Custard. The classic custard is a quick and easy recipe.
The custard is suitable for almost any baked goods. It is made for eclairs, Napoleon, honey cake and even biscuit. It will not be difficult to make such a layer.

Cooking the classic version takes only 20 minutes, and the ingredients are needed for it, as for simple pancakes: milk, eggs, sugar, flour, vanillin.


• milk - 500 ml
• sugar - 160 g (about 5.5 tbsp. L.)
• eggs - 2 pcs. OR 4 yolks
• flour - 3 tbsp. l.
• vanillin - 1 sachet

Cooking method:

Beat eggs into a bowl. You can take 2 whole eggs or 4 yolks. And make meringues from proteins 😉 Put half of the sugar and flour there.

Mix all this mass well to make it homogeneous. You can use a whisk or mixer. After that, pour one glass of milk into the resulting mixture and mix everything well again so that there are no lumps of flour. It is easiest to mix everything with a mixer, then there will definitely be no lumps.

Pour the remaining milk into a saucepan, add the remaining sugar and vanillin. Bring to a boil. The milk will smell like vanilla. You can put both vanilla sugar and a vanilla pod.

Pour the egg mixture into boiling milk in a thin stream, while actively stirring the milk so that the eggs do not curl.

Boil the custard over low heat, stirring constantly, until thickened. This will take about 10 minutes. Do not leave the mass unattended, otherwise lumps may appear, which will be difficult to get rid of later. You need to constantly interfere. You will notice how the mixture thickens. After cooling, it will thicken a little more.
The finished cream is tender, smooth and delicious.

How to make butter custard?

If desired, you can add butter to the custard to get a new flavor. In this case, the base itself is prepared in the same way as in the classic version described above.

Then you need to let the cream cool, and 200 gr. remove the butter from the refrigerator to soften.
When the base has cooled, beat the butter with a mixer until fluffy and add to it. Mix everything together with a mixer until smooth and fluffy.

That's it, the custard with butter is ready. This is a tasty layer, but more high-calorie option than the classic one. Such a cream turns out to be airy and is ideal for Napoleon cake, a step-by-step recipe for which I will write in the next article.

Condensed milk custard recipe

This option will be very tasty and will please even the most whimsical sweet tooth. Suitable for almost any cake.

Ingredients for Condensed Milk Custard.

• eggs - 2 pcs.
• milk - 0.5 l
• sugar - 3 tbsp. l.
• flour - 4 tbsp. l.
• butter - 200 gr.
• condensed milk - 1 can
• vanillin or vanilla sugar - 1 sachet

Cooking method:

1. Beat eggs with sugar and flour until smooth so that there are no lumps. Add 1 tbsp to the mass. milk, stir.

2. Put the remaining milk on the fire to boil. Pour vanillin into the milk. It is better to cook the cream in a stainless container. It can burn in the enamel.

3. When the milk boils, pour the prepared egg mixture into it in a thin stream, stirring constantly so that the eggs do not curl.

4. Boil the cream over low heat until it thickens. Remember to stir the mass constantly. Cook for about 10-15 minutes, until you get the desired thickness.

5. Leave the finished custard to cool.

6. Remove the butter from the refrigerator to soften.

7. When the base has cooled to a warm state, beat the butter with a mixer until fluffy. Add condensed milk to it and beat everything together again.

8. You will have two different creams - custard and butter. Sometimes, when baking cakes, I do not mix them, but I grease the cakes one by one. I smear one cake with custard, the second with butter. It turns out very tasty. But you can make one cream by mixing the two with a mixer. Thus, you get a custard with condensed milk.
I hope you won't have any difficulties in making the custard. Bon Appetit everyone!


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