake cakes, leave the cream in the refrigerator for 3 hours, and then proceed to work.

Useful tips:

Throughout the process of cooking a custard, stir it with a wedge, so that there are no lumps. But if suddenly lumps appeared, just take the mass of the submersible blender.

In order for custard, it is not for sure that you boil it in a water bath. Time will leave a little more, but it will not work.

When cooking on the stove, use a double bottom steel saucepan, or a stall with a non-stick coating. Enameled dishes are not suitable, all will threaten.

For easy color you can add cocoa, black currant juice or carrots and other natural dyes.