A simple recipe for making custard. Custard for cake. Video: protein custard for desserts

Custard is a French recipe originally used to make the famous Napoleon cake. But today its use has expanded significantly, and the geography of production is almost the entire world.

Most often, this custard at home is used to cover homemade cakes, as a layer in them, and also to fill sweet puff pastries. And it’s not surprising: it’s easy and quick to prepare, and the results are amazing.

However, many novice cooks do not undertake to prepare custard for fear of failure. I offer a simple, quick custard recipe.

Easy

Ingredients

• Milk – 0.5 l;
• Eggs – 2 pcs.;
• Sugar – 150 g;
• Oil – 15 g;
• Flour – 60 g;
• Vanilla/vanilla sugar – 2/5 g.

Preparation

Making a simple custard does not require much time, equipment or skill. The entire cooking process will take no more than 30 minutes, and you don’t need any special skills at all. Kitchen utensils you will need are a blender, a bowl, a saucepan and a stove.

First we need to dissolve the sugar in the milk. To do this, we pour milk into a saucepan, put it on fire and add sugar there. Stirring constantly, keep the pan over medium heat until the sugar dissolves. Now let's turn off the fire.

Let's start with a mixture of eggs and flour, they need to be mixed in a bowl. You can use a blender, but you don’t need to beat it, just stir it well.

When the mixture is homogeneous, pour in half the hot milk and sugar and stir everything again. You need to pour it carefully, in a thin stream, stirring constantly so that the eggs do not curl and the flour does not form lumps.

Then we repeat the procedure, pouring in the remaining milk.

Now pour the contents of the bowl into the pan and put it on the fire again. We need to brew the cream.

It is advisable to turn the heat down to below medium. We need to keep the mixture on the fire until it thickens.

To ensure that the cream has a uniform consistency, stir the contents of the pan all the time with a broom.

You can remove it only when the entire cream has thickened. Otherwise, the cream will taste like raw flour.

If it starts to burn, reduce the heat further and stir more intensively.

When the composition has thickened, remove it. If you still have lumps, rub the cream through a thick metal sieve.

Now add the oil and mix well.

Once the mixture has become homogeneous, add vanilla and mix again.

Our custard is ready. All that remains is to cool to room temperature.

Cover the bowl with cling film and place in a cool place. I like to use this custard for honey cakes and other cakes.

Butter custard without lumps

Butter custard is often used to decorate cakes and as a layer. Its difference from the usual one is that there is more butter, which means the cream itself (and with it the whole dessert will be more high in calories). However, making the cream is also very simple, and the thick consistency will serve as the basis for the most original culinary delights. Read how you can use this cream at the end of the recipe.

Ingredients:

• Milk – 350 g;
• Sugar – 100 g;
• Butter – 250 g;
• Eggs – 2 pcs;
• Vanilla (vanilla sugar) – 10/40 g;
• Salt – 3 g;
• Starch (flour) – 2 tbsp. l.

Preparation:

Pour half the amount of sugar, salt, a third of milk into a bowl and mix everything well, but do not beat.

Break the eggs into the resulting mixture and just mix again.

Now take a cold pan and pour out the remaining sugar and milk. To prevent the milk from burning over the fire, do not stir the sugar. Turn on the stove and bring to a boil, and then quickly remove from the heat.

Pour the hot mixture very carefully, in a thin stream, into the bowl with milk and eggs. Stir constantly.

Pour the resulting mixture back into the pan and put it back on the fire. Reduce heat to low and cook the cream, stirring constantly.

This is the most difficult moment, the contents of the saucepan must be constantly stirred so that it does not burn or form lumps, and at the same time we need to bring the cream until it thickens.

If at first you don’t succeed without lumps, no problem, rub the hot mixture through a thick metal sieve.

Now add 50 g of butter, vanilla (but preferably vanilla sugar) to the pureed mass, mix everything thoroughly (without whipping) and cover with cling film (so that there is no crust on top).

Let our mixture cool to room temperature.

Transfer the cooled mass to a blender, add the remaining slightly softened butter and 2 tbsp. l. powdered sugar.

Beat until a homogeneous white mass is formed. The cream is ready.

If you need to get a product of several colors, then divide the composition into parts before loading it into the blender. And adding food coloring, beat the cream according to colors. For example, to make it white and red: divide the amount of the mixture in half and beat one without dye, and add, say, cranberry juice to the other. However, it is better to take regular synthetic food colors; they have a more saturated color, but only a small amount is required - your cream will not lose its consistency.

Load the finished product into a culinary syringe or bag and decorate the cake. If the cream is too soft, it needs to cool a little more.

Custard with condensed milk and butter

This cream is the easiest to prepare and can only be called custard conditionally. However, it turns out to be unusually tasty and fluffy. It is most often used to cover homemade cakes or fill puff pastries; it is prepared very quickly.

Ingredients:

• Condensed milk – 1 can (450 g);
• Butter – 300 g

Preparation:

To prepare this cream, you only need a blender. There is no need to cook the cream from condensed milk and butter.

First you need to soften the butter and then beat it into a thick foam in a blender.

The final touch is to add the remaining milk and whisk again.

Our delicious cream is all ready. Can be spread on cake.

How to use custard buttercream

• To decorate cakes, you can make multi-colored buttercream. Chocolate cream will frost very beautifully, for which 4–5 tbsp is added to the mixture. l. instant cocoa.
• Carrot juice gives a rich orange color, spinach - green, beets - burgundy.
• White buttercream is very good for filling custard tubes and eclairs.
• Sweet baskets with butter cream and candied fruits are also original.
• Butter cream can be used as a layer in biscuits, rolls and cakes.

Delicate, sweet custard is an integral part of delicious cakes, pastries and eclairs. If you are planning to make your own dessert, think about cream. They make any pechevo look tasty, appetizing and very sweet. The classic custard recipe is known to many. Without it, it is impossible to imagine such baked goods as “Napoleon” or “Medovik”.

The simplest, fastest and most delicious recipe. It goes well with all types of dessert.

You will need:

• four chicken eggs;
• vanilla sugar - 5 g;
• milk - 0.5 l;
• granulated sugar - 0.2 kg;
• wheat flour - 40 gr.

Cooking method:

1. Break eggs into a bowl, add sugar, wheat flour and vanilla sugar.
2. Pour cold milk into the mixture and pass through the mixture with a mixer.
3. Turn on medium heat, place a bowl of future cream on it and bring it to a boil. In this case, you need to continuously stir with a spoon.
4. If you need a thick cream, then after boiling, cook it for another 10 minutes.
5. Wait until the mixture has cooled and start using the prepared custard.

Custard for Napoleon cake

Custard is an important component of everyone's favorite Napoleon cake. The dessert turns out lush and soft. It's a pleasure to cook.

Required Products:

• sugar - 0.3 kg;
• flour - 75 g;
• milk - 1 l;
• vanilla sugar - 12 g;
• butter - 0.25 kg;
• three chicken eggs.

How to make custard for Napoleon:

1. We need a pan with a thick bottom. In such a container, milk will not burn when boiled.
2. Pour sugar and flour into it.
3. We mix them and pour in a mass of three beaten eggs.
4. Add vanilla sugar and turn everything into a homogeneous mass without lumps using a fork.
5. Pour milk at room temperature into it.
6. Without ceasing to stir, put the mixture on the fire and cook our cream.
7. Constantly monitor the preparing cream, as the flour can burn at any moment and the milk can run away.
8. As soon as bubbles begin to appear on the surface of the liquid, turn off the stove.
9. When the mixture has cooled, add the butter, beating the base with a mixer.
10. Mix until the butter dissolves and decorate the cake.

Recipe for sponge cakes

You will need:

• vanilla sugar - 10 g;
• starch - 30 g;
• milk - 0.3 l;
• three eggs;
• butter - 0.3 kg;
• a pinch of salt;
• sugar - 0.15 kg.

Cooking method:

1. Pour raw eggs into a container, add salt and starch, pour half the amount of milk.
2. Using a whisk, turn the mixture into a yellowish homogeneous mass.
3. Pour the rest of the milk into a saucepan and add sugar.
4. Simmer the contents of the pan over low heat until the milk boils.
5. Constantly stirring the egg mixture, pour boiling milk and sugar into it.
6. Place the future cream on the stove and cook until the mass thickens and turns into real cream.
7. Get rid of any lumps that appear by stirring everything with a spoon.
8. Prepare a clean bowl, pour the cream into it, add vanilla sugar.
9. Cover the dish with cling film and let it sit for 30 minutes.
10. You can coat each layer of cakes with cream or make a cake and cover it with a lush soft mass on top. Bon appetit!

Custard with butter, without eggs

Try making cream without eggs. It turns out less fatty and sugary, with a slight vanilla flavor.

Recipe Ingredients:

• granulated sugar - 160 g;
• flour - 100 g;
• vanilla sugar - 11 g;
• solid butter - 120 g;
• milk - 0.4 l.

Step-by-step instruction:

1. Combine flour and sugar in the first bowl, pour 200 ml of milk into it.
2. Beat the mixture with a whisk.
3. Pour the remaining 200 ml of milk into an iron mug or saucepan and bring to a boil.
4. Slowly pour the steaming liquid into the first bowl with sugar, milk and flour.
5. Mix everything and put it back on the stove, turning on low heat.
6. Remember to constantly stir the liquid until it reaches a thick consistency.
7. After this, add the butter, cutting it into small pieces. They should completely dissolve in the cream.
8. Remove the dishes from the stove, add vanilla sugar.
9. As soon as the mass has cooled, it will be ready for use.

How to prepare cream for eclairs?

Eclairs are a dessert made from incredibly light dough. And the cream for them should be very tender, sweet and airy.

What to take:

• milk - 0.2 l;
• boiled condensed milk - 0.2 kg;
• flour - 75 g;
• cream - 200 gr;
• vanillin - 2 g;
• sugar - 25 gr.

Cooking option:

1. Our cream will have a pleasant caramel color and taste.
2. Pour flour, granulated sugar into a small saucepan and pour in milk.
3. As soon as you have mixed the mass with a whisk, put the dishes on the fire at the lowest power.
4. After the liquid turns into a thick mixture, turn off the stove and add condensed milk.
5. Mix vigorously with a spoon. Our cream takes on a golden caramel hue.
6. We melt the butter either ourselves (just take it out of the refrigerator in advance), or heat it in the microwave.
7. Place softened butter and cream in a blender and grind everything thoroughly.
8. Gradually add the creamy mixture to the cooled cream, stirring all the time with a spatula.
9. All that remains is to pour it over the eclairs and insert it into the dough. Enjoy your tea!

Homemade protein custard

Protein cream is an integral part of the most delicate and delicious desserts. And it is very easy to prepare it at home.

You will need:

• sugar - 150 gr;
• one lemon;
• four egg whites;
• water - 100 ml.

How to prepare custard protein cream:

1. Carefully break the raw eggs and separate the whites and yolks.
2. Cut the lemon into two parts and squeeze the juice out of them. For the recipe we need 40 ml of juice. This is two tablespoons.
3. Separately process the whites with a mixer. They will reach the desired consistency when you turn the bowl upside down, and the protein mass will remain in place.
4. Pour water into a saucepan, add sugar. We are making sweet syrup.
5. Pour it into the whipped whites and go through the mixture with a mixer.
6. Add lemon juice and turn on the kitchen appliance again.
7. After 10 minutes of whipping, the cream will be ready.
8. You can add vanilla for flavor.
9. Now fill the cakes or tubes with cream.

Based on sour cream

This cream is used for cakes. Its texture is dense and is designed to be applied to cakes between layers.

Grocery list:

• granulated sugar - 120 g;
• first grade flour - 50 g;
• sour cream - 0.3 kg;
• butter - 0.2 kg;
• one egg;
• vanilla sugar - 20 gr.

Cooking method:

1. Break the egg into the sugar.
2. Mix the ingredients well.
3. Pour in flour and dissolve it in the mixture.
4. Add sour cream and heat the mixture in a water bath.
5. Separate 50 grams from a piece of butter and transfer it to the future cream. The butter should be soft.
6. Process the remaining amount in a blender.
7. Add cream to the butter one spoon at a time.
8. Beat everything together in a blender.
9. You should get a fluffy thick mass.
10. Cover it with cling film or cotton cloth and leave it in the refrigerator.
11. After a few hours the cream will become very thick and can be used for its intended purpose.

Curd custard

Required ingredients:

• granulated sugar - 100 g;
• soda - 4 g;
• two egg yolks;
• cottage cheese - 500 gr;
• butter - 100 gr.

Step-by-step preparation:

1. Half an hour before cooking, remove the pieces of butter from the refrigerator. They should soften.
2. Place the cottage cheese in a blender and grind it into a homogeneous curd mass.
3. Put butter in it, pour in soda, pour out the yolks.
4. Mix everything and leave it like this under gauze for 3 hours.
5. As soon as time has passed, place the mixture in a water bath for 10 minutes.
6. Pour in sugar and stir the mixture with a fork.
7. Once the sugar is completely dissolved, cool and place the container on a shelf in the refrigerator.
8. This cream is used for heavy cakes. You can make a full-fledged dessert from it by placing it in a beautiful mold and decorating it with pieces of berries and fruits.

You can not only coat cakes with custard, but also fill croissants, custard pies, and even serve as a sauce for dumplings with cottage cheese. We will share proven recipes for making custard in a variety of variations. Making delicious cream at home is very easy if you follow the instructions.

Custard for honey cake - a special recipe

The cake layers of the honey cake are very sweet, so a little less sugar is added to the custard for the honey cake than usual. The honey cake needs to soak for at least 3 hours.

Easy

Ingredients

• Half a liter of milk;
• 110 grams of granulated sugar;
• 4 tablespoons flour;
• Eggs – 2 pcs.;
• 110 grams of butter;
• Optional: a packet of vanilla sugar.

Preparation

Take a thick-bottomed pan in which you will cook the cream. Sift the flour, add sugar and eggs. Add a little milk to make a paste. Gradually pour in the rest, making sure there are no lumps. If you cannot avoid them, arm yourself with a mixer or blender.

Turn on the gas to the lowest setting and start cooking, stirring constantly, the milk part of the custard. When bubbles begin to appear on the surface, wait 2 minutes. Melt the butter in another saucepan, mix it with the cream boiling nearby and remove from the heat. Cover the surface of the cream with cling film and cool completely.

As soon as the cream has cooled completely, you can coat the honey cake.

Custard for cake according to a traditional recipe

Nothing extra, just the basics. Custard was prepared according to this recipe back in Soviet canteens. If you buy quality products, you will get a taste of the 80s. Such a tender, melt-in-your-mouth custard without lumps.

Ingredients:

• Half a liter of milk;
• 4 yolks;
• 160 grams of granulated sugar;
• Real butter – 160 grams;
• Flour – 70 grams;
• Vanilla sugar – 10 grams.

Preparation

Beat the flour, sugar, vanilla sugar and yolks with a mixer in a non-stick pan. Heat the milk in any convenient way to 35 degrees and gradually pour about a quarter into the saucepan without turning off the mixer. Bring the remaining milk to a boil and gradually add, whisking constantly. It is important to pour in the boiling milk slowly, otherwise the yolks will cook. At this point, the mixture in your pan is as thick as thin pancake batter.

Advice. Custard can be used not only for cakes and pastries, but also for filling wafer rolls and sweet pancakes.

Place the pan over low heat and cook, stirring very vigorously, for 5 minutes. Immediately when you remove the pan from the heat, cut off a piece of cling film and cover the surface of the cream with it. You don’t have to do this if you stir the cream every 1.5-2 minutes until it cools completely. The thing is that when it cools, the mixture of eggs, milk, flour and sugar becomes covered with a thick, dense crust. Because of this, the custard will not have a homogeneous structure. Cool the cream to room temperature.

Beat the butter with a mixer and gradually combine it with the contents of the saucepan, beating at high speed. Add everything as quickly as possible; if you beat for too long, the butter will flake off.

Custard without flour and starch - the most delicate

Custard cream for sponge cake without flour is the lightest, most delicate option for impregnation. If you want to make chocolate custard, add a small heaped tablespoon of cocoa powder.

Ingredients:

• 300 grams of butter
• 150 grams of sugar
• 2 eggs
• Half a liter of milk.

Preparation

Bring the milk to a boil and cool. Skim off the foam.

Beat the eggs with sugar until foamy directly in a saucepan with a thick bottom and pour in the cooled milk in a thin stream, stirring with a whisk. Place the pan on low heat. As soon as bubbles appear, wait two minutes and then remove the pan from the heat.

Beat the soft butter with a mixer and add the cooled milk mixture. Stir and refrigerate, covering the surface of the cream with cling film. After complete cooling, the flourless cream is ready to use.

Lemon custard

Custard the color of the sun. Suitable for soaking any cake and for making pastries.

Ingredients:

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

Preparation

Wash the lemon thoroughly and dry with a towel. Grate the zest on a fine grater. Cut the lemon in half and squeeze out the juice. To prepare lemon cream you will need 100 ml.

Sift the starch into the pan in which you will cook the cream, add salt and sugar. Pour in warm water and add lemon juice and zest. Stir so that there are no lumps and place on the lowest heat. While stirring constantly, wait until the mixture begins to thicken. The consistency will be like a very thick jelly. You need to cook for about five minutes.

Beat the yolks with a mixer and, without stopping whisking, pour in the contents of the pan in a thin stream. Place the container with the resulting cream in a water bath and cook, stirring, for another five minutes. Add a piece of butter, wait until it has completely melted, and immediately remove the cream from the water bath.

Cover the surface of the custard with film and cool. You can take it out into the cold.

Custard with gelatin and milk

Don't be afraid to make custard with gelatin! If you follow the instructions, the cream will turn out amazing.

Ingredients:

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

Preparation

Whip the cream with a mixer and place it in the refrigerator. Fill the gelatin with water according to the instructions and leave for a while until it dissolves. Custard made with leaf gelatin cooks faster as it takes less time to rise.

Grind the yolks with sugar. In a saucepan, combine whipped cream with milk and bring to a boil. While whisking the yolks, gradually pour the hot cream into them. When everything is well mixed, place the saucepan over low heat and bring to a boil. As soon as bubbles appear on the surface of the creamy mass, turn off the gas.

Heat the gelatin in a water bath and, constantly whisking the cream mixture, pour it in.

Cool the finished custard with gelatin for the cake to 30 degrees and begin covering each cake layer with a thick layer.

Custard with semolina

Cream with semolina is especially suitable for soaking children's cakes. Try to cook it and you will understand that this graininess gives the custard a special tenderness, and its snow-white color gives it elegance.

Ingredients:

• A liter of milk;
• 4 tablespoons semolina;
• 600 grams of butter;
• 200 grams of sugar;
• A quarter teaspoon of fine salt.

Preparation

Pour the milk into a saucepan and add salt. Bring to a boil and add semolina in a thin stream. Cook, stirring constantly with a whisk, over low heat for 15 minutes. When the semolina is ready, sprinkle powdered sugar over the entire surface and leave to cool.

Beat the butter and sugar into a fluffy butter cream and add the cooked semolina little by little, beating the mixture with a mixer. Do not overbeat the butter, otherwise the cream will separate.

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

Cream custard

Custard with a wonderful creamy taste, which is perfect for soaking Napoleon cake and sponge cakes.

Ingredients:

• Cream 33% fat – liter;
• 5 yolks;
• A glass of sugar;
• 4 tablespoons flour;
• Butter – 200 grams;
• 1 gram of vanillin.

Preparation

Mash the yolks and sugar until white right in the pan and place on low heat. When the yolks are hot, pour in the cream in a thin stream, constantly stirring the mixture. Boil for 3 minutes, then sift the flour onto the surface of the cream and quickly stir and cook the cream for a couple more minutes until it thickens to the desired consistency. Remove from the stove and cool.

Add soft butter and vanilla, beat with a mixer or blender. You can start assembling the cake.

Custard with cottage cheese

Curd custard can be used as an independent dessert. It turns out quite dense, but at the same time, airy.

Ingredients

• 200 grams of cottage cheese 5% fat
• Half a liter of milk
• 150 grams of sugar
• 6 tablespoons flour
• 200 grams of butter
• 1 gram of vanillin.

Preparation

Sift the flour and cook with milk over low heat until thickened. Grind soft butter with sugar. When the milk has cooled, whisk it together with the butter. Grind the cottage cheese through a fine sieve and add to the butter. Add vanilla and stir.

Custard with cottage cheese is ready.

Custard with sour cream

Custard sour cream for cake is not very popular, since many cannot understand what to do with sour cream? If you take homemade sour cream, it is divided into butter and whey, while store-bought is too liquid. By following our instructions, you will prepare the most delicious custard sour cream.

Ingredients:

• Sour cream with 25% fat content – ​​300 grams;
• 200 grams of butter;
• 2 tablespoons flour;
• 1 egg;
• 140 grams of sugar;
• 1 gram of vanillin.

Preparation

Beat the egg with sugar and add flour, pour in sour cream and mix. Avoid the formation of lumps. Pour the mixture into a saucepan and place on low heat. Bring to a boil and cook for 5 minutes.

Add 30 grams of soft butter to the hot mass and mix with a whisk. Leave the mixture to cool. Whisk the remaining butter and gradually add the custard.

If you plan to coat thick cake layers with sour cream, leave the cream in the refrigerator for 3 hours and then get to work.

Helpful Tips:

Throughout the process of preparing the custard, stir it with a whisk to avoid lumps. But if suddenly lumps appear, just beat the mass with a submersible blender.

To ensure that the custard does not burn, cook it in a water bath. It will take a little more time, but it will not curl up.

When cooking on the stove, use a steel pan with a double bottom or a non-stick pan. Enameled dishes are not suitable, everything will burn.

For light color, you can add cocoa, blackcurrant or carrot juice and other natural dyes.

Birthdays and other celebrations celebrated with family are hard to imagine without aromatic pastries for tea. Skilled housewives try to avoid buying store-bought cakes and prepare delicious sweets at home. In this case, brewing the dessert substance to a delicate consistency is a great idea, since the cake will be well soaked and become even tastier.

How to make custard

To soak any baked goods, be it a traditional sponge cake or honey cakes, use a light and delicate filling. This is the custard for the cake. This product’s name, known since childhood, is not the only one - it is also called English. The cooking technology was taken from there - and the place where it was invented is preserved in the names. Regardless of the additives, what remains unchanged is that to prepare a tender mass, eggs or only yolks are brewed with milk.

Today, it’s not easy to purchase a delicious dessert with a high-quality creamy component, so it’s easier to go to the kitchen and arm yourself with proven recipes. There are two types of such cake confectionery. They differ only in that in the second option, in addition to eggs, milk and sugar, flour is added. With the help of this component, the mixture becomes thicker; it is often used to season eclairs, prepare ice cream and decorate confectionery products. You can add ingredients such as chocolate, sour cream or condensed milk to the basic version.

Classic custard recipe

An unobtrusive and light taste is what you want from a homemade dessert. Napoleon's custard can be called the standard of tenderness in confectionery. The layers of the product absorb all the sweetness without becoming cloying. In the traditional version, the filling is moderately thick, but despite all this, it is felt in the product. Classic custard cream for cake is prepared from the following components:

• eggs – 2 pcs.;
• milk – 1 l;
• sugar – 200 g;
• butter – 200 g;
• flour - 3 tbsp. l.

Step-by-step instruction:

1. Break two eggs into a small enamel ladle, mixing them together into a homogeneous mass. Consistently add sugar little by little and grind with eggs.
2. Add flour to the sugar-egg mixture, stirring thoroughly to avoid the formation of lumps. Use a mixer, whipping everything until fluffy.
3. The final element will be milk. You need to pour it in portions, stirring constantly.
4. Place the ladle over medium heat and stir until it comes to a boil, stirring with a spoon. Then you need to let the mass cool, then add the oil component in portions and beat.

Eggless custard

Is it really possible to remove one of the main components from a recipe without harming the taste? You can get rid of eggs in the cream filling, but the tenderness inherent in this product will not be lost. Having crossed out one ingredient, you will need to increase the amount of others; milk dominates in this recipe. The technology for preparing this filling differs from the classical method, but brewing does not disappear anywhere. The list of components is as follows:

• milk – 700 ml;
• sugar – 400 g;
• flour – 6 tbsp. l.;
• butter – 200 g;
• vanilla sugar – 20 g.

You need to prepare it like this:

1. Pour 500 ml of milk into a saucepan, add the sugar component and place on low heat.
2. While the milk is simmering on the stove, take a free container to thoroughly mix the flour with 200 ml of milk. A mixer will help you accomplish this task better if you are afraid of leaving flour lumps by hand.
3. After waiting until the milk on the stove reaches a boil, pour the mixture from the container in a thin stream. Stir continuously until thickened. If desired, vanilla sugar is added to the substance.
4. The final step is to add soft butter to the cooled substance.

Custard with chocolate

Filling with some additives will help to diversify homemade baked goods, for example, pancake cake. A chocolate bar alone can act as a delicious glaze, but when added between layers, the taste will be more interesting. Chocolate custard, which has a creamy flavor, will highlight the taste of the cakes, and the product will look like in the photo from culinary sites. The list of products for preparation is simple:

• chocolate – 1 bar;
• milk – 500 ml;
• egg – 4 pcs.;
• sugar – 4 tbsp. l.;
• flour – 4 tbsp. l.;
• butter – 200 g.

The algorithm is like this:

1. First, melt the chocolate and combine it with the milk component. Pour milk into a saucepan, crumble chocolate and add sugar. Place over low heat.
2. In a bowl, beat the eggs, gradually adding flour and stirring.
3. Without waiting for the chocolate milk to boil, add the egg mixture into it portionwise. To avoid the formation of clots, the mixture should be simmered over low heat and stirred continuously.
4. When the substance reaches the thickness of low-fat sour cream, it needs to be turned off and cooled.
5. The oil ingredient is whipped until smooth, after which the future cake filling is added in small portions and mixed thoroughly.

Custard cream with butter

Coming up with something simple and tasty is the dream of every culinary expert. Butter fillings are used, as a rule, not only for soaking cakes, but also as a decoration for baked goods. Custard for a cake with added butter is used, among other things, in puff pastries. The list of ingredients for cooking is simple:

• milk – 1 l;
• egg – 2 pcs.;
• sugar – 200 g;
• butter – 200 g;
• flour - 3 tbsp. l.

You can prepare it like this:

1. Mash the butter in a clean bowl and leave to soften at room temperature.
2. The following steps will require a new container. Mix eggs, sugar and flour into an even mass.
3. Place the mixture over low heat and gradually add milk, stirring the creamy mixture for the cake.
4. Once all the milk is in the pan, you can turn up the heat. Bring the mixture to a boil, turn off and cool.
5. Add the mixture to the oil one spoon at a time, stirring each time.

Cream for honey cake

The dough for Honey cake, regardless of the impregnation, is very sweet, so you need to dilute this taste with something. The delicate filling for honey cake does not differ in composition from the classic one, the preparation technology changes. The modified technique makes the substance even more gentle. The custard recipe for the cake contains the following ingredients:

• milk – 200 ml;
• egg – 2 pcs.;
• butter – 200 g;
• sugar – 200 g;
• flour – 2 tbsp. l.

Preparation includes the following steps:

1. Combine 100 ml of milk with flour, add eggs, beat with a mixer. Place the mixture over low heat.
2. The remaining milk must be poured into the future cake filling, stirring continuously.
3. Once thickened, turn off the heat and leave the mixture to cool.
4. In a free bowl, beat the butter with the sugar component, add to the cooled cream mixture.

Sour cream custard

The creamy taste effect will be enhanced by sour cream: the product will complement the range with light sourness. You can prepare sour cream custard for sponge cake, soaking the airy dessert with sweetness. Thanks to this filling, the cake will turn out to be very holistic, combining the taste of the cake with a creamy filling. A simple list of ingredients looks like this:

• butter – 200 g;
• flour – 2 tbsp. l.;
• sugar – 120 g;
• vanilla sugar – 20 g;
• sour cream – 300 g;
• egg – 1 pc.

Here's the recipe:

1. Mix the egg and sugar until smooth, gradually adding flour in parts.
2. Add sour cream to the resulting mass and stir well.
3. Place the ladle with the mixture in a water bath and wait until it thickens.
4. Place 50 g of butter into the hot substance.
5. Beat the remaining 150 g of butter until fluffy and add the cooled mass in portions.

Recipe for cream with condensed milk

This soft creamy product, a favorite since childhood, can be used for filling or separately. Milk custard is traditional, but condensed milk will add unusual flavor notes to it. You can put either regular or boiled condensed milk, depending on your own preferences. This filling is used for coating cake layers and filling puff pastries. To prepare you will need:

• milk – 200 ml;
• flour – 1 tbsp. l.;
• granulated sugar - 2 tbsp. l.;
• butter – 100 g;
• condensed milk – 200 g.

Preparation consists of the following steps:

1. Pour sand and flour into the milk. It is not necessary to stir until smooth; the lumps will be beaten with a mixer.
2. Place the pan with the contents on low heat and bring the consistency to a thick consistency. If you are afraid that it will burn, thicken it in a water bath.
3. Cool the mass, add butter, pour condensed milk. Beat the mixture with a mixer until fluffy.

Video: Napoleon cake with custard

Custard is used to prepare various types of cakes, pastries, cookies, and eclairs. Thanks to its completely natural composition, mothers often spoil their children with all sorts of goodies. It is not necessary to prepare the cream based on butter; it gives the composition the desired thickness. Otherwise, the mass can be poured into coffee, hot chocolate or cocoa, fresh fruit salads and complex desserts. It all depends on personal preference. Let's look at the most popular technologies.

Classic custard recipe

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

1. Break the eggs into a deep bowl and pour in 200 ml. milk and mix well with a whisk. Sift the flour in a convenient way, begin to slowly pour it into the eggs. Stir at the same time to eliminate possible lumps.
2. Pour the remaining 330 ml into a separate enamel pan. milk, add granulated sugar, grind well. Place the mixture on the stove and bring to a boil. At the same time, stir with a wooden spatula so that the sugar does not stick to the bottom.
3. After the first bubbles appear, reduce the heat and pour in the mixture of milk and eggs. Wait until it boils again, stirring constantly.
4. As soon as the mixture boils, turn off the burner and leave the mixture to cool completely. As soon as this happens, the composition will automatically thicken, which will indicate its readiness.

Custard recipe for Honey cake

To make the cake whipped, you need to prepare a thick cream that will not spread. The mass should saturate the cakes, thereby preventing them from falling apart. Since honey is added to the dough, it turns out heavy and dry, for this reason it is necessary to add lemon zest, which will dilute the cloyingly sweet aftertaste and soften the cake as a whole.

• milk - 0.6 l.
• butter - 160 gr.
• chicken egg - 1 pc.
• vanillin - 10 gr.
• granulated sugar (cane) - 185 gr.
• semolina (fine grain) - 65 gr.
• lemon zest - 15 gr.

1. Break the egg into a deep bowl, start beating it with a mixer, while adding granulated sugar and vanillin. It is not necessary to separate the yolk from the white; add the whole egg.
2. Pour the milk into an enamel pan and heat it on the stove to 40 degrees. After this, carefully move along the side of the dish into a bowl with beaten eggs. Mix thoroughly with a whisk, leave to simmer over low heat until it boils. The cooking time is 7 minutes, and the mass must be stirred so that it does not burn.
3. 2 minutes before readiness, place the butter, cut into pieces, into the mixture and wait until it is completely dissolved. After the time has passed, turn off the stove and let the mixture cool. Stir every 10 minutes.
4. As soon as the cream acquires a more viscous consistency, add the grated zest of half a lemon into it. Beat the mass with a mixer until it rises 2-2.5 times. Cool in the refrigerator and use as directed.

The traditional preparation of Napoleon cake involves soaking puff pastry cakes with liquid cream. Properly reproduced technology will create a mass of delicate texture that will set the tone for the entire cake.

• chicken egg - 4 pcs.
• rye flour - 110 gr.
• granulated sugar (preferably cane) - 360 gr.
• butter - 100 gr.
• milk (fat content 3.2%) - 1.2 l.
• vanillin (optional) - 10 gr.

1. Pass the flour through a sieve, leaving the required amount. Place the butter in a warm place until it melts completely.
2. Combine flour, vanillin and granulated sugar into one mixture.
3. Beat the eggs with two forks or a whisk (do not separate the yolk from the white), begin to slowly add the dry mixture of sugar, flour, vanilla.
4. Continue whisking and pour in the milk at the same time. When the composition becomes homogeneous, place the container on the stove and simmer over medium heat.
5. You need to bring the composition to 85-90 degrees, but it should not boil. If bubbles appear, turn off the burner and proceed to the next step.
6. Leave the cream in a cool place until it cools completely so that it acquires a fairly thick consistency. Stir the mixture with a wooden spatula every 15-20 minutes.
7. When the mixture has cooled completely, chop the butter into small cubes and stir it into the cream. Beat with a mixer for about 5-7 minutes until the mixture thickens. If the cream is still runny, place it in the refrigerator for later use.

There are a number of features in the preparation of cream for biscuit dough that must be observed. In cases where the mass turns out to be too dense, it will not completely saturate the cakes. If the composition comes out liquid, it will soak the dough and make a kind of jelly out of it. The delicate process requires an appropriate approach: the final product should be airy and light, chicken yolks and corn starch will help us with this.

• fat milk (3.2-5%) - 450 ml.
• egg yolk - 7 pcs.
• white granulated sugar - 110 gr.
• vanillin - 10 gr.
• corn starch - 65 gr.
• butter 72% - 50 gr.

1. Prepare a saucepan with a volume of 2.5 liters or more in advance. Sift the cornstarch until it becomes loose.
2. Pour the milk into an enamel container, add vanillin, and place on the stove. Bring the mixture to a boil, cover with a lid, and leave to steep for another 1.5 hours.
3. Pass the milk through 4 layers of gauze and boil again over medium heat.
4. In another bowl, mash cornstarch, granulated sugar and yolks. Immediately pour the mixture into the vanilla milk.
5. Simmer over low heat until the mixture thickens completely. Stir with a whisk until the cream gradually rises.
6. When the mixture reaches the consistency of sour cream, turn off the stove. Add butter, cut into pieces, to the still warm mixture.
7. Beat the cream with a mixer for about 5 minutes until it becomes thick and smooth. Use the mixture within the next hour or put it in the refrigerator for storage.

If you wish, you can package the cream in waffle or paper cups and then put it in the freezer. The result will be natural homemade ice cream of the “crème brûlée” type.

The main feature of preparing cream according to this recipe is that the final composition is thick and viscous. Even if you use the mixture to soak dry shortbread cakes and apply it in a thick layer, the cream will not spread. In addition to the fact that the recipe is suitable for Smetannik, it is often used in making eclairs, filled cookies, and decorating cakes using a pastry syringe.

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

1. Grind granulated sugar, vanillin and eggs in a convenient way. Sift the flour and add it to the mixture.
2. Cool the sour cream to room temperature, add to the main ingredients and beat with a mixer.
3. Transfer the mixture to an enamel container, place on low heat and simmer until the mass becomes thick.
4. When this happens, remove the pan from the stove, add 60 g. butter, mix the mixture and leave to cool.
5. Soften the second portion of butter, scoop one tablespoon at a time and stir into the cream. Each time after adding a new portion, beat the mixture with a mixer.

In the end, you will end up with a lush mass of soft beige color. It must be used within the next three hours. Otherwise, put the cream in the refrigerator, after wrapping the bowl with cling film.

It is not difficult to prepare custard, you just need to follow the instructions carefully. Use a universal classic recipe or choose a technology based on the type of cake you plan to bake. Watch the mixture carefully while it is on the stove. This advice is especially relevant when using recipes with added flour.

Video: protein custard for desserts

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