Custard in milk for honey cake: recipe, ingredients

Classic custard is traditionally used to soak honey cake and Napoleon cakes, as well as filling for eclairs and profiteroles. For multi-layer cakes, its delicate texture fits perfectly. In our article, we will present several recipes of custard in milk for honey, from the simplest to the more original with the addition of cream and condensed milk. Be sure to dwell on cooking tips from experienced confectioners and other equally important nuances.

Simple Cake Custard Recipe

French cuisine has always been famous for exquisite desserts, which very quickly gained popularity in different countries. And custard is no exception. It can be safely called the most common in the confectionery world. To cook custard, eggs, sugar and milk are heated to high temperature and, with constant stirring, brought to a thick consistency. The result is a homogeneous gelatinous mass with pleasant taste.

In the preparation of custard, the following main ingredients are used:

1. Milk. 50% cream consists of milk, which means that this ingredient will be responsible for the richness of taste. It must be fresh and fat enough. The higher the fat content of milk, the more delicate and creamy the taste of the cream will turn out.
2. The eggs. This ingredient is responsible for the creamy texture of the cream. Usually, only yolks are used for cooking, but you can use protein, that is, the egg as a whole. Perhaps the cream will turn out not so gentle and light, but then you will not need to think where to attach the protein.
3. Sugar. You can’t do without this ingredient in the preparation of the cream. Sugar makes it tasty, and also acts as a preservative, prolonging the shelf life of the final product.
4. Flour. To give the cream a thick consistency, a stabilizer is used. Flour can be replaced with corn, potato or rice starch.
5. Salt. Emphasizes the taste of all the main ingredients.

In addition, vanilla can be added to the cream to give a more pleasant taste and aroma, as well as butter for a smoother consistency and better impregnation of honey cakes.

List of ingredients

In a simple custard cake recipe, egg yolks do not separate from the proteins. This allows you to speed up and facilitate the cooking process. According to the recipe, the list of ingredients includes the following products:

• milk - 1 l;
• eggs - 4 pcs.;
• sugar - 300 g;
• flour - 120 g;
• butter - 20 g;
• vanilla sugar - 10 g.

Before preparing the cream, eggs and oil should be removed from the refrigerator so that they are warmed to room temperature, and sift the flour.

Step by step recipe for custard

Delicate, light, thick, with a pleasant vanilla flavor and aroma, this cream is prepared from simple and affordable ingredients. The presented recipe is concise. It is so simple that even a child can handle it.

A detailed custard recipe consists of the following steps:

1. Pour 1 liter of milk into the pan. Add sugar immediately.
2. Put the pan on a large fire, constantly stirring its contents until the sugar is completely dissolved. Reduce the heat to medium and leave the milk on the stove to heat.
3. Break eggs into a clean and dry container.
4. Add sifted flour to mix the ingredients with a whisk.
5. Pour 100-150 ml of milk with sugar into the resulting homogeneous mass. Mix.
6. Add some more sweet milk. Mix again and pour the contents of the container into the pan with the remaining milk.
7. On medium heat, constantly rotating the whisk, cook the cream until thickened.
8. Pour the cream into a bowl. You can do this through a sieve, if you need to get rid of lumps.
9. Add butter and vanilla sugar to the cream. Mix.
10. Cover it with cling film and leave it on the table until it cools completely.

You can use this custard recipe in milk for the honey cake and other cakes with thin cakes, for example, for Napoleon. But a heavy biscuit will squeeze it out. Cream is not suitable for such cakes.

Secrets of cooking and recommendations

In the recipe for custard for honey cake with milk, there are some nuances that should be taken into account when working with the ingredients:

1. Ready hot cream should immediately be poured into a wide and flat dish, for example, in a baking sheet, and mix it with a spatula until it cools to a temperature of 60 °. If this is not done, the lumps will begin to form on their own.
2. At the very end, the finished custard in a bowl should be covered with cling film, but always close to the surface. Otherwise, a dense film forms on top and, when used, the texture of the cream will no longer be uniform.
3. Custard can be frozen, but only if it is cooked on rice starch and using a large number of yolks. Before use, it will be enough to warm up a little in a water bath and beat with a mixer.

Classic custard on yolks

The traditional French cooking option is to do the following:

1. For a classic custard, 1 liter of milk is brought to a boil on the stove.
2. In a separate bowl, 8 yolks are ground with sugar (400 g) and vanilla sugar (2 tsp).
3. 100 g of flour is sifted into the yolk mass, mix well again and pour hot milk. Beat everything well with a whisk so that there are no lumps.
4. Pour the resulting mass into a saucepan and bring to a thickening over low heat.
5. Cool the finished cream. Use it to interlayer honey cake.

Custard with rice starch (suitable for freezing)

If you want to prepare the cream in advance, and use it a bit later, after cooling, the whole mass can be poured into a plastic sealed container and sent to the freezer. But then only rice starch can be taken as a stabilizer.

The following step-by-step instructions will tell you how to make custard in milk, which is suitable for freezing.

1. Pour 700 ml of fat milk into a double-bottom pan and pour 100 g of sugar. At the same stage, it is recommended to add a pinch of lemon peel to the milk, which will remove the egg smell and aftertaste in the cream.
2. While the milk is heating, in a separate bowl, mix with a whisk 100 g of sugar and 60 g of rice starch.
3. Add 15 egg yolks with a total weight of 300 g (no less, otherwise the cream cannot be frozen). Pour some warm milk here and grind the mass with sugar.
4. Constantly stirring, pour the remaining milk into the yolk mass.
5. Cook the cream over medium heat until the first signs of boiling appear (bubbles on the surface).

Corn Starch Vanilla Custard

Not only lemon peel, but also vanilla can neutralize unpleasant odors and aftertaste. It should be added to cold milk, and then bring it to a boil. Step by step the whole cooking process can be represented as follows:

1. Pour 1 liter of milk into the pan and add the vanilla bean to it, after cutting it lengthwise and taking out the seeds.
2. Boil milk on the stove, then remove and set aside.
3. Beat eggs (4 pcs.) With a whisk with sugar (200 g) and corn starch (60 g).
4. Gently pour warm milk through a sieve into the egg mixture, while filtering it from the vanilla pod.
5. Pour the mass back into the pan and return to the fire.
6. Cook the cream until it begins to thicken, and large bubbles do not appear on its surface.
7. At the very end, add butter (100 g).
8. Cool the custard in milk and starch under a film. Beat it again before use.

Custard with cream

The following recommendations will help make the finished cream more airy and tender:

1. Cook custard using corn starch and vanilla according to the recipe above.
2. Beat 400 ml of cold cream, first at a low, and then at a high speed mixer. Make sure that the bowl and corollas are also cold.
3. Combine cold whipped cream with custard.

This recipe for custard in milk for honey is just perfect. But it can also be used for other cakes. It can be used immediately or stored in the refrigerator for longer.

Cream Condensed Milk Recipe

A more delicate texture and a pleasant taste can be obtained if you make a custard with condensed milk. It is better permeate cakes, and the cake will turn out more moist. The honey cake will literally melt in your mouth.

The cream is prepared as follows:

1. Place a pot of milk (400 ml) on the stove. Slowly warming, add sugar and flour into it (4 tbsp each).
2. Constantly stirring, bring the cream to a thick consistency. Leave it in the pan until it cools completely.
3. In soft warm cream, add soft butter (200 g) and pour the condensed milk from a can (380 ml).
4. Beat the cream with a mixer. The corolla is not suitable, because with it it will not be possible to achieve the necessary splendor.

Similarly, you can cook a cream of boiled condensed milk. To do this, while the cooked custard cools down, in the hotel container you need to beat the boiled condensed milk (380 g) with soft butter (200 g). Combine the resulting mass with the main cream and beat again until splendid.