Who did not want in childhood that the cake consisted only of cream ?!
Or steal a bowl from the grandmother, full of incredible delicacy!
Or to Santa Claus, or a wizard in a blue helicopter ... Stop!
And what's stopping us just to take and cook a tasty dessert, but in any quantities?
Multiply the number of products by two or ten, probably, everyone can!
Custard on milk - the general principles of cooking
• Cooking any custard on milk is based on prolonged or fast warming of the milk mixture. Prolonged heating (brewing) is carried out in a water bath, for a faster use of the stove.
• All bulk components are mixed with milk in a certain sequence and heated until the gradually thickening mass acquires the desired consistency. The main criterion for readiness is a creamy mass, in thickness resembling very thick homemade sour cream.
• To make custards, you need to take only fresh and low-fat cow's milk. A stale product can be curdled during brewing and will burn when using too much milk.
• Usually custards are flavored by the addition of various food flavors. Most often for this purpose use vanillin, cinnamon or cognac.
• Creams prepared according to the “brewed” recipes are used to coat the cakes in various types of cakes, as a filling for all kinds of cakes: eclairs, tubules, etc., with them often baked buns. Very often creams brewed in milk are served as a dessert for pancakes, cookies or other sweet pastries.
Classic “English” recipe for custard on milk (no oil added)
If you yourself, or any of your friends have been or are going to the UK, you may be able to check whether English cuisine is really not just: “Oatmeal, sir!”. Ingredients:
• half a liter of medium-fat milk;
• 200 gr. sugar sand;
• 40 gr. flour, high quality;
• 5 gr. vanilla sugar;
• four eggs.
1. Pour the sugar into a small, wide saucepan. Break eggs into it and carefully rub it.
2. Pour the flour, vanilla sugar and again rub well.
3. Dilute the mixture with cold milk. Intensively mixing with a whisk, bring the mixture to homogeneity.
4. Then, put the saucepan on moderate heat, bring the mass to a slight boil, not too fast, and immediately remove it from the stove. To prevent the mass from lumping and sticking to the bottom of the tank, mix it continuously during cooking.
5. If the cream is not thick enough - do not remove from the fire. Boil it for another 10 minutes, or rather, to the desired thickness and do not stop while constantly mixing.
Custard on milk with icing sugar
The authorship of this recipe, however, like all the others, is not easy to figure out. Well, since almost all sources recommend using it in Napoleon cake, then suppose that the recipe is French.
• 200 gr. homemade thick cream;
• icing sugar - 300 gr .;
• 4 tbsp. l flour;
• half a spoon of vanilla sugar;
• a glass of pasteurized, not too fat milk.
1. Pour half a glass of milk into a wide mug or small bowl and mix it with flour so that there is no flour lumps in the mixture. If such a result could not be achieved - strain the liquid through a sieve, and grind the flour clumped through it.
2. Pour the second half of the milk into the saucepan, add the vanilla sugar and put it on a small fire. When there are signs of boiling milk, immediately trickle milk into it, mixed with flour. The more intensely you stir the boiling milk, the better the result will be. 3. When the mass noticeably thickens, remove from heating and cool - first, just stand on the table and then put in the refrigerator. To prevent the surface from becoming chapped, periodically mix and cool under a lid.
4. Powder sugar smoothly with melted butter and whisk well with chilled milk mass.
Delicate custard on milk for the cake "Napoleon"
Another recipe for use in Napoleons and for filling eclairs.
• one glass of cow milk;
• two eggs;
• spoon of frozen cream;
• a teaspoon of flour;
• vanilla sugar - standard, small bag.
1. Pour the eggs into the sugar and beat well.
2. On a dry, well-heated pan, fry the flour on low heat for 5-7 minutes. Time may be needed and less. As soon as the color of the flour changes, it becomes pale beige, and a slight nutty flavor will flow from it, immediately remove from the heat and let cool.
3. Add the cooled flour to the eggs, whipped with sugar, and mix well.
4. Hot, but by no means boiling milk, enter into the egg mixture, pouring in a thin stream, and constantly stirring it with a spoon.
5. Add sliced, softened butter, vanilla sugar. Stir and put on a weak, almost minimal fire.
6. Continuing to mix, bring the mass to thicken. Then remove from heat and immediately cool by placing the pan with the cream in a wider container filled with cold water.
7. To prevent a crust from above, stir occasionally, or cover with a thin layer of powdered sugar, which immediately after cooling, mix into the total mass.
Custard on milk, without adding eggs - “Amateur”
A unique recipe, ready-made cream mass perfectly retains its shape, and therefore it is recommended to use it to decorate baking.
Ingredients: • full glass of sugar;
• flour - 2 tbsp. l .;
• a glass of milk, nonfat;
• 250 gr. sweet cream butter;
• A small bag of vanilla.
1. Soften butter, cut into small pieces, rub with vanilla. The oil should be exactly softened, not melted, so pre-place it from the pack in a bowl. Slice right in it and leave until softened.
2. Pour half a glass of milk into a more convenient container and mix flour in it.
3. Pour all the sugar with the remaining milk and boil it, but do not boil it, but bring it to a hot state, until the sugar crystals dissolve, continuously stir the contents of the pan.
4. In the hot milk syrup, gently enter the mixed with flour milk and continue to cook at minimum heat. As soon as the flour “gruel” becomes as thick as home-made sour cream, immediately remove from heat and cool to 37-38 degrees.
5. Shift the warm “mush” into a container of butter and whisk well at medium speed with a mixer. The finished cream should be airy, silky and homogeneous.
Chocolate custard on milk (without flour)
Gentle, not very common recipe for milk and eggs, differs from most others in relatively low sweetness.
• two eggs;
• six tablespoons of sugar;
• 100 ml low-fat homemade milk;
• tablespoon of brandy;
• 10 gr. vanilla sugar;
• two spoons of cocoa without sugar;
• sweet cream butter - 200 gr.
1. Intensively beat the eggs and the entire portion of sugar.
2. Boil the milk, cool it slightly and put it into the egg mixture.
3. Put the resulting mass on medium heat and boil, not boiling, two minutes, with constant stirring. Watch carefully, not allowing the mass to boil, otherwise the proteins will fold. Chill.
4. Beat the mixer with a mixer at low or medium speed. Do not beat for a long time, 20 seconds is enough. Continuing to beat, and without changing the speed, in portions of not more than a tablespoon, add milk syrup into the butter. Syrup and oil before beating should be the same temperature. 5. Take some of the resulting mass, carefully mix cocoa in it. Then add the tinted cream to the main one, pour in the brandy and carefully beat it again.
Dessert custard on milk and yolks
But this is exactly the cream that was so dreamed of in childhood - served in bowls, saucers, cups ... and at least in bowls and saucepans!
• three glasses of low fat milk;
• five eggs;
• vanilla, ground cinnamon - to taste;
• three spoons of sugar;
• small lemon.
1. Boil the milk and cool it until it is completely cooled.
2. Wash raw eggs under water. Carefully smash 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. With a mixer, whisk the yolks with sugar, carefully add all the milk and add the vanilla.
4. Place the container in the water bath and warm it up, without ceasing to stir, until it thickens.
5. In the finished dessert, add, removing a sample of lemon juice and finely shredded zest. Spread on the bowl and sprinkle with ground cinnamon.
Dessert chocolate custard on milk with starch - “Night Breeze”
This recipe for a tender dessert will be especially appreciated by lovers of chocolate flavors. In various sources, it is attributed to the Greeks, the Spaniards, the chefs of Morocco.
• one liter of milk, low-fat;
• six tablespoons of corn starch;
• four spoons of finely ground cocoa, without sugar;
• vanilla sugar - 1 spoon;
• one glass of white sugar.
1. In an enamel saucepan lightly heat all the milk. Then pour one glass into a separate container and mix the sugar well in warm milk. Add, still stirring, starch.
2. Pour the mixture into a deep saucepan. Place the container in a water bath and, stirring, gradually add the rest of the milk to it, hot.
3. Immediately then, add the vanilla, cocoa and stir vigorously. 4. Cook the chocolate mass in a water bath on average no more than a quarter of an hour, until it becomes thick enough.
5. Scalded chocolate dessert served hot and chilled. It is laid out on ice-cream bowls and sprinkled with grated chocolate or cocoa.
Custard on milk - cooking tricks and helpful tips
• Never leave cooking custard unattended. It requires constant stirring, and if this is not done, the mass can be burned, and at the initial stage of preparation to take lumps.
• Dessert custards, intended for serving to pancakes, can be tinted not only with chocolate, adding a small amount of turmeric will make it a brighter yellow color. This trick can be used if the yolks of the eggs are faded or are not used at all in cooking.
• All recipes, even when cooled, require constant stirring. If this is not done, the surface becomes covered with a crust, which can no longer be mixed with the bulk.
• So that the cooling process does not take much time, use the quick method - put the container in a wider container with cold water.