Custard without eggs on milk

Delicious, delicate and airy cream for confectionery! Did you know that custard can be made without eggs? Custard made without the use of eggs turns out to be very delicate with a creamy taste and aroma.

Julia M.

Recipe author

Watch the video

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

Servings:

Milk

Sugar

Butter

120

Flour

Vanillin

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 6 % 3 g

Fats 29 % 15 g

Carbohydrates 65 % 33 g

274 kcal

GI: 9 / 0 / 91

Step-by-step cooking

Cooking time: 1 h

Step 1:
Custard is great for confectionery. To make a custard without eggs, pour milk into a ladle.
Step 2:
Mix flour, vanilla and sugar into it. Stir so that there are no lumps. Put the ladle on the fire and heat it with constant stirring.
Step 3:
When heated, the cream will thicken. Stir it constantly, otherwise it may burn. If you are afraid of this, then you can boil the cream in a water bath.
Step 4:
Separately measure the required amount of soft butter.
Step 5:
Mix the soft butter into the cream. Since the cream is hot, the butter will melt immediately. Mix it completely so that the cream becomes homogeneous. A mixer can be used for this purpose. Cool the finished cream by covering it with cling film. If not covered, the top will be weathered and covered with a crust. The cream turns out to be quite thick and dense. Use the cream as intended.

This cream is great for a layer of Napoleon cake, Honey cake, sponge cake or as a filling, for example, for eclairs.
Custard is prepared very quickly and will not take you much time. It is simply irreplaceable in confectionery production. This cream can be used to layer cakes, filling cakes.It is so delicious that it can be served by carefully placing it in creamers and sprinkling, for example, with chocolate, as a dessert. The preparation of custard does not require any special skills from the cook, so it is prepared quite simply and quickly. The consistency of the cream can also be adjusted independently. I used it to fill cakes, so I needed a thick cream. If used as a dessert, you can take a little more milk or a little less flour. Then the cream will turn out a little thinner.
And custard can also be flavored. For chocolate flavor and aroma, you can add 2 tablespoons of cocoa to it. You can also supplement the cream with coconut chips, turmeric or coffee.
Cook with pleasure!