Custard can be called universal. Desserts and ice cream are prepared from it, eclairs and profiteroles are filled with it, and they are used to soak cake layers. Traditionally, custard is made from milk, yolks, sugar and wheat flour. That's just the use of the last ingredient, many housewives questioned, because it is because of it that the mass becomes gelatinous, similar to a paste. In our article we will talk about how to cook custard without flour. We offer a few simple recipes to choose from.
Perfect custard on starch
At least half of the homemade cakes and desserts are prepared with this cream. With it, Medovik, Napoleon, and shortcrust tartlets are equally tasty and soaked. A traditional custard is prepared from the following ingredients:
- Milk. This ingredient is responsible for how rich the cream will be. Milk must be fresh. If desired, part of it can be replaced with cream, then the cream will turn out more gentle.
- The eggs. In the classic cream recipe, only yolks are used. They give the cream the right consistency. In different recipes, 100-500 g of yolks (5-25 pieces) are accounted for 1 liter of milk. It all depends on personal taste preferences.
- Sugar. It not only makes the taste of the cream sweet, but also extends its shelf life, since it acts as a preservative in this case.
- Flour (starch). This ingredient acts as a stabilizer in the cream. If you use flour, its consistency may be heterogeneous, with a strong flour aftertaste. To avoid this, it is recommended to add corn (but not potato) starch to the custard. It allows you to achieve a delicate and uniform consistency, like a pudding. A custard-free recipe has a glossy surface and a characteristic vanilla odor.
Features of preparation and recommendations
To make a custard without flour turned out ideal, it is not out of place to take the advice from experienced chefs:
- It is recommended to prepare the cream in a pan or double-bottom stewpan. This will prevent it from burning.
- Lemon zest will help prevent the appearance of unpleasant odors and aftertaste in the cream. It should be added to milk at the stage of its heating. A small pinch of lemon peel will make the cream taste more enjoyable.
- Homemade custard made from natural ingredients without the addition of preservatives or stabilizers is prone to quick spoilage and souring. Shelf life should not exceed 3-4 days. At this time, it is recommended to store it in the refrigerator, tightening the container with cling film close to the surface in order to limit air access to the cream.
List of ingredients
To prepare custard without flour, it is necessary to prepare the following products, according to the list:
- milk - 700 ml;
- sugar - 200 g;
- corn starch - 100 g;
- egg yolk - 5 pcs. (100 g);
- lemon zest - ¼ tsp;
- vanilla in the pod - 1 pc.;
- salt is a pinch.
All ingredients should be removed from the refrigerator in advance so that they are warmed to room temperature.
A step-by-step recipe for a classic flour-free custard
During cooking, it is recommended to adhere to the following instructions:
- Pour milk into a stewpan with a thick bottom, pour half of the indicated amount of sugar and add the lemon zest, grated on a fine grater. You can also add a vanilla pod here, after scraping the seeds out of it. Put everything together in milk. Put the stewpan on the smallest fire.
- Combine the starch and the remaining sugar in a small bowl. Add the yolk, a tablespoon of milk from the stewpan and rub the mass thoroughly.
- Bring the milk to a boil and, removing the stewpan from the heat, slowly pour it into the yolk mass. Knead thoroughly every time so that there are no lumps.
- Using a sieve, transfer the mass back to the saucepan. Thus, milk can be filtered from lemon peel, vanilla and lumps.
- Put the stewpan on the fire. Constantly stirring, bring it to the desired consistency.
- Pour the finished cream into a wide bowl. While stirring with a spatula, cool it to a temperature of 60 ° C. Cover the cooled cream with cling film to touch the surface and put it in the refrigerator. Stir it with a whisk before use. So the cream will become homogeneous again.
Custard butter cream and its recipe
Flour and starch make the cream sticky and sticky. To make it more tender, you can skip these two ingredients in the cooking process. Without flour, custard is prepared in the following sequence:
- Break the egg into a bowl. Add 115 g of sugar and a bag of vanillin to it. Beat the ingredients with a whisk. The egg mass should be homogeneous, and the sugar crystals should completely dissolve.
- Heat milk (90 ml) in a saucepan to a temperature of 40 ° C.
- Pour the egg mass into the milk in a thin stream, thoroughly mixing with a whisk.
- Put the stewpan with the ingredients on a small fire. Without stopping stirring, bring the cream to the desired density.
- Dice cold butter immediately (150 g). Add it to a saucepan with hot cream and immediately remove from heat. Cover with a film until completely cooled.
Custard recipe without flour and starch on yolks
This cooking option differs from the classic one in that it does not use a thickener. From this, the taste of the cream only benefits. It turns out to be very tender, with a pleasant creamy aroma. Such a custard (without flour and starch) is prepared quite simply:
- Add sugar (¾ tbsp) to egg yolks (6 pcs.). Beat the mass with a mixer until it becomes lush and light.
- Pour 70 ml of milk into the egg mixture. Beat well with a mixer again.
- Put the dishes with cream in a water bath. Constantly stir, cook it until thick. Remove from heat.
- Beat soft butter with high fat content (300 g) with a mixer until smooth.
- Add lightly cooled cream to the oil and mix. It turns out beautiful yellow, with a glossy surface.
How to make cream without eggs?
In taste, this cream can be compared with ice cream "Ice cream". It turns out so tender that it literally melts in your mouth. But such a custard is being prepared without eggs and flour. The recipe for its preparation consists of only a few steps:
- In a pan with a thick bottom, combine sugar (1 tbsp. L.) And corn starch (40 g). Mix.
- Pour 500 ml of cold milk into the dry mass.
- Put the pot on low heat. Cook the cream so that it thickens. Do not forget to constantly stir to prevent it from burning.
- Remove the cream pot from the heat. After 5 minutes add a slice of butter (70 g).
- Tighten the cream dish with a film and put it in the cold until it cools completely.
- Whip cream with a fat content of 33% (250 ml) until firm peaks. Combine the lush creamy mass with the cooled custard and mix. Done.
Due to the fact that the cream is prepared without eggs, it turns out snow-white, without extraneous smacks and is very tasty.