Custard is one of the cheapest, easiest and most delicious desserts in cooking. They are stuffed with profiteroles and eclairs, coated with cakes, and even ice cream is made from it. Another advantage is the variety of recipes and flavors.
Classic custard recipe
For cooking you will need:
- milk 3, 2% room temperature - 0.5 l;
- sugar - 100-150 g (to taste);
- chilled chicken yolks - 4 pcs.;
- premium flour - 50 g;
- vanilla or vanillin - 1 g (or a bag of vanilla sugar).
Boil the milk over low heat (so as not to run away and not burn). In a metal container, grind the yolks with sugar and vanilla, gradually adding the sifted flour there. Cool the milk slightly and pour into the yolks, stirring the mass without ceasing. Place container over low heat and bring to a boil.
To get a thicker creamy consistency, simmer it over very low heat for 5-7 minutes. Then refrigerate the mixture for an hour. Your cream is ready to use.
This cream can also be cooked in the microwave. This is convenient because the mixture will not burn and you do not need to stir it all the time during the cooking process. Place the container with the mixture of milk, grated yolks and sugar in the microwave for one minute, then remove and stir. Repeat this 4 times. Refrigerate the cream and use as directed.
Custard without eggs
You can also make a delicious and high-quality custard from the products below without using chicken eggs.
You will need:
- milk 3, 2% - 660 ml;
- granulated sugar - 1, 5-2 cups;
- vanillin - 1 g or a bag of vanilla sugar;
- sown premium flour - 6 tbsp. l.;
- softened butter - 200 g.
Mix 0.5 liters of milk at room temperature with granulated sugar (the whole amount) and boil over low heat. Add sifted flour to the remaining 160 ml of milk, beat with a mixer or blender. Combine the mixture with boiled milk and bring to a boil again and cook over very low heat until the mixture thickens. Stir it with a spoon, preferably a wooden one. Cool the resulting cream and use as directed.
