Over the long history of the development of confectionery art, there have appeared many variations and varieties of the simplest custard cream. Normal and airy, with and without eggs, creamy, lemon, chocolate and others. When considering the variety, you can always choose the custard recipe that is most suitable for the place, time and composition of the products.
1. Custard cream (with eggs)
Grind a glass of sugar with 4 eggs thoroughly until the sugar grains dissolve, gradually add half a glass of flour and vanilla sugar, grind again until elastic. Gradually, pour hot milk into small pieces in a small amount (0.5 l is enough), continuously stirring with a wooden oyster (spatula). Put the mixture on a small fire and cook until thick sour cream, stirring continuously. As soon as the cream began to resemble sour cream, it is necessary to stir more energetically, since it is at this moment that the cream can burn. Finished to the consistency of thick sour cream, remove the cream from the heat and beat well. Then cool and use as needed: for puffs, eclairs, etc. This is, in fact, the easiest custard recipe that can be diversified by adding butter, lemon zest, chocolate or cocoa (brewed with a small amount of boiling water), flavors and essences, etc.
2. Amateur custard without eggs
Sometimes, with a certain lack of products or for other reasons, the question arises “How to cook custard without eggs?” There is such a custard recipe .
Pour a glass of sugar in a saucepan, pour ½ cup of water and send to the fire. Stir continuously. When the sugar grains disappear, add the flour, pre-mixed with half a glass of water, pouring the flour in a thin stream. Continuously stir the sugar syrup with flour and cook until thick sour cream. Cool to the temperature of fresh milk and add the butter cut into small pieces (250 g). Beat until fluffy and white. This cream is used for filling eclairs, a layer of cakes and for decorating cakes and pastries.
3. Cream cream "Charlotte" - the best custard cream for biscuit (an example is the "Fairy Tale" cake)
Heat milk (half a cup) and sugar (1 cup), stirring, until the sugar grains dissolve. Then add a pre-beaten egg (1 pc.) In a thin stream to prevent the egg from brewing. Cool the resulting syrup to about 40 ° (fresh milk temperature). In another bowl, knead a packet of butter (about 200 g), preferably with a wooden spoon, and gradually pour warm sugar syrup into the mashed butter, gradually (for 3-4 doses). Stir intensively, then beat until fluffy.
4. Lemon cream on the water
This custard recipe is also unusual, but the resulting product is distinguished by tenderness, delicate taste and low calorie content.
Mix a glass with a hill of sugar with the zest of half a lemon, add water (half a glass) and bring to a boil. At this time, grind the yolks of 4 eggs, where to pour a thin stream of syrup, respectively, thoroughly stirring the mixture. Again, send the mixture to a small fire and cook, making sure that no lumps form. When the cream reaches the consistency of thin sour cream, remove the mixture from the heat and cool to a temperature slightly above room temperature, then beat with finely chopped butter (250 g) until fluffy. This custard recipe is perfect for honey cakes, thin Napoleon cakes and pastries - sand and puff.
Thus, among the vast number of types of custard, you can always choose a recipe that can be prepared from the existing composition of the products, taking into account allergic reactions to individual products and simply based on the taste preferences of each family member.
Custard is inherently universal and suitable for any type of cake (honey, biscuit, sand).