Lenten custard without eggs, milk and butter. Custard without lumps Custard without eggs with milk

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

If we talk about the role of custard impregnation in confectionery, then this is not only a standard, but also a classic in unusual variations. The delicate structure and delicate taste of the filling in pastries, cakes and other products will be appropriate and unobtrusive. You can prepare the cream without using eggs, which sometimes greatly simplifies the preparation process.

Custard recipe for cakes and pastries

How to make custard? A delicious light filling is created using flour, butter, sugar, and milk. For sponge cakes, eclairs, and honey cakes, you can use a rich chocolate flavor. The more flour you use in a recipe, the denser the filling becomes, so base it on the dish you want to cook and adjust the thickness to your taste.

Classic recipe

The custard recipe is simple. To make classic custard without eggs, you need to take:

• fresh milk – 1 tbsp;
• white sugar – 0.5 tbsp;
• fresh butter – 100 g;
• 1st grade flour - 3 tbsp. l.;
• vanillin.

1. Heat the butter a little in the microwave until softened.
2. Pour milk into the pan (leave a little milk to dilute the flour later), add sugar. Heat over low heat.
3. While the milk is heating, stir the flour in the remaining milk until smooth and there should be no lumps.
4. Before the milk boils on the stove, pour in the batter in a thin stream, stirring.
5. Cook until the mass thickens, constantly stirring with a spoon (wooden, silicone) so that the mass does not burn.
6. Remove the thickened mixture from the stove to cool. Stir occasionally to prevent a milky film from forming on top.
7. Beat the butter with a mixer until fluffy, starting at low speed and gradually increasing it.
8. Add vanillin to the milk mixture, stir, and then add fluffy butter 3 tablespoons at a time, beat the mixture with a mixer.

For Napoleon

Products for preparing Napoleon filling with a delicate milky taste:

• milk – 0.7 l;
• white sugar – 2 tbsp;
• 1st grade flour – 6 tbsp. l.;
• fresh butter – 200 g;
• vanilla sugar or vanillin - one sachet.

How to prepare a delicious filling:

1. To make the butter pliable and soften, heat it a little in the microwave.
2. Pour sugar into 0.5 liters of milk, place the ladle on low heat.
3. While the liquid is heating up on the stove, combine the remaining milk with the flour so that there is no grain in the mixture.
4. After the liquid boils on the stove, pour in the milk-flour mixture.
5. Cook until thick, stir with a spoon so that it does not burn on the bottom.
6. When you remove the mixture from the stove, add vanilla sugar.
7. The cream is almost ready, when the mass has cooled a little, add the butter in pieces and stir. After this, you can fill the confectionery with the filling.

With milk

If you decide to prepare a milk-based filling for coating the cakes, then it is better to reduce the amount of flour by half a tablespoon. You will need:

• fresh butter – 200 g;
• milk (can be homemade) – 225 ml;
• white sugar – 1 tbsp;
• 1st grade flour – 2.5 tbsp. l. (for thin 1.5-2 tbsp.);

Step-by-step process for preparing the filling:

1. Add sugar to milk (200 ml), place in a saucepan on the stove.
2. Mix wheat flour with 25 ml of milk until a homogeneous solution is formed.
3. Pour the flour mixture into the hot milk in a stream. Cook, stirring with a spoon, and make sure that the mixture does not burn on the bottom. Remove from heat until cool.
4. Beat soft butter with a mixer or blender. Add the cooled base to it in portions and beat with a mixer.

With condensed milk

Choose only fresh products for preparing the filling, and only high quality oil. Required ingredients:

• milk (can be homemade) – 250 ml;
• 1st grade flour - 2 tbsp. l.;
• white sugar – 2 tbsp. l.;
• fresh butter – 100 g;
• condensed milk in a jar – 200 g;
• vanillin.

How to prepare a saturated impregnation:

1. Mix flour and sugar in a separate container.
2. Heat the milk in a small saucepan. When the liquid becomes warm, pour out a quarter of the glass from the entire volume. We put the rest back on the fire.
3. When the milk is hot, remove the container from the heat and cover.
4. Pour warm milk into the mixture of sugar and flour, mix quickly with a broom or mixer.
5. Pour in hot milk.
6. Place the entire mixture to cook in a small saucepan. Stir with a spatula or wooden spoon. Simmer until thickened, about 4-5 minutes.
7. Once the mixture has thickened, remove the pan from the stove and cover with cling film until cool. It is better not to cover with a lid, otherwise the mixture will be liquid.
8. Using a mixer, mix the butter and condensed milk at low speed until fluffy, add vanillin if desired.
9. Add the base to this mixture a couple of spoons at a time and beat slowly.

Chocolate

Rich chocolate custard will please any child; it is a favorite taste from childhood. Required ingredients:

• warm milk – 250 ml;
• sifted flour 1st grade - 1 tbsp. l.;
• potato starch - 1 tbsp. l.;
• dark chocolate (break into pieces) – 50 g;
• cocoa powder – 3 tbsp. l.;
• white sugar – 150 g;
• butter (homemade can be used) – 100 g.

The tasty and rich filling is prepared as follows:

1. Add chocolate and sugar to the milk and place on the stove to heat until the chocolate melts.
2. Mix flour and starch well in a saucepan, pour chocolate milk into the dry mixture, mix thoroughly.
3. Place on low heat, cook and stir well until thick.
4. Remove from heat and wait for the thick mixture to cool.
5. Beat the softened butter with a mixer and add to the warm base. Mix everything quickly until smooth and you can use it.

For the honey cake

An excellent combination of the tenderness of the filling and the airiness of the cakes is custard for honey cake. To prepare a simple cream without eggs, you need to take:

• milk (can be homemade) – 0.5 l;
• white sugar – 1 tbsp;
• 1st grade flour - 1 tbsp. l.;
• vanilla sugar - one sachet;
• fresh butter – 70 g.

Step-by-step cooking process:

1. Leave half a glass of milk at once, and boil the rest of the liquid with sugar.
2. Mix half a glass of milk and flour until smooth.
3. Pour the batter into the milk, cook until thick, just make sure the mixture does not boil.
4. Remove the base from the stove, cool completely, covering the pan with film.
5. When the milk mixture has cooled, combine it with the butter, whipped into a fluffy foam.
6. Soak the honey cake with the filling and leave the dessert in the refrigerator overnight.

For the biscuit

The impregnation for the biscuit does not take long to prepare; it turns out not at all cloying, but tender and silky. You will need:

• sugar – 0.5 kg;
• cold water (boiled) – 0.5 tbsp.;
• flour – 1 tbsp. l.;
• butter – 100 g.

Preparation of impregnation:

1. Leave the butter at room temperature to soften.
2. Pour sugar into a small saucepan and add half of the water specified in the recipe. Place on low heat and stir until a clear syrup is obtained.
3. At this time, combine the second half of the water in a bowl with flour, stir thoroughly to avoid lumps.
4. When the syrup begins to boil, pour in the resulting batter in a thin stream and cook until the mixture thickens.
5. Remove the saucepan to allow the mixture to cool to lukewarm.
6. Add soft butter to the base in pieces, beat with a mixer until the mixture is thick.

The integral components of custard are most often dairy products: milk or heavy cream, sweeteners and eggs. And many people mistakenly believe that without the last name the cream is unthinkable: since it will not reach the required thickness. Eggless custard is actually quite easy to make. There are several delicious recipes.

The classic recipe includes only 5 ingredients, which, as mentioned earlier, do not include eggs:

• milk – 200 ml;
• sugar – 100 g;
• butter – 100 g;
• flour – 75 g;
• sachet (1 g) vanillin.

To bring eggless custard to life with milk, you should follow the recommendations exactly:

1. Soften fresh butter: you can do this by first taking it out of the refrigerator or warming it up a little in the microwave. The main thing is not to overdo it so that the butter does not melt completely.
2. Pour 4/5 of the available volume of milk into a thick-walled pan. We send sugar there too. Turn on the burner and heat the milk.
3. While waiting for it to boil, use the rest of the milk. It is needed to dilute the flour in it: there should not be the slightest hint of lumps.
4. The milk in the pan has warmed up well, but is not boiling yet - great! Add the diluted flour mixture there.
5. And stir regularly, bringing the mass to thickening.
6. The mass has thickened - remove from the stove and, stirring regularly so that a milky film does not form on the surface, wait for it to cool.
7. At this time, you need to beat the butter. Since the butter mixture should be fluffy, it is convenient to use a mixer.
8. The connection of the two parts should begin with the addition of vanillin. Having done this, we begin to add whipped butter to the cooled milk mixture. We do this in portions - 3 tablespoons at a time. And again, don’t forget about the mixer.

This recipe makes a fairly thick cream. And many may think that it is not suitable for frosting a cake. In this case, read the following recipe.

Preparing a layer for a cake with milk

For coating cakes, especially sponge cakes, a less thick custard is more suitable.

It is prepared on the basis of the following food set:

• butter – 100 g;
• water – 125 ml;
• sugar – 500 g;
• flour – 1 tbsp. l.

To make custard for a cake, follow these steps:

1. Pour 65 ml of chilled, boiled water into 0.5 kg of sugar, as in the previous recipe, and place on the stove. We achieve a clear syrup.
2. Combine the remaining 60 ml of water with flour to form a uniform dough.
3. Add the dough to the hot, but not yet boiling syrup and cook until thickened. Make sure that the contents of the pan do not burn.
4. Remove from the stove and while we wait for it to cool, make the butter.
5. Cream the butter and add it to the cooled sugar mixture.

The cream should be less thick, which means it will better saturate the cake layers, making it more juicy.

Step-by-step cooking with starch

An excellent alternative to previously used flour is starch: it will be an excellent thickener.

Eggless custard with starch includes:

• sugar – 200 g;
• milk – 500 g;
• potato or corn starch - 2 tbsp. l.;
• butter – 75 g;
• heavy cream – 250 ml.

Sequence of steps:

1. We start by combining the bulk ingredients. We use white sugar - not cane sugar. And starch or corn or potato - any choice.
2. We send them to a thick-walled pan: we also send the milk there. After mixing until completely homogeneous, using thermal action, heating on the stove, bring the mass until it thickens.
3. Cool the boiled, thickened custard mass.
4. Stir in the oil.
5. Whip the cream until stiff peaks form and add in portions to the butter-milk mixture.

We adjust the thickness of the cream to suit ourselves, depending on its purpose. Remember: the more and longer the mass is whipped, the thicker the cream turns out.

Eggless custard with condensed milk

Custard with condensed milk is an ideal addition to sponge or layer cake. It soaks them well, making them juicy, and at the same time remains in sufficient quantity in the form of a layer.

Ingredients:

• milk – 250 ml;
• can of condensed milk;
• butter – 100 g;
• flour – 50 g;
• sugar – 50 g.

Subsequence:

1. Warm the milk, but do not bring it to a boil.
2. Measure out 120 ml of the total volume of milk and combine with dry ingredients
3. Heat the remaining 130 ml of milk until it boils and add it to the sugar-milk mass.
4. We put it back on the fire: wait for it to thicken and cool. Only into the cooled mass can you add butter mixed with condensed milk.

Whisk to achieve maximum fluffiness and airiness.

With added chocolate

The cream requires the following composition of products:

• milk – 250 ml;
• flour – 25 g;
• potato starch – 30 g;
• dark chocolate – 50 g;
• cocoa powder – 3 tbsp;
• sugar – 150 g;
• butter – 100 g.

The chocolate filling is prepared as follows:

1. Add the chocolate, divided into slices, into the milk. We send sugar there and put it on the stove. The chocolate should melt and the milk should warm up.
2. Mix the remaining bulk products. And after completing the process, pour chocolate milk into them.
3. We put everything back on the stove: the fire is minimal. Bring the mass to maximum thickness.
4. According to the scheme, remove from heat, cool and beat with softened butter.

Chocolate custard for cake or toast is ready - enjoy.

How to make a Napoleon cake

Cream for Napoleon cake often scares away novice cooks by the number and complexity of steps. The following cooking method is distinguished not only by its excellent taste, but also by its ease of implementation.

We will prepare the following products:

• milk – 700 ml;
• sugar – 50 g;
• flour - 150 g;
• butter – 200 g;
• vanillin.

We perform the following steps:

1. Sugar, diluted in 500 ml of liquid (in our case, milk), put on fire.
2. Leave 200 ml for diluting the flour - you should get a liquid dough.
3. The mixture on the stove has reached a boil - add the dough into it.
4. Boil until thick, not forgetting to add vanillin at the final stage.
5. Soften the butter until it becomes soft plasticine. And add pieces into the cooled mass. Mix and start coating the cakes for Napoleon.

Ingredients:

• chilled, boiled water – 200 ml;
• flour – 50 g;
• sugar – 250 g;
• butter – 250 g;
• vanillin.

To make a delicious cream, follow these steps:

1. We measure out 50% of the water and take all the sugar: we use it to make syrup.
2. Mix the flour and the rest of the water: carefully add the batter into the syrup.
3. Boil until thick.
4. Add butter to the cooled but still warm mass: strictly softened and preferably chopped into cubes. Add in portions. Beat with a mixer until fluffy for at least 10 minutes. What should the cream be like in the end? Good shape maintenance and the presence of sharp peaks are a must.

That's all: if you follow each step in detail, you should end up with an impeccable cream for eclairs.

Bring these recipes to life and you will understand that eggs are not a prerequisite for a tasty and fluffy cream. Creams without eggs are no less rich, airy and tasty.

Custard was invented a long time ago, and even after several centuries it remains popular among confectioners.

Without this ingredient, a cake like Napoleon is unthinkable; it is used to fill eclairs and sandwich honey cakes. And what’s especially interesting is that custard can be served as an independent dish and baked in the oven.

To add freshness to the cream, fresh or thawed berries are added to it and used as a base for ice cream.

Traditionally, it is made from sugar, dairy products (milk or low-fat cream), and eggs are used as a thickener, but you can do without them.

To ensure that the mixture brews and holds its shape, another technique is used in cooking - adding flour.

Simple eggless custard recipe

Take: 0.5 cups white sugar; a glass of full-fat milk or 10% cream; 100 g sl. oils; three full spoons of flour. Flavor the mixture with vanilla sugar.

Cooking method:

1. Place granulated sugar and flour in a saucepan.
2. Mix the ingredients with a whisk and dilute in 100 ml of milk.
3. Heat the rest of the liquid on the stove and pour into the mixture that you whisked in the saucepan.
4. Place the cream over low heat, bring to a boil and cook until it thickens. Constantly stir the mixture with a whisk so that it does not stick to the bottom of the dish.
5. Then remove the custard mixture from the stove and set aside to cool.
6. Meanwhile, start whipping the softened butter, using a whisk, bring it until fluffy and add the milk custard mixture two or three spoons at a time.
7. Beat the cream until smooth, do not forget about the flavoring, add it at the end of the process.

Custard for fasting days

For your vegetarian friends, you can make a treat that doesn't contain any animal products.

The cream without water and eggs turns out no worse, and if you follow certain rules, it will be as airy and tender as its close “relative”.

List of ingredients: 2 tbsp. spoons of flour; one glass each of sugar and water. For flavor, use lemon zest or vanilla sugar.

Step-by-step preparation:

1. Sift the flour and fry in a frying pan with a thick bottom. It should turn golden and have a nutty smell.
2. Add granulated sugar, stir and immediately dilute the mixture with warm water.
3. Using a whisk, bring the mixture until smooth; no lumps are allowed.
4. Remove the cream from the heat when it has boiled a little and thickened. Add vanilla or lemon zest and mix thoroughly one last time.

Before serving, cool the cream, place into portioned bowls and sprinkle with cocoa powder.

Instead of water, you can use any fruit juice, this will only benefit the dessert. This cream is also suitable for layering lean cakes and rolls.

For it you will need: a tablespoon of semolina; a glass of fruit juice; 0.5-0.8 cups of sugar, depending on what juice you took.

Prepare cake cream quickly and easily:

1. Mix all three ingredients in a saucepan.
2. Set the burner to low heat and cook the mixture until it thickens.
3. Cool the mixture, then beat it with a mixer.

Coconut Milk Powder Custard Recipe

Soak the cakes with cream that was prepared without adding dairy products or eggs. The aromatic mixture will make the cake even more delicious and attractive.

Prepare the following components, without them you will not succeed:

0.5 cups sugar; 3 tbsp. spoons of dry coconut milk and flour; 2 glasses of purified water.

Preparation:

1. Make syrup from sugar and 250 ml of water.
2. Place flour and coconut milk powder in a saucepan, while stirring, pour in the rest of the water. If you want to enhance the flavor, add a teaspoon of coconut flakes.
3. Place the dish on the fire and pour in the warm sugar syrup in a stream.
4. Continue stirring the cream and cook it until it becomes thicker.
5. Remove the saucepan from the stove and leave the mixture to cool, after which it is ready to layer the sponge cake.

Custard for cake without eggs

Eggs and milk are quite interchangeable, especially when it comes to custard. Instead, take plain water, follow all the details of preparation and you will get a delicate and tasty cream.

Ingredients: one glass each of sugar and water; 0.250 kg sl. oils; 2 tbsp. spoons of sifted white flour; a bag of vanilla sugar or a few drops of vanilla essence.

Preparation:

1. Pour half a glass of sugar into the sugar, simmer the mixture over low heat for several minutes until it stops foaming.
2. Whisk the rest of the water with the flour. Make sure that no lumps form. Pour the cloudy solution into the syrup and brew the mixture over low heat.
3. Beat soft butter with vanilla essence. Little by little add the custard sweet mixture to the resulting air mass. Beat until fluffy.
4. Cool the cream with added butter and use as directed.

Classic custard recipe

Take: 0.3 kg of fine crystalline sugar; milk - one and a half glasses; 3 tbsp. spoons of white flour; salt and vanilla on the tip of a knife; 75 g sl. oils

Let's start cooking:

1. Heat milk (one glass) in a saucepan, adding granulated sugar.
2. Shake the rest of the milk with the flour and pour into the hot milk syrup in a stream.
3. Stir the mixture with a whisk and do not remove from the stove until it thickens.
4. Then cool the custard mixture and beat with the addition of softened butter until fluffy foam.

You can add fruit or berry puree to this cream, and garnish with slices of fresh fruit before serving.

Custard with added fruit puree

The list of ingredients does not contain eggs, we include: one and a half glasses of high-fat milk; 1/3 cup powdered sugar; 35 g powdered custard preparation; 200 g puree (banana, apple or mango); a pinch of ground cardamom.

Step-by-step preparation:

1. Dissolve the custard powder in 120 ml of milk and put on fire.
2. Gradually pour in the rest of the milk, add cardamom. Cook the mixture while stirring so that it does not burn.
3. Add powdered sugar, mix and add fruit puree.
4. Keep the milk-fruit cream on the stove for another 2-3 minutes, then put it on a stand and cool.

The cream prepared in this way is perfect for an independent dessert dish. Children and adults will like it.

Slices of fresh or caramelized fruit are suitable for decorating the dessert. The custard mixture can also be used for filling eclairs and layering puff pastries.

No matter how much time you spend in the kitchen, it still wouldn't hurt to know the tips below.

1. You can thicken custard not only with yolks and wheat flour. You can use other ingredients, such as cornstarch or semolina.
2. When brewing the mixture, it is important to keep an eye on it and stir constantly. If you do not have dishes with a thick bottom, then it is quite difficult to keep track of the condition of the cream.
3. When the cream has already stuck to the bottom, but has not yet acquired an unpleasant odor, it can be saved. Pour the mixture into another bowl, add vanilla extract or rum essence and mix thoroughly. Melted chocolate will also help save the situation.
4. To be sure to avoid burning, build a water bath on the stove. The mass will cook on it longer, but will remain inaccessible to the fire.
5. If the dessert is classified as lean, that is, it does not contain dairy products or eggs, then it is given 4 or even five days for storage. It can be used with butter no later than 36 hours later; without this ingredient, the shelf life is extended to three days.
6. Lenten custard is not only consumed by vegetarians. Even if there are no eggs in your refrigerator, you still get the right and opportunity to enjoy a delicious dessert.

There is no need to deny yourself small pleasures. After enjoying a delicious dessert, you will notice how your mood has improved.

And what can we say about the youngest members of the family, for them sweet dishes are part of a real holiday.

By adding fresh berries and chopped fruits to the mixture, you will saturate it with vitamins that are responsible for the child’s immunity.

Experiment, come up with your own recipes and combinations, and your efforts will certainly be rewarded.

My video recipe

To make the custard more fluffy and at the same time have a fairly smooth texture, butter is sometimes added to it. True, in this case the calorie content of the finished product increases significantly. But this is not at all necessary. After all, the same results can be achieved using other ingredients. Therefore, custard is usually prepared without oil. This can be done in different ways.

Initially custard is a confectionery mass consisting of three main components: milk, sugar and eggs. To make it thick and rich enough, various additional ingredients are added to the recipe.

Using classical technology, real custard without oil can be prepared by having the following products available:

• 4 eggs (yolks);
• 1 cup (250 milliliters) granulated sugar;
• 500 milliliters of milk;
• 8 grams of vanilla sugar;
• 60 grams of flour.

How to prepare this cream correctly:

1. Carefully separate the yolks from the whites.
2. Grind them thoroughly in a bowl with sugar.
3. Add flour. Stir until the mixture becomes smooth and homogeneous.
4. Add whole milk. Mix vigorously to avoid the presence of lumps.
5. Place the container with the prepared mass in a water bath. To do this, just place the bowl over a pan of boiling water. Boil the mixture for 7-9 minutes with constant stirring.
6. Add the remaining vanilla sugar according to the recipe. Mix everything well again.
7. Beat the mixture with a mixer for 5-6 minutes.

The result is a moderately dense and quite fluffy cream. Moreover, it is prepared without a single drop of oil.

For the Napoleon cake

As you know, “Napoleon” is a cake made from a large number of thin cake layers.

The cream that is used to impregnate them must have certain properties:

• have an even and fairly smooth consistency;
• be moderately thick;
• contain a small amount of fat (the finished product will be more stable).

To meet all these conditions, custard is ideal for the Napoleon cake. Moreover, you can cook both without butter and without milk.

To work in this situation you will need:

• 30 grams of flour;
• 150 grams of granulated sugar;
• 180 milliliters of plain water;
• 1 yolk;
• a little vanilla;
• 200 milliliters (1 half glass) cream.

The process will consist of several stages:

1. Combine chicken yolk in a saucepan with water, sugar and flour. To mix, you can use a mixer or a simple whisk.
2. After this, the container must be put on fire and, slowly heating, gradually brought to the desired consistency. To prevent the cream from burning, you will need a pan with a thick bottom. Then, as soon as the mixture thickens, it must be removed from the heat and cooled.
3. Pour the cream into a clean bowl and start whipping it with a mixer. Gradually they will thicken a little.
4. After this, you need to add the egg mass to the cream in portions. At the very end add a pinch of vanilla. In just a couple of seconds the mixer can be turned off.

The cream turns out quite thick and soft. It’s better to use it to coat pre-prepared cakes right away.

No eggs or oil

Vegetarians should definitely enjoy the egg- and butter-free custard option. By the way, the base is not milk, but plain water.

For this lean option you will need:

• 60-65 grams of flour;
• 1 glass of sugar and the same amount of water;
• a little vanilla.

Making a delicious cream from these ingredients is not at all difficult.

To do this you need:

1. Lightly fry the flour in a dry frying pan. It should acquire a pleasant golden hue and a delicate nutty aroma.
2. Pour the flour into a saucepan and mix with the remaining ingredients. Vanillin is best added last.
3. Stirring continuously, cook the mixture until thickened.

This lean cream is not inferior in taste to the classic dairy version using eggs.

Custard with sour cream without butter

For Napoleon cake, original custard prepared with sour cream is also suitable. In addition, lovers of non-standard aromas can replace the usual vanilla with ground cardamom. The taste is not quite ordinary, but quite pleasant.

For this recipe you will need:

• 2 eggs;
• 160 grams of sour cream (20%);
• 150 grams of sugar;
• 60 grams of flour;
• 340 milliliters of water;
• a couple of teaspoons of ground cardamom.

Cooking technology:

1. Pour the sugar and flour into the pan and mix them gently with a fork.
2. Beat in the eggs. Grind the products thoroughly with a whisk.
3. Add sour cream. Repeat mixing. Make sure that no lumps form.
4. Pour cold water into the pan. This must be done without stopping stirring.
5. After this, place the pan on the stove. Boil the mixture over low heat for about 5-7 minutes.
6. As soon as the mass begins to gurgle, add cardamom, mix thoroughly again and turn off the heat.

To quickly cool the cream, the pan can be placed in a bowl of cold water. To prevent the surface from weathering, it is advisable to cover the mass with a film or a lid.

With condensed milk

In the absence of whole milk, a very tasty custard without butter can be made from ordinary condensed milk. By the way, in this case you also don’t need sugar.

For this option you only need:

• 1 can of condensed milk;
• 1 egg yolk;
• 200 milliliters of water;
• vanilla (to taste);
• 45-50 grams of flour.

How to make real custard out of all this:

1. Gently grind the yolk of one egg in a saucepan with flour.
2. Add condensed milk. To stir thoroughly.
3. Slowly pour in water to dilute the mixture into a fairly thick mixture.
4. Place the container with the prepared mixture on the stove. Boil until desired consistency.
5. Add vanilla and immediately remove the saucepan from the heat.

To make the finished cream more fluffy, after cooling it should be thoroughly beaten with a mixer.

Without milk and butter

Using juice as a base, you can make an amazing fruit custard without milk or butter.

Recipe with starch

To make custard without oil, you can use potato starch instead of flour.

In this case, you will need the following products:

• 2 cups (500 milliliters) milk;
• 200 grams of sugar;
• 90 grams of starch;
• 3 yolks;
• a little vanilla.

This option requires special technology:

1. In a separate bowl, dilute the starch by pouring cold milk (100 milliliters) over it.
2. Grind the sugar thoroughly with the yolks.
3. Add the remaining milk to them and beat well.
4. Place the resulting homogeneous mixture on the stove and heat with constant stirring.
5. As soon as the mass is well warmed up, add starch in a thin stream. From this moment on, you need to stir the cream constantly. Otherwise it will burn on the bottom or sides of the pan.
6. Add vanilla to the thickened mass and immediately remove it from the stove.

The cream turns out soft and very delicate. To make it fluffy, the cooled mass should be thoroughly beaten.

My favorite cream for filling all kinds of delicious things is custard with butter, but without eggs. It is so light, tender, tasty, and if you keep the cake in the refrigerator, the cream leaves a delicious sensation of coolness melting in your mouth!

Butter cream is great for filling a variety of homemade baked goods: custard cakes, eclairs and tube cakes, for layering homemade cakes and biscuits. In general, universal. And, importantly, this is a recipe for custard without eggs, which I personally was very happy about when I found it in a very valuable Soviet book on confectionery (published in 1955).

We don’t come across fresh homemade eggs, which can be safely used in custard, very often :) Therefore, egg-free custard is an ideal option for homemade recipes!

Let's learn how to prepare a wonderful filling for cakes - it's not difficult at all, especially with step-by-step photos.

Ingredients:

• half a glass of sugar;
• half a glass of cold boiled water;
• 1 tablespoon of flour (full with a slide);
• half a stick of butter, that is 100 g.

If necessary, the amount of ingredients can be doubled.

Custard: recipe without eggs

Pour the sugar into a small ladle or saucepan, and pour half the water into it - that is, ¼ cup.

Place the ladle on a small fire and, stirring, cook until a clear syrup without sugar is obtained.

Meanwhile, pour the second ¼ cup of water into a cup of flour and stir so that there are no lumps left.

Is the syrup boiling? Pour the flour dissolved in water into it and, stirring all the time, cook until thickened.

When the mixture thickens and begins to bubble and boil, remove the ladle from the heat and set aside. It is necessary that the future cream cools to the state of fresh milk.

By the way, it’s time to take the butter out of the refrigerator: let it sit and become soft.

When the cream is not hot, but warm, it's time to add oil.

Cut the softened butter into pieces into a ladle and beat with a mixer at medium speed. At first the cream will be runny and yellow.

Do not stop, continue to beat, and in a couple of minutes the cream will thicken before your eyes, becoming fluffy, white, and there will be clear marks left on it from the mixer beaters. So it's ready!

Before filling the cakes or frosting the cake, put the cream in the refrigerator for 5 - 10 minutes. Then it will hold its consistency better and will not melt - especially if the cakes are warm, as is the case with a sponge roll, which needs to be coated immediately after taking it out of the oven.

Chilled custard with butter is much tastier than warm custard. Try it!