Kitchen appliances and utensils
- kitchen stove (hob),
- beaker,
- pan or stewpan with a capacity of 1 liter,
- a deep bowl for whipping cream,
- mixer,
- tablespoon,
- kitchen scales, spatula.
Ingredients
- Milk of any fat content - 0.5 l
- Chicken eggs - 4 pcs.
- Wheat flour - 2 tbsp. l
- Sugar - 200 g
- Butter - 100-150 g
- Vanilla Sugar or Vanillin - to taste
Step cooking
- Break 4 eggs into a bowl. Pour 200 g of sugar and beat lightly with a mixer.
- Add vanillin or vanilla sugar to taste, and 2 tbsp. l flour. Stir with a mixer until smooth.
- Pour in 0.5 l of cold milk and mix again using a mixer. Beating is not necessary.
- Pour the mixture into a saucepan or stewpan and heat over low heat to a boil, constantly stirring with a spatula so that the eggs do not curl.
- Remove the boiling cream from the heat and mix 100-150 g of butter in it. When the oil is fully combined with the cream, evaluate the density of the cream: if you want a thicker, boil it for another 2-4 minutes, without ceasing to stir. To make its consistency more uniform, mix the cream again with a mixer for 1-2 minutes.
- The cream is ready. Once cooled, they can smear Napoleon, stuff eclairs and decorate other confectionery. Enjoy your meal!
Useful Tips
- To prepare custard, choose a stewpan or pan with a thick bottom, in which the cream mass will heat slowly and evenly. Rinse the pot with cold water before use.
- So that the cream does not burn, you can warm it up in a water bath.
- If, when heated, the eggs in the cream begin to curl, quickly remove the pan from the heat and place in a container of ice water.
- Properly brewed custard after cooling does not drip from the spoon, and by consistency it looks like a thick semolina.
- To make the cream softer and more airy, you can wipe it through a fine sieve.
- If your cream turned out to be liquidy, warm it and stir in 1-2 tsp. flour.
- If the cream is too thick, add hot milk to the desired consistency.
- If you do not like the egg flavor of the cream, use only the yolks (they need 2 times more than indicated in the egg recipe). You can also leave the cream overnight in the refrigerator, covered with cling film - the taste will become almost invisible.
- You can tint and flavor the custard if necessary: juice of berries and fruits (cherries, raspberries, sea buckthorn, pomegranate, carrots, orange, lemon), vanilla, cocoa, coffee, alcohol (liquors, cognac, rum) or food colors according to the instructions.
- Custard in the refrigerator can be stored no more than 24 hours.
- Custard can be served with cookies or biscuits as a dessert.
Video recipe
This video recipe will help you quickly and without much hassle to prepare a delicious aromatic custard. The author of the video will show how to mix the ingredients, how thick the finished cream should be, what needs to be done so that its consistency is uniform.
What is the recipe for custard? How do you flavor it? Does this recipe suit you? Write your impressions and comments in the comments!
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