Who did not want in childhood that the cake consisted only of cream ?!
Or take away a grandmother’s bowl slowly, full of incredible goodies!
Or that Santa Claus, or a magician in a blue helicopter ... Stop!
And what prevents us from just taking and preparing a tasty dessert, but in any quantities?
Everyone can probably multiply the number of products by two or ten!
Custard in milk - general principles of preparation
• Preparation of any custard in milk is based on prolonged or quick warming of the milk mixture. Long-term heating (brewing) is done in a water bath, for faster use a stove.
• All loose components are mixed with milk in a certain sequence and warmed up until the gradually thickening mass acquires the required consistency. The main criterion for readiness is cream mass, which in density resembles very thick homemade sour cream.
• To make custard creams, only fresh, low-fat cow milk should be taken. A stale product may become curdled during brewing, and when used with excessively fat milk, it will burn.
• Typically, custards are flavored with various food flavors. Most often, vanillin, cinnamon or cognac is used for this.
• Creams prepared according to "custard" recipes are used to smear cakes in various types of cakes, as a filling for all kinds of cakes: eclairs, tubes, etc. buns are often baked with them. Very often creams brewed in milk are served as a dessert for pancakes, liver or other sweet pastries.
Classic "English" custard recipe in milk (no butter added)
If you yourself, or any of your acquaintances have been or are going to the UK, you may be able to check whether English cuisine is really not only: "Oatmeal, sir!".
Ingredients:
• half a liter of medium fat milk;
• 200 gr. granulated sugar;
• 40 gr. flour, high quality;
• 5 gr. vanilla sugar;
• four eggs.
Cooking method:
1. Pour granulated sugar into a small, wide saucepan. Break the eggs into it and rub it thoroughly.
2. Pour in flour, vanilla sugar and again rub well.
3. Dilute the mixture with cold milk. Intensively stirring with a whisk, bring the mixture to uniformity.
4. Then, put the saucepan on moderate heat, bring, not too quickly, the mass to a slight boil and immediately remove from the stove. To prevent the mass from clumping and sticking to the bottom of the container, mix it continuously during cooking.
5. If the cream is not thick enough - do not remove from heat. Boil it for another 10 minutes, or rather, to the desired density and do not stop stirring constantly.
Custard in milk with powdered sugar
The authorship of this recipe, however, like all the others, is not easy to find out. Well, since almost all sources recommend using it in Napoleon’s cake, suppose the recipe is French.
Ingredients:
• 200 gr. homemade thickened cream;
• icing sugar - 300 g .;
• 4 tbsp. l flour;
• half a spoonful of vanilla sugar;
• a glass of pasteurized, not too fat milk.
Cooking method:
1. Pour half a glass of milk into a wide mug or small bowl and mix it with flour so that there are no flour lumps in the mixture. If such a result was not achieved, strain the liquid through a sieve, and grind the flour that has collected in lumps through it.
2. Pour the second half of the milk into a saucepan, add vanilla sugar and put on a small fire. If there are signs of boiling milk, immediately with a thin stream, introduce milk mixed with flour into it. The more you stir boiling milk, the better the result.
3. When the mass is noticeably thickened, remove from heating and cool - first standing just on the table, and then placing it in the refrigerator. To prevent the surface from weathering, mix and cool periodically under the lid.
4. Grate powdered sugar thoroughly with softened butter and beat well with a cooled milk mass.
Delicate custard in milk for Napoleon cake
Another recipe for use in the Napoleons and for the filling of eclairs.
Ingredients:
• one glass of cow's milk;
• two eggs;
• a spoon of frozen cream;
• a teaspoon of flour;
• vanilla sugar - a standard, small bag.
Cooking method:
1. Pour the eggs into sugar and beat thoroughly.
2. In a dry, well-heated pan, fry the flour over low heat, for 5-7 minutes. Less time may be needed. As soon as the color of the flour changes, it becomes soft-beige, and a faint nutty flavor arises from it, immediately remove from heat and set to cool.
3. Add cooled flour to eggs whipped with sugar and mix well.
4. Hot, but in no case boiling milk, enter the egg mixture, pouring in a thin stream, and constantly stirring it with a spoon.
5. Add sliced, softened butter, vanilla sugar. Stir and place on low, almost minimal heat.
6. Continuing to mix, bring the mass to a thickening. Then remove from heat and refrigerate immediately by placing the pan of cream in a wider container filled with cold water.
7. To prevent a crust from forming on top, mix from time to time, or cover with a thin layer of icing sugar, which immediately after cooling, mix in the total mass.
Custard in milk, without the addition of eggs - "Amateur"
A unique recipe, the finished cream mass peerlessly retains its shape, and therefore it is recommended to use it to decorate baking.
Ingredients:
• a full glass of sugar;
• flour - 2 tbsp. l .;
• a glass of milk, non-fat;
• 250 gr. sweet cream butter;
• a small bag of vanillin.
Cooking method:
1. Rub the softened butter, cut into small pieces, with vanilla. The oil should be softened, not melted, so put it in a bowl in advance from the pack. Cut into slices right in it and leave until soft.
2. Pour half a glass of milk into a more convenient container and dilute the flour in it.
3. Pour all the sugar with the remaining milk and boil, but do not boil, but only bring it to a hot state, trying to dissolve the sugar crystals, continuously stir the contents of the pan.
4. In hot milk syrup, carefully enter the milk mixed with flour and continue to cook over low heat. As soon as the flour "gruel" becomes consistency like thick homemade sour cream, immediately remove from heat and refrigerate to 37-38 degrees.
5. Transfer the warm "pulp" to the container to the butter and beat well at medium speed with a mixer. The finished cream should be airy, silky and uniform.
Chocolate custard in milk (no flour)
A gentle, not very common recipe for milk and eggs, differs from most others by a relatively low sweetness.
Ingredients:
• two eggs;
• six spoons of sugar;
• 100 ml of nonfat homemade milk;
• a tablespoon of brandy;
• 10 gr. vanilla sugar;
• two tablespoons of cocoa without sugar;
• sweet cream butter - 200 gr.
Cooking method:
1. Intensively beat the eggs and the entire serving of sugar.
2. Boil the milk, just cool it slightly and put it into the egg mixture.
3. Put the resulting mass on medium heat and boil, without boiling, for two minutes, with constant stirring. Watch carefully, not allowing the mass to boil, otherwise the proteins will curl. Chill.
4. Beat with a mixer at low or medium speed softened oil. Do not beat for a long time, 20 seconds is enough. Without ceasing to beat, and without changing speed, in portions of no more than a tablespoon, add milk syrup to the oil. Syrup and butter should be at the same temperature before whipping.
5. Take a little of the resulting mass, carefully mix cocoa into it. Then add the tinted cream to the main one, pour in the cognac and thoroughly beat again.
Dessert custard in milk and yolks
But this is exactly the cream that was so dreamed of as a child - served in bowls, saucers, cups ... but at least in bowls and saucepans!
Ingredients:
• three glasses of milk of low fat content;
• five eggs;
• vanilla, ground cinnamon - to taste;
• three tablespoons of sugar;
• a small lemon.
Cooking method:
1. Boil the milk and allow it to cool completely.
2. Wash raw eggs under water. Gently break and separate the yolks from the proteins. Add sugar to the yolks, and remove the proteins, they will not be needed in this recipe.
3. Using a mixer, beat the yolks with sugar, carefully enter all the milk and add the vanilla.
4. Place the container in a water bath and warm up, without stopping stirring, until it thickens.
5. Add to the finished dessert, taking a sample of lemon juice and finely shredded zest. Arrange in a bowl and sprinkle with ground cinnamon.
Dessert chocolate custard in milk with starch - "Night Breeze"
This recipe for a gentle dessert will be especially appreciated by lovers of chocolate flavors. In various sources, it is attributed either to the Greeks, then to the Spaniards, or to the cooks of Morocco.
Ingredients:
• one liter of milk, low fat;
• six tablespoons of corn starch;
• four tablespoons of finely ground cocoa, sugar free;
• vanilla sugar - 1 spoon;
• one glass of white sugar.
Cooking method:
1. In an enameled pan, lightly warm all the milk. Then pour one glass into a separate container and mix sugar well in warm milk. Add, still stirring, the starch.
2. Pour the mixture into a deep saucepan. Place the container in a water bath and, while stirring, gradually introduce the rest of the milk into it, hot.
3. Immediately then, add vanillin, cocoa and stir vigorously.
4. Cook the chocolate mass in a water bath for an average of no more than a quarter of an hour, until it is thick enough.
5. Custard chocolate dessert served hot and chilled. It is laid out in a bowl and sprinkled with grated chocolate or cocoa.
Custard in milk - cooking tips and tricks
• Never leave the custard cooked unattended. It requires constant stirring, and if you do not do this, the mass may burn up, and at the initial stage of cooking take lumps.
• Dessert custards designed for serving pancakes can be tinted with more than chocolate, adding a small amount of turmeric will make it a brighter yellow. Such a trick can be used if the egg yolks are faded, or you do not use them at all in cooking.
• All recipes, even when refrigerated, require constant stirring. If this is not done, then the surface is covered with a crust, which in the future cannot be mixed with the bulk.
• To prevent the cooling process from taking up much time, use the quick method - put the container in a wider dish with cold water.
