For many confectionery products, including the popular Napoleon cake, custards are often used. For their preparation does not require a lot of fat, as they thicken with a small amount of flour or starch, at least - semolina. The basis of such delicacies are juices, cream or milk, most often the latter is used. Milk cake cream is chosen by supporters of healthy food, who cannot completely abandon desserts, but strive to make them as low in calories as possible. Some confectionery recipes suggest the use of just custard milk cream, regardless of the preferences of the chef. So learn how to make it worth any hostess.
Cooking Features
Custard is inexpensive, it turns out tender and tasty, not too high in calories, but not all housewives decide to do it at home. This is often associated with an unsuccessful culinary experience, since without adherence to the technology of preparing a cream from milk, it can turn out to be lumpy, with pieces of eggs. However, do not be afraid to cook this cream, even in the absence of pastry skills. Everything will turn out the first time, if you follow the recommendations accompanying the selected recipe exactly and follow a few important rules.
- Under the influence of high temperatures, eggs roll up, this happens especially quickly with proteins. If the recipe for custard includes whole eggs, it is necessary to heat the composition very carefully, preferably in a water bath. It is much safer to cook cream from yolks alone. You can pick up a recipe that does not involve the use of eggs.
- To avoid the formation of lumps, first mix the flour with eggs, sugar and a small amount of milk, preparing a compound that resembles a batter, and then dilute it with hot milk. Milk is poured into a container with a thin stream of eggs, constantly beating them with a whisk or mixer at minimum speed. It is allowed to introduce the egg mass into hot milk, but also with its continuous beating. Brew cream on very slow fire, constantly stirring it or beating with a whisk. If there is flour in the composition, it is advisable not to bring the cream to a boil. If starch is used to make a treat, the composition does not hurt to bring to a boil, but it should be boiled for no more than 2 minutes.
- To prevent the cream from burning, it is cooked in a saucepan with a thick bottom, preferably even a double bottom.
- Milk cream is considered ready, when it begins to envelop the spoon evenly, it becomes viscous.
- If the cream came out with lumps, it needs to be drained.
- If the cream contains butter, it is added to it after it has cooled down a bit. Pre-oil does not hurt to soften, although it is not always mandatory.
- In order for the cream to cool down faster, it is often placed in a container filled with cold water.
- During the cooling of the cream it is necessary to mix it regularly so that it does not become covered with a film. The risk of the appearance of the film is reduced if you put food film on the cream (contact) or sprinkle it with sugar.
When making cakes, milk cream is most often used for making layers of cake layers, but not for decorating the product, although it is applicable for this, if you do not need to create complex patterns that should keep their shape well.
The classic recipe for custard on milk
Composition:
- milk - 0, 5 l;
- sugar - 0, 25 kg;
- chicken egg - 2 pcs .;
- wheat flour - 40 g;
- butter - 50 g.
Method of preparation:
- Eggs break into a bowl, add sugar to them. Spread the egg mass until white.
- Add sifted flour, mix.
- Pour the milk into the pan, put it warm. When it becomes barely warm, pour about 0, 2 liters and add to the egg mass. The remaining milk continue to warm.
- Whisk the contents of the bowl with a whisk to obtain a homogeneous mass.
- Pour it into a pot of hot milk in a thin stream. Simultaneously whisk the contents of the pan with a whisk to prevent the eggs from coagulating. The intensity of the flame, on which milk is heated, should be minimal at this time.
- Brew milk, stirring until it thickens. It is desirable not to stir with a spoon, but with a wooden spatula, it allows you to better separate the cream from the bottom, not allowing it to burn.
- Remove the pan from the heat, wait 5 minutes.
- Add oil, stir.
It remains to cool the cream, not forgetting to mix it periodically, and use it for its intended purpose. This version of the cream is almost universal, suitable for almost all types of cake layers.
Milk cream without eggs
Composition:
- milk - 0, 4 l;
- butter - 0, 2 kg;
- sugar - 0, 2 kg;
- flour - 100 g;
- vanilla - 1 pod.
Method of preparation:
- Mix milk with sugar. Cut the vanilla pod, squeeze its contents into the milk.
- Put the milk on a slow fire. Heat, stirring, until sugar dissolves.
- Sift the flour directly into the pot of milk, whipping the milk with a whisk at the same time to prevent lumps from forming.
- Continuing to warm up the milk and stir it with a spatula, wait until the cream becomes thick enough.
- Remove the pan from the heat. If in a cream there are lumps of flour, strain it through a sieve. Cool to a little over room temperature.
- While the cream is cooling, remove the butter from the fridge and cut it into pieces. Leave at room temperature to soften.
- Put the softened butter in the cooled cream, whip the resulting mass with a mixer. The finished cream should look smooth and fairly dense.
The recipe for this cream will appeal to those who for one reason or another do not use eggs. He will help out even when there were no eggs in the fridge or they were only enough for the cake dough.
Gentle milk cream made from milk and yolks without flour and butter
Composition:
- milk - 0, 6 l;
- egg yolks - 6 pcs .;
- sugar - 120 g;
- vanilla sugar - 10 g.
Method of preparation:
- Separate the yolks from the proteins. Proteins for the preparation of cream for this recipe is not required, they can be removed in the refrigerator. To later use to create other dishes.
- Place the yolks in a bowl, add plain and vanilla sugar to them, whisk, turning the yolk mass into a light foam.
- Pour in the milk, whisk the yolks with it, getting a homogeneous liquid.
- Pour the mixture into the pan. Put it on a slow fire.
- Heat the milk with the yolks, stirring it constantly with a wooden spatula, until the mass acquires a creamy consistency.
Even a novice cook can make a delicate cream according to this recipe, because the technology is simple, and it is very difficult to spoil the dessert.
Cream “Charlotte” of milk and butter for the cake
Composition:
- milk - 100 ml;
- sugar - 100 g;
- butter - 0, 2 kg;
- vanilla - 1 g;
- chicken egg - 2 pcs.
Method of preparation:
- Mix milk with sugar and vanilla. Heat it by stirring until the sugar has dissolved. Remove from heat.
- Remove the oil from the refrigerator so that it softens.
- Break eggs into a clean bowl. Whisk thoroughly.
- Continuing to beat the eggs, pour a warm milk to them in a thin stream.
- Place a container with an egg-milk mass in a water bath or a very slow fire. Boil it, while stirring, until thick. Cool it down.
- Beat the butter with a mixer. When it turns white, add custard to it, whisk together the products.
The cream made according to this recipe is ideal for the “Napoleon” cake. Use it for sandwiching biscuits, cooking other confectionery.
Custard is often used to soak cakes, and sometimes to decorate them. The most popular creams of this type, made from milk. There are several recipes for this delicacy, so choosing the right option for any type of cake is not difficult.
