Custard classic

A delicate dessert and a perfect addition for any baking! This is the classic version of custard. It will not be difficult to cook it, and there are products for cooking in any refrigerator. With this cream, you can smear cake cakes, stuff cakes with them or serve them simply with berries.

katushafin

Recipe author

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Composition / ingredients

Servings:

Milk

550

Eggs

Flour

3.5

Sugar

200

Butter

120

Vanilla sugar

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 10 % 4 g

Fats 32 % 13 g

Carbohydrates 59 % 24 g

228 kcal

GI: 12 / 4 / 84

Step-by-step cooking

Cooking time: 20 min

Step 1:
How to make a classic custard? Prepare the products for him. The amount of sugar given is average, you can put from 170 to 230 grams. It depends on your taste preferences, as well as on what you plan to serve the cream with. Take the highest quality butter, with it the cream will turn out thick and creamy. From this amount of products, you will get a portion of cream sufficient for one cake. I cooked at the rate of two eggs.
Step 2:
Take a saucepan with a thick bottom. This is important, since the custard base will contain eggs, which may burn during cooking. The thick bottom heats up gradually and evenly, which will prevent burning. Pour plain sugar, vanilla and flour into a saucepan. Mix the dry products. Break the eggs in them.
Step 3:
Whisk eggs with sugar and flour.
Step 4:
Gradually, in a thin trickle, with constant stirring, pour in the milk.
Step 5:
Put the saucepan on a small fire. If you have a regular ladle or do not have enough experience, then cook the cream in a water bath. This will increase the cooking time, but will eliminate the burning and curdling of the cream. I cooked the cream without a bath. A little advice - make the fire minimal and stir the cream with a whisk all the time, then it will definitely turn out.
Step 6:
Cook the cream with constant stirring until boiling. It will thicken a lot and start "puffing" big bubbles. Immediately turn off the heat and remove the cream from the heat.
Step 7:
Leave the hot cream on for 5 minutes, and then put the softened butter in it. Stir the cream until smooth. Since the cream is still hot, the butter will melt in it instantly. the cream will become a little liquid, it's not scary, after cooling it will thicken.
Step 8:
Leave the cream to cool at room temperature. Be sure to cover the cream with cling film "butt ", that is, so that it lies directly on the surface. This is important, because when cooling down, a thick crust forms on the cream. The film will prevent this. Put the cooled cream in the refrigerator for at least 2 hours. It will cool down and thicken completely. If you use cream for the cake, then smear the cakes with still warm cream, and only then put the cake in the refrigerator.

Custard is my favorite cream. It is the most gentle, not cloying, perfectly impregnates the cake cakes. For the filling of the cakes, I would add more butter. And this cream is very tasty to eat just like that.

How do I know if an egg is fresh? Break it into a separate container. First of all, there should be no unpleasant smell. The protein of fresh eggs will be transparent and clean. The yolk should not spread and will be shiny, convex, homogeneous.

Be sure to wash the eggs before use, as even the seemingly clean shell may contain harmful bacteria. It is best to use food detergents and a brush.