Custard with condensed milk - the best recipes for cake or biscuit

Custard with condensed milk - like mistresses. The ease of preparation and the opportunity to give even a simple dessert a delicate creamy taste, made it a favorite among other interlayers. They can stuff eclairs, soak biscuits and puffed "Napoleons", and if you use boiled concentrated milk, then "Medoviki".

How to make a custard with condensed milk?

Make a custard on condensed milk is very simple. To do this, whole milk along with sugar and flour is cooked on low heat until thick, cooled to room temperature and whipped with butter and condensed milk. Sometimes, the milk-flour mixture is diluted with whipped yolks, they impart a density of density, density and rich color.

1. Delicious custard for cake with condensed milk is obtained only from high-quality, natural products with a high percentage of fat. Milk should be at least 3.2% fat, oil - at least 72%, and condensed milk must comply with GOST.
2. When mixing, all ingredients should be the same temperature.
3. A prerequisite for the preparation of cream with eggs is a water bath and constant stirring. This will allow the cream not to burn, and the eggs - do not curl up.

Custard with condensed milk and butter

Custard with condensed milk and butter is a classic in the world of popular sweets. This is the basic recipe, having mastered that, you can move on and include new ingredients in the cream. The main thing here is not to hurry up and cool the milk mass to a temperature that coincides with butter and condensed milk. Otherwise, on a hot basis, the oil will simply dissolve and the cream will lose its stability.

Ingredients:

• condensed milk - 300 g;
• oil - 150 g;
• milk - 400 ml;
• flour - 80 g;
• vanilla sugar - 20 g.

Preparation

1. Warm up the milk, enter the sugar and flour.
2. Cook the mixture for about 7 minutes, stirring constantly and breaking the lumps.
3. Cool and mix with a spoon with soft butter and condensed milk.
4. Whisk the custard with condensed milk until fluffy.

Recipe for custard for "Napoleon" with condensed milk

Custard for "Napoleon" with condensed milk - is varied with cooking options. Traditionally, it is prepared with whipped eggs, by stewing the mass to a density. Unlike other recipes, this one does not require intermediate cooling: condensed milk is cooked in milk basis, hot-beaten with butter and ready for immediate use.

Ingredients:

• milk - 350 ml;
• eggs - 3 pieces;
• sugar - 250 g;
• flour - 20 g;
• condensed milk - 250 g;
• oil - 300 g.

Preparation

1. Combine the flour with the sugar, beat the eggs and mix.
2. Pour in the milk and hold it on the stove for a couple of minutes.
3. Add the condensed milk to the hot mass and cook for 7 minutes.
4. As soon as the base thickens - remove from the plate, put the oil.
5. Beat for 3 minutes until the custard on milk with condensed milk reaches uniformity.

Custard with condensed milk for eclairs - recipe

Custard for eclairs with condensed milk meets all the requirements put forward by an air cake. Obtained by mixing the milk-egg mass with butter and condensed milk, it has a light consistency, a creamy taste and a delicate color of whipped yolks. The cream is easy to prepare, and the difficulty of getting mass without lumps is solved by a mixer or sieve.

Ingredients:

• milk - 200 ml;
• condensed milk - 250 g;
• oil - 120 g;
• yolks - 6 pieces;
• cognac - 40 ml;
• powdered sugar - 200 g.

Preparation

1. Milk warm up.
2. Whisk the yolks with the powdered sugar.
3. Pour milk into the egg mixture and stir it quickly.
4. Return to the plate and cook until thick. Cool down.
5. Whisk the butter to white and mix with the milk base.
6. Add cognac and condensed milk and whisk thoroughly.
7. The correct custard with condensed milk has a thick consistency and a yellowish tinge.

Custard for biscuit with condensed milk

Custard for cake with condensed milk adequately emphasize the basis of baking. The most popular are biscuits. Their porous texture is a fertile soil for various impregnations. This cream, with a classic milk-flour base, whipped with butter and condensed milk, is gentle and stable, and suitable for both interlayer and decor.

Ingredients:

• milk - 1 l;
• egg - 3 pieces;
• flour - 60 g;
• oil - 250 g;
• condensed milk - 300 g;
• sugar - 80 g.

Preparation

1. Mix the flour with the sugar and beaten eggs.
2. Pour in the milk and bring to a boil.
3. Quickly cool and put the butter and condensed milk.
4. Beat custard with condensed milk for 3 minutes.

Custard with condensed milk without eggs - recipe

Custard with condensed milk without eggs is an alternative for intolerance of products of animal origin. Even without yolks the cream turns out gentle and plastic, and thanks to cream and vanilla it is also caramel-creamy in taste. They not only can pour cakes, but also serve as a separate dessert.

Ingredients:

• cream - 200 g;
• milk - 250 g;
• condensed milk - 380 g;
• flour - 60 g;
• sugar - 20 g;
• vanillin - pinch.

Preparation

1. Combine sugar, milk, flour and vanillin and cook for 10 minutes until the mass thickens. Refrigerate.
2. Beat with butter, cream and condensed milk for 5 minutes.

Custard with condensed milk and sour cream

The custard with condensed milk is varied in consistency, so if necessary to soak heavy cakes, a custard sour cream is useful. Its distinctive feature is its high density, so that even when applied with a thick layer it does not settle. Work with him immediately, and the finished product immediately put in the cold.

Ingredients:

• sour cream - 300 g;
• condensed milk - 250 g;
• oil - 200 g;
• flour - 40 g;
• egg - 1 pc.

Preparation

1. Pound the egg with sugar and flour.
2. Add sour cream and heat the mass in a water bath until thick.
3. Mix in a hot mass of 50 g of oil. The resulting cream is cooled.
4. The rest of the butter whip with condensed milk.
5. Connect the two chilled bases.
6. Custard sour cream with condensed milk should be applied to the product immediately.

Custard on water with condensed milk

The custard with condensed milk for a cake can be made on a water basis. This option is indispensable in the absence of milk in the house or in case the milk is irretrievably burnt. With this development of events, it is better to weld a cream of condensed milk, diluting it with water, whip with butter, which will make the cream very soft and firm, and start decorating the cake.

Ingredients:

• water - 150 ml;
• yolks - 6 pieces;
• condensed milk - 380 g;
• oil - 150 g.

Preparation

1. Stir yolks, water and condensed milk.
2. Cook on the fire 10 minutes before thickening.
3. Cool and beat with soft butter.

Custard with condensed milk on agar-agar

Fans of low-calorie desserts can make a custard with condensed milk without oil. This requires a gelling agent that can make the mass stable. Following the dogma that the dietary cream should also be useful - it is better not to find the agar-agar: it does not require soaking, quickly freezes and makes the cream look like mousse.

Ingredients:

• condensed milk - 380 g;
• milk - 250 ml;
• agar-agar-2 g;
• salt - 5 g;
• lemon juice - 80 ml.

Preparation

1. Connect the milk and condensed milk.
2. Immediately add agar-agar and a pinch of salt.
3. Heat the mass on fire.
4. When boiling, remove from the plate, add lemon juice and mix.

Custard with condensed milk - recipe

Custard with condensed milk boil will add charm to simple baking. Often they impregnate dry crusts of "Medovika" or stuff profiteroles. Such a recipe is captivated by the simplicity of cooking. All you need is to beat the boiled condensed milk with the cooled milk and flour base, adding a couple of spoons of cocoa for a more vivid taste and color.

Ingredients:

• milk - 1 l;
• oil - 200 g;
• flour - 90 g;
• boiled condensed milk - 190 g;
• cocoa - 60 g.

Preparation

1. Whisk the milk with flour. Put the mixture on a stove and bring to a boil. Refrigerate.
2. Add butter, condensed milk and cocoa.
3. Whisk the mixer until smooth.