What is custard recipe from Emma's grandmother? What components do you need to create it? You will find answers to these and other questions in the article.
The recipes presented in this article were developed in a family whose members are in love with the virtuosity of cooking from an early age. In culinary videos, these hospitable culinary experts share secrets with everyone. On the screen, you can mainly see three people - grandmother Emma, Lenya (her son) and his daughter Daniela. Emma, a teacher by calling, has been teaching physics to her children all her life and picking up recipes. How to make custard cream from Emma's grandmother, we will find out below.
Yolk custard
How to make custard from Emma's grandmother on yolks? The family of this lady loves custard. This dish is very popular, it is very often used to create cakes. Custard can be cooked on both eggs and yolks. The second option is more appetizing and tender. We take:
- vanilla sugar - 10 g;
- 300 ml of milk;
- a pinch of salt;
- 150 g of sugar;
- nine yolks;
- 30 g of flour.
Cook this custard cream from Emma's grandmother like this:
- Send nine yolks to the mixer bowl. Pour milk (150 ml) into them, add salt, flour or starch, stir until smooth and set aside.
- Pour sugar into a saucepan, pour in the remaining milk, stir. Put on fire, stir until sugar crystals dissolve, then boil.
- In a thin stream, stirring constantly, pour the hot milk syrup into the mixture of yolks.
- Return the resulting mixture to the pan, put on the fire and, stirring intensively with a whisk, cook until thickened.
- Next, pour the cream into a cool dish, add vanilla sugar, stir.
- Cover the cream with polyethylene and let cool.
This custard can be used to fill cakes and pastries. You can also use it as a basis for creating custard cream or butter cream.
Protein custard
And how to make custard protein cream from Emma's grandmother? Take:
- 150 g of sugar;
- a pinch of salt;
- two egg whites;
- water - 40 ml.
How to cook?
To create this custard from Emma's grandmother, follow these steps:
- Break two eggs and separate the whites from the yolks. Send the yolks to the refrigerator, because in this case you will not need them.
- Pour sugar (120 g) into the pan, pour in water, boil, constantly stirring. Leave the syrup on low heat until it warms up to 116 ° C.
- In the meantime, prepare the squirrels. Put them in a mixer bowl, add a pinch of salt and three drops of citric acid. Beat lightly at moderate speed, then increase it and add sugar (30 g).
- Now check the temperature of the syrup - it should warm to 116 ° C.
- Do not stop whipping, pour the syrup into the proteins in a thin stream. Continue whisking at full speed until the cream has cooled to room temperature.
Use ready-made protein cream to decorate and cover cakes and pies or serve as an independent dessert.
Custard
You will need:
- 120 g of flour;
- milk - 1 l;
- 300 g of sugar;
- four eggs;
- vanilla sugar - 10 g;
- 20 g of cow's butter.
Cook this cream like this:
- First rinse the pot with cool water, then pour sugar into it and pour in the milk.
- Put the pan on a strong fire, stir constantly until the crystals dissolve. Next, reduce the heat to medium and let the milk heat.
- Break the eggs into a bowl, add flour, stir with a mixer (do not beat!) Until smooth.
- Pour two ladles of hot milk with sugar into the mixture, stir, add two more ladles of milk, mix well and send the mixture to the pan.
- Put the container on the fire and, stirring with a whisk, cook the cream until thickened.
- Remove the food from the heat, strain through a sieve, if necessary.
- Add the butter to the cream, mix and pour into a bowl.
- Pour vanilla or flavored sugar into the cream, stir again. Cover the dish with polyethylene and let cool to an acceptable temperature.
Use this cream to fill cakes and cakes, as a filling for various pastries and to create butter custard. Enjoy the hassle in the kitchen!