Delicious custard with butter will be an excellent addition to any dessert. It goes well with honey or puff pastries. And it’s quite possible to serve it with a biscuit! Most often, housewives use this cream to soak the Napoleon cake. The cake is soaked just beautifully.

The aromatic and fairly easy-to-prepare custard I presented is somewhat different from the traditional one, which is most often used for desserts. My version contains butter, which significantly increases the calorie content of the cream. But at the same time, the presence of butter in the recipe makes the taste of the custard even brighter and richer.

Study the recipe below, prepare desserts and decorate them with this wonderful cream. Make your loved ones happy more often! You can view options for other creams and other elements for decorating and soaking desserts.

Ingredients:

• cow's milk - 0.5 l;
• sugar - 1 tbsp;
• butter - 250 g;
• chicken eggs - 2 pcs.;
• flour - 3 tbsp. l.;
• vanillin - 1 g.

Pour half the measured sugar into an aluminum pan and pour in half the milk. Stir and place on the stove, bring to a boil and cool slightly.

In a deep bowl, mix the remaining sugar, vanillin, flour and chicken eggs.

By the way, you can use not whole chicken eggs, but 4 yolks!

Beat the mixture well with a mixer until smooth.

Pour in the remaining milk. Mix.

Add the milk and sugar, brought to a boil, into a bowl in a thin stream. Stir constantly so that the eggs in the composition do not “cook” :)

After the mass is whipped until smooth, pour it back into the aluminum pan.

Place on the stove and cook over low heat to the desired consistency.

It is best not to make the cream too thick, as it will become stiffer as it cools. Cool to room temperature.

Beat the melted butter until fluffy.

We gradually introduce the cooled custard part. Beat until smooth. The cream is ready!

If you like custard with butter, then you can safely use it for a wide variety of baked goods - cakes, pies, pastries, all kinds of waffle rolls, etc.

Bon appetit!

Prepare a delicate custard for various cakes. Often, it is used to coat the cakes of everyone’s favorite Napoleon cake, to make eclairs, berry biscuits and various tartlets.

Preparing custard for a cake is not particularly difficult, but there are some nuances that are worth knowing so that the composition turns out to be the desired consistency and is tasty.

In this article, I propose to figure out what to do if the custard turns out to be liquid, and also what mistakes should not be made so that the layer does not have a nasty egg taste, too thick with lumps, cloyingly sweet, etc.

Maintain proportions

If you have tried to make your own custard for a cake at least once in your life, then, most likely, you were faced with the fact that the creamy composition was too thick, lumps appeared in it, or, on the contrary, it dripped from the tablespoon, had no effect at all. the taste as I would like.

First of all, I will note that the thickness of the custard for the cake will vary depending on the amount of flour introduced. It is a fixative in the mass, thanks to which it is possible to thicken the cream composition.

If the cream is very thick and has many lumps, it means that the portion of flour has been too much. The cake cream will turn out perfect if you follow a simple rule: for 1 chicken. the yolk needs to be poured into 100 ml of milk, put in 10 grams. flour, sugar powder or sugar.

Sah. powder and sugar are interchangeable products. But I would recommend using sah. powder, since the product dissolves better in the total mass.

If the cream has an egg-omelet taste, which many people with a sweet tooth don’t like, it means that the reason for this is the addition of proteins to the composition.

It is better to use exclusively chickens for custard. yolks. To avoid overcooking the whites, fry them or use a meringue recipe to make another delicious dessert.

Adding vanilla or a van to the cream will help correct the taste. Sahara. It is better to leave the cream in the refrigerator for a while, covering it with food. film, then the egg taste will disappear completely.

The correct process for brewing cake cream

If there was a malfunction during brewing, then most likely your cream has become liquid, or it has become liquid. eggs have not separated from milk, etc.

At this stage of preparation, such problems will not occur if you follow the specified procedure:

1. Heat milk, sugar and vanilla bean until boiling. If you don’t have vanilla at home, you can use a van. sugar. 1 pack will be quite enough.
2. While the milk is on the stove, I stir the sugar in a large bowl. powder and chickens yolks.
3. I add flour to the egg mixture. I stir.
4. When the milk boils, you need to turn off the heat, take out the pod and wait a little. Then I pour the milk into the yolks, pour it all at once, and begin to mix the yolks. This time you should not pour in the milk in a thin stream.
5. The cream will become thick, which means the flour has boiled. All that's left is to boil the chickens. yolks.
6. I pour the mixture into a saucepan and put it on the stove. The heat should be medium so that the cooking process does not take a long time. A water bath is also not suitable this time.
7. I stir the cream along the bottom and walls of the pan, making sure that the mixture does not boil. Otherwise, chickens. The yolks will begin to curdle.
8. When the cream becomes thicker, you need to remove it from the heat. You need to mix everything well over low heat to eliminate all lumps.

When there are still lumps in the custard, you need to rub the mixture through a sieve. By pouring in the milk, you will see how the flour is brewed, the cream immediately thickens, then cook a little more, and the chickens are brewed. yolks - the process is really not complicated.

You can cook over medium heat, just need to constantly stir the mixture with a whisk. In this case, the custard composition will be correct and in a fairly short time.

The higher the heat on the stove, the more vigorously you work with the whisk. Brew the cream over high heat for 30 seconds. And on low heat you can stir much longer.

Correct thickness of custard

The thickness should be like the consistency of semolina. If you pour the cream into a spoon, it will not drip.

It is important to let the finished cream stand in the cold for a while and cover it with food. film so that it does not touch the surface. The cold mixture can be whipped using a mixer.

By the way, you can use a whisk, but if that’s the case. You don’t have a tool, you can even use a simple fork.

The custard composition can be stored for 24 hours from the moment of preparation. But this needs to happen in the refrigerator, and the layer should be under a dense layer of food. films.

As an advice, I can say that you can dry the vanilla pod that was put in milk, then put it in a jar with an airtight lid and sprinkle with sugar.

You need to let it sit for 14 days, and then remove the sugar and use it for baking.

You don’t even have to put the whole pod in the milk, just the seeds. I recommend immediately placing the pod in a jar and sprinkle with sugar.

And now I propose to consider one simple recipe for making custard.

Classic custard recipe for cake

Along the way, I will explain some mistakes that cooks can make during cooking.

Components:

500 ml cream (higher fat content); 6 tsp honey, van. extract; 6 pcs. chickens eggs; half an orange (zested);

Cooking algorithm:

1. I heat the cream on the fire.
2. Chicken I beat the eggs with a whisk and add the zest (grate); honey and vanilla. Slowly pour the mixture into the cream. I beat further, I can’t stop for the chickens. the eggs did not curdle.
3. I beat until the mixture becomes homogeneous; I need to do this until it reaches room temperature. I send it to the fire, stir it so that the chickens. the eggs did not become an omelet.
4. I transfer the thick mixture into a bowl to cool.
5. I stir the custard mixture and beat it a little. If the mass is liquid, you need to add a few tsp. starch. To ensure that it is evenly incorporated into the mixture, you need to beat the mixture at low speed for 1 minute. Increase the beating speed to high and beat for 4 minutes.
6. I let the cream sit for 25 minutes.
7. If the composition has not thickened, use the next one. oil. The taste of this product will only have a positive effect. You need to use it softened in advance.
8. I make syrup from sugar and beat it. Using a blender, I add 1 tbsp of oil at low power. custard.
9. I beat the mixture for 1 minute at high speed and put the cream in the refrigerator. When it hardens, you need to stir the composition a couple of times.
10. If the mass does not thicken and there is no time, you can add gelatin. Thus, you need to add gelatin to the water and let it stand for 10 minutes. When it swells, put it on low heat and stir with a wooden spatula until the mass becomes thick. It is important that gelatin is not found in the cream.
11. I remove from the stove, let it cool and beat the mixture with a mixer for a minute. Then I let the mixture cool for half an hour in the refrigerator. The resulting composition will no longer be liquid; I put the soufflé on the cakes and spread it with a hot knife or a wooden spatula.

My video recipe

Very often, the taste and tenderness of the cake depends on the cream. Therefore, many housewives eventually choose their own specific impregnation for a certain type of dough. Some people like to coat their cakes with mascarpone and sugar, others prefer whipped cream over everything, and some are addicted to buttery textures.

But there is a universal option that will be great with honey baked goods, will win the hearts of Napoleon fans and will even make eclairs their favorite cakes. We are talking about classic custard. Don't be scared by its name. You don't have to spend hours cooking something for it. In fact, you will only spend 5-10 minutes near the stove. However, prepare such a tasty consistency that you will be happy to devour it with spoons, like a regular dessert.

There are a huge number of recipes: with eggs and only with whites 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 delight you with beautiful shades. Try the good old classic and custard will become your signature.

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

But once I visited a friend for tea, my “dislike” immediately disappeared. And all thanks to the fact that the layer of crispy cakes was made from custard with condensed milk. Since that evening, at home, I also began to periodically spoil my family with this wonderful cake.

There are only 5 ingredients, and the taste is reminiscent of Creme Brulee ice cream, a favorite since Soviet times.

Ingredients:

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

Preparation:

1. Combine granulated sugar with warm yolks and shake them thoroughly with a whisk to obtain a homogeneous mass. Add flour there and mix it thoroughly again to form a paste-like mass.

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

You can even use the mixer at low speed while the future cream is heating.

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

When cooling, it is better to cover the surface with film to prevent a dry crust from appearing.

4. Now all that remains is to coat the puff pastry and let it soak.

Bon appetit!

Custard for cake at home with milk

It just so happens that custard is usually prepared using milk. You can take both homemade and store-bought. I really like the delicate note of baked milk. It remains even in a heat-treated dish.

To prevent the aroma of the delicate impregnation from spoiling, remember that all utensils during cooking must be clean, odorless and always dry. Culinary products require delicate handling, then they will delight you with their taste and aromatic 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.

Preparation:

1. First, we need to warm all the components to room temperature. Therefore, we take the butter, eggs and milk out of the refrigerator at least a quarter of an hour before cooking and set it to warm up. The whites 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 the flour. This can be done immediately with vanilla sugar to eliminate any lumps in both bulk products.

Vanillin sugar can also be replaced with culinary vanillin 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 milk into the cup with flour in portions and also whisk thoroughly to obtain a homogeneous mixture. We combine both liquids into a single mass and mix everything again, but slightly increase the beating speed.

If you replace sugar with powdered sugar, the cream will naturally “whiten.”

4. Let the workpiece heat over low heat. To prevent it from burning and to thicken evenly, we continue whisking with our hands all the time. As soon as it starts to boil, remove the thickened cream from the stove onto the table and let it cool slightly.

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

Bon appetit!

Sour cream that you'll want to eat with spoons

There is nothing easier than dissolving sugar in sour cream and coating biscuits with this mixture. However, we want our masterpiece to look not like a handicraft daub, but almost like that of great confectioners, so let’s prepare a wonderful sour cream custard “Ice cream”.

And to prevent sour cream from wheying during cooking, it is best to use a water bath instead of direct heating on the stove.

Ingredients:

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

Preparation:

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

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

3. As soon as it thickens so much that the trace of the spoon does not flow off, you can stop simmering and leave to cool for at least half an hour. Just be sure to cover it with a film so that it lays directly on the cream and does not allow air to penetrate inside.

4. Using a mixer, give the warm butter an airy consistency and immediately begin mixing in the cooled sour cream in portions.

5. The fully combined mass will become very stable and fluffy at the same time. Outwardly, it will resemble butter cream, but will not be as greasy.

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

Bon appetit!

How to make delicious custard for eclairs

Do you remember how eclairs used to be filled with thick buttercream? I could only eat this with terribly hot tea and then only half a cake. Then there was a time when these delicious airy dough “molds” were filled with 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.
• Granulated sugar – 180 gr.
• Egg – 2 pcs.
• Flour – 3 tbsp. l.
• Vanilla sugar – 1 tsp.

Preparation:

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

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

3. To speed up the process, simultaneously heat the milk with the remaining regular and vanilla sugar over medium heat. As soon as it starts to boil, 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 it boils the cream becomes viscous.

5. Cool and stir in warm butter to form a smooth, thick and pliable cream. Cool it in the refrigerator and start making eclairs.

Bon appetit!

A very tasty and simple recipe for custard with starch

Custard made from starch is called Patissiere. But I think it lacks a little creaminess and fluffiness. Therefore, I would like to improve it just a little with the help of heavy cream whipped to a snow-white mass. You will get a very beautiful noble look, like soft ice cream, only much tastier!

Ingredients:

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

Preparation:

1. Separate the yolks from three eggs and combine them with 1 whole egg. Add sugar, starch and vanilla there and mix well. While constantly moving the whisk in a circular motion, add the full-fat milk in portions.

2. Place the resulting mixture over medium heat to thicken. As soon as it looks like liquid semolina porridge, add oil and stir it in, and then turn off the heat.

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

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

4. Beat the heavy cream with a mixer until stable, smooth peaks form.

5. Add whipped cream one spoon at a time to the cooled cream and combine it with a pastry spatula using stirring movements. We continue this way until we combine both mixtures. Let it cool in the refrigerator and you can eat it as is, or use it for confectionery purposes.

Bon appetit!

Preparing custard for honey cake without eggs - you'll lick your fingers

I know that there are people who should not eat eggs. But they also deserve to enjoy magnificent pastries coated with delicious custard. How can a pastry chef be here?

It turns out that you can make a sweet addition to honey cakes without any eggs! Like this? After all, they help bind all the ingredients together, right?

All you have to do is add a little more flour instead of the chicken product! Its gluten will be enough to produce a wonderful thick, creamy sweetness.

Ingredients:

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

Preparation:

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

2. Melt the butter in another saucepan. To prevent it from starting to burn immediately, it is advisable that the bottom of the pan be thick and evenly and slowly heated over low heat.

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

4. By this time, the milk will already be quite hot, but will not yet have time to boil. Pour it in a thin stream into the butter-flour mixture, quickly combining them with a whisk.

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

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

Bon appetit!

Video on how to prepare amazingly delicious caramel cream for Napoleon, Honey cake, Anthill

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

Classic recipe for custard for biscuits

For biscuits, the ideal impregnation is one that contains minimal 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” the proteins, and coagulated white inclusions will only worsen the taste and the texture itself will become uneven.

Ingredients:

• Milk – 0.5 l.
• Granulated sugar – 200 gr.
• Chicken yolks – 4 pcs.
• Premium flour – 50 gr.
• Vanillin powder – ½ tsp.

Preparation:

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

2. In a deep bowl, grind the sugar with the 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 bubble. Turn off its heating. Pour half the boiling liquid into the yolk-flour mixture while whisking quickly so that the yolks do not form thick lumps. Be sure to bring it to homogeneity.

4. Now pour the resulting liquid mash into the milk, also working quickly with a whisk. Turn on low heat again and wait for the cream to thicken.

5. Place in a resealable container and cool first on the table and then in the refrigerator. Cover the biscuits evenly and let them sit for a while to unify the flavors.

Bon appetit!

For rich flavor 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 little secrets to a successful cream: heating should be done over low heat so that the mixture does not thicken too quickly. And so that it does not burn, there are no lumps and the process of thermal exposure is uniform, it is necessary to constantly stir.

Many cakes have vanilla, amaretto, rum, citrus or coffee aromas, so you can add these scents not only to the cake batter, but also to the frosting.

If you want the biscuits to be quickly soaked in custard and not have a hint of a thick layer between them, then it is best to coat them with the still warm sweet mixture. The cooled cream will create a small layer between the cakes of any dough.

But you can not only smear a wonderful thick paste. No one forbids using it instead of mousses, decorations for cakes, instead of chocolate paste, etc. Eat to your heart's content as you like!

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

Custard can be called universal, it can be served as an independent dessert, filled with wafer rolls, eclairs or profiteroles, and also used for layering cakes. In particular, custard is great for layering Napoleon cake layers.

Today we will talk about several recipes, and the step-by-step photo recipe will be an object lesson for novice cooks. Thus, we will prove that preparing custard at home is easy and simple, the main thing is to put in a little effort and desire!

classic recipe with milk and butter

Experienced culinary masters can tell you with confidence that it is enough to cook any custard a couple of times, and you will fall in love with the whole process of preparing it, which will be a “one-two” success for you.

The first recipe is very successful. The yield of cream is quite large; such a portion can be layered with 16 thin Napoleon cakes the size of an oven tray. If necessary, reduce the ingredients by half.

Ingredients:

• Chicken eggs – 4 pieces,
• Wheat flour (pre-sifted) – 4 tbsp. spoons,
• Cow's milk - 1 liter,
• Granulated sugar – 500 grams,
• Butter (natural) – 500 grams.

Cooking process:

Prepare the products indicated in the recipe. Remove the butter from the refrigerator, open the packages and leave at room temperature. While you cook and cool the cream, the butter will become soft.

Beat eggs with flour with a mixer. Take four small heaped spoons of flour. If you are afraid. If there are any lumps, use a blender.

Heat the milk over medium heat. When it gets hot, add sugar and stir.

Without waiting for the milk to boil, pour in the egg mixture. This should be done with constant stirring so that the flour mixture does not form lumps.

Reduce heat to low and cook until thickened, stirring constantly.

Refrigerate. Observe temperature conditions. The principle of cooking custard is similar to preparing semolina porridge. If you don't pay attention, everything can burn. Therefore, while stirring, constantly touch the bottom of the pan. It is undesirable to use enamel cookware, and under no circumstances use aluminum cookware!

Beat the softened butter with a whisk or mixer until smooth. Gradually add the cooled custard in small portions. Knowing this secret, you will never run out of butter and custard base.

Coat the cakes with delicate cream, let them soak, and enjoy an incomparable dessert!

Custard with condensed milk

The following custard recipe may appeal to condensed milk lovers, because... it is this that is the basis of this version of custard.

You will need the following ingredients:

• Condensed milk – 1 can,
• Cow's milk - 1 glass,
• Granulated sugar – 2 tbsp. spoons,
• Wheat flour (sifted) – 2 tbsp. spoons,
• Butter – 100 grams,
• Vanilla to taste and desire.

The process of making custard with condensed milk

In a deep cup, mix granulated sugar with flour and add milk in small portions, which should not be straight from the refrigerator, it should be at room temperature. Stir all ingredients until smooth and place the cup on low heat. Cook the cream with constant stirring until it thickens.

Add softened butter and condensed milk to the slightly cooled cream. At this stage you can add vanillin. Mix everything, you can use a mixer. Eclairs with custard with condensed milk will be the most delicious!

Classic English custard (patissiere)

To prepare this custard you will need:

• Egg yolks – 3 pieces,
• Granulated sugar – 1 tbsp. spoon,
• Flour – 1 tbsp. spoon,
• Vanilla – 1 pod,
• Milk – 300 ml.

Preparing patissières

Pour cow's milk into a deep saucepan or saucepan, add a vanilla pod to the milk, which you first cut lengthwise. Bring milk to a boil.

In a separate bowl, grind the egg yolks, flour and granulated sugar until smooth. After the mixture of yolks and sugar becomes homogeneous, begin to pour in hot milk, constantly stirring the mixture (the vanilla bean must be removed from the milk).

Place the cup with the cream in a water bath and, continuing to whisk the cream with a whisk, warm it up. When the mixture thickens, remove the cup from the water bath and use the custard to fill the cakes or layer the cake layers.

Chocolate custard

Sweet tooths are in awe, the next custard recipe is for chocolate lovers!

• Milk – 250 ml,
• Egg yolks – 2 pieces,
• Wheat flour – 1 tbsp. spoon,
• Cocoa powder – 3.5 tbsp. spoons,
• Potato starch - 1 tbsp. spoon,
• Black chocolate (bitter) – 50 grams,
• Granulated sugar – 150 grams,
• Butter – 100 grams.

Chocolate custard recipe

Pour the milk into a deep cup, and break the chocolate into pieces and add it to the milk. Place the cup over low heat or a water bath and bring until the chocolate is completely dissolved. While the chocolate is melting, we need to grind the egg yolks with granulated sugar until white.

Then add potato starch, cocoa powder and wheat flour to the yolk mass, mix everything.

Pour slightly cooled chocolate milk into the resulting homogeneous mass in a thin stream, while constantly stirring the mass.

Place the cup of cream on low heat and simmer until it reaches your desired thickness, stirring constantly.

Remove the custard from the heat, let it cool and add softened butter to it, whisk everything thoroughly until smooth.

Eggless custard

Do you know that custard will also turn out delicious even without adding eggs to it? Yes, and few people will be able to notice their absence. Well, should we try to cook custard kerm without eggs?

Ingredients for cooking:

• Milk – 1 liter,
• Butter – 150 grams,
• Granulated sugar - 1.5 cups,
• Wheat flour – 6 tbsp. spoons,
• Vanilla to taste.

Preparing the cream for the cake

Pour milk into a deep saucepan and put it on the quietest heat, pour granulated sugar into the milk and add vanilla to taste. Mix everything and leave, let the milk warm up and the granulated sugar dissolve.

At this time, place the butter in a frying pan with a thick bottom and melt it. Then add the sifted flour to the melted butter and stirring constantly, fry the flour in the butter for 3 - 4 minutes. Stir this mixture constantly so that lumps do not form and the flour does not burn! Now the most “scary” stage, pour warm milk and sugar into the frying pan with flour, this whole mass will sizzle, but this will not last long. All ingredients should be mixed very quickly until smooth.

When all the ingredients are mixed, you need to put the frying pan or saucepan with the total mass on low heat and stirring constantly until it thickens.

This is how you can easily and simply prepare a delicious custard at home, with a minimum of effort, ingredients and your free time. In return, you will receive a wonderful dessert, the taste of which no one will remain indifferent to!

Bon appetit and good recipes!

Best regards, Anyuta.

Good afternoon friends!

Over the past month, we have been experiencing some kind of unfavorable technological situation. Equipment fails one after another - tablet, computer, smartphone. Now the microwave is also weird. It turns on when it wants and cooks some imaginary dishes. I never thought that this would happen, but now when I leave home, I won’t leave the microwave plugged in.

But despite this, I managed to cook custard for the family and for you in the microwave. This recipe impresses with its simplicity and speed of preparation. The result is very pleasing, but what else do you need? Follow the rules? No, we'll take the easy way.

Cooking time: 10 minutes + cooling 4 hours

Quantity: 500 g

Ingredients:

• milk - 400 ml
• chicken egg - 1 piece
• wheat flour - 3 tablespoons (you can use starch)
• granulated sugar - 100 grams
• butter - 100 grams
• vanilla sugar (not in the photo, forgot))
• microwave-safe utensils and whisk (mixer)

How to make quick custard in the microwave:

In a microwave-safe bowl, beat the egg and sugar.

Add flour and mix well.

Now pour in the milk and whisk everything again so that there are no lumps.

Now put the bowl in the microwave and cook at maximum power (I have 750 watts) at intervals of 1 minute. Stirring thoroughly each time.

Cream after 6 minutes of cooking

Cook the cream until it thickens. It took me 6 minutes. If your microwave oven has more power, it will take less time.

To check the readiness of the cream, you can dip a wooden spoon into it and, after taking it out, run a knife or other spoon over it. There should be a clear mark that does not spread.