Custard is often used for filling various muffins, in the preparation of cakes and pastries. In addition to the classic recipe, there are several other options.
Custard cream without oil
You will need:
- wheat flour - 2 tbsp. l;
- sugar - 1 glass;
- milk - 2 glasses;
- yolks - 5 pcs;
- vanilla sugar - 1/3 sachet.
Separate the yolks in a deep bowl, add sugar and beat with a whisk or fork. Pour flour into a bowl in small portions and mix until smooth. Without stopping whisking, add milk a little. Put the kneaded mass without lumps on the fire and cook until thickened, add vanilla sugar and beat the cream until fluffy.
Chocolate custard cream
You will need:
- butter - 50 g;
- sugar - 100 g;
- milk - 3 tbsp. l;
- cocoa powder - 3 tsp.
Mix all the ingredients in a saucepan, stir until smooth. We put the pan on low heat and cook until thickened, without ceasing to interfere.
Lemon custard cream
You will need:
- sugar - 1 glass;
- water - 1/2 cup;
- yolks - 4 pcs;
- zest from half a lemon;
- butter - 0.25 kg.
Rub the lemon zest on a fine grater, transfer to a saucepan, add sugar, fill everything with water and bring the syrup to a boil, stirring occasionally. In a separate saucepan, grind the yolks and pour the syrup into them in a thin stream. We put the saucepan on low heat and cook the cream, stirring continuously. In terms of consistency, the cream should turn out like thick sour cream, there should be no lumps. Remove the pan from the heat and let the cream cool to 35-40 degrees (very warm). Melt the butter at room temperature, cut it into small pieces and combine with the cooled cream, then beat the mass until smooth.
