Custard with condensed milk is a classic. The best recipes for custard with condensed milk and desserts with it for the whole family

Custard with condensed milk is a classic. The best recipes for custard with condensed milk and desserts with it for the whole family

Custard is so versatile that it can be used not only for cakes and pastries, but also as an independent dessert.

Custard with condensed milk and desserts with it - the basic principles of cooking

Due to its delicate and light texture, custard with condensed milk is perfectly combined with any dough: sand, biscuit, custard or puff.

The cream itself can act as an independent dessert, if you add fruit or berries to it. It can be frozen. In this case, the cream will taste like ice cream.

The cooking process does not take much time. It is enough to have on hand the milk of cow and condensed milk, sugar, flour and eggs. The main thing is that all products are fresh and of good quality.

Condensed milk can be used plain or boiled.

If you add citrus juice and zest to the cream, you get a refreshing dessert.

Recipe 1. Custard with condensed milk


60 grams of wheat flour;

45 grams of sugar;

200 g of condensed milk;

half a pack of butter;

a glass of homemade milk.

Method of preparation

1. Mix the milk with flour in a saucepan, add sugar and carefully shake everything with a fork. We send the dishes with the blank to a small fire and cook, stirring with a wooden spatula, until thick. Remove from heat. To avoid lumps, beat the mixture with a mixer. Cool

2. Add butter and condensed milk to barely warm cream. The oil should not melt when added to the cream. Beat with a mixer at minimum speed.

Recipe 2. Caramel custard with condensed milk


rich cream - 200 g;

stack milk;

can of condensed milk;

30 grams of sugar;

75 g flour;

vanillin. Method of preparation

1. Put sugar in warm milk and stir until it dissolves. Begin to whisk, gradually introducing flour, so as not to form lumps.

2. Send the mixture to the stove and cook on the slowest fire until it thickens. We put aside the creamy mass to the side, cool slightly and add condensed milk. Stir until smooth.

3. Whip cream into a dense mass. Gradually add cooled custard to whipped cream and mix gently.

Recipe 3. Custard with condensed milk and starch


350 ml of condensed milk;

raw egg yolks - two pcs .;

60 g of potato starch;

300 ml of milk 3.2%.

Method of preparation

1. Pour milk into a saucepan, add raw yolks and starch. Shake with a mixer at low speed until homogeneous. Add condensed milk to the mixture, stir and send to a small fire.

2. While stirring, boil until the mass starts to bubble. We shift it to a deep dish and cool it, stirring it from time to time so that a crust does not form on top.

Recipe 4. Custard with condensed milk boiled


100 grams of sugar;

two glasses of milk;

butter - 300 g;

250 g of condensed milk boiled.

Method of preparation

1. Mix cold milk with sugar and flour. Shake with a fork until a homogeneous mixture without lumps. Pour into a saucepan and send to a low fire. Cooking five minutes from the moment of boiling. So that the cream does not burn, in the cooking process constantly mix.

2. Remove the saucepan to the side and cool the contents. The cream will turn out quite thick. Add soft butter and whisk until smooth. Without stopping to beat, we enter boiled condensed milk into the cream. The cream is ready.

Recipe 5. Apples Baked with Custard


four apples;


50 g of raisins;

two egg whites;

500 g custard with condensed milk;

? stack preserves;

100 grams of sugar;

50 ml of white wine.

Method of preparation

1. Prepare custard with condensed milk according to any of the above recipe.

2. Wash the raisins and soak them in boiling water for half an hour. Then pour the infusion, and dry the raisins on a napkin and add to the custard.

3. Apples wash and cut off the top and bottom. Cut the core, trying not to damage the walls. Sprinkle with vanilla sugar. Wine combine with jam, mix. We put the apples in the form, pour the wine with jam and put in the oven. Bake until half of the original volume has evaporated.

4. Cold egg whites whipped with sugar and lemon juice into a stable foam. Fill the apples with custard. Put some whipped whites on top and bake another ten minutes. We shift the apples to the dish, pour the sauce, sprinkle with powder and decorate with mint leaves.

Recipe 6. Dessert with custard with condensed milk



wheat flour - 180 g;

condensed milk - ? banks;

vanilla sugar;

sour cream is not lower than 20% - 200 ml;

sugar -? cups.


150 g of hazelnuts and sugar.

Custard with condensed milk - 500 ml.

Cream cream

powdered sugar - 150 g;

fat cream - 0.5 liters.

cooking method

1. We start with the preparation of the dough. Add soda to sour cream and mix. So we extinguish it. Add condensed milk and sugar. Stir until sugar crystals dissolve completely. Pour flour and knead the dough. Pour it into a baking sheet covered with parchment and bake for 20 minutes at 180 ° C.

2. Cook sugar syrup. Cool the finished cake, cut it into squares and soak it in syrup.

3. Put the pan on a small fire. Pour sugar in small portions and melt it. Spread chopped hazelnuts, mix and spread on baking paper. Completely cool. Then chop the grill into small pieces using a rolling pin. 4. Cooking custard with condensed milk according to one of the recipes above. Sour cream, beat with a mixer with powdered sugar. Sour cream and custard combine and mix.

5. Put the biscuit pieces in the molds, sprinkle with roasted coffee and pour over the cream. If you have a desire, you can add berries. From above we decorate the crushed grilazhy.

Recipe 7. Delicate dessert with custard with condensed milk and fruit


400 g canned peaches;

vanilla sugar;

two pears;

15 g flour;


15 grams of starch;

200 ml of cream 20%;

120 grams of sugar;

200 ml of milk;

can of condensed milk;


two yolks.

Method of preparation

1. Combine the yolks with the egg. Pour the sugar and interrupt with a blender until fluffy foam, add the sifted flour and starch. Beat again.

2. Pour milk and cream into a saucepan, add vanilla sugar and send to a slow fire. Cook with constant stirring until boiling. Remove from heat and introduce the egg mixture.

3. We warm the cream in a water bath, stirring continuously until it thickens. Remove from the heat, pour the condensed milk in small portions and lightly whisk.

4. Take out the peaches from the syrup and cut into thin slices. Pear and banana clean. Remove the middle of the pear and cut the fruit into cubes.

5. In a wide glass lay out layers of custard and pieces of fruit. The top layer should be fruit. Cool for half an hour and serve, garnished with mint leaves.

Recipe 8. Custard Dessert with Condensed Milk and Bananas


chicken egg;


30 g coconut chips;

vanilla sugar;

two stacks regular sugar;

5 g cocoa;

50 grams of wheat flour;

stack milk;

300 ml condensed milk.

Method of preparation

1. Beat an egg into a deep bowl, add vanilla and plain sugar and beat. Add a couple of spoons of flour and mix. Pour in a thin stream of milk, while mixing intensively so as not to form lumps. 2. Plate with the billet is sent to the microwave for four minutes. Every minute take out and mix. If there is no microwave, prepare the cream until thick in the water bath. In the ready, slightly cooled cream pour in a couple of spoons of condensed milk and stir. Pour approximately one third into a separate plate. In most of the cream add coconut chips, pour cocoa into a smaller one. Stir and cool.

3. Peel bananas from the peel and cut it into small pieces. Put them in glasses.

4. Lay out a layer of white custard. In the middle, put a couple of spoons of chocolate cream. Spread a layer of bananas and fill with white cream.

5. Dessert decorate with slices of bananas and serve cold or warm.

Custard with condensed milk and desserts with it - tips and tricks

Cook the cream in a saucepan with a thick bottom, as it warms evenly.

In the process of cooking constantly stir the cream. It is better to use a wooden spatula for this.

The density of the cream depends on the amount of milk, the smaller it is, the thicker the cream will be.

It is better to cook the custard in a water bath, so it is guaranteed not to curtail and turn into a bad dough.

To make the cream gentle, slightly cool it and grind it through a sieve.

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