Custard is one of the most popular layers of confectionery. Especially often it is used for "Napoleons" from puff pastry, as well as for honey cakes. The dense and airy texture of the cream saturates the cakes well enough, but does not completely absorb them. The custard cake recipe consists of milk, which can be replaced with water or cream, sugar, starch and eggs. A mixture of products is cooked on the stove, which is why the cream got its name. The brewed, thick and slightly gelatinous mass can be used independently for the interlayer, or it can be added cold as a filler in whipped butter, then the cream will turn out to be more greasy and lush. Custards are not used to decorate the surface of the cake, since there are no relief figures from them.
Custard is usually used to fill pastry tubes and baskets, rolled waffle cones, as well as products from yeast dough and, as mentioned above, as a layer of Napoleon and honey.
Basic Custard Cake Recipe
We take a pot with a thick bottom and a wooden spatula (it is convenient for it to mix the cream mass), as well as a glass of milk, four tablespoons of sugar, a small spoonful of starch and three eggs. Sugar, starch and eggs need to be mixed in a saucepan, pour milk, put on fire and stir the mass, heating it almost to a boil, until it thickens and bubbles appear. After this, the pan with cream is removed and quickly cooled. This is necessary so that a dense crust does not appear on the surface. During the cooling process, the cream mixture should be stirred periodically.
Another Cake Custard Recipe
To prepare this option, you will need flour. In a heat-resistant dish mix one egg with two small tablespoons of flour until smooth. Then pour a quarter cup of milk. In a saucepan, boil three quarters of milk with five tablespoons of sugar, constantly stirring with a spatula. Pour the boiling milk mixture carefully and slowly into the flour, then put on fire and, with constant stirring, bring to a thickening, but do not boil. Wheat flour can be slightly fried first - this will improve its taste. Ready cream is also quickly cooled.
Cooking custard does not take much time. By adding various fillers to it or replacing part of one product with another, you can get a delicious flavored product. For example, for an apricot cream, you need to take a half glass of milk and a half glass of apricot jam or add a spoonful of apricot liquor to a ready-made custard cream base. Replacing half a glass of milk with the same amount of orange juice will allow you to get custard with an orange flavor. And if instead of four tablespoons of sugar take two tablespoons of sugar and two tablespoons of honey, you get a honey cream, etc. If during the cooking process add to the custard mass crumbled bar of dark chocolate, you can get a wonderful chocolate filler.
Another easy cake custard recipe
Grind the yolks of four eggs with sugar, pour a glass of milk or cream, heat the mixture to a boil and remove. In another container, beat the proteins into a dense foam, introduce them very quickly into the hot milk-yolk mixture, mix quickly, but carefully. Then heat, stirring for another two minutes. This is a recipe for air custard for a cake. It is better to use it in a warm form, and then cool the finished product.
Custard cream
Whole egg and two yolks are beaten well with one hundred grams of sugar and vanilla, then boiling milk is added in portions. Put in a pan with a double bottom and heat until thickened. Separate the butter well and mix with the cooled egg and milk mass.