Custard recipe without butter. Cream Products

An important nuance!

As part of the ingredients of the custard without butter, I indicate starch (and I cooked it with starch), but you can replace it with flour.

Ingredients:

• 4 egg yolks;
• 100g sugar;
• 40g starch;
• 500ml milk.

How to make custard without butter

1. Separate the whites from the yolks. For the cream, we will take only the yolks. Proteins can be put in the refrigerator for now and then find a use for them, for example, to cook which, I have posted on the blog for a long time. And by the way, it's almost ready dessert- meringue with custard!
2. Pour sugar into a bowl with yolks.
   
3. We send starch there. Ideally, you should take corn flour, but in the absence of it, potato flour is also suitable, and ordinary wheat flour can replace starch altogether.
   
4. Take a fork and mix the contents well. We'll have a porridge.
   
5. Let the milk warm up. We heat it, and not “bring it to a boil”. Pour some of the warmed milk into the bowl with the egg mixture.
   
6. Mix well.
   
7. Return the milk to the stove slow fire. We take a whisk and, stirring constantly, pour the contents of the bowl (yolks + sugar + starch + part of the milk) into the milk. This way of preparing custard, when we first mix part of the milk with the yolks and only then add them to the remaining heated milk, avoids problems with folding the yolks and resulting in a sweet omelette.
   
8. From now on, all attention should be focused on two things: stirring and the consistency of the mixture. It is necessary to interfere without stopping and observe the texture of the mixture. As soon as you feel that the cream has begun to thicken (it just started to thicken, do not wait for a slight boil and complete thickening!), immediately turn off the heat, remove the saucepan from the heat and, continuing to work with a whisk, bring the cream to condition. It will thicken with residual heat.
   
   
9. Then we take a cling film and cover the cream with it. Straight hot, straight to the surface.
   
10. Now we completely cool down and get a product ready for further use - custard without oil.

Bon appetit!

Actually a classic french cream patisser, aka custard, is prepared without oil. Who came up with the idea of ​​adding oil to it, I have no idea and see no reason to do it just to give the custard a smooth texture. I always make custard without adding oil.

If you really want to enrich the custard, add 150 ml to the finished cooled cream heavy cream whipped to soft peaks. Such a cream will have a more airy and light texture.

SEE THE MASTER CLASS ON PREPARING CUSTOMER:

I have repeatedly mentioned how to cook this butter-free custard in recipes for various cakes and pastries. So, finally, I got around to posting it in a separate post, so that it would be more convenient for you and I would not be bored.

Perhaps you did not know that the most important component custard is vanilla. Therefore, vanilla must be natural and good quality. For vanilla stick vanilla stick strife. And I'm on own experience I was convinced how easy and simple it is to spoil a dessert with low-quality vanilla.

Of course, without natural vanilla, custard will not be a fountain. But on bezrybe, as they say, and cancer is a fish. So, if you really feel like it, but there is no vanilla, then you will have to throw a pinch of vanillin or vanilla essence. Or, even better, brew the CHOCOLATE CUSTER (see below ⇓ ). It doesn't need vanilla at all.

In fact, in our high-tech age, when you can buy everything in the supermarket, from parrot food to antifreeze, it is far from always, oddly enough, you can find such an indispensable in confectionery business weight, How natural vanilla. I always buy vanilla from the spice market in Athens for only 1€ each.

And the last. I must say, many confectioners prepare custards on flour or a mixture of flour and starch. There are among us, however, such comrades for whom flour is in no way possible. For such comrades I have prepared today's recipe custard without butter and even without flour.

Ingredients:

• milk - 500 ml
• sugar - 120 gr.
• vanilla pod - 1 pc. or vanillin - 1 pinch or vanilla essence - 1 tsp
• eggs - 50 gr. (1 medium)
• egg yolks - 40 gr. (2 medium)
• cornstarch - 60 gr.

Cooking:

1. Pour milk into a saucepan and add ½ part of sugar (60 gr.) (The sugar will keep the milk from burning). We cut vanilla pod cut in half lengthwise and scrape out the seeds with a knife. We send the vanilla pod along with the seeds to a saucepan with milk and put it on a moderate heat. Bring the milk to a boil.
2. While the milk is heating, in a separate bowl, whisk the egg, yolks, the remaining 60 gr. sugar and starch until a homogeneous mass is formed.
3. When the milk begins to boil, remove the pan from the heat, remove the vanilla stick, pour about 1/3 of the milk into the bowl with the egg mixture and stir. Then lower the heat to low and return the pot to the heat. Pour the resulting mixture back into the pan with milk and quickly mix with a whisk until a thick, homogeneous cream without lumps is formed. It will take 1-2 minutes, no more.
4. After the cream has thickened, remove the pan from the heat, cover the cream cling film so that the film adheres closely to the surface of the cream (otherwise an unpleasant crust forms) and leave the cream to cool completely.

If you need a thinner custard, for example for Napoleon, the amount of starch should be reduced to 40 grams.

For the chocolate custard we need:

• custard (see above) without added vanilla
• dark chocolate - 100 - 150 gr.

Cooking:

1. Cooking butter-free custard according to the above instructions. And after we removed the cream from the heat, add finely chopped dark chocolate to the custard and mix thoroughly until the chocolate is completely dissolved.
2. Cool the chocolate custard, covering tightly with cling film.

Photo simple recipes custard for Napoleon.

IN Soviet time our mothers and grandmothers considered the classic "Napoleon" from puff pastry aerobatics adding a portion of the cream special prescription. Most likely because the puff pastry they had to cook by hand, "store" was not sold. Nowadays, you can find any semi-finished products in stores, and even the most unlucky of novice housewives can make your favorite cake. However, the highlight of any baking is a delicious, lush, successful cream. Cream prepared according to the rules of "Napoleon" recognizes only custard.

When choosing a cream recipe for Napoleon, it would be a wise decision to turn to the sources, or rather, to the cookbooks of the Soviet era. One of best recipes gives the famous book "Housekeeping". It's a custard for "Napoleon" without oil.

• 5 yolks or 4 whole eggs;
• 1 cup (250 ml) sugar
• 2 tbsp. l wheat flour;
• vanilla sugar - 1 coffee. spoon.

1. In a metal bowl, grind eggs with sugar. Try to make the grains dissolve as best as possible.
2. Add flour to the egg-sugar mixture, mix and carefully break up all the lumps.
3. Place the bowl in a saucepan and pour enough water into the bottom of the saucepan so that the bowl is halfway in the water.
4. Let the water boil in a saucepan, and stir the cream in a bowl with a spoon until it thickens.
5. When it starts to boil, turn off the heat and remove the bowl from the pot.
6. Stir in vanilla sugar hot cream and stir well.
7. finished product must be kept under a lid, otherwise a film may form on its surface.

Butter custard "Shallot"

• milk - half a glass;
• yolks - 2 pcs;
• sugar is incomplete faceted glass(200 ml);
• vanilla sugar - 1 sachet;
• unsalted butter - 1 pack (200 gr);
• cognac - one or two tablespoons

1. At the very beginning of cooking, remove the butter from the refrigerator and leave it to soften at room temperature while you make a thick base.
2. IN small dish(such that you can put on fire) mix the yolks with milk.
3. Add sugar, stir until dissolved.
4. Put the dishes on very small fire and, stirring gently, bring to a boil. Make sure the mixture doesn't start to stick to the bottom.
5. Let the future cream simmer for about 5 minutes until it thickens. Don't digest! Then remove from heat and cool to a temperature that is pleasant to the touch.
6. In a mixer bowl, beat the butter with vanilla sugar.
7. When the mass becomes lush and white, start adding the cooled cream base in portions. Portions should be small. Stir at low speed.
8. When the oil and base are almost completely blended, add the cognac.
9. total weight ready cream will have a smooth appearance and a uniform, fluffy texture.

English custard

Very known species custard used all over the world.

• half a liter of milk;
• 8 yolks;
• 250 gr powdered sugar;
• vanilla sugar.

1. In an enameled bowl, grind the yolks with powder until smooth, and it is desirable that all the sugar is dissolved.
2. Pour in cold milk, stir well again.
3. Put the bowl on water bath cook without stopping stirring.
4. Heat the mixture well, it will begin to thicken.
5. Do not bring to a boil, remove from heat and add vanilla sugar.
6. Strain the cream or run with an immersion blender to make the mass homogeneous. Very important condition: it is necessary to cook in a water bath and start heating the mass very slowly so that the yolks do not curl into flakes. The video will help you to prepare a simple cream correctly: custard for "Napoleon"

From classic, common and well-known recipes, let's move on to common homemade custard options that have appeared in our kitchens thanks to the magical hands of our mistresses.

Custard with butter that is always in shape

• 4 large eggs;
• flour - 3 tbsp;
• fresh milk - 0.5 liters;
• butter - from 300 to 400 gr;
• vanilla pod.

1. Toast the flour in a dry frying pan until a delicious smell appears, but at the same time make sure that its color remains white. Don't overcook.

1. Mix the chilled eggs with sugar and rub well.
2. Add the cooled flour to the egg-sugar mixture, mix until smooth.
3. Put the vanilla pod into the milk and boil.
4. When the milk begins to boil, remove the vanilla and, stirring constantly, pour the milk into egg mixture.
5. Boil again, after which you can remove from heat and cool.
6. Beat the butter with a mixer until fluffy.
7. Small portions, kneading thoroughly, combine the oil and base.
8. One of the most unpretentious options for making custard is a recipe for microwave oven now available in every kitchen.

Custard without butter in the microwave

• 2 yolks;
• 160 gr sugar;
• 2 tbsp. l flour;
• 400 ml milk.

Combine all ingredients in a microwave safe bowl. Beat with a hand whisk or blender until completely smooth and until the sugar crystals dissolve.

Put the dishes in the microwave at full power for three to five minutes. While cooking, stir the cream every minute. Cooking time is highly dependent on the size of the yolks. The cream should thicken well, but do not let it boil, otherwise the yolks will curl up in flakes.

fruit custard

This cream can be prepared on apple juice, on pineapple syrup(liquids from canned pineapple), on orange juice or apricot puree(or marmalade).

• half a glass of milk;
• half a glass of fruit supplement from the above;
• five tablespoons of sugar;
• 4 eggs.

Mix milk, eggs and sugar, beat with a whisk and heat. Do not boil. Pour in fruit supplement. Heat again until almost boiling.

In a chilled bowl, beat egg whites until firm peaks form. While whisking, quickly combine the hot cream with proteins. Reheat and cool again.

Cream custard

• 250 ml cream;
• 4 tbsp. l granulated sugar;
• 4 eggs;
• vanilla sugar.

In a saucepan, mix cream, sugar and yolks, beat with a whisk until smooth. Place the saucepan in a water bath. While stirring, bring the contents of the saucepan to a boil.

Beat the whites with vanilla sugar as for meringue (when the mass taken on a spoon does not slip and keeps its shape), quickly pour more hot cream into them and mix well. Cool.

The cake needs to be layered while the cream is still warm. Having hardened, the cream becomes similar in consistency to jelly.

Not everyone likes custard on flour, some housewives consider it rough. Especially for them, we give a recipe for custard using starch.

Custard on starch

• 6 eggs;
• 2 teaspoons wheat or cornstarch;
• 8 art. l. granulated sugar;
• 2 glasses of milk;
• vanilla sugar.

In a saucepan, mix sugar, eggs and cornstarch. Whisk well with a fork or whisk. Add milk. Place the saucepan over low heat and heat until thickened, stirring constantly.

Pour in vanilla sugar, mix. You don’t need to boil the cream, just let it thicken properly, remove from heat and cool.

In the "Brezhnev" eighties, the country's kitchens created the most economical recipe ever for custard for "Napoleon" - without milk and eggs.

Custard "Economy must be economical"

• 2 tbsp flour;
• 250 gr sugar;
• 250 ml of water;
• 250 gr of oil;
• vanilla sugar.

1. In a small saucepan, boil sugar syrup and half a glass of water.
2. With the remaining water, dilute the flour so that there are no lumps left at all.
3. Constantly stirring with a whisk, pour the water with flour into the boiling syrup.
4. Cook until the cream becomes like thick sour cream. Then remove from heat and cool to below room temperature.
5. Beat butter and vanilla with a mixer until fluffy.
6. Add the gradually cooled cream to the whipped butter, kneading well at low speed after adding each spoonful.

Surely, our hostesses most often use semolina custard for the Napoleon layer.

Simple custard on semolina

• 3 tablespoons of semolina;
• 0.5 l of milk;
• one and a half glasses of granulated sugar;
• 1 sachet vanilla sugar.

Pour semolina into cold milk, stirring constantly, cook until thick. Cool. Separately, beat the butter with sugar to become like a cream.

Connect oil cream And semolina adding one tablespoon at a time and mixing thoroughly. Finally, whip total mass cream with a mixer at high speed for about 10 minutes, until the desired splendor.

This cream turns out to be very tasty if you add lemon to it - grate with peel, beat in a blender with sugar and add to porridge before combining with butter.

Custard on semolina with condensed milk

• 1.5 cups raw milk;
• 0.3 cups of semolina;
• 200 gr butter;
• vanilla sugar;
• 1 can of sweetened condensed milk.

Boil milk in a small saucepan. Pour the grits into the boiling milk in a thin stream. Stir constantly with a whisk, bring to a boil and cook for 2 minutes. Remove from fire and cool. Blend the porridge until smooth with an immersion blender.

Combine the softened butter with vanilla sugar and condensed milk and whisk. It should turn out lush cream. Combine both masses and beat with a mixer at high speed.

Only in our country there are more than a hundred varieties of custard. With such an abundance, of course, every housewife has her favorite “signature” custard recipe. Great combination custard and puff pastry. Even adherents vegetarian diet created their own version - on coconut, soy or almond milk, with cream plant origin. Create cream variations based on basic recipe it will not be difficult for you either - you can add cocoa to it, White chocolate, coconut flakes, nuts, jam, extracts and everything that your fantasy tells you, everything that will “sound” good to your taste in your favorite “Napoleon”.

To keep the consistency of the cream homogeneous, cover its surface with cling film while cooling.

Ingredients

• 150–200 g of sugar;
• 50 g flour;
• 2 eggs;
• 500 ml of milk;
• 100 g butter.

Cooking

Put sugar, flour, vanilla and eggs in a saucepan and bring with a whisk until smooth. Gradually pour in the milk, whisking thoroughly.

Place the saucepan over low heat and simmer, stirring constantly with a whisk. When the cream thickens and starts to boil, remove it from the heat.

Add the softened butter to the hot mixture and mix well with a whisk until uniform consistency. Leave the cream at room temperature until completely cooled.

Ingredients

• 170 g of sugar;
• 80 ml of water;
• a pinch of salt;
• 1 teaspoon of vanilla sugar or a pinch of vanillin;
• ¼ teaspoon citric acid.

Cooking

Pour sugar into a saucepan and add water. Place over high heat and cook, stirring, until sugar dissolves.

In a separate bowl with a mixer, turn the proteins into white foam. Add salt and vanilla and beat a little more.

When sugar syrup boil, turn off the fire. Fill a small bowl with water and drop the boiling mixture into it. If the drop turns into a soft plastic substance, then the syrup is ready. Type in it citric acid and mix thoroughly immediately.

Whisking continuously protein mass with a mixer, pour the syrup into it in a thin stream. Beat the cream for about 7-10 minutes until it becomes white and thick.

povarenok.ru

Ingredients

• 500 ml of milk;
• 150–200 g of sugar;
• 4 tablespoons of flour;
• 130 g butter;
• 1 teaspoon vanilla sugar or a pinch of vanillin.

Cooking

In a saucepan, mix half the milk, sugar and flour. Bring the remaining milk to a boil and pour into the prepared mixture, whisking it with a whisk.

Put the saucepan on medium fire and while stirring, let the mass thicken. Without turning off the heat, gradually add the oil and beat the cream thoroughly.

Remove from heat, add vanilla and stir. Cool the cream at room temperature.

Ingredients

• 150 g of sugar;
• 1 egg;
• a pinch of vanillin;
• 2 tablespoons of flour;
• 400 ml milk.

Cooking

Beat sugar and egg with a mixer. Add vanilla and flour and mix thoroughly. Pour in the milk and beat well with a whisk or mixer.

Put the mass on medium heat and, stirring constantly, bring it to a boil. Reduce heat and simmer, stirring, for a few more minutes until thickened. Cool the cream at room temperature.

Ingredients

• 300 g of sour cream with a fat content of 20%;
• 1 egg;
• 100–130 g of sugar;
• 20 g cornstarch;
• 150 g butter;
• a pinch of vanilla.

Cooking

Put sour cream, egg, sugar and starch into a saucepan and mix until smooth. Put on steam bath and, constantly stirring the mass with a whisk, let it thicken.

Leave the mass to cool at room temperature. In a deep bowl, beat the softened butter with a mixer. Gradually add the sour cream mixture to it and beat thoroughly with a mixer. Add vanilla and mix again.

iamcook.ru

Ingredients

• 250 ml of milk;
• 1½-2 tablespoons of sugar;
• 2 tablespoons of flour;
• 200 g;
• 50 g butter.

Cooking

Pour half the milk into the pan, add sugar and flour and mix with a whisk until smooth. Add the remaining milk, put on moderate heat and cook, stirring, until thickened.

Cool the cream at room temperature. Pour half of the condensed milk into it and beat well. Add the rest of the condensed milk and softened butter and mix thoroughly again.

Ingredients

• 4 medium lemons;
• 200 g of sugar;
• 4 eggs;
• 50 g butter.

Cooking

Grate the zest of two lemons fine grater and mix with sugar. Squeeze the juice from all four lemons and strain. To have more of it, you can send the fruit in the microwave for 15-20 seconds.

Combine juice with sugar. In a separate bowl, beat the eggs with a whisk. Pour them into the lemon mass, mix well and leave for 15 minutes.

Strain the mixture through two layers of cheesecloth. Then pour into a saucepan, add softened butter and, stirring constantly with a whisk, cook over medium heat until thickened. Leave the cream to cool at room temperature.

Ingredients

• 500 ml of milk;
• 180 g of sugar;
• 2 eggs;
• a pinch of salt;
• 2 tablespoons of cornstarch;
• 4 tablespoons of quality cocoa;
• 50 g butter.

Cooking

Pour ⅔ milk into a saucepan, add sugar and, stirring, heat over moderate heat. Add eggs, salt, starch and cocoa to the remaining milk and beat thoroughly with a whisk.

Continuing to beat the egg mixture, pour the hot milk into it. Put the saucepan with the cream over moderate heat and cook, stirring constantly so that there are no lumps.

As soon as the mass begins to boil, remove it from the stove and cool at room temperature.

Having decided to bake a Napoleon cake, many people ask themselves the question: “What kind of layer should I prepare for it?”.

The fact is that there may be several options here. Undoubtedly, custard without butter fit better everything, because it is tasty and does not harm the figure.

The ingredients you need can be found in every kitchen. It is interesting that author's components are sometimes added to the cream for the cake, designed to improve the taste, to make it original.

General principles

The composition of the cream almost always includes whole milk and the higher the fat content, the better.

For sweetness, granulated sugar, molasses or honey are added, it all depends on your preferences.

Instead of sugar, you can use condensed milk or powdered sugar.

The role of a cream thickener is performed by one of the following components: wheat flour, starch, yolks, melted chocolate.

Choose one of them or combine, the result promises to be excellent.

Products to be mixed certain sequence and brew at high temperature. Sometimes a water bath is built for this, but then you will not be able to quickly achieve the desired result.

Housewives mainly resort to another method, brewing the mass over low heat.

Cream for the cake is considered ready when bubbles appear on its surface, and it begins to thicken little by little.

After cooling, the mass will become even denser, so consider this factor when keeping a saucepan of cream on the stove.

Vanilla Sugar Custard Recipe

Custard mass without oil is suitable for a layer of cakes, filling eclairs. It is also served as an independent dessert, you just need to work on the design.

Yolks and wheat flour act as a thickener, this is enough to get a dense, homogeneous mass.

Ingredients: milk - 0.5 l; 2 tbsp. spoons of white flour; 4 yolks; one glass of sugar; a pinch of vanilla.

Progress:

1. Carefully separate the yolks and place them in a saucepan with thick walls.
2. Mix flour with sugar and add to the yolks. Rub the mixture thoroughly, there should be no lumps in it.
3. Pour milk in a stream, constantly stirring everything with a whisk.
4. Put the dishes on low heat and begin to warm the mass, stirring it all the time.
5. At the end of the brewing process, when the cream has already become thick, pour in the vanilla and set the dishes on a stand.
6. To ensure that the custard without oil cools evenly and does not become covered with a film, stir it continuously with a spoon.
7. When the mass becomes warm, beat it with a mixer, this will give it a tender and airy texture.

Classic chocolate custard recipe

For rich taste Use dark chocolate with at least 70% cocoa. This ingredient is used by confectioners to change the taste, in addition, chocolate thickens the creamy mass perfectly.

Take:

80 sh dark chocolate; milk -0.6 l; a couple of yolks; one and a half glasses of sugar; 2 large spoons flour (no slide).

Cream preparation step by step:

1. First, mix flour and sugar in a saucepan.
2. Enter the yolks, and use a spatula to grind the mixture until smooth.
3. Gradually pour in cold milk, stir again and put the dishes on a slow fire.
4. Cook the mixture for a few minutes while stirring constantly until it thickens.
5. At the end of the process, pour chopped chocolate into the saucepan.
6. Knead the classic custard already removed from the heat, achieving complete uniformity. Chocolate pieces should completely disperse in the hot mass.

Before layering the cakes, cool the cream to the temperature of fresh milk. Putting it in the refrigerator is not recommended, otherwise you will get a thick chocolate paste, which is difficult to apply to the surface of the cakes.

Starch Custard Recipe

Using starch will help make your cream more gentle. Ideal if you have corn starch instead of potato starch.

But this point is not fundamental, use the products that you have.

So, you will need:

three yolks; milk - 0.5 liters; 0.2 kg of granulated sugar; 3 art. spoons of starch; vanilla or vanilla sugar - to taste.

Cooking steps:

1. In cold milk (you need to take one glass), dilute all the starch indicated in the recipe.
2. Send the yolks and sugar to the dishes intended for brewing the cream, and grind until smooth.
3. Pour the rest of the milk there, stir, and put the dishes on the stove.
4. Boil the mixture until it boils, then pour in the diluted starch.
5. Stirring constantly, bring the contents of the saucepan to a boil.
6. Remove the dishes from the heat, add vanilla sugar.

Before use, the cream should be slightly cooled and beat with a whisk until fluffy.

Custard with condensed milk

The layer for the cake can be not only without butter, but also without milk and granulated sugar. At the same time, the taste remains invariably excellent, the main thing is to have one ingredient at your disposal - condensed milk.

You will need: one and a half tbsp. spoons of flour; bank of condensed milk; 1 yolk; vanilla and 200 ml of water.

Step by step preparation:

1. Rub the yolk with flour.
2. Pour in the condensed milk and rub the mass with a spatula
3. Dilute the mixture with cool water and send to the stove.
4. Cook until it thickens, and at the end add flavoring - vanilla sugar.

The finished custard for Napoleon requires cooling, only after that it can be applied to the cakes. If desired, you can beat the layer with a mixer, this will make it more airy and tender.

Chocolate cream with cocoa, but without butter

If you have cocoa powder instead of dark chocolate, I suggest cooking delicious stuffing for eclairs or layer for Napoleon or other cake.

Keep in mind that the quality of the cream directly depends on the quality of the ingredients, including cocoa.

This powder should be without additives and intended for the preparation of confectionery.

List of products: 1 glass of sugar; 4 yolks; 30 g cocoa; 2 tbsp. spoons of wheat flour; milk - 2 cups.

Cooking:

1. Mix sifted cocoa and flour.
2. Add sugar and dilute a small amount cold milk. You should get a mass of moderate density, similar to chocolate paste.
3. It's time to add the yolks, they are introduced one at a time, each time stirring the mass with a spatula.
4. Pour in the remaining milk and put the mass on low heat.
5. Brew it with continuous stirring so that no lumps form.
6. Remove the dishes from the heat, add vanilla sugar. After cooling, the cream for Napoleon is ready for use.

Custard with bananas

By adding pieces of bananas or other fruits to the mass, you will get a delicious dessert. Before you serve it, consider a beautiful presentation.

Be sure to spread the custard over clear glass bowls, sprinkle it chocolate chips and crushed nuts.

To make a treat, stock up on the necessary products:

milk - 0.4 l; two tablespoons of white flour; three bananas; four tablespoons of granulated sugar; a pinch of cardamom; two raw yolks and a sachet of vanilla sugar.

Step by step preparation:

1. Pour half of the liquid into a saucepan, add sugar and put on the stove.
2. Mash the yolks with ground cardamom, vanilla sugar and flour. Dilute the resulting mixture with cold milk.
3. Send bananas, cut into pieces of arbitrary size, into a blender bowl. Prepare a smooth puree and set aside for a while. To make the banana mass homogeneous and fragrant, buy ripe fruit without traces of damage.
4. Pour the pounded yolks into the boiled sweet milk. Heat the mixture over low heat until it thickens.
5. Lastly, add the banana puree to the custard.

When the mass has cooled, beat it with a mixer, then arrange it in bowls and decorate.

Custard cream with condensed milk - the second cooking option

Butter will add calories to any dessert. To make the treat easier, exclude butter from the list of products.

Believe that without it you will be able to cook tasty treat for tea.

For example, eclairs (custard cakes). First prepare the ingredients:

one yolk; milk - half a liter; a jar of condensed milk (380 g); 2 tbsp. spoons of starch; a teaspoon of vanilla sugar.

Step by step preparation:

1. Dissolve starch in ¼ cup of cold milk.
2. In a saucepan, mix the condensed milk and the rest of the milk. Pour in the starch liquid and stir.
3. Mash the yolk with vanilla sugar and add to other ingredients.
4. Put the dishes on low heat, cook the mass until it thickens.
5. To give the cream freshness, I recommend adding strawberry or pineapple puree to it. You can mix pieces of bananas, oranges, in a word, those fruits that you love the most into the mass.
6. Just in case, here is a list of ingredients for eclairs: 1 glass of water; the same amount of wheat flour; 4 eggs; ½ pack of butter; a pinch of salt.
7. Boil water mixed with oil and salt on the stove. Pour in the flour and, vigorously stirring the mixture with a spatula, achieve uniformity. When the custard mass has cooled slightly, beat in eggs one at a time.
8. Transfer the dough to pastry bag and squeeze sticks 5-6 cm long onto a baking sheet. Eclairs are baked at a temperature of 210 degrees until golden brown. Do not open the oven door under any circumstances!

Lean Custard

Vegetarians should not give up delicious desserts, because for their preparation no eggs, no milk, no butter is required.

As you can see, all animal products are excluded, and the list includes:

50 g wheat flour; a pinch of vanilla; 250 ml of purified water; a glass of granulated sugar.

Progress:

1. Fry the flour in a dry frying pan, it should acquire a golden hue.
2. In a separate bowl, dissolve the sugar in warm water add vanilla.
3. Mix flour and sweet water, put on the stove.
4. Cook the mass, stirring it constantly, otherwise lumps will form or it will burn.

You can brew this cake cream in a water bath, but you will spend much more time.

• If milk is indicated in the recipe, but you don’t have it, you can find a way out and use diluted cream of any fat content. Condensed milk is also useful, it must be mixed with water in a ratio of 1: 4.
• When brewing cream for a cake, it is important to prevent the formation of lumps. I recommend constantly stirring the mass with a spatula or whisk.
• If, nevertheless, the mass turned out to be heterogeneous, it will be easy to correct the situation. Wipe it through a sieve or work with a blender.
• If the custard mass is not as thick as you would like, add flour to it. But not in dry form, but in diluted. Take another tablespoon of flour, mix with 3-4 tablespoons of milk, and pour into the saucepan with continuous stirring.

My video recipe