Custard on milk is used to impregnate Napoleon's cakes, other cakes. They fill the custard cakes, eclairs, complete all sorts of desserts or serve simply in kremankah with fruits, berries, nuts, other additives.
How to cook custard on milk?
Taking care of the availability of the necessary ingredients from the list of selected recipes, it will remain to master the technology of creating a cream and to comprehend the secrets to improve its taste.
- Often, a custard is prepared on milk and eggs, which give it extra flavor and density. It is important when heating does not allow the substance to boil, maintaining a quiet longing with constant stirring until thick.
- For the convenience of preparing the cream, use a water bath, which will provide the necessary delicate heating of the base or a container with a thick bottom.
- Vanilla and vanilla sugar are added to the dessert at the end of the heat treatment, and a natural seed pod with seeds at its initial stage.
- Instead of flour, starch is often used to thicken the cream.
- Milk for cream is allowed to use cow or goat fresh any fat, dry or condensed, and if desired, take a coconut or soy product.
Classic custard on milk - recipe
The classic custard on milk contains dozens of variations, each of which is entertaining and attractive for confectioners and consumers in its own way. Instead of eggs, you can take 4 yolks, which will provide a more delicate velvety taste to the dessert and its rich color. Eggs are not whipped during cooking, but only mixed with flour with a mixer or whisk until uniform.
Ingredients:
- eggs - 2 pieces;
- flour - 60 g;
- Milk - 0.5 liters;
- granulated sugar - 150 g;
- butter - 10 g;
- vanilla sugar - 10 g.
Preparation
- Milk is heated with sugar until the crystals dissolve.
- Stir eggs with flour, pour in the ladle of sweet milk, and then send the mixture into a saucepan with a sweet dairy base.
- Heat the custard on milk with constant stirring until thickened, remove from heat, add vanilla sugar and oil, cool.
Custard without eggs on milk - recipe
Prepare a custard on milk for Napoleon or another dessert without the participation of eggs. The amount of flour added can depend on the desired final density of the cream and vary between 100-300 g per 0.5 l of milk base. At the final whipping should enter the custard in the oil in small portions, each time achieving uniformity.
Ingredients:
- flour - 280 g;
- Milk - 0.5 liters;
- granulated sugar - 200 g;
- butter - 200 g;
- Vanilla sugar - 2 tsp.
Preparation
- Heat the milk with sugar, but do not boil.
- Initially, leave a small portion of milk, in which flour is bred to uniformity.
- Add some sweet milk base to the soup base, send it to a pan and heat it with constant stirring until it thickens, then add the vanilla sugar.
- Whip the butter, gradually introduce a cooled milk base.
- After obtaining a homogeneous texture, the custard without eggs on the milk is ready.
Custard on condensed milk
Make a custard with milk for a cake can be based on condensed milk, which will give extra saturation and a unique flavor. Soft butter should be added to the already cooled cream. Transform the characteristics of impregnation will succeed, if instead of the classic condensed milk used cooked.
Ingredients:
- flour - 4st. spoons;
- Milk - 0.5 liters;
- granulated sugar - 75-100 g;
- butter - 200 g;
- evaporated milk - 400 g.
Preparation
- Mix in a saucepan of sugar, flour, add milk.
- Heat the mixture with constant stirring or whipping with a mixer until thick.
- After the base is completely cooled, add condensed milk and butter.
- Whip the cream of condensed milk until smooth and use as directed.
Cream with goat milk
Supporters of the original confectionery solutions will be interested in the prepared cream for the goat's milk cake. Such impregnation will make the dessert more refined to taste and at times more nutritious. If desired, the base can be used to prepare ice cream by placing it in a special appliance or handing it yourself with various additives.
Ingredients:
- flour - 1,5 tbsp. spoons;
- milk goat - 1 l;
- granulated sugar - 200 g;
- yolks - 3 pieces;
- vanillin - 2 pinch;
- butter (optional) - 50 g.
Preparation
- Rinse the flour with sugar, vanillin and yolks, adding a third of a glass of milk.
- Mix the mass with the total portion of milk, place on a plate in a vessel with a thick bottom and heat on medium heat with constant stirring until thickened, not allowing to boil.
- After cooling, stir in the custard on goat milk at will soft oil and whisk.
Custard from milk powder
If necessary, you can easily make a custard on dry milk, dissolving in a portion of water product according to the instructions on the package and having executed any recipe with all the requirements. It is possible to prepare a supplement to desserts and without brewing the base. Such cream can be prepared with cocoa or without it.
Ingredients:
- milk is dry - 10 tbsp. spoons;
- granulated sugar - 2 tbsp. spoons;
- warm water - 8-10 tbsp. spoons;
- cocoa or nuts (optional) - 1 tbsp. a spoon;
- Butter - 50 g.
Preparation
- Combine powdered milk, sugar, creamy soft butter, cocoa if desired, or chopped nuts and half a serving of water.
- Rinse the mixture thoroughly, after which the remaining water is mixed.
- Put cream from milk powder for 30 minutes in the refrigerator.
Chocolate custard on milk
Sweetheads or chocolate lovers will like a prepared custard made of cocoa and milk or impregnation made with the addition of melted dark chocolate. The latter should be of high quality, exclusively natural. 100 g of product will be able to replace 2 tbsp. a spoonful of cocoa and as much sugar.
Ingredients:
- Milk - 0.5 liters;
- granulated sugar - 200 g;
- eggs - 2 pieces;
- flour - 2 tbsp. spoons;
- butter - 50 g;
- chocolate - 100 g.
Preparation
- Mix the flour with the eggs, adding a little milk.
- The rest of the milk is heated with sugar and chocolate until the slices and crystals dissolve with constant stirring.
- Add a milk chocolate base mixture of eggs and flour, warm, stirring, until thick.
- After cooling, mix the oil in the custard with milk and beat it.
Cream of coconut milk
A prepared cream of coconut milk for a cake acquires pleasant tropical notes and will transform the taste of any dessert. If the milk base is initially unsweetened, then about 40-50 g of sugar is added and heated until all the crystals are dissolved before mixing with the yolk mixture.
Ingredients:
- coconut milk - 400 ml;
- powdered sugar - 50 g;
- yolks - 4 pieces;
- flour - 40 g;
- butter - 50 g;
- chocolate - 100 g.
Preparation
- Rinse the yolks with sugar powder and flour.
- Pour a little coconut milk, stir and pour into a sauté pan with the remaining milk.
- Heat the base of the cream with constant stirring until thickened, then leave until completely cooled.
Milk custard for eclairs
For filling eclairs and brewed cakes, the custard on milk and butter is the most suitable. The most delicate texture will be with starch instead of flour. In addition, you can replace the egg with two yolks, which is no less beneficial to the properties of dessert. In the cream often add vanilla or other flavors.
Ingredients:
- milk - 300 ml;
- sugar - 200 g;
- egg - 1 piece;
- starch - 30 g;
- butter - 200 g;
- vanillin.
Preparation
- A third of a glass of milk is mixed with starch and vanillin.
- Rinse the egg with sugar and the remaining milk, heat with constant stirring until lightly thickened and the first signs of boiling.
- Pour into the liquid base starch milk, stirring, warming until thick, cool.
Custard on soy milk
Custard on vegetable milk is suitable as an impregnation for creating desserts for allergy sufferers, vegetarian baking or preparing sweets during a fast. A special refinement of the cream will give brown cane sugar, which, if not, can be replaced by the usual one, adding vanilla to the composition.
Ingredients:
- milk soy - 0.5 liters;
- sugar cane - 0.5 cup;
- water - 0.5 cup;
- flour - 0.5 cup;
- extract of vanilla - 1 teaspoon.
Preparation
- Bring to a boil a mixture of soy milk with cane sugar and vanilla extract.
- In the water, flour is flourished, poured into a boiling milk-soy base with a thin trickle, stirring.
- Warm the cream with stirring for 3-5 minutes, cool.
Cream of milk and starch
Custard for "Medovika" on milk is often cooked with starch, potato or corn. The product will relieve the dessert of flour taste, which many confectioners and tasters do not like. The amount of added oil can be adjusted to taste or even eliminate the additive from the composition, significantly reducing the caloric value of the treats.
Ingredients:
- Milk - 0.5 liters;
- sugar - 1 cup;
- egg - 1 piece;
- starch - 3 tbsp. spoons;
- butter - 200 g;
- vanillin - 2 pinch.
Preparation
- Rinse the egg in the saucepan with sugar and starch until a thick whitish mass is obtained.
- Add warm milk and warm the cream with constant stirring until boiling and thickening.
- Remove the vessel from the fire, interfere with vanillin, and after cooling, butter, a little beat the cream with a mixer.