Custard cream is often used to coat cakes, prepare a variety of pastries, desserts, cakes and even ice cream. Typically, these cream masses are prepared in a water bath, but this is a fairly long process, which often lacks time and patience. Selected “quick” recipes do not mean a reduction in quality, it is simply not a classic, although it is also wonderfully tasty!
General principles for making quick custards
• The technology of cooking quick custard provides for heating the main cream mass on a slow fire. This significantly speeds up the process, but requires more careful attention and continuous mixing during the cooking process. In some cases, for the preparation of quick custard cream is used microwave oven.
• For cooking, use double-bottomed pots or thick-walled saucepans; such dishes heat up evenly. For stirring used wooden spoons with long handles. This device will be easy to get to the bottom of the pan to separate the brewed mass from it. If this is not done, the stuck mass can burn.
• The basis for the custard can be both water and milk. Butter is often added to it. It is whipped with the already cooled brewed base. In order to shorten the cooling time, the brewed mass is transferred from the tank in which it is boiled to a bowl and placed in cold water or placed on ice cubes. The process will go even faster if the contents of the bowl are constantly mixed.
• The pomp of butter custard is determined not only by the quality of the product, the oil must be prepared in advance. Therefore, before proceeding with the main process - brewing, cut it into cubes and fold it into a bowl that you leave on the table. While the bulk is brewed, the oil will have time to soften. • The end result depends on the correct mixing of the oil with the cooled brewed base. The softened butter is first brought to homogeneity, slightly beating with a mixer, after which, without ceasing to beat, the brewed mass is introduced into it in small portions.
• To thicken fast custards, eggs or flour are most often used, which can be replaced with starch. For the preparation of chocolate creams using powdered cocoa. Aromatize such masses with vanilla or strong alcohol, which are added, like butter, into the already cooled base.
A simple recipe for quick custard without butter for cakes and pies - “Classic”
Formulation does not involve the use of oil. To taste was richer, take full-fat milk, the best homemade. If necessary, slightly dilute it with water.
Ingredients:
• liter of milk;
• 80 gr. wheat flour;
• four eggs;
• 10 gr. vanilla sugar;
• beet refined sugar - 400 gr.
Cooking Method:
1. Pour sugar into a thick-walled stew-pan, add vanilla, pour in eggs, beat.
2. After adding the flour, whisk it again thoroughly and dilute the mixture with cold milk, stir.
3. Place the container at the lowest heat and, while stirring continuously, bring to a boil.
4. As soon as the brewed base thickens and begins to “squish” in a skillet, immediately remove from the stove and leave on the table until it is completely cool. To prevent the surface from being pulled over by the film, put cellophane on it.
Quick Microwave Custard Recipe
Cooking in the microwave is not only quick, but also simple. Never burn and stick to the bowl. The duration of the heating depends on the power of the microwave oven and can take from three to six minutes.
Ingredients:
• one chicken egg;
• half a pack of butter;
• half a cup of sugar;
• white baking flour - 3 tbsp. l .; • bag of vanilla sugar;
• 400 ml of cow's milk.
Cooking Method:
1. In a bowl for a microwave, whip the egg in foam. Add sugar and repeat the beating to achieve complete dissolution of its crystals.
2. Pour the flour, carefully mix it into the foam mass.
3. Dilute the mixture with cold milk, carefully breaking the lumps forming a whisk. You can take a mixer.
4. Place the tank in the microwave oven and run it at maximum power, setting the timer exactly for a minute. Stir and place in the microwave again for the same time, and then re-stir.
5. The procedure should be repeated several times. If the power of the microwave oven is not more than 750 watts, the cream will well brew up a maximum after the sixth heating, with a higher power of the microwave oven, the time required will be less.
6. Readiness can be judged by clear grooves left on the surface, after holding a clean knife or spoon on it.
7. In a hot cream, put the cream, lightly melted in the heat, the oil, add the vanilla and carefully mix the added ingredients. The oil should completely dissolve and evenly disperse the cream mass.
Fast custard without eggs on water
You will need good butter, as the recipe does not include the use of milk and eggs. It is best to take the “Traditional”, its fat content is usually the highest - 82.5%. The use of the spread will have a bad effect on the cream; it will have an unpleasant taste and a characteristic odor to this product.
Ingredients:
• drinking water - 250 ml;
• a pack of butter;
• a glass of beet sugar;
• two tablespoons of flour;
• vanilla sugar (optional) - 5 gr.
Cooking Method:
1. At least half an hour before cooking, put the butter out of the refrigerator, cut it into small pieces and leave on the table to soften. 2. In a thick-walled deep dish, pour all the sugar with half a glass of water, stir and place on the stove. Turn on medium heat and boil the syrup without ceasing to stir.
3. Dissolve flour in the remaining water. As soon as the clear syrup begins to boil, pour the flour mixture into it in a trickle. Be sure to mix the syrup intensively at this time, otherwise the brewed base will be taken in lumps.
4. Without stopping stirring, continue cooking until the flour mass of the consistency resembles thick sour cream. After that, leave the brewed base from the plate and leave to cool to the temperature of fresh milk.
5. Transfer the pieces of softened butter to the cooled mass and beat with a mixer until fluffy.
Fast custard without flour (with alcohol)
Recipe for light cream without flour or starch. The oil is mixed with a well-cooled brewed mass. For faster cooling, you can use a bowl of cold water, or put the container on ice cubes.
Ingredients:
• half a cup of milk;
• two fresh eggs;
• six tablespoons of sugar;
• gram of vanilla powder;
• a spoon of well-aged brandy;
• a pack of butter (not spread).
Cooking Method:
1. Beat eggs with added sugar to obtain a foam mass. Boil the milk. Intensely stirring the air mass from the eggs, in a thin stream enter hot milk into it and immediately put it on medium heat.
2. Constantly stirring, boil for a couple of minutes until it thickens, then remove from heat and cool.
3. Cut the soft oil into large pieces, and then for 15 seconds, beat at low speed mixer.
4. Without ceasing to beat, add all the cooled mass to the oil, adding it only in a spoon. Pour brandy at the end, add vanilla. So that the mass does not exfoliate during whipping, the oil and the brewed base must be of the same temperature.
How to make quick custard on proteins
For the preparation will need only proteins and sugar. The formulation is based on the brewing of proteins whipped into a stable foam with hot syrup. To get a more fluffy mass, cool the proteins beforehand, and add some salt to them when whisking.
Ingredients:
• chilled proteins from two eggs;
• 145 gr. powdered sugar;
• a third of a teaspoon of vanilla powder without sugar;
• drinking water - 53 ml.
Cooking Method:
1. Pour sugar into a thick-walled saucepan. Add water, stir, put on medium heat. After boiling, lower the heating level and let the syrup boil.
2. At this time, pour the cooled proteins into a clean, dry bowl and beat them well with a little pinch of fine salt. You should get a dense mass with a light glossy shine, which will not flow out of it when the container is tilted.
3. Check the syrup, put a small drop of it on the surface of cold water. If it does not spread, and gathers the ball - ready.
4. Beat the fluffy protein mass with a mixer, trickle the boiling syrup into it and beat for about 10 more minutes.
Quick Custard with Cocoa - “Chocolate”
Chocolate instant custard option. Saturated taste and dark color gives powdered cocoa. It should only be dark with a pronounced aroma. Caked powder, it is desirable to peresyat.
Ingredients:
• dark cocoa powder - 35 g;
• one egg;
• 95 gr. butter, fat content of 82.5%;
• wheat flour - 50 gr .;
• 330 ml low-fat milk;
• half a cup of white sugar.
Cooking Method:
1. Slice the butter into small pieces and put the pieces in a bowl, in which you will shake up the cream. It should warm up and become soft.
2. In a saucepan, mix the sugar with cocoa and flour. Then break the egg and carefully rub it with the prepared mixture. 3. Dissolve the thick mass with cold milk and, stirring continuously, heat over low heat until thick.
4. After that, remove the brewed base from the heat and cool quickly by placing the saucepan in a bowl of cold water. While cooling, mix the cream so that its surface does not wear out.
5. Soft butter, whipping with a mixer, bring to homogeneity. Then, without ceasing to whip, gradually add the cooled chocolate mass into it and bring it to a fluffiness by beating. If the mass is watery, place it in a refrigerator for a quarter of an hour.
Cooking Quick Custard - Tips and Tricks
• If you decide to replace the flour with starch, take it one and a half times more, otherwise the cream will turn out to be rare, and the consistency will resemble jelly.
• To make the base brew evenly, stir it not in a circular motion, but draw an eight with a spoon.
• Do not wait until the thickened mass of the brewed mass, after cooling it will become even thicker. Willingness can be determined with a spoon - a well-brewed mass should envelop it, and not drain from the device.
• Do not neglect the use of flavors. The vanilla added to cream improves its taste. In desserts for adults, use alcohol: rum, liqueur or brandy. You can add crushed zest of citrus or some cinnamon. Vanilla powder and sugar can be replaced by essence.
