How to make custard condensed milk. Classic custard with condensed milk

Calories: Not specified
Cooking time: Not indicated

Among huge amount custard enjoys a wide variety of special popularity. It is he who serves as the filling for the well-known eclairs and the classic "", and for many other cakes and pastries it is often used. Like any good recipe, custard also has several variations. You probably know its traditional taste, but you have heard about caramel custard, and chocolate, and protein, and butter ... But, to be honest, I like custard with condensed milk the most - it turns out so tender, so beautiful and so delicious that you can't stop eating!

Such a cream is prepared very quickly and always turns out - after all, it is quite difficult to spoil it. For layered cakes, this is the best option.

Ingredients:
- 250 ml of milk;
- 2 tablespoons of flour (with a large slide);
- 2 tablespoons of sugar;
- 100 g of butter;
- 200 g of condensed milk;
- vanillin to taste.

Recipe with photo step by step:

Combine flour and sugar in a separate bowl.

Mix well with a spoon.

Pour milk into a small saucepan and put on fire. When the milk becomes warm (30-35 degrees), pour about a quarter of a glass. Put the rest of the milk from the custard recipe with condensed milk back on the fire and heat until it is hot. Remove the saucepan from the heat and cover with a lid.

Pour warm milk (from a glass) into the sugar-flour mixture and at the same time quickly mix with a whisk so that lumps do not form.

Continuing to stir vigorously with a whisk, pour in hot milk.

Mix thoroughly so that no lumps remain.

Pour the milk mixture into the same small saucepan and place on small fire.
Stirring constantly with a whisk or a flat spatula (so that the mixture does not stick to the bottom), cook until thickened, 4-5 minutes. When the mixture "chuffs", you can remove from heat. And you can still cook for 1-2 minutes (since the cream is without eggs, this is allowed). The main thing is to mix all the time so that the mass is homogeneous, does not stick to the bottom.

Remove the saucepan with the thickened mass from the heat and cover cling film and let it cool down. I want to draw your attention to this condition - cover the pan with cling film. The fact is that if the pan is not covered at all, then a dense film will appear on the surface of the brewed mass, which then will be impossible to break. As a consequence of this, custard with condensed milk is obtained with lumps, which is completely unacceptable. If you cover the pan with a regular lid, a lot of condensate will collect, which then gets into the cream and makes it more liquid. This, too, will not affect the quality of the cream in the best way. The use of cling film in this case is the most reliable method and has been tested by me many times. When the mass cools down to warm state(there will be no danger of melting butter), you can continue to work with it.

We need softened butter.

Put the butter in a mixer bowl and add the condensed milk. If desired, add vanillin (to your liking).

Mix the butter with condensed milk with a mixer at low speed. It's just mixing, not whipping. Butter with intensive whipping can exfoliate very quickly, which cannot be allowed. So, just mix, just a few seconds - and that's it.

Then we begin to add the cooled brewed mixture - 2-3 tablespoons each. After each serving, mix with a mixer (at the same low speed and not for long).

After we add all the brewed mass in this way, the cream will be ready.
Set it aside for 20-30 minutes to thicken. This will completely cool the cream. And then we use the cream for others confectionery- cakes and pastries. Although, to be honest, such a custard with condensed milk is good on its own.

The cream is thick, fragrant, smooth and shiny.




Tips & Tricks:
Butter for custard we choose only high-quality, proven. Poor-quality oil may not harden after cooling, respectively, and the cream will “flow”.
The same applies to condensed milk. We choose only good condensed milk, without any fillers and additives.

Before use, the oil should be kept at room temperature for a couple of hours. In this case, it will become soft enough and will be easily processed. If you forgot to get the butter out of the refrigerator in time, and decided to soften it in microwave oven, be very careful. Do not overcook the oil so that it does not melt - in this case, the cream will not be shiny. Heat up at partial power of the oven, install a short time heating in order to get the oil in time and prevent melting.
Author - Natalia Tishchenko

Custard with condensed milk is extremely easy to prepare and very delicate in taste. He has long and deservedly become a favorite of many hostesses. You can use it in almost any sweet dishes - cakes, pastries, fruit desserts, as part of ice cream and just a bite with a bun or cookie. He is especially loved by children, these sweet teeth can eat it with a spoon instead of “first, second and compote”.

You can make a cream with both regular and boiled condensed milk.

Custard with condensed milk

Regular condensed milk added to custard gives it a more delicate texture and taste and allows the cakes to soak well. This cream is ideal for honey, biscuit, shortcrust and puff pastry cakes, as well as eclairs and other melt-in-your-mouth cakes.

Taste Info Syrup and cream

Ingredients

• Condensed milk - 200 ml;
• Butter - 100 g;
• Milk - 200 ml;
• Sugar - 1-2 tbsp. l. (optional);
• Flour - 2 tbsp. l.

How to make custard with condensed milk

First of all, we spread the butter out of the refrigerator, as we need it to become soft. Now we cook the cream. To do this, put the milk in a saucepan on a small fire and gently, stirring with a spoon or whisk, add sugar and flour, trying to avoid the formation of lumps.

Stirring constantly, we will cook the mass until thickened. As soon as we see that it turns into a cream, turn off the stove and leave the mass to cool to the temperature in the room.

When the custard has cooled, combine it with softened butter and condensed milk, mix with a spoon, and then beat thoroughly with a mixer (a blender will not work, it will not give the desired splendor).

At the very end of whipping, you can add vanilla for flavor, if desired.

All! Extraordinarily tasty air cream ready, you can collect the cake or fill the eclairs.

Custard with boiled condensed milk

The recipe for making such a cream is practically the same as the previous one. But the taste and aroma of custard with boiled condensed milk is completely different - caramel, and its consistency is thicker.

The cream is well suited for a cake or pastry, however, due to the density, it will take longer to soak the cakes, and in itself it is sweeter.

Ingredients:

• Boiled condensed milk - 250-300 ml;
• Milk - 400 ml;
• Sugar - 4 tbsp. l.;
• Flour - 4 tbsp. l.;
• Butter - 200 g (1 pack).

Cooking:

We take out the butter from the refrigerator, leave it to soften, and we ourselves are engaged in custard. On low heat, stirring, cook milk with sugar and flour, not allowing to boil. After thickening, remove the cream from the heat and leave to cool.

At this time, in another bowl, beat soft butter with a mixer (for convenience, cut it into small pieces) and condensed milk. Depending on how custard you need, you can add more or less boiled condensed milk than indicated in the recipe.

When the custard has cooled down to 30 degrees, mix it with a mass of condensed milk and butter and beat again.

It turned out a thick custard with boiled condensed milk. finished cake, smeared with such a cream, it is better to leave it for impregnation overnight in the refrigerator, and then you can cut and eat.

Condensed milk custard with egg

The egg yolk gives the cream a light yellow color and thickens the consistency.

Ingredients:

• Condensed milk - 300 ml;
• Milk - 300 ml;
• Flour - 2 tbsp. l.;
• Butter - 100 g;
• Sugar - 1 tbsp. l.;
• Egg yolk - 1 pc.

Cooking:

In a saucepan, beat the milk, yolk and flour by hand with a whisk (add a little, so that no lumps form).

We put in a water bath. If we just cook on the stove, the egg will curdle. We stir without stopping.

As soon as the cream thickens, remove it, mix with butter and sugar and let cool.

After cooling the cream to room temperature pour condensed milk into it and beat with a mixer.

Any cakes can be lubricated with such custard with condensed milk, but honey cakes with this cream are especially good.

teaser network

Custard with cocoa, condensed milk and nuts

If you need chocolate cream, it is not necessary to melt the chocolate bars, you can simply add cocoa to the custard with condensed milk.

Ingredients:

• Condensed milk - 100 ml (or boiled condensed milk- 50-60 ml);
• Butter - 100 g;
• Milk - 500 ml;
• Flour - 2 tbsp. l.;
• Sugar - 2 tbsp. l.;
• Walnuts - 100 g;
• Cocoa (regular, not instant) - 2 tbsp. l.

Cooking:

1. Heat milk and flour over low heat, stirring all the time. After 7 minutes, remove from heat, the cream should already thicken.
2. Cool to room temperature, beat with a mixer soft butter and sugar.
3. We add condensed milk, you can use any, but I prefer boiled milk - it makes the cream thicker and sweeter. Whisk well again.
4. Carefully, little by little, add cocoa, constantly stirring the cream with a spoon, then it will be possible to avoid the formation of lumps.
5. Grinding walnuts and add to the cream.
6. Now we turn on the mixer again, literally for half a minute, so that everything just mixes well. Cream is ready!

• All components of the cream should be as fat and natural as possible. None palm oil, powdered milk and others. Milk with a fat content of at least 3.2%. Natural butter - 72.5%, condensed milk - only made in accordance with GOST. This ensures that you get a good - thick, not runny - cream.
• When mixing, the ingredients must be at the same temperature in order to obtain a homogeneous mass, without stratification of products and lumps.
• Mandatory conditions for the preparation of custard with an egg - water bath and constant stirring. So the cream does not burn, and the egg does not curdle.
• Reduce or increase the amount depending on the thickness of the cream you need. plain milk. How less milk the thicker the cream.

• In order not to digest (it will become very thick and lumpy) or undercook (it will be too liquid) the cream, determine its readiness with a spoon (preferably wooden): when the mass evenly envelops the spoon, then it's time to remove it from the heat.
• In order to diversify the taste of the cream, you can add coffee, ground nuts, coconut flakes, vanilla, lemon zest.
• You should not store such a cream. Immediately use and eat the cake or pastry prepared with it during the day.

Sweets in a family with children is a daily obligation, but if you buy them all the time in the store, then there will be no benefit from it. Therefore, I cook sweets myself and I know what and how much to give them. This applies to cakes, and to cakes, and to cookies.

And my children’s favorites, and my husband’s, are cakes with custard and condensed milk, so I learned how to skillfully cook cream a long time ago, and I want to teach you how to do it. Everything is quite simple, you just need to be careful and follow all the instructions.

Custard with condensed milk and butter

Cookware and appliances: saucepan, whisk, glass, mixer.

Ingredients

How to choose the right ingredients

• You can also use potato starch, but it's better to buy corn starch.
• Buy condensed milk in banks, and check its compliance with GOST.
• If the jar is swollen or damaged, then something is clearly wrong with the product, you should not buy it.

Cooking process

Video recipe for making custard from condensed milk

If you want to learn how to make custard for a cake with condensed milk so that lumps do not form, then watch this video. The girl explains everything in great detail so that it is easy for you to repeat.

Custard for "Honey cake" and "Napoleon" with condensed milk

Cooking time: 30 minutes.
Servings: 400-450
Cookware and appliances: bowl, saucepan, mixer, whisk, spoon.

Ingredients

Cooking process

1. Put half a liter of milk to warm up.
   
   
2. In a bowl, mix two eggs and 100 g of sugar.
   
   
3. Add a tablespoon of flour and starch, as well as 200 ml warm milk and mix everything until smooth.
   
   
4. Pour the egg-milk mixture into the boiling milk in a thin stream, stirring constantly.
   
   
5. Stir the mixture quickly all the time until it thickens. Remove the saucepan from the heat and stir for another minute.
   
   
6. IN hot cream add 250 g of boiled condensed milk, stirring until smooth with a mixer.
   
   
7. Give it 15-20 minutes to cool down.
   
   
8. Pour 100-150 g of butter into a separate bowl and beat with a mixer until creamy.
   
   
9. Pour the whipped butter into the cooled mass using a mixer.
   
   

Video recipe for making custard with boiled condensed milk

To do everything right and cook the most delicious dessert don't hesitate to watch the video. The girl explains how to cook the cream without lumps, what to do and what not to do.

What to use the cream for

Custard is a godsend for a confectioner, because you can do a lot with it. delicious sweets. It is suitable for any cakes, including your favorite "Napoleon" and "Honey cake", and you can use it to simply soak the cakes, and to level the surface and decorate the cake. It also makes delicious cakes and eclairs that are very easy to bake. Still very tasty waffle rolls with cream, which are even easier to fill than an eclair.

• If the cream has begun to stick from below, but has not yet thickened from above, then lift the saucepan, stir the cream, and return to the fire.
• If the starch is first dissolved in a small amount cold water, then the probability of lumps is less.
• If you still have lumps, grind them through a sieve and stir.

Other options

If you are a big fan of condensed milk, then there are a couple more recipes for you, for example, which will turn out to be just as tasty as custard, only it is even easier to prepare. And if you want to combine these two recipes, then do it and get the most delicate cake.

You can also experiment a little and cook for a cake, biscuits or pastries. Well, you can always get by with the simplest, but still delicious, and quickly prepare sweets.

How do you like the recipe? Did everything work out? If you have any comments or suggestions, be sure to write them in the comments.

When preparing a cake, the cakes are smeared with one or another creamy mass. Custard with condensed milk is a fabulous layer for anyone, even the most complex cake. The recipe for such a layer can be found anywhere, whether it is the Internet or a cookbook.

Custard is, one might say, a classic English cream, or custard.

We can say that this is the base from which they begin to train confectioners in culinary schools. English cream It is customary to add to many confectionery dishes. If you freeze or bake it, you get independent dishes. Even in the preparation of such amazing desserts as Cheesecake and Tiramisu, custard is taken as the basis.

Eclairs, Napoleon and many other dishes are cooked with custard.

Such a creamy mass is used to fill the internal voids of the dough or layers of cakes. In no case do not use kustard to decorate your culinary product- it looks very unpresentable.

The recipe for custard from condensed milk happens with ordinary condensed milk, and with boiled. Custard with condensed milk is delicious cream mass with butter.

How to cook custard with condensed milk. Here's the recipe for you!

Condensed milk or cream - you can cook with regular, you can with boiled

Milk - one glass

Wheat flour - 2.5 tablespoons

Sugar - 2.5 tablespoons

Vanilla - to taste

Butter - half a pack (100 g)

Vanilla - to taste

Mix flour and sugar with milk, set to warm up on the burner, at a low temperature.

And stir constantly. Bring to a boil.

Cool down a bit afterwards.

IN separate saucepan mix condensed milk and butter. Then beat with a mixer.

Mix milk mixture with butter. Custard is ready!

To prepare a delicious cake, the following custard recipe with boiled condensed milk is often used.

Yolks (egg) - 8 pieces

Boiled condensed milk - 1 can

Milk - 0.8 liters

Vanilla - to taste

Flour - 2.5 tablespoons

The recipe is simple:

Separate the yolks from the proteins, beat them together with the sifted flour and put the vanillin. Next, combine milk and egg-flour mixture. Put on the burner at a low temperature and stir. Bring to a boil, remove from the burner. Add jar boiled condensed milk, gently stir, and the creamy substance is ready.

Custard is also prepared using cottage cheese and cocoa.

I also want to offer you another interesting recipe for making chocolate custard with condensed milk.

Such a recipe is certainly suitable for making a cake with dry cakes, for example, a honey cake, because it perfectly soaks all layers of the cake.

Butter - pack

Flour - 4.5 tablespoons, you can with a slide

Sugar - 1 cup

Milk - liter

Vanilla - 1 g.

Cocoa - 3.5 tablespoons

Boiled condensed milk - half a can

The technology for preparing this wonderful chocolate creamy substance for a delicious cake:

Mix milk and flour, beat with a mixer and put on slow fire. The temperature should be minimal and the creamy substance should not curl or thicken much. Stir constantly. As soon as the cream begins to boil, immediately remove it from the burner.

Then, when the creamy mass has cooled down a bit, add butter to it and beat with a mixer. Gradually add all the remaining ingredients: sugar and condensed milk.

At the very end, add cocoa powder. You will get a wonderful chocolate custard for cakes, cake, or you can serve it as an independent dessert.

There is also a recipe for custard with cognac:

Water - 150 ml

Condensed milk - 1 can

Egg jets - 5 pieces

Vanilla sugar - half a teaspoon

Butter - 150 g.

Cocoa - 30 g.

Cognac - to taste

Mix the yolks, water, condensed milk and put on the burner, the creamy mass should thicken. Add 100 g of butter and beat well with a mixer.

Melt remaining butter and stir in cocoa. Add chocolate butter into a creamy substance. On final stage add cognac and mix well. You will get a thick, but airy delicious creamy mousse. This is an amazing recipe.

There is another technology for making custard.

I suggest you try making caramel cream with condensed milk.

Cream - 200 g.

Sugar - 1 tablespoon

Milk - 200 ml

Flour - 3 tablespoons

Vanillin - 1 g.

Condensed milk - 1 bank

Combine sugar, milk and flour. Put on a small fire. Then bring to a boil and cool. Beat butter, cream and condensed milk into a creamy substance.

It is important to remember that such a sweet confectionery dish spoils quickly and should not be prepared ahead of time.

Every hostess wants to please her household with something delicious. Always want to try something new. You always want to surprise your loved ones with something. In this sense, custard is something you can pamper yourself and your family with. You can freeze it, and you get delicious ice cream, this is very important in the summer in the heat.

You can bake custard, and there will be a wonderful baked delicacy. It will be a meal on its own.

If added to custard egg whites, it will turn out thin lung texture, amazing soufflé.

Custard, or custard cream mass, is a real panacea for the sweet tooth.

In any case, whatever you decide to cook: eclairs, cake, other pastries, cheesecake or tiramisu, the ability to cook custard will certainly come in handy for you.

cook with good mood and your loved ones will be delighted with your dishes. Invite guests, create an atmosphere of comfort and celebration, beauty and a strong home.

Think positively, and your pastries will turn out to be very tasty, charged with positive and your positive emotions.

Custard is a very tasty confectionery dish that has become true classic cooking. Try it out - you won't regret it.

Custard is used for cooking different desserts- cakes, pastries, eclairs. A classic DIY custard recipe will become great alternative purchased sweets with cream.

General principles

Some tips for making custard:

• The cream is cooked over low heat.
• It needs to be constantly stirred.
• For stirring, you need to use a silicone or wooden spatula, which has a long handle. This will stir the cream in the bottom of the pan.
• The saucepan or saucepan should have a thick bottom.
• The cooked product needs to be cooled - to speed up this process, you can put the dishes with the cream in a container of a larger diameter filled with cold water and ice.
• To add flavor, it is not recommended to add vanillin, as this is not natural product.
• good natural flavor cream will become a vanilla pod, which is sold either in this form or in the form of a liquid extract.

• The cream is prepared in 3 stages - preparing 2 mixtures, heating one of them and combining masses of different temperatures.
• Cream must be taken from 20% fat.
• Milk for cooking should be taken with a fat content of 3.2%.
• There are 2 connection methods - the hot mass is added to the cold or cold to the hot and boiling mixture with further boiling.
• In order to achieve uniformity, it is better to knead the cream with a mixer, and not by hand.
• Eggs that are used for cooking must be taken category C1.
• All products must be purchased from a trusted place, you need to be sure of their quality.
• Products must be fresh.

The calorie content and BJU of a classic custard without the addition of other ingredients are described in the table. The data is indicated for 100 g.

Calories Proteins Fats Carbohydrates — 212 kcal 3.6 g 13.2 g 20.5 g

Classic homemade custard recipe

On a note!

Custard for cake, classic recipe which is universal, suitable for all desserts - as a filling for eclairs and cakes, for layering and fashionable leveling of finished cakes.

Ingredients:

• Flour - 40-50 g.
• Milk - 500 ml.
• Chicken egg - 4 pcs.
• Sugar - 200 g.

1. The ingredients must first be removed from the refrigerator and allowed to warm up to room temperature.
2. Beat the eggs and sugar at medium speed of the mixer.
3. Sift the flour first - it should be saturated with oxygen.
4. Add the sifted flour to the egg-sugar mixture.
5. Milk at room temperature should be poured into the mass and stirred with a mixer for 2 minutes.
6. The resulting mixture must be put on the stove, turn on medium fire.
7. Bring the mass to a boil, stirring constantly with a spatula.
8. If the cream is needed more thick consistency, then boil for another 10 minutes, without stopping to interfere with it.
9. Cool the finished cream.

For the Napoleon cake

Custard for cake (the classic recipe is basic) is easy to prepare at home. It is used for cooking - a dessert familiar to everyone since childhood. It differs from the classic recipe in that butter is added to it, making the recipe softer and fluffier.

Ingredients:

• Chicken egg - 3 pcs.
• Sugar - 300 g.
• Milk - 1 l.
• Butter - 250 g.
• To enhance flavor and the best flavor you can add vanilla extract to taste - 1 tsp.

Step by step cooking instructions:

1. Remove milk, eggs and butter from the refrigerator 2 hours before cooking.
2. Mix sugar and flour in a saucepan.
3. You need to stir the ingredients until smooth.
4. Gradually 1 pc. beat in eggs, constantly stirring the resulting mass with a mixer.
5. Add vanilla extract or vanilla sugar.
6. Fluff the mixture with a fork so that no lumps remain.
7. Put the resulting mass on medium heat and stir constantly, without leaving the workpiece unattended.
8. Turn it off when bubbles appear on the surface.
9. It is necessary to cool the resulting mass.
10. After cooling, you need to mix it with butter. To do this, you need to break through these 2 ingredients with a mixer.

The cream will eventually have a characteristic color - similar to caramel.

Ingredients:

• Milk - 0.2 l.
• Sugar - 50 g.
• Boiled condensed milk - 200 g.
• Vanilla extract, vanilla sugar or vanilla pod - to taste.
• Flour -70 g.
• Butter - 100 g.

Step by step cooking instructions:

1. First of all, mix milk and sugar until the 2 ingredients are dissolved.
2. You need to add vanilla.
3. Sift flour and add to liquid.
4. Using a whisk, mix the ingredients so that there are no lumps left.
5. Put the dishes with the mass on medium heat.
6. It is necessary to achieve a thickening of the mass. As soon as this happened - remove from the stove.
7. Cool down the cream.
8. To the cooled mass, add condensed milk and butter.
9. The last step is to beat with a mixer at medium speed until smooth.

Read also

Custard (the classic recipe is described above) is used to soak the cakes, to relieve them of dryness.

Ingredients:

• Sugar - 500 g.
• Pure boiled water - 125 ml.
• Flour - 30 g.
• Butter - 100 g.

Step by step cooking instructions:

1. Before starting to make the cream, you need to take the butter out of the refrigerator and allow it to reach room temperature. This must be done a couple of hours before the start of making the cream.
2. Pour half the water into a saucepan and add all the sugar.
3. Put the pan on the minimum fire.
4. The remaining water must be mixed with flour so that no lumps remain.
5. When bubbles appear in the sugar syrup and it begins to boil, you need to pour in a mixture of water and flour in a thin stream.
6. It is necessary to boil the liquid before it begins to thicken.
7. Be sure to stir the mixture frequently.
8. As soon as it thickens, you need to remove it from the stove and cool to room temperature.
9. Beat the butter with a mixer at medium speed and add to the milk mixture in parts.
10. Beat again with a mixer.

Ingredients:

• Milk - 250 ml.
• Sugar - 200-250 g.
• Butter - 100 g.
• Flour - 90 g.
• vanilla extract, vanilla pod or vanilla sugar - to taste.

Step by step cooking instructions:

1. 2-3 hours before cooking, you need to get the oil from the refrigerator and stand at room temperature.
2. Most milk (leave a little to mix with flour) pour into a saucepan.
3. Add sugar to it and mix.
4. Put the pan on the fire on medium power.
5. The remaining milk must be mixed with flour - stir until a homogeneous mass without lumps is obtained.
6. Pour the resulting mass of flour and milk into a warm, but not boiled milk-sugar mixture in a thin stream.
7. It is necessary to thoroughly stir the preparation for the cream when heated.
8. You need to wait for the mass to thicken.
9. As soon as the mass becomes thick, it must be removed from the stove and allowed to cool.
10. When cooling, you need to periodically mix it with a spoon so that a film does not form on the surface.
11. You need to beat the butter at room temperature with a mixer.
12. In portions, add it to the cooled mixture and punch with a mixer at medium speed.
13. The last step is to add vanilla and go through the mixer again to achieve a uniform cream.

Read also

This complex dessert is easy to make if you follow the recipe and cook it with love. real cake

The standard filling for eclairs is custard. How to prepare it is described below.

Ingredients:

• Vanilla - pods, extract, or sugar with vanilla - to taste.
• Flour - 60 g.
• Butter - 250 g.
• Sugar - 350 g.
• Pure warm water 200 ml.

Step by step cooking instructions:

1. Take the butter out of the refrigerator 2-3 hours before it warms up to room temperature.
2. Pour half of the water into a saucepan and add all the sugar.
3. Put the saucepan on the fire and boil sugar syrup- Bring to a boil and thicken slightly.
4. Pour the flour into the remaining water and stir until the lumps disappear.
5. Pour the flour mixture into the sugar syrup.
6. You need to boil the mass until density appears. As soon as this happens, you need to remove the saucepan from the stove.
7. It is necessary to allow the mass to cool slightly, after that you need to add oil to it and punch with a mixer for about 10 minutes.

Simple the recipe will do for impregnation of Medovik cake layers.

Ingredients:

• Milk - 500 ml.
• Flour - 30 g.
• Vanilla - vanilla sugar, vanilla pod, vanilla extract - optional.
• Sugar - 250 g.
• Butter - 80 g.

Step by step cooking instructions:

1. Prepare the butter in advance - get it out of the refrigerator for a couple of hours.
2. Mix 250 ml of milk with sugar and put on medium heat, bring the mixture to a boil.
3. The second 250 ml of milk should be mixed with flour so that all lumps disappear.
4. Pour the resulting dough from milk and flour to the mixture on the stove.
5. Avoiding boiling, with constant stirring, you need to bring the resulting mass to a thick state.
6. As soon as such a consistency is reached, the workpiece must be removed from the stove and covered with cling film in contact so that foam does not form on the surface.
7. In this form, the mixture must be cooled.
8. To the cooled workpiece add 2-3 tbsp. l. room temperature butter and beat with sugar.
9. You need to add vanilla and once again go through the cream with a mixer.

Custard (the classic recipe is described in the paragraph above) with chocolate flavor especially for sweet tooth and small children.

Ingredients:

• Pasteurized milk - 0.25 l.
• Sand sugar - 150 g.
• Bitter chocolate (it is better to take confectionery in biscuits) - 50 g.
• Cocoa powder (do not take sweet ones like Nesquik) - 3 tbsp. l.
• Unsalted butter - 100 g.
• Wheat flour - 30 g.

Step by step instructions for use:

1. Milk and butter must be taken out of the refrigerator in advance (2-3 hours).
2. Add chocolate and sugar to milk, put them for 2-3 minutes. in the microwave to melt, periodically removing and stirring the chocolate.
3. Mix flour and cocoa powder in a heavy bottomed saucepan.
4. To them you need to add a milk-chocolate mixture, which, when heated and stirred, has reached complete uniformity.
5. Mix dry and liquid ingredients thoroughly.
6. The next step is to put the resulting workpiece on the plate. The fire should not be above average.
7. Boil until thick and remove from stove.
8. Cool the resulting workpiece.
9. The last step is to beat the butter, which was previously brought to room temperature, in portions with a mixer to the chocolate mass.

Advice!

In order for the result to please, you need to strictly observe the proportions of the ingredients and not violate temperature regime. So for the recipe protein cream- Italian meringue, you will need a temperature probe and a kitchen scale.

Ingredients:

• Proteins - 100 g.
• Sugar - 200 g.
• Water - 50 g.

Step by step cooking instructions:

1. In order to cook Italian meringue you need to take 100 g of protein, for this you need to separate them from the yolks - take about 3 C1 eggs, but it is better to navigate by weight. It is strictly necessary to ensure that not a single drop of the yolk gets to the protein. Otherwise, the protein will not whip.
2. Put sugar and water in a saucepan on a medium syrup and wait for bubbles to appear, after that you need to take a temperature probe and wait for a temperature of 116-118 degrees.
3. Beat egg whites at medium speed until stiff peaks form - turning the bowl upside down will hold the egg whites in place without changing their shape.
4. During the whipping period, pour a slightly cooled sugar syrup into the proteins in a thin stream along the wall of the bowl.
5. Beat for a long time until smooth lush foam. Store the Italian meringue in this form for no more than 36 hours.

Butter - 200 g.

Add vanilla extract, if desired.

Step by step cooking instructions:

1. Sugar should be beaten with sugar until the mixture turns light white and put on fire. Power should be set to minimum.
2. You need to wait until it boils and immediately add flour.
3. It is necessary to stir the mass without stopping.
4. Boil for approximately 5 min. and add vanilla extract and sour cream.
5. Need to boil sour cream don't stop stirring it.
6. The boiled mass must be cooled.
7. Meanwhile, beat room temperature butter until fluffy.
8. Mix both masses and punch with a mixer.
9. You can use this cream only in cold form.

On a note!

Suitable as a filling for eclairs, as well as an independent dessert that can be served to the table, decorating fresh berries and fruits.

Ingredients:

• Cottage cheese 7-9% fat - 400 g.
• Egg - 2 pcs.
• Butter - 50 g.
• Sugar - 100 g.
• Cream (fat content from 33-35%) - 150 g.

Step by step cooking instructions:

1. Get the oil out of the cold in advance and let it warm up.
2. Get rid of lumps of cottage cheese using a sieve or blender.
3. Mix cottage cheese and sugar.
4. Punch the mass with a mixer until smooth.
5. Add all the butter and go through the mixer again.
6. Put the resulting mass on medium heat.
7. Do not forget to stir, bring the mass to a density similar in consistency to semolina.
8. Ready curd mass leave to chill.
9. At this time, whip the cold cream until fluffy and peaks appear.
10. Mix the cream and the cooled curd mass, mix with a silicone spatula.

With added starch

Such a cream turns out to be quite thick and is ideal as a filling for desserts.

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