Custard, cooked with condensed milk , perfectly complements any pastry or dessert. Below we suggest variations of this cream, assuming different combinations of components in combination with butter, sour cream, cream and egg yolks.
Custard with condensed milk cream - recipe for "Napoleon"
Ingredients:
- whole milk - 490 ml;
- wheat flour - 125 g;
- granulated sugar - 75-125 g;
- Vanilla sugar - 15-20 g;
- Butter - 190 g;
- condensed milk thick - 220 g.
Preparation
Pour the whole milk into a saucepan or scoop, put it on the fire, pour the wheat flour and whisk at a low speed with a mixer on the plate to dissolve all the flour flakes. We hold the mass on fire until it thickens, and then remove it from the plate and cool it under room conditions to a slightly warm state.
After that, we put in the cream softened butter, sugar and vanilla sugar and process the mixture with a mixer until a homogeneous texture and dissolve all the sugar crystals. In conclusion, we add condensed milk to the cream and once again we punch it with a mixer. It can be taken as a standard thick thick condensed milk of good quality, and cooked to caramel color and taste.
Such a custard with condensed milk and butter can be used with confidence not only for impregnating "Napoleon". Any other cake decorated with such filling will be irresistible and incredibly tasty.
Custard with condensed milk for biscuit
Ingredients:
- whole milk - 490 ml;
- wheat flour - 125-145 g;
- granulated sugar - 75 g;
- Vanillin or vanilla sugar - 1 pinch or 15-20 g;
- cream with fat content more than 30% - 400 ml;
- evaporated thick milk - 560 g.
Preparation
We combine the whole milk in a ladle with sugar and place it on the fire. Now, whipping the mass with a whisk or a mixer, we gradually add flour to it. Stir and heat the mixture, stirring continuously, until thick, and then remove from heat and combine with condensed milk. Gently stir the mass to a homogeneous texture and leave to cool.
The next step is to whip the cream until a thick and lush texture is obtained, and then, without stopping the whipping procedure, we gradually add the cooled custard with condensed milk and achieve homogeneity.
Custard for eclairs with condensed milk - recipe without oil
Ingredients:
- whole milk - 490 ml;
- wheat flour - 125 g;
- granulated sugar - 90 g;
- Vanillin or vanilla sugar - 1 pinch or 15-20 g;
- yolks of large chicken eggs - 4 pcs .;
- thick condensed milk - 200 g.
Preparation
To prepare this cream, grate the yolks with sugar, vanilla sugar or vanillin and then mix the sifted flour into the mixture. Now we pour in a little milk and whisk the mass with a mixer to the maximum homogeneity. After that, we place the dishes with the contents on the lowest fire or water bath and warm up until thickening, continuously stirring at the same time.
After cooling, add the condensed milk to the cream and again treat it with a mixer until a homogeneous and lush texture of the cream.
Custard with condensed milk and sour cream
Ingredients:
- whole milk - 420 ml;
- wheat flour - 125 g;
- granulated sugar - 95 g;
- Vanillin or vanilla sugar - 1 pinch or 15-20 g;
- sour cream - 220 g;
- thick condensed milk - 400 g.
Preparation
Mix the flour with sugar and vanilla sugar or vanillin and add it to the saucepan with milk, placing it on a moderate fire. We punch the mass with a mixer to dissolve all the flour flakes and heat it up, continuously stirring it while thickening. While the cream cools down, whisk up the rustic and airy texture of the country sour cream and gently mix it with the condensed milk.
We now combine the cooled custard with sour cream and again treat the cream with a mixer.