The custard is used as a filling and decoration for biscuit, in straws, cakes, and other flour confectionery. It is worth noting that any cream is prone to deteriorate quickly, so it should be used almost immediately after manufacture. For cakes, custard is used for bonding seams, as it is not inherent in them to retain their shape. Preparation of custard does not require time and money, the process of creating this product is quite simple. Let's take a closer look at the recipe for a custard for a cake.
Ingredients:
- flour of the highest grade - 90 g;
- granulated sugar - 390;
- whole milk - 750 g;
- eggs - 5 pieces;
- vanillin - 0.1 g;
- Butter - 25;
- yield - 1000 g.
To prepare the custard on yolks and milk, it is basic, it is necessary to boil the milk, egg yolks to grind with sugar, previously separated from proteins. Then vanillin is added to the mulled mass and the flour heated up to the smell of roasted nut, hot milk is poured in and all this is thoroughly boiled, about ten minutes. In the process of boiling it is necessary to constantly stir the mass, after adding butter and quickly cool. Then fill the confectioner's bag with the ready-made cream, and apply it to your chosen destination.
The custard can also be cooked in a microwave, the finished mass is not boiled, but placed in a microwave for 5-6 minutes, taking out and mixing thoroughly every minute.
By the way, to expand the horizon - this cream still bears the name of the French brew. And instead of milk in the recipe you can use water, but the results of your labors will be much more nutritious and tasty if the custard is cooked on milk. In principle, the recipe on this and ends, but you need to remember that this technology is a custard only classic, and cooking - the lot of people with imagination, not accustomed to adhere to strict limits. Therefore, you need to provide you with other derived recipes for delicious custard - protein custard, without the addition of eggs and semolina.
Protein custard for cake
Instead of egg yolks in the custard for cake can go and proteins, whipped up to a volume increase of about 5 times, and the milk in this case is replaced with water. It is noteworthy that the temperature of the sugar syrup (3: 1) should be around 122 degrees, otherwise the cream will spread, or it will form lumps when adding a syrup of lower or higher temperature, respectively. Protein custard in its final form is a fairly stable snow-white lush mass.
Custard without eggs
For people who are allergic to eggs, or just for those who have this ingredient for taste or other reasons is on the "black list", a recipe for custard without eggs is offered. For its preparation, half of the milk is brought to a boil together with sugar, stirring until the disappearance of its crystals, pour the remaining milk, add flour, vanillin, cook until thick with a consistency, cool, lay butter and whisk. Thus, haters for egg products do not have to worry about how to make a custard without including these ingredients in the recipe. Density is achieved by increasing the amount of flour.
Custard for cake with semolina
Custard with manga is also easy to prepare - here instead of flour used semolina, and to give a weak sour taste in the finished custard for cake you can add lemon juice.
Custard with cream
Custard with cream is made as follows: whipped cream with sugar, add to the finished base cream. The cream can be served as an independent dish in kremankah, as well as with various fillers (jams, jam, zedra, etc.). Have a good experiment on the culinary front!