Custard in milk - this taste is familiar to most people since early childhood, when against the background of a general shortage of products and the complete absence of any variety in sweets, such a simple thing was a real joy for everyone. Of all the available recipes, it was the simplest and did not require extra cash from a modest family budget, although there was also a custard on the yolks. He, unlike the first option, contained more eggs and less milk. However, such a composition was somewhat more expensive.
During the Soviet stagnation and half-empty shelves in stores, it was precisely those dishes in which the list of necessary ingredients was the shortest and most accessible. Therefore, other cooking methods have almost become obsolete, since the products that were included in them were far from always at hand, and some were very difficult to get, even with certain benefits and acquaintances. For example, you can cook custard with butter, which provides a more delicate texture. But such a delicacy was much more high-calorie and difficult not only for the figure, but also for the stomach. Yes, and butter was not customary to spend for the preparation of desserts in such quantities as were necessary according to the original method of preparation. Therefore, today we will get acquainted in more detail with a recipe that describes how to cook custard in milk.
Not only a variety of cakes, but also cakes from such a cream are more lush and desirable for both recognized sweet tooth and those who have already forgotten this taste. Eclairs, fruit baskets, tartlets - the list goes on and on. So, how is milk custard prepared?
To begin with, we will determine the list of necessary products. Prepare the following:
- 0.2 kg of granulated sugar or powdered sugar;
- 2 chicken eggs;
- half a liter of milk;
- a quarter of a teaspoon of salt;
- 3 tablespoons (tablespoons) of flour;
- vanilla or vanilla sugar on the tip of a knife.
First you need to mix the eggs, sugar and salt in a deep bowl so that a uniform dense mass is formed without any grains or lumps. For these purposes, you can use both a whisk for manual whipping, and a modern mixer. In the latter case, it will take only a couple of minutes. If you are more familiar with the first tool, then double the time.
Pour milk into the ladle and place on the stove. The fire should be minimal so that the liquid does not insidiously flood the burners. In the meantime, you can add flour to the sweet egg mixture. This should be done with extreme caution, otherwise a custard in milk risks turning the kitchen into a solid white cloud. Add the flour without stopping stirring, so that it is evenly distributed over the contents of the bowl, without leaving dry lumps.
Bring the milk to a boil, but do not boil. Then pour it into the cream blank and whisk for some more time so that the mass becomes completely homogeneous. And do not be afraid of the fact that so far this is not quite like the desired result. While the cream is too liquid and can not be used for its intended purpose, but soon everything will change, and you will understand that it should be so. Pour the mass into the bucket that was used for milk and continue with its contents. Thoroughly stir the cream all the time so that it does not burn to the bottom of the dishes.
As soon as the cream layers begin to thicken from below, the bucket must be removed into the slabs and mixed thoroughly so that the mass becomes homogeneous again. Then we continue the process in a new way. Such approaches will need two more times. Then add vanilla to the still hot, but almost ready-made cream.
If you still have clumps, it is easy to get rid of them by simply rubbing the mass through a usually sieve. Remember that the finished custard should be thick just enough so that they can be filled with, say, cakes, without fear that it will flow out of there.