Custard is perhaps one of the most popular custards for layering cakes and pastries. The milk custard recipe has several variations. The most famous are given below.

• milk - 2 stack.;
• sugar - 1 stack.;
• eggs - 2 units;
• flour - 2 tablespoons. l;
• drain. oil - 50 gr.

Initially, we set the milk to warm over low heat. We recommend using a container with a thick bottom.

While the milk is warming up, quickly rub the egg-sugar mass with a whisk. When the mass is well rubbed, sift the flour and grind again until smooth. Flour should not form lumps.

At this point, the milk will be warm. Gradually add a third of it to the prepared mass, mixing everything well. When you get a homogeneous slurry of a liquid consistency, pour it into the remaining milk and mix. The cream should be brewed until it thickens to the desired consistency for the cake. It is important to stir it constantly, otherwise the cream may burn.

As soon as the dessert acquires the necessary thickness, turn off the fire and put butter in it. We continue to stir until the piece melts completely and the mass becomes homogeneous. We cool it down.

On a note. To stir the cream in warming milk, it is recommended to use a spatula instead of a spoon - it will be better to collect the cream from the bottom, preventing it from burning.

No added eggs

The egg-free custard is much softer than the classic version.

For cooking, you need the following amount of products:

• half stack. Sahara;
• stack. milk;
• 3 table. l. flour;
• 100 gr plums. oils.

Combine milk with sugar and put on a slow fire, stirring constantly to dissolve the sugar.

As soon as the milk heats up, sift the flour into it and beat a little with a whisk / mixer. We boil the mass to a consistency reminiscent of fatty sour cream. After that, the fire can be turned off and left to cool.

When the cream becomes warm, put soft butter in it and beat it with a mixer. The mass will become fluffy and smooth in the process.

Biscuit custard

A fluffy, light cream, which perfectly saturates the biscuit, is obtained from the following proportions of products:

• 120 grams of sugar;
• 600 gr of milk;
• 5 grams of vanilla sugar;
• 6 egg yolks.

Beat the yolks with sugar until the mixture turns into a light foam. Pour in milk and beat again. Put everything together on the fire, slowly boil and boil until thickened, stirring constantly.

The biscuit custard can be chilled for 15-20 minutes and immediately applied to the biscuit cakes. Dessert must be allowed to freeze in the refrigerator. It is recommended to leave to soak overnight.

Vanilla cake layer

Vanilla cream of a pleasant yellowish shade with vanilla flavor for cake is prepared from the following number of products:

• 2 stacks milk;
• 6 eggs. yolk;
• 100 grams of sugar;
• 40 grams of starch;
• 50 gr plums. oils;
• 6 grams of vanillin.

Put vanillin and milk to a boil. If vanillin is used in the form of ground powder, let it brew for half an hour until the milk cools down a little. If it is used in the form of a pod, it must be cut and put into milk, boiled and left for an hour, so that the taste and smell of the spice is given to the dairy product as best as possible.

Beat the egg yolks with the starch and sugar separately.

Remove the pod from the milk, put the pan again on the slowest heat. The milk should be almost hot. Then we pour it in a trickle into the starchy-yolk mass, constantly working everything together with a whisk.

Again, we set everything to warm up, and do not forget to stir. Within a few minutes after starting to boil, the mass will become very thick. Can be removed from the stove.

Next, add oil to the mass, beat well with a mixer or submersible blender until the mass becomes uniform in color and structure. Let it cool, stirring the mass periodically so that a film does not form on the top.

On a note. To make the cream cool faster, you can put the saucepan with the contents in cold water. You still need to stir while cooling so that a film does not turn out.

With milk and condensed milk

• 200 grams of condensed milk;
• 100 gr plums. oils;
• 1 stack. cow's milk;
• 1.5 table. l. Sahara;
• 2 table. l. flour.

The first stage is the preparation of the base of the cream. To do this, combine simple milk with sugar and flour, beat everything well. We put everything to simmer on low heat. The mass will gradually begin to thicken, and in order not to form lumps, it is recommended to use a mixer.

On a note. You can experiment and use a boiled product instead of ordinary condensed milk.

Custard butter cream

• 6 tablespoons of flour;
• 1 liter of milk;
• 300 grams of sugar;
• 2 grams of vanillin;
• 150 gr plums. oils.

Heat milk with sugar and vanilla in one saucepan. While it is heating, melt a piece of butter in a saucepan and lightly fry the flour in it, for about 3 minutes on low heat.

Combine both masses, beat everything well and boil until thickened, stirring constantly to avoid burning.

On a note. To protect yourself in the matter of sticking the cream to the bottom of the saucepan, you can cook in a water bath. The method is longer, but safer.

Milk honey cake recipe

An easy and quick custard for honey cake with milk can be made according to the following recipe:

• 500 grams of milk;
• 2 table. l. flour;
• 2 eggs;
• 1 stack. Sahara.

We combine eggs with sugar and milk, work well with a whisk. Pour everything with milk and now beat with a mixer so that the mass becomes homogeneous.

The cooking method does not differ from the previous options. The only caveat is that while kneading eggs and dry ingredients, add cocoa.

Chocolate custard will definitely be appreciated by lovers of a sweet tooth. It is great for sandwiching honey cake and napoleon, and can also be used as a filling for eclairs.

You don't have to be a cooking maestro to know how to make custard. It is enough just to get acquainted with the corresponding recipes and be able to correctly apply them in practice. After that, the approval of the people tasting your desserts will be ensured.

The easiest way to make cake cream.

• milk - 2 glasses;
• sugar - 1 glass;
• drain. oil - 50 g;
• eggs - 2 pcs.;
• flour - 2 tbsp. spoons;
• vanillin - 1 tsp.

Pour milk into a saucepan and heat it over medium heat. At the same time, eggs and sugar are beaten until the latter is completely melted. Flour is then put there. Stir well and make sure that no lumps form in the mixture.

Reduce heat on the stove to low and pour milk in portions into the resulting flour mass. When more than half has been poured, place the mixture in a saucepan. Stir constantly so that the cream does not burn and lumps appear. When the mass gets the desired consistency, put the butter in there, turn off the stove and continue stirring until it completely melts. Add vanillin at the end.

You urgently need to prepare a cream, but there were no eggs at hand? No problem! Use the following recipe.

What you need:

• milk - 2 glasses;
• sugar - 1 glass;
• flour - 5 tbsp. spoons;
• drain. oil - 150 g;
• vanillin - 1 tsp.

Whisk one glass of milk, flour and sugar in a bowl. Bring the second glass of milk to a boil separately and add a little to the mixture. Place the saucepan over medium heat and cook the cream, stirring constantly to prevent it from burning until it thickens.

At the same time, cut the butter into small pieces and add it to the mixture. It should completely dissolve. When the cream gets the desired consistency, add the vanillin and remove the pan from the stove.

Another simple recipe for making a delicious cream that can be added to a sponge cake.

What you need:

• sugar - 1 glass;
• eggs - 4 pcs.;
• sah. powder - 100 g;
• drain. oil - 180 g;
• vanillin - 1 tsp.

Mash the eggs along with the sugar until it is completely melted. Put this mixture over medium heat, heat slightly and stir constantly. When the mass becomes thick enough, remove the pan from the stove to cool it down.

Whisk the softened butter together with the powdered sugar. Combine both ingredients and add vanillin at the end. The finished cream can be stored in the refrigerator, but it is better to use it immediately for freshly cooled biscuit cakes.

Vanilla cake layer

An interlayer with the addition of natural vanilla will delight dessert gourmets with a delicate taste and aroma.

What you need:

• eggs - 2 pcs.;
• flour - 2 tbsp. spoons;
• milk - 1 glass;
• vanillin - 1 tsp;
• sugar - 1 glass.

Beat eggs, flour and 3 tablespoons of warm milk until they are thick, like a paste. Simultaneously bring the remaining milk, sugar and vanillin to a boil over medium heat.

While the milk is still hot, start slowly pouring it into the egg and flour mixture, stirring constantly. Put it all in a heavy-bottomed saucepan and return to the stove.

Do not forget to stir - this is a very important point, necessary for the cream not to burn and so that no lumps form in it.

When the mass has acquired the required consistency, the layer can be considered ready.

Cooking in milk with condensed milk

This cream will appeal to those who are used to considering themselves an inveterate sweet tooth.

What you need:

• condensed milk - 250 g;
• milk - 1 glass;
• flour - 2 tbsp. spoons;
• sugar - 2 tbsp. spoons;
• fatty butter - 100 g.

Put a saucepan over low heat and pour milk into it, adding flour and sugar along the way. Mix well to distribute the ingredients completely. Cooking lasts until the mass thickens.

The main thing here is not to overdo it, otherwise the cream may burn and will be irretrievably damaged.

Remove the pot from the stove and let the mixture cool. After that, add condensed milk and butter to it. Beat all this well with a mixer until smooth. Various additives can be used for additional flavor. For example, a little cognac or any liqueur with a pronounced tasty smell.

Butter custard for "Napoleon"

What you need:

• milk - 1 l;
• sugar - 2 cups;
• eggs - 3 pcs.;
• drain. oil - 250 g;
• vanillin - 2 tsp;
• flour - 3 tbsp. spoons.

Pour flour and sugar into a saucepan and mix thoroughly. Then add eggs and vanillin to the mixture. Whisk all this into a homogeneous mass with a whisk and make sure that no lumps form. Pour milk into a saucepan in a thin stream, while continuing to stir.

Turn on a low heat on the stove and start to cook the cream. Pay attention to the fact that the flour should never burn. As soon as the mass begins to boil (you will determine this by the appearance of small bubbles), immediately remove the pan from the stove. When the cream has cooled to room temperature, add softened butter to it and stir until completely dissolved. After that, you can start to grease the cake layers.

Milk honey cake recipe

It is worth approaching the preparation of a cream for the honey cake layer with special sensitivity. This cake is distinguished by a delicate and delicate taste that the filling gives it.

What you need:

• milk - 2 glasses;
• flour - 2 tbsp. spoons;
• sugar - 1 glass;
• fatty butter - 200 g;
• eggs - 2 pcs.;
• vanillin - 1 tsp.

Heat the milk in a saucepan, bringing it to a boil, and then cool it down to an acceptable temperature. In another bowl, mix eggs, sugar, flour and vanillin. You can beat the mixture with a mixer at low speed, but it is better to use a regular whisk for this purpose. Your goal is to bring the mass to a homogeneous state.

The most convenient thing about making a honey cake is that every housewife has the necessary ingredients at hand. Take a saucepan with a thicker bottom, pour the milk into it and add the sugar and egg mixture. Stir well and turn on low heat on the stove. After that, you can start to cook the impregnation. Do not forget to constantly stir the mixture with a spatula to avoid clumping and until the required degree of consistency is achieved. It is better to coat the cake with still hot cream.

Chocolate custard

What you need:

• milk - 2 glasses;
• chocolate - 1 bar (100 g), instead of it you can use cocoa - 4 tsp;
• sugar - 1 glass;
• flour - 2 tbsp. spoons;
• eggs - 2 pcs.

In a bowl, combine eggs, a glass of milk and flour. Stir until the mixture is smooth, but do not beat. Otherwise, lumps will appear, which will be difficult to get rid of later.

Put the second glass of milk into a saucepan along with sugar and a broken chocolate bar. As stated above, you can use cocoa instead. Stir the mixture thoroughly, bring it to a boil and make sure that all the chocolate bar pieces are completely melted.

Half of the hot mass from the pan is mixed with the egg and flour portion and beat at low speed with a mixer. Pour everything back and cook over low heat until thickened. Pay attention to the fact that the mixture should not boil and as soon as small bubbles appear, remove the saucepan from the stove.

Protein

Protein custard is a versatile dessert filling. Moreover, it does not take much time and effort during cooking.

What you need:

• sugar - 1 glass;
• eggs (proteins) - 4 pcs.;
• water - ½ glass;
• lemon juice - 2 tbsp. spoons.

First of all, separate the whites from the yolks and beat them until thick. You can check the readiness like this: when you turn the bowl over, the proteins will remain inside and not a drop will drain down.

Syrup from water and sugar is cooked in a saucepan. When he is ready, he will reach for the fork. Whisk the whites on a low mixer speed and gently pour in the sugar syrup in a thin stream. Then add lemon juice. Any flavor can be added, such as vanilla. Stir the cream for at least 10 minutes so that it increases in volume and becomes very thick.

Recipe for profiteroles and straws

Cream for straws differs from other types of interlayer in its delicate, almost divine, taste.

What you need:

• sugar - 1 glass;
• milk - 1 glass;
• eggs - 2 pcs.;
• flour - 1.5 tbsp. spoons;
• vanillin - 1 tsp.

The yolks are separated from the proteins and mixed with sugar into a homogeneous mass. It is necessary to stir until the crystals are completely dissolved. Add sifted flour to the mixture and mix well again so that there are no lumps.

In a thin stream, start pouring cool milk into the profiteroles cream so that no lumps form. Then pour it all into a saucepan and simmer until thickened, not boiling.

Good afternoon, our dear readers, we continue to explore the culinary world. Today we will learn how to make a classic cake custard recipe. We will also learn how to prepare other creams for various cakes and pastries.

Earlier, I somehow did not really like to make these creams, I just did not succeed in them. But I really wanted to try my custard, especially since in stores it became somehow not the same as before. And it becomes more and more difficult to find something for tea with a very tasty cream.

And now the time has come, I decided to do it myself. I tried to make a cream - it worked. And of course, there was a desire to continue to delight your family with delicious pastries. Today I will share with you my successes and show you the recipes that I definitely did. and so - let's go.

This recipe is described as a classic everywhere. I tried it for the first time. It is quite simple, all the ingredients are clear and accessible. But again, you can cook in different ways. Someone does not separate whites and yolks, someone, on the contrary, uses whole eggs and this is not a mistake, but rather an amateur.

Also in this recipe we use flour instead of starch. Next, consider the recipe with starch. Try to make a different cream each time to find the best one for you. By the way, starches are also different, the taste of this also changes, like the cream itself.

For now, here's what we need:

• Milk - 1 l;
• Yolks - 4 pcs;
• Butter - 350 g;
• Flour - 2/3 cup
• Sugar - 2 cups
• Vanillin - 1 sachet.

Step 1.

Pour milk into a saucepan. We leave half a glass of milk for later. Sift flour through a sieve. Pour flour into cold milk, rubbing it with a fork. Stir flour with milk, carefully removing lumps.

Step 2.

Now we separate the whites from the yolks. We don't need proteins, but you can make meringues for cream from them. We put a pot of milk on the stove. While stirring, heat over low heat until the mass thickens.

Step 3.

Beat the yolks with the milk left by us from the total portion. You should get a liquid consistency. Pour the yolks into a saucepan with a mixture of milk and flour, stirring continuously. At the same time, we do not turn off the fire.

Sha d 4.

When the mass thickens, we cool it. We take out the butter. Beat it with a mixer with sugar and vanilla. Put the cooled dairy-flour mass in portions in butter, continuing to beat. Beat until you get a real smooth and fluffy cream.

Prepare to beat immediately for at least 10 minutes. Sometimes it will take 15 minutes to get a very fluffy cream.

Step 5.

Now it all depends on what you are cooking. You can immediately spread it on a cake, put it in a cake, and so on. You can put it in the refrigerator for a short time to make it harder.

Such a cream is not stored for a long time, about 3 days in the refrigerator, otherwise it will deteriorate later. They say that you can freeze it, but I haven't tried it, it seems to me that after thawing it will be completely different.

Custard for Napoleon cake.

This is one of my husband's favorite cakes. To please your pets with a funky cake, you can make the recipe below.

Now we will use potato starch, a thicker cream is obtained with starch, but you can use just flour. The Napoleon custard recipe is also used for other cakes such as honey or sour cream.

We need:

• Milk - 0.5 l;
• Butter - 50-100 g;
• Sugar - 1 glass;
• Egg - 2 pcs;
• Flour or starch - 2.5-3 tbsp without a slide;
• Vanilla sugar - 1 teaspoon

Step 1.

Mix dry ingredients in a saucepan: flour or starch, half sugar and vanilla sugar. We drive in eggs.

Step 2.

Mix with a whisk and get a thick mixture. It is important not to add milk immediately, as lumps will form and it will be difficult to stir them, and in such a thick state, this is much easier to do.

Step 3.

Gradually pour in the milk and stir again to get a liquid homogeneous mixture without lumps. Pour in the remaining sugar.

Step 4.

Now we put on low heat and heat, stirring all the time. It is most convenient to stir with a wooden spatula. This must be done constantly, otherwise the cream will immediately burn, since it contains flour (or starch).

Step 5.

At first, the cream will be liquid, but as soon as it starts to boil, it will immediately begin to thicken. The longer you cook it, the thicker it will be. And don't stop getting in the way.

Its density depends on the amount of flour or starch (the more, the thicker the custard) and the duration of the boil.

Step 6.

When it becomes thick enough, turn off the heat and cover with a lid so that a film does not form on top. Let cool slightly and add butter. The more oil there is, the tastier it will turn out. After cooling, it will thicken a little more.

Step 7.

It will acquire the desired consistency only after it has completely cooled down, so it is better to leave it in the refrigerator overnight.

Now the cream is ready, you can prepare the cakes to coat with cream.

Here is a video of a similar and very tasty cream.

Custard with boiled condensed milk.

I used this cream for the Snickers cake and then in buns. Thanks to condensed milk, the cream is sweeter and the color is pleasant. Try the boiled condensed milk cake custard recipe, delicious.

Ingredients:

• Milk - 0.5 l;
• Egg - 2 pcs;
• Sugar - 100 g;
• Flour - 1 tablespoon;
• Starch - 1 tablespoon;
• Boiled condensed milk - 250 g;
• Butter - 100 g.

Step 1.

The milk needs to boil. By the way, it is better to use homemade milk.

Step 2.

Grind eggs and sugar until creamy, then pour flour and starch here.

Step 3.

As soon as the milk begins to boil, stirring it in a thin stream and with quick movements, introduce the egg mass into it.

Step 4.

Boil for a couple of minutes and see that the mixture begins to thicken.

Step 5.

It needs to be stirred even after the stove has been turned off, so that it does not get crusty.

Step 6.

After that, add 250 g of boiled condensed milk.

Step 7.

And while the mass is hot, mix it well to dissolve condensed milk in it. Better to use a blender.

Step 8.

Then add the butter in portions to the custard mixture and stir constantly.

That's all, not a complicated recipe for a custard for a cake using condensed milk.

In general, I really love eclairs. Again, due to the fact that the cream is tastier at home, I cook them more often than I buy them. We will make a recipe for a custard for a cake or eclair in a small portion, about 12 pieces.

Ingredients:

• Milk - 400 ml;
• Egg - 1 pc;
• Sugar - 160 g;
• Vanillin;
• Flour - 2 tablespoons.

Step 1.

Mix an egg with a whisk with sugar and vanilla, cold milk, and then a couple of tablespoons of flour.

Step 2.

Mix thoroughly, preventing the appearance of lumps.

Step 3.

We put on low heat and stir continuously until brewing.

As it gets thick, everything. Let cool, not forgetting to stir, and can be used in the filling. You don't need oil in this cream.

And here's another recipe, we must look.

Custard for honey cake.

Honey cake is very popular in our family, especially when I learned how to make custard. This cake custard recipe is very simple, and only with this recipe I make honey cakes.

We need:

• Sugar - 1 glass;
• Flour - 1-1.5 tablespoons;
• Egg - 1 pc;
• Milk - 2 cups.

Step 1.

Pour a glass of sugar and 1-1.5 tablespoons of flour into a thick-walled saucepan, mix well. Add the egg. Grind everything to a white mass.

Step 2.

Pour in milk, mix thoroughly and put the pan over low heat. Stir the cream constantly. But do not let it boil, as soon as it starts gurgling, bubbles appear and the cream begins to thicken, you can turn it off.

Step 3.

Here is such a smooth cream, similar to condensed milk. Now it remains only to miss them the cake.

Chocolate custard for the cake.

Thick, stringy, glossy and very chocolatey in taste. Such a cream is an indispensable ingredient for pastries and cakes, a wonderful independent dessert and a very appetizing addition to a morning bun or toast. Let's explore a chocolate cake custard recipe.

We need:

• Chicken egg (yolk) - 4 pcs;
• Milk - 500 ml;
• Sugar - 100 g;
• Corn starch - 2 tablespoons;
• Wheat flour - 2 tablespoons;
• Black chocolate - 1 bar (90-100 g);
• Cocoa powder - 1-2 tablespoons;
• Butter - 20-50 g (optional).

Step 1.

Separate the egg yolks from the whites. Add sugar. Beat the yolks for a few minutes, until the sugar dissolves and a light, airy mixture is obtained.

Step 2.

Add 1-2 tablespoons. cocoa powder, a pinch of salt, 2 tbsp. starch and 2 tbsp. flour and mix everything again thoroughly.

Step 3.

Measure out milk and add chocolate. We do all this in a separate saucepan. Bring the milk to a boil over low heat, stirring occasionally, until the chocolate is completely dissolved

Step 4.

Stir gradually and add hot chocolate milk to the whipped yolks. Add milk in portions and stir constantly. First, add 1-2 tablespoons of milk to warm the mixture, and then gradually increase the amount so that the yolks will not curl due to the high temperature.

After pouring in about half of the hot milk, the cooled part can be added at one time, pouring in a thin stream.

Step 5.

Strain the resulting mixture and pour into a saucepan or saucepan.

Place the cream on low heat and, stirring constantly with a whisk, cook until thick.

The process may take several minutes, but gradually the foam on the surface of the mixture will disappear and the mass will become dense and shiny.

The readiness of the cream can be seen visually - quite clear traces of the corolla remain on the surface of the cream. Another classic test is to dip a spoon into the cream and then lift it over the container. The finished chocolate custard will wrap a thick layer around the spoon and drain off the spoon in a single thread. Slide your finger over the spoon - there should be a clear path.

Step 6.

Turn off heat and transfer cream to a container or bowl for final cooling. At this stage, it is already quite thick, but as it cools, it will thicken more.

Step 7.

Place the pieces of butter on top of the hot cream. Having melted, the butter forms a kind of protective layer on the cream, due to which a film does not form on the surface of the chilled cream. When the cream is completely cool, beat it again until smooth.

If you don't have butter at hand, you can cover the surface of the cream with cling film, so that the film touches the cream.

Here's a simple chocolate cake custard recipe we got.

And here's another interesting recipe:

That's all for me, write your comments below, it's just as interesting what recipes you know or the secrets of making creams. Join us at Odnoklassniki. Bye, everyone, bon appetit.

Classic Cake Custard Recipe - Top 6 Recipes. updated: November 11, 2019 by the author: Subbotina Maria

The custard is one of the tastiest, and it doesn't take long to prepare. There are several variants of this cream. From the article you will learn the recipes and what products are needed for this.

For a liter of milk you will need:

• half a kilo of sugar;
• 100 g flour;
• 250 g butter;
• vanillin optional;
• 3 eggs.

Pour 800 ml of cold milk into a saucepan, add sugar and bring to a boil. Beat the eggs, add flour and 200 g of milk, and mix everything thoroughly. When the milk boils, slowly pour in the milk and flour, while stirring constantly. As soon as it starts to boil, remove from heat and leave to cool. After the cream has cooled, add softened butter and beat.

The video shows a classic custard recipe:

With starch

To prepare the cream you will need:

• 0.5 l of milk;
• 4 eggs;
• 100 g sugar;
• 30 g starch.

Grind the yolks with granulated sugar until fluffy. Bring 400 ml of milk to a boil, mix the remaining 100 g with starch and slowly pour into the heated milk, stirring continuously. Keep the mixture on fire until boiling and add the crushed yolks, and heat until thickened, then cool.

Custard without eggs

For this recipe you need:

• 1 liter of milk;
• 0.5 packs of butter;
• 5 tbsp. tablespoons of flour;
• one and a half cups of sugar.

Heat the milk in a saucepan by adding sugar to it. Melt the butter and add flour to it. Keep on fire for 3-4 minutes, stirring continuously with a whisk, while the heat should be low. Then remove the mixture from heat and pour in heated milk in small portions, stirring constantly. Return the saucepan to the heat and keep until thickened.

On the video - a recipe for a cream without eggs:

For Napoleon

Required products for the cream:

• 1 liter of milk;
• a pound of granulated sugar;
• 6 tbsp. tablespoons of flour;
• 8 eggs;
• a pack of butter;
• vanillin.

We put the milk to heat, in the meantime we are preparing the rest of the products. Separate the yolks from the whites in a separate bowl, then grind them well, adding sugar. Then add flour and mix well. Pour a little milk into this mixture, and bring the rest to a boil. As soon as the milk boils, pour in the resulting mixture, while constantly stirring, trying to reach the bottom so that the cream does not stick or burn. Bring to a boil, then remove from heat and cool. While it cools down, prepare the oil. Mash the softened butter well with a spoon and blot the water that has come out with a napkin. Now you can gradually add the cream to the butter, and beat until the cream becomes fluffy.

For a honey cake

For a glass of milk you need:

• half st. Sahara;
• 1 egg;
• a tablespoon of flour;
• vanillin.

Beat the egg, add flour and gradually pour in the milk. Then add sugar to the mixture. Put the resulting mixture on low heat. Stir constantly to avoid clumping. When the first signs of boiling appear, remove the cream from the heat and chill. Add vanillin or lemon zest and beat again.

On milk and eggs

For this cream you need:

• 1 egg;
• 320 ml of milk;
• 1.5 tbsp. tablespoons of flour;
• half a glass of granulated sugar;
• vanillin.

It is better to prepare the cream in a bowl with a thick bottom so that the cream does not burn. We break an egg into it, add sugar and vanillin to it. Beat thoroughly with a whisk. Pour the sifted flour into the egg mixture and mix well, making sure that no lumps form. Pour about half a glass of cold milk into a saucepan and mix with a whisk until smooth. The rest of the milk is separately brought to a boil, and in a thin stream, stirring, add to the main mixture. We put the cream on a small fire and cook, stirring continuously. When the mass thickens and signs of boiling appear, turn off the heat and cool.

Simple Milk Custard Recipe

Required Ingredients:

• half a liter of milk;
• 1 cup of sugar;
• 1 tbsp. a spoonful of starch;
• 2 tbsp. tablespoons of flour;
• vanillin.

Measure the starch and flour into a deep bowl. Add sugar, vanillin, and pour in milk in small portions, stirring all the ingredients well until smooth. Pour the mixture into a saucepan and put on low heat. We constantly stir with a wooden spatula or a whisk so that lumps do not form. As soon as the cream thickens, remove from heat and cool. The cream is ready.

Each recipe is suitable for a particular pastry. Optionally, you can add to it: melted chocolate, cocoa or even cottage cheese, which will make the taste of the cream even richer and more interesting. Bon Appetit.

The classic custard is traditionally used for soaking honey cake and napoleon cakes, as well as filling for eclairs and profiteroles. For layered cakes, its delicate texture is ideal. In our article, we will present several recipes for a custard in milk for a honey cake, ranging from the simplest to the more original ones with the addition of cream and condensed milk. We will definitely focus on cooking tips from experienced pastry chefs and other equally important nuances.

Simple cake custard recipe

French cuisine has always been famous for its exquisite desserts, which quickly gained popularity in different countries. And custard is no exception. It can be safely called the most widespread in the confectionery world. To make the custard, eggs, sugar and milk are heated to a high temperature and, with constant stirring, brought to a thick consistency. The result is a homogeneous gelatinous mass with a pleasant taste.

The following main ingredients are used in the preparation of the custard:

1. Milk. The cream consists of 50% milk, which means that it is this ingredient that will be responsible for the richness of the taste. It must be fresh and fat enough. The higher the fat content of the milk, the more delicate and creamy the taste of the cream will be.
2. Eggs. This ingredient is responsible for the creamy texture of the cream. Usually, only yolks are used for cooking, but you can also use white, that is, the egg as a whole. Perhaps the cream will turn out to be not so delicate and light, but you will not need to think about where to attach the protein.
3. Sugar. This ingredient is indispensable when preparing a cream. Sugar makes it tasty and also acts as a preservative, prolonging the shelf life of the final product.
4. Flour. A stabilizer is used to give the cream a thick consistency. Flour can be substituted with corn, potato, or rice starch.
5. Salt. Emphasizes the palatability of all main ingredients.

Additionally, vanilla can be added to the cream to give a more pleasant taste and aroma, as well as butter for a smoother consistency and better soaking of honey cakes.

Ingredient List

In a simple cake custard recipe, the egg yolks don't separate from the whites. This makes the cooking process quicker and easier. According to the recipe, the list of ingredients includes the following products:

• milk - 1 l;
• eggs - 4 pcs.;
• sugar - 300 g;
• flour - 120 g;
• butter - 20 g;
• vanilla sugar - 10 g.

Before preparing the cream, the eggs and butter must be removed from the refrigerator so that they warm to room temperature and sift the flour.

Step-by-step recipe for making custard

Delicate, light, thick, with a pleasant vanilla flavor and aroma, this cream is made from simple and affordable ingredients. The presented recipe is laconic. It is so simple that even a child can handle it.

A detailed recipe for making a custard consists of the following steps:

1. Pour 1 liter of milk into a saucepan. Add sugar immediately.
2. Put the saucepan on high heat, constantly stirring its contents until the sugar is completely dissolved. Reduce heat to medium and leave the milk on the stove to heat up.
3. Break eggs into a clean and dry container.
4. Add the sifted flour and stir the ingredients with a whisk.
5. Pour 100-150 ml of milk with sugar into the resulting homogeneous mass. Mix.
6. Add some more sweet milk. Stir again and pour the contents of the container into a saucepan with the remaining milk.
7. Over medium heat, constantly rotating with a whisk, boil the cream until thickened.
8. Pour the cream into a bowl. This can be done through a sieve if it is necessary to get rid of lumps.
9. Add butter and vanilla sugar to the cream. Mix.
10. Cover it with cling film and leave on the table until it cools completely.

You can use this milk custard recipe for both a honey cake and other thin-crust cakes like Napoleon. But a heavy biscuit will squeeze it out. Cream is not suitable for such cakes.

There are some nuances in the recipe for a custard for a honey cake with milk that should be taken into account while working with the ingredients:

1. The prepared hot cream should be immediately poured into a wide and flat dish, for example, a baking sheet, and stir it with a spatula until it cools down to a temperature of 60 °. If this is not done, lumps will begin to form on their own.
2. At the very end, the finished custard in a bowl should be covered with cling film, but always close to the surface. Otherwise, a dense film will form on top and, when used, the texture of the cream will no longer be uniform.
3. The custard can be frozen, but only if it is cooked with rice starch and using a lot of yolks. Before use, it will be enough to warm it up a little in a water bath and beat with a mixer.

Classic custard on yolks

The traditional French cooking option is to do the following:

1. For a classic custard, bring 1 liter of milk to a boil on the stove top.
2. In a separate bowl, grind 8 yolks with sugar (400 g) and vanilla sugar (2 tsp).
3. Sift 100 g of flour into the yolk mass, mix well again and pour in hot milk. Beat everything well with a whisk so that there are no lumps.
4. Pour the resulting mass into a saucepan and bring to a thickening over low heat.
5. Cool the finished cream. Use it to sandwich honey cake layers.

Rice starch custard (suitable for freezing)

If you want to prepare the cream in advance and use it a little later, after cooling down, the whole mass can be poured into a plastic sealed container and sent to the freezer. But then only rice starch can be taken as a stabilizer.

The following step-by-step instructions will tell you how to make a custard in milk that is suitable for freezing:

1. Pour 700 ml of fat milk into a saucepan with a double bottom and add 100 g of sugar. At the same stage, it is recommended to add a pinch of lemon zest to the milk, which will remove the egg smell and aftertaste in the cream.
2. While the milk is heating, in a separate bowl, whisk together 100 g of sugar and 60 g of rice starch.
3. Add 15 egg yolks with a total weight of 300 g (no less, otherwise the cream cannot be frozen). Pour a little warm milk here and grind the mass with sugar.
4. Stir constantly, pour the remaining milk into the yolk mass.
5. Boil the cream over medium heat until the first signs of boiling appear (bubbles on the surface).

Vanilla Custard with Cornstarch

Not only lemon zest, but also vanilla can neutralize unpleasant odors and aftertastes. It should be added to cold milk and then brought to a boil. Step by step, the entire cooking process can be represented as follows:

1. Pour 1 liter of milk into a saucepan and add a vanilla pod to it, after cutting it lengthwise and taking out the seeds.
2. Boil the milk on the stove, then remove it and set it aside.
3. Beat eggs (4 pcs.) With a whisk with sugar (200 g) and cornstarch (60 g).
4. Gently pour warm milk through a sieve into the egg mixture while straining it from the vanilla pod.
5. Pour the mixture back into the saucepan and return to the fire.
6. Cook the cream until it begins to thicken and large bubbles appear on its surface.
7. At the very end, add butter (100 g).
8. Cool the custard in milk and starch under a film. Beat it again before use.

Custard with cream

The following recommendations will help to make the finished cream more airy and tender:

1. Make cornstarch and vanilla custard using the recipe above.
2. Beat 400 ml of cold cream, first on low and then on high speed of a mixer. Make sure the bowl and whisk are also cold.
3. Combine cold whipped cream with custard.

This milk custard recipe is perfect for a honey cake. But it can also be used for other cakes. It can be applied immediately or stored in the refrigerator for longer.

Condensed milk cream recipe

You can get a smoother texture and better taste by making a custard with condensed milk. It will saturate the cakes better, and the cake will be more moist. The honey cake will literally melt in your mouth.

The cream is prepared as follows:

1. Put a saucepan with milk (400 ml) on the stove. Heating slowly, add sugar and flour (4 tablespoons each).
2. While stirring constantly, bring the cream to a thick consistency. Leave it in a saucepan until it cools completely.
3. In a lukewarm cream, add soft butter (200 g) and pour the condensed milk from a jar (380 ml).
4. Beat the cream with a mixer. The corolla does not fit, since it will not be possible to achieve the desired splendor with it.

Similarly, you can prepare a cream from boiled condensed milk. To do this, while the boiled custard is cooling down, whisk boiled condensed milk (380 g) with soft butter (200 g) in a hotel container. Combine the resulting mass with the main cream and beat again until fluffy.