Custard for cake. Custard with starch Custard without starch recipe

One of the easiest to prepare and cheapest options for layering cakes is custard.

Its recipe has been changed more than once, and every housewife can safely add her own special twist to it.

Let's learn from this article how to make custard with starch at home!

Main features of cooking

The cake starch custard will be made with a milk base. It’s certainly not worth saving on this product, since the taste will be significantly changed, and even in a negative direction.

Other additions include sugar or sugar. powder, you can add honey, molasses, condensed milk or sweet syrup.

The starch will help the custard thicken. It is also common to use chickens for thickness. eggs, or rather only yolks, chocolate.

All products must be combined in the same sequence, as indicated in the recipe for making the cream. Then you need to warm them up in a water bath.

Since this is a relatively long process, you can cook on the stovetop in a thick-walled saucepan. When the custard thickens and makes plopping sounds, you should immediately remove it from the heat.

After which you need to let the composition cool, so it will become thick and rich in color, like in the photo.

Well, that's all with theory, now it's a matter of practice!

Custard without butter for cake

The cake cream recipe does not include the use of flour. In this case, I recommend using either potato or corn starch. Both types are available for sale.

To flavor the cream, you can use vanilla or citrus zest, a little cinnamon or your favorite essence - the choice is entirely yours.

Ingredients: 3 tbsp. starch; 3 pcs. chickens eggs (yolks only); 0.5 l of milk; vanilla; 200 gr. Sahara.

Cooking algorithm:

1. Paul Art. I mix milk with starch, mix well.
2. Mix the yolks, the rest of the milk and sugar. I whisk until the mixture becomes homogeneous. Cook over medium heat on the stove for a couple of minutes, you need to stir constantly so that the cream is homogeneous and does not burn.
3. When the custard mixture is hot, add the starch and milk in a thin stream. Now your task is to constantly stir the mass, which will thicken more and more at the bottom and at the edges.
4. I introduce vanilla and use a van. sugar or essence. Remove from the stove and let cool. If necessary, the mass of custard for the cake must also be whipped with a mixer again.

Yolk custard for homemade cake

The custard recipe for a delicious cake specifies the use of cornstarch. It is not found as often in stores as potato, but you can still buy it.

Components: 2 pcs. chickens eggs; 50 gr. cook. starch; 2 tbsp. milk; half st. Sahara; vanilla.

Cooking algorithm:

1. I pour half a tbsp into a bowl. milk, add starch and mix.
2. I add egg yolks and vanilla to the milk composition. I stir until the composition becomes homogeneous.
3. I bring the rest of the milk to a boil in a separate bowl, pour in the egg mixture and stir without stopping.
4. Cook on low heat. Allow the cream to thicken and cool to room temperature. Then beat with a mixer until the mixture becomes fluffy.

Custard with condensed milk

Components:

350 ml condensed milk; 2 pcs. chickens eggs (yolks only); 60 gr. starch; 300 ml milk (fat content from 3.2%).

Cooking algorithm:

1. Pour the milk into a bowl with thick walls. I add yolks and starch. Using a mixer, I mix the mixture at low speed. The result should be a mass of homogeneous structure.
2. I put it on the table, pour in condensed milk and send it to simmer over low heat.
3. I cook until the first bubbles appear, then I put the custard mixture in a deep bowl and let it cool. You need to stir from time to time so that the custard does not have a crust.

And below we will present another entertaining recipe for housewives.

Custard berry cream

Components:

0.5 kg of berries (any, assorted); 0.5 l of milk; 100 gr. cook. starch; 5 gr. cream stabilizer; cinnamon and vanillin; 350 gr. Sahara.

Cooking algorithm:

1. I grind the berries with sugar. I add them to cold milk.
2. I put the mixture on the fire and stir, bringing to a boil. I introduce cinnamon and starch.
3. I pass it through a sieve. I let the custard mixture cool and add vanillin.
4. I whip the cream together with the pack. stabilizer.
5. I add small portions into the jelly and whisk further. Let it cool. The custard cream composition is ready for use.

Custard milk cream for light cake

Ingredients: 0.5 liters of milk; 50 gr. cook. starch; 150 ml cream (fat content from 30%); vanillin and 300 gr. Sahara.

Cooking algorithm:

1. I leave 100 ml of milk, add the rest to the bowl and mix with sugar. Cook over low heat on the stove, stirring occasionally. Bring to a boil and remove from heat.
2. I mix the sifted starch with the rest of the milk. I stir so that there is not a single lump.
3. I put it on the stove, stir it and bring it to a thick consistency. Using a sieve, I strain the mixture and let it cool.
4. I add cream and vanillin to the mixture. I'm whipping up the mixture.

Custard cream

Components: 5 pcs. chickens eggs; 300 gr. Sahara; 300 ml milk; 50 gr. starch; 400 gr. sl. oils; vanillin.

Cooking algorithm:

1. Chicken Beat eggs and sugar together.
2. Mix milk with sifted starch. I stir so that there are no lumps. Bring to a boil and stir over medium heat.
3. Pour the milk into the eggs, whisking while doing so. I put it on medium heat for 4 minutes and let the mixture cool.
4. Sl. The butter needs to be softened, vanillin added to it and beaten until white.
5. Mix the cooled mixture and slurry. butter, constantly beat at high speed with a mixer. I let the cream sit in the refrigerator before using it at home.

Pistachio custard cream with starch

Components:

200 gr. pistachio; 50 gr. cook. starch; 50 ml plant. oils; 250 ml milk (fat content from 4%); 250 gr. cream (fat content from 35%); vanillin.

Cooking algorithm:

1. I grind pistachios to flour using a coffee grinder.
2. Mix sugar with milk and add sifted starch. I mix until the mass becomes homogeneous and send it to medium heat. I cook to a boil and add the plant. oil. I stir and let it cool.
3. I add vanilla, beat at high speed, and add cream. Then I add pistachio flour.
4. Place the custard in the refrigerator for 1 hour.

Lemon custard with starch

Traditional lemon cream is made with cream. It will turn out very tender, not at all cloying and quite dense in composition.

It does not spread on shortcrust pastry and is amazingly suitable for layering cakes and filling basket-shaped cakes.

Components:

4 things. chickens eggs; 2 pcs. lemon; 1 tbsp. cream (take thicker); half st. milk; 100 gr. sah. powders; 2 tbsp. cook. starch.

Cooking algorithm with photo:

1. Mix sifted starch with 1 tsp. water. I juice the lemons and remove the zest. I separate the yolks and add them to the starch. I stir.
2. I mix the egg mass with citrus juice and zest, sugar. powder, I mix it.
3. I put the milk on the stove and bring it to a boil. I mix the mass.
4. Cook over low heat until the creamy mass becomes thick and elastic.
5. Remove from heat and cover with parchment paper and let cool.
6. Whip the cream until foamy and mix with the lemon mixture. The cream is ready.

• If there is no milk or condensed milk, you can make a cream based on cream of any fat content. It will turn out really tasty.
• Lumps can be removed by passing the mixture through a sieve or whisking until smooth using a blender.
• You can thicken the cream at home by adding flour. Then you need to dilute it with cold water and add it to the hot mass, quickly stir the tbsp. compound.
• Vanillin can be added when the cream has cooled. The aroma in a hot composition will quickly open up and disappear.
• Lemon juice can be made faster by placing the fruit in hot water for a couple of minutes beforehand.
• Burning can be minimized if the custard is constantly stirred with a wooden spatula or a silicone whisk.

My video recipe

Good day, dear friends!
*

Lately we've been hooked on cakes. And it seems to me that soon the children will say in tears... cake again)))
It’s a pity that I don’t have time to take step-by-step photos for the Photo Recipe, so I don’t write much.

This time we made a Honey cake and used custard as a filling. This is what we will talk about now. I really like it, I cook it with pleasure, and I eat it... with even more pleasure)))
To begin with, I prepared (weighed) everything. I needed everything *3 so don’t be surprised by the volume in the photo.

Step 1. Put the milk on the stove and immediately add vanilla. I took regular vanillin powder.

Step 2. Mix yolks + sugar + starch. At first it seems very difficult and the mass is hard, but then everything is fine. I would like to note that it tastes much better with starch than with wheat flour. But this is my personal opinion, my husband says there is no difference.

Step 3. Once the milk has boiled, turn the heat to low and add 1/2 of the milk to the egg mixture, mix everything quickly and intensively so that the eggs do not curdle, otherwise there will be an omelet.

Step 4. Now we add our mass to the remaining milk (we have it on the stove). And mix everything vigorously. The cream immediately becomes thick. Stir until bubbles appear. Immediately remove from the stove and stir until it cools down so that it does not burn and stick to the walls of the pan.

Cover the resulting cream with cling film “in contact” and wait for it to cool completely.

This cream is ideal for soaking cakes.

Custard is one of the most common creams. Many people remember from childhood the famous Napoleons layered with such cream. Eclairs are also filled with custard and used for sponge cakes. Each housewife prepares custard differently. I cook it myself in different variations. I offer one of the options for the custard recipe.

To make custard we need milk, sugar, flour, starch and eggs.

Break 1 egg and 2 yolks into a bowl, add half the sugar and beat vigorously with a whisk.

Sift flour with starch, add to egg-sugar mixture. Stir well.

Heat the milk and add the remaining sugar. Add some of the warm milk to the flour mixture and stir vigorously with a whisk so that no lumps form.

Then pour this mixture into a saucepan with milk.

Mix the whole mass well and put on medium heat.

Cook stirring until thickened. The cream is ready when you see the first “gurgle”. If the cream is needed thicker, then keep it on the fire for another 3-5 minutes. Remove from heat and cool.

If the cream is not used immediately, then it should be covered with cling film so that it fits tightly to the surface of the cream and put in the refrigerator.

Perhaps I have become boring and meticulous, because again I am publishing a recipe full of teachings and all-consuming information, but I can’t do without it. Almost every third recipe that I publish refers to custard or similar ones and so I decided to create a separate post dedicated specifically to it, custard and all its nuances.

The form of the narrative takes on an experimental character due to my endless curiosity to learn the differences and changes in their various manifestations.

Custard- a fluffy, gelatinous mass prepared on the basis of milk, sugar, eggs and flour/starch. Together, all these ingredients form a very moist cream with a favorable environment for the formation of bacteria; such a cream is subject to rapid deterioration and souring. Its shelf life is 3-4 days. Despite this, custard takes pride of place among other creams because of its taste.

Half of the custard consists of milk, which means it will be responsible for the richness of taste, so the milk should be fresh and of medium fat content. You can also add a little cream to the milk to give the cream a richer and more delicate taste.

The second most important ingredient is eggs, or rather yolks, they are the ones who give our cream a creamy consistency. The number of yolks in the cream can vary from 100 to 500 grams per 1 liter of milk; some believe that the more yolks in the cream, the tastier and richer it is. Personally, I don’t like it when there are a lot of yolks in the cream; this gives it a characteristic eggy taste, which is not very pleasant to me. You can also use protein, that is, the egg as a whole, to prepare the cream.

Sugar, naturally makes the cream sweet, but also serves as a preservative, that is, in a sense, it extends the “life” of the cream, that is, if you increase the amount of sugar in the recipe, if the cream is stored correctly, its shelf life increases slightly.

The last ingredient is starch or flour. Here everything is not very simple, that is, what exactly to resort to is a matter of taste and opportunity. There are four possible stabilizers; this is precisely the role assigned to them, flour and starch: corn starch, potato and rice starch and, of course, flour. They all give the cream a different taste, consistency and stability. It is precisely because of this uncertainty that the experiment exists.

Salt also added to custard, it emphasizes the taste of all ingredients.

The main ingredients are 140 ml milk, 40 g sugar, 1 yolk (20 g) and 20 g flour/starch.

The first experiment was a cream prepared using corn starch. The cooking method is the same for everyone.

Corn starch- not the best but also not the worst for making cream, it gives a more delicate and uniform consistency to the cream, does not have a smell or does not leave an unpleasant aftertaste. Gives the cream a pudding consistency and a slightly glossy surface. This amount of starch thickens the cream well and gives it a good consistency.

Potato starch- the most undesirable stabilizer for making custard, it makes the cream viscous and not very homogeneous. It may give the cream a not very pleasant aftertaste. Potato starch is best used for making creams that are heat-treated by baking in the oven. This amount of starch in addition to the amount of other ingredients makes the cream not very thick.

Flour- not the best choice of stabilizer for cream, the consistency is heterogeneous, cluster-like, with a strong floury aftertaste and a characteristic odor. With such a quantity of ingredients, the cream turned out to be quite liquid and unstable; over time, black dots appear, which is facilitated by the fermentation process of flour.

Rice starch- at the time of the experiment I did not have it to show a clear example of what is the ideal stabilizer for custard. Starch gives the cream a delicate, uniform consistency and gloss. Rice starch is stronger than all the other ingredients above, that is, it thickens the mass more.

So, whatever the ingredients, the process for making a perfect lump-free custard is:

Pour the milk into a saucepan with a double bottom (this will prevent the cream from burning), pour in half the sugar and add the lemon zest, grated on a fine grater, put on low heat and leave to warm up slowly. I always add lemon zest, not because I go crazy with the lemon taste, but because it is a small amount of lemon aroma that kills unpleasant odors and aftertastes in the cream. For this amount of ingredients you only need a pinch. As a result, the lemon aroma will not prevail over all others, but will still do its job. At this stage, add a vanilla pod (cut in half and scrape out the seeds, put everything in the milk) or other flavorings, orange zest, mint, etc., as it warms up, the flavoring will reveal its aroma, giving it to the milk.

While the milk is heating, mix the remaining sugar and starch/flour together in a small bowl and mix well with a whisk, the grains of sugar will break up all the lumps present, this stage is very important.

Add the yolk and one tablespoon of milk from the saucepan and grind the mass well or beat with a mixer.

The milk should show the first signs of boiling, that is, as soon as the first small bubbles begin to appear, remove it from the heat and slowly begin to pour it into the yolk mass, stirring constantly, pour in all the milk.

We strain the whole mixture back into the saucepan, this way we remove any lumps, lemon zest or other aromatic substances. Place the saucepan over medium heat, and CONSTANTLY stirring the cream, especially touching the bottom and whisking vigorously, bring it until it thickens and the first bubble bubbles. It is important not to overcook the cream, otherwise it will acquire an unpleasant taste and smell, and this will also affect its further storage. This means that as soon as the first boiling bubble breaks out to the surface, remove from the heat to see it; you may need to stop vigorously stirring with a whisk.

Now you, undoubtedly, have done a good job of whipping the cream during the cooking process, but in order to avoid lumps, you need to do something else, or rather, pour the cream into a wide, flat dish (such as a baking sheet) and stir the cream with a spatula until it cools slightly to 60 degrees. If the hot cream is immediately left to cool without stirring, then lumps will form on their own, since the temperature of the cream is still high and the starch will continue to coagulate, thereby forming lumps. After the cream has cooled a little, cover it with cling film so that it touches its surface and put it in the refrigerator until it cools completely. Take the cooled cream out of the refrigerator and beat it with a whisk to return it to a uniform consistency.

To summarize, to understand how each stabilizer affected the consistency of the creams, just touch it like this through the film, press a little and feel the elasticity of the mass. The thickest cream with the correct consistency is based on corn starch, then comes with potato starch and the last one is with flour; if there were a plate of cream with rice starch here, it would undoubtedly take first place.

Advice:

If you want to freeze custard, there are several important factors to consider:

The cream should be prepared with a large number of yolks

Rice starch should be used as a stabilizer

When cooking, it is better to use not only milk, but also cream

It is also important not to overcook or undercook the cream.

Based on the information provided and the experiment conducted, here are a couple of recipes:

With rice starch (suitable for freezing):

110 g milk

30 g cream

Description

Custard with starch is a thick pudding-like mass made using milk, starch or flour, eggs and sugar. The combined ingredients quickly form a moist, dense cream. The composition of such a cream is prone to souring quickly, so this dessert mass must be used within several days. But, despite the fact that custard has a short shelf life, the dessert still remains one of the most popular fillings for cakes, buns and other baked goods.

In order to make the most delicious custard with milk with your own hands, you should approach the choice of dairy products with all seriousness. After all, liquid is the main component of the sweet mass. It is milk that is responsible for the richness and richness of taste, so the product must be chosen with medium fat content and fresh. To make it more tender, cream is also included in the ingredients.

An important point is also the choice and proportions of the thickener, or more precisely, starch or flour. There are 4 components that can be added separately to the cream: wheat flour, rice starch, potato or corn starch. Each of these ingredients gives its own special taste and aftertaste to the cream.

This classic custard recipe contains cornstarch. It is much better than potato for desserts because it makes the mass more homogeneous, tender and tasty. Flour should be added in small quantities, otherwise the dessert risks becoming sticky and watery.

Making custard at home for Napoleon cake or as a separate dish is not so difficult. You just need to carefully read the step-by-step recipe and get some hints in the form of a photo description below. This simple homemade custard is ready within an hour, so it doesn't take much time to prepare.

Ingredients

• 
  (4-6% fat, 1/2 l)
• 
  (320 ml)
• 
  (72-82% fat, 50 g)
• 
  (150 g)
• 
  (5 g)
• 
  (60 g)