The custard on the yolks is tender and tasty. The only disadvantage of such a cream is that you cannot make a decor out of it, since it does not hold its form for very long.
Custard on yolks and desserts with it - the basic principles of cooking
Thanks to yolks custard gets a nice yellow color. Custard on yolks cooked with or without butter. In general, there are many recipes for this cream. Flour can be replaced by starch. For aroma and taste, add citrus juice or zest, vanilla to the cream. Classic cream is prepared with butter. But if you want a lighter dessert, you can cook it without it. Custard is boiled in milk or cream.
The milk is poured into the pan and brought to a boil. Then removed from the stove and cooled to a warm state. The yolks are placed in a separate bowl. Flour mixed with sugar. Begin to grind the yolks, gradually pouring the dry mixture. It should be a homogeneous mass without lumps. Now a little warm milk is poured in and mixed. The resulting mixture is poured into a saucepan and cooked over low heat, constantly stirring with a wooden spatula, until the cream becomes thick.
The cream is used for cakes, eclairs, or they prepare light and tasty desserts with it.
Recipe 1. Classic yolk custard
Ingredients
egg yolks - six pcs .;
milk - 70 ml;
butter - 300 g;
sugar - 3/4 stack.
Method of preparation
1. Combine the yolks with sugar, and whisk them with a whisk or mixer into the foam.
2. Gradually pour in the milk and continue shaking until a mixture without lumps is obtained.
3. Place the dishes with the egg-milk mixture in a water bath, and cook with constant stirring until thick.
4. Cool the cream, covering the top of the film so that it does not become covered with a crust. Add the softened butter and beat until smooth.
Recipe 2. Custard on egg yolks without butter
Ingredients
50 grams of wheat flour; 8 g vanilla sugar;
2 tbsp. milk;
4 egg yolks;
Art. cane sugar.
Method of preparation
1. Pound the yolks thoroughly with sugar. Add flour to the egg mixture and knead the mixture until smooth.
2. Gradually pour in milk, constantly stirring. Make sure that there are no lumps left.
3. Put the egg-milk mixture on a low heat and cook for about ten minutes, constantly stirring with a whisk.
4. Add vanilla sugar to the finished cream and beat for another five minutes.
Recipe 3. Custard on yolks with cornstarch
Ingredients
vanilla;
egg yolks - two pcs .;
corn starch - 50 g;
milk - two Art .;
sugar - 1/2 stack.
Method of preparation
1. Pour half a glass of milk into the saucepan. Pour in the starch and mix well.
2. Add yolks and vanilla to the milk mixture. Stir until uniform.
3. Boil the remaining milk in a separate bowl. Gradually pour a mixture of yolks and starch into the boiling milk with continuous stirring.
4. Cook the cream on low heat until thick. Cool to room temperature and whisk until fluffy.
Recipe 4. Custard on yolks with condensed milk
Ingredients
four yolks;
0.5 tbsp. milk;
1/2 Art. flour;
Art. condensed milk;
1/2 Art. cane sugar.
Method of preparation
1. Beat yolks with sugar until white. Add a little flour to the egg mixture and pound so that no lumps remain.
2. Place the mixture in a saucepan and pour the milk into it. Heat over low heat, continuously vigorously stirring with a whisk.
3. As soon as the mixture boils, turn off the fire and immediately add condensed milk. Beat lightly with a whisk and cool.
Recipe 5. Lemon custard on yolks
Ingredients
pinch of salt;
lemon;
20 grams of drained oil .;
40 g of corn starch;
350 ml of drinking water;
four egg yolks;
250 g brown sugar.
Method of preparation
1. Combine the yolks with sugar and whisk it with a white whisk.
2. My lemon, wipe and remove the zest. We grind it. 3. All dry ingredients combine in a saucepan with a thick bottom and mix. Pour in lemon juice and water. Add the zest and stir well.
4. Put the saucepan on a small fire and cook with constant stirring, until the mixture becomes thick.
5. Add a spoonful of hot mixture to the egg yolks and mix it actively. Now add the yolks to the pan and mix. Tomim on minimal heat, stirring for five minutes. Do not let the cream boil. Add oil, stir and remove from heat.
Recipe 6. Italian dessert with custard on yolks
Ingredients
1/2 l milk;
three biscuit cakes;
50 g of wheat flour;
100 g dark chocolate;
vanilla stick;
100 ml of natural coffee;
150 grams of sugar;
50 ml of rum;
six yolks;
100 ml of raspberry liqueur.
Method of preparation
1. Pour the milk into the pan, leaving about half a cup. Add vanilla stick and set on a small fire. Bring to a boil and remove to the side.
2. In a separate bowl, rub the yolks with a whisk with sugar. Add flour, stir, so that no lumps remain. Pour in milk and whisk with a whisk.
3. Remove vanilla from milk. Pour some hot milk into the yolk mixture, stirring vigorously. Now pour the yolks into hot milk and set to minimum heat. Cook until the cream becomes thick sour cream consistency. Continuously mix with a whisk so that the mixture does not burn and turn out to be homogeneous.
4. Brew strong coffee. Pour into a deep plate, add rum and cool.
5. Break the chocolate into pieces, add some milk and water. Melt on a water bath.
6. Divide the cream in half. In one part, add the baked chocolate and stir.
7. Dessert will be served in portions cups. Cut one glass of biscuit cakes. At the bottom of each glass put a circle of biscuit. We saturate it with raspberry liqueur. Spread a couple of spoons of chocolate cream. Put a circle of biscuit on it, gently press down and soak it in coffee with rum. Spread white custard on the sponge cake. So we pack dessert to the top. Decorate with chocolate chips and send in the refrigerator overnight.
Recipe 7. Dessert with custard on yolks and apricots
Ingredients
crumbly cookies - six pcs .;
six apricots;
two egg yolks;
250 ml of milk;
two pinches of vanilla sugar;
50 g potato starch;
30 grams of white sugar.
Method of preparation
1. Wash and dry apricots. We take out the bones. Pulp apricot cut into arbitrary slices.
2. Cookies are broken into large pieces.
3. Cast about 3/4 cup of milk. The rest is poured into a saucepan and set on fire. Add vanilla and white sugar. We warm up.
4. Mix yolks with starch and pour 3/4 tbsp. milk We shake up to homogeneity with a whisk.
5. Pour the yolks in a thin stream, shaking vigorously into a saucepan with milk. Cook until thickened cream, remove from heat and cool.
6. At the bottom of the glass lay out the pieces of cookies. Top put a couple of spoons of custard. The next layer is fruit. Fill all with cream and decorate with fruit slices.
Recipe 8. Pie with plums and custard on yolks
Ingredients
seven drains;
Dough
five tbsp. ice milk;
100 g of frozen butter;
200 g wheat flour.
Cream
2 g of vanilla;
four yolks;
350 milk;
50 g of wheat flour;
125 g brown sugar.
Method of preparation
1. Put the flour in the bowl. Rub the oil into it and grind it with your hands. Add milk and quickly knead the dough. Roll it into a circle and lay it out in the shape, forming the sides. Clean the form in the fridge.
2. Boil the milk in a saucepan. In a separate bowl, mix the yolks with flour, vanilla, sugar and yolks. Pour in a thin stream hot milk, intensively shaking whisk. Put on a low fire and cook with constant stirring until thick.
3. Take out the form with the dough and put custard on it.
4. Wash plums, wipe and remove bones. Slice the fruit into slices and lay them nicely on top of the cream, lightly pressing it into the cream.
5. Bake for an hour at 190C. Cool completely and serve with cocoa or compote.
Recipe 9. Chocolate Mousse with Yolks Custard
Ingredients
Chocolate mousse
460 g of egg whites;
200 g butter;
50 g of cocoa powder;
480 g dark chocolate.
Custard
30 g mascarpone cheese;
200 ml of milk;
two vanilla sticks;
six egg yolks;
100 g of powdered sugar.
Method of preparation
1. Boil the milk in a saucepan. Break dark chocolate, add cocoa to it and melt it in a water bath.
2. Dissolve the oil in a separate saucepan. Add it to the chocolate mixture and mix.
3. Beat egg whites into a strong foam. Add the chocolate mixture and continue to beat until smooth. Chocolate mousse is ready.
4. For cream one stick vanilla rub. Milk mixed with sugar, vanilla chips and chopsticks. Heat the mixture over medium heat.
5. Beat the yolks in a separate bowl.
6. Remove vanilla sticks from milk and add egg yolks. Reduce heat and cook with constant stirring until thick. Remove from heat and cool.
7. Heat the oven to 180C. Pour the ladle of chocolate mousse into the mold and cook until it is baked outside. Add mascarpone to the custard and mix.
8. Remove the mousse from the oven and put the custard on top. Sprinkle with cocoa.
Custard on yolks - tips and tricks
- For a cream, it is better to take yolks from homemade eggs.
- Flour can be replaced by starch.
- To prevent the cream from crusting during the cooling process, cover it with cling film.
- While cooking the cream, be sure to constantly stir the wooden spatula so that it does not stick to the bottom.
