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Custard with boiled condensed milk

Custard Cream with Boiled Condensed Milk

Smooth and delicious — for layering cakes and pastries! This custard cream with boiled condensed milk is perfect for spreading between the layers of a honey cake or a Napoleon. It comes out smooth, not too rich, and spreads beautifully. And the time you spend on it is well worth its wonderful flavor.

Lyalich

Recipe author

Composition / ingredients

Servings:

Milk

700

Eggs

Sugar

100

Starch

Boiled condensed milk

200

Butter

300

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 9 % 4 g

Fats 47 % 21 g

Carbohydrates 44 % 20 g

278 kcal

GI: 26 / 0 / 74

Cooking method

Step 1:

How do you make custard cream with boiled condensed milk? Gather all the ingredients. You can buy condensed milk at the store, as long as it's good quality. But it's best to make it yourself from regular condensed milk by simmering the can in water for several hours, then cooling it. Just make sure the can stays submerged in water, or you'll be scrubbing the kitchen for a very long time. Take the butter and condensed milk out of the refrigerator ahead of time so they come to room temperature.
Step 2:

Crack the eggs into a saucepan, add the sugar and starch, and stir until smooth. If you want a denser cream, replace the starch with top-grade flour, or use equal parts starch and flour.
Step 3:

Pour 200 milliliters of cold milk into the mixture and stir.
Step 4:

Bring the rest of the milk to a boil in another heavy-bottomed saucepan and remove it from the heat. Stirring vigorously, pour the egg mixture into the hot milk and stir until smooth.
Step 5:

Set the pan over very low heat and, stirring constantly, cook the cream until it thickens and the first bubbles appear. Remove it from the heat and lay a piece of plastic wrap directly on the surface of the cream. The wrap should touch the cream so a skin doesn't form on top, which would later cause lumps. Cool the cream completely to room temperature.
Step 6:

Beat the soft butter with a mixer for 5–6 minutes until fluffy.
Step 7:

Beating at low speed, add the boiled condensed milk one tablespoon at a time, mixing well after each addition.
Step 8:

Once you've beaten the butter with the condensed milk, keep beating at low speed and add the room-temperature custard one tablespoon at a time. Be sure to beat until smooth after each addition. At the end, beat the cream for another 1–2 minutes. If the cream does turn out lumpy, push it through a sieve and beat it a little at low speed. It's best to use it right away rather than store it in the refrigerator.
Step 9:

Enjoy using it!

Instead of sugar, you can use a sweetener that holds up to heat.
How do you tell if an egg is fresh? Crack it into a separate container. First and foremost, there should be no unpleasant smell. The white of a fresh egg will be clear and clean. The yolk shouldn't spread, and it will be shiny, rounded, and uniform.
Always wash the eggs before using them, since even a shell that looks clean can harbor harmful bacteria. It's best to use a food-safe detergent and a brush.