To decorate and soak cakes and pastries often use custard without eggs in milk, the preparation of which does not take much time and effort. It is unique in that it can be used not only as part of homemade desserts, but also as an independent treat.
General recommendations
The technology for the preparation of such a cream is based on fast or prolonged heating of the milk mixture. In the first case, it is brewed on the stove. In the second, the basis for creating the future cream is heated in a water bath.
All bulk components are combined in a certain sequence, filled with milk and heated to obtain the desired consistency. The finished mass should resemble a rather thick homemade sour cream.
To make custard without eggs in milk, you need to use only high-quality ingredients. The taste of the final product depends on this. Stale milk may curdle during heating, and too fat may burn.
In the process of heating the future cream, it should not be left unattended for a minute. It requires constant stirring. Otherwise, it may burn or clump. Moreover, even cooling cream should be stirred. Otherwise, a crust will appear on its surface, which cannot be connected to the bulk. To reduce the duration of the cream cooling process, a bowl with it can be immersed in a wider container filled with cold water.
To tint the finished product, it is permissible to use chocolate or turmeric. The latter will give the custard a pleasant yellow tint. Some recipes include the addition of cinnamon, vanillin or cognac. Such a cream is more aromatic. It is often used for spreading cakes or as a filling for cakes. In addition, it is served with cookies, pancakes and other sweet pastries.
Classic version
The cream made using the technology described below turns out to be so tasty that it can be used not only for making cakes, but also eat as an independent dessert. In the first case, you need to add a little less flour to its composition. So you get a more liquid custard. A recipe for milk (without eggs) involves the use of a simple set of ingredients, most of which are available in every home. In this case, you will need:
- A pack of butter.
- Two and a half tablespoons of flour.
- 220 milliliters of milk.
- A glass of sugar.
Sequencing
A little milk is poured into a cup. It will be required to dissolve the flour. The remaining milk is combined with granulated sugar and sent to the stove. When it is warmed up, diluted flour is added to it and mixed well to prevent lumps from appearing.
The resulting base, from which custard cream will be prepared later (without eggs, in milk), is removed from the heat and left to cool. When it cools sufficiently, it is gradually added to pre-whipped butter. At the same time, you need to work continuously with a mixer. As a result, you will get a magnificent homogeneous mass. It can be used to lubricate cupcakes and cakes.
Condensed milk option
According to this recipe, a very tasty and unusual cream (custard) without eggs in milk is obtained. For its preparation, simple and inexpensive products are used, the purchase of which will not affect the family budget in any way. This time you will need the following set:
- One can of condensed milk.
- 250 milliliters of milk.
- A pair of tablespoons of first-class flour.
- Half a packet of butter.
- Two tablespoons of white sugar.
At will, a little vanillin is added to the custard cream (without eggs, in milk), a photo of which can be seen in today's article.
Process description
Milk is poured into a small saucepan and sent to the stove. When it becomes a little warm, a quarter glass is cast from it, and the rest is returned to the fire. Hot milk is removed from the stove and covered with a lid.
In a separate bowl combine flour and granulated sugar. At first they pour in warm and then hot milk. All well mixed and again sent to the fire. The resulting mixture is boiled until thickened. Typically, this process takes about five minutes. Do not forget to stir the contents of the saucepan!
Then the container with the thickened mass is removed from the stove, covered with cling film and cooled. While the cream is cooling, you can whip the butter, previously connected to the condensed milk. The resulting mixture is gradually introduced into an almost finished sweet mass. Custard cream (without eggs, in milk) while combining the two components, you need to continue whipping with a mixer.
Starch variant
A cream made according to this recipe will be a great alternative to sour cream. It is distinguished by an unusually delicate, airy structure and pleasant taste. Having spent quite a bit of time and a minimum of products, you will prepare a light and lush cream (custard) without eggs in milk. The recipe involves the use of a specific set of components, among which:
- Half a liter of milk.
- A glass of sugar.
- 75 grams of butter.
- A full tablespoon of corn and potato starch.
- 250 milliliters of 35% cream.
Step-by-step technology
The whole process of preparing such a cream can be divided into two main stages. The first is to create and cool the custard mass, the second - in its combination with cream.
Starch and sugar are poured into the dishes with a thick bottom. Cold milk is poured into it and mixed thoroughly with a whisk, trying to prevent the appearance of lumps. If it is homemade, then it is advisable to pre-boil and cool. Store milk can not be subjected to additional heat treatment.
A saucepan with a sweet mixture is sent to the stove and boiled until thickened, not forgetting to stir constantly. The mass obtained as a result of this process should resemble a viscous jelly. It is poured into another bowl and cooled.
In just five minutes, butter is added to the future cream (custard, without eggs, in milk). All is thoroughly mixed until smooth and covered with cling film.
After the resulting mass has completely cooled, you can proceed to the next step. Chilled cream is poured into a suitable container and intensively whipped with a mixer. After that, they are carefully introduced into the sweet milk-butter mixture. And add whipped cream to the custard, preferably in small portions. This recipe is good in that it allows you to adjust the density of the finished product. Those who want to get a not too dense mass, need to whip the cream until weak peaks appear. This product is ideal for spreading shortcakes of homemade cakes like Napoleon.