Every housewife wants to surprise relatives and friends with culinary masterpieces.
What secrets does a custard recipe keep?
Custard - General Cooking Principles
There are many techniques for cooking custard. The essence of custard is the technique of heating, brewing ingredients. In addition, a mandatory component in the custard - thickener.
The classic option is considered to be custard made from eggs, sugar, butter, milk, starch or flour, in which eggs and starch (flour) play the role of a thickener.
As you know, eggs are not present in vegetarian recipes, but, nevertheless, there are very interesting vegetarian sweet dishes using custard. Therefore, you can do without eggs, brew cream only with the help of starch or flour. Some recipes use chocolate and cream as a natural thickener.
In the manufacture of confectionery it is important to strictly comply with three conditions:
• The weight of the ingredients should be as accurate as possible. Most of this requirement applies to the preparation of creams;
• Mandatory compliance with the sequence of the process and temperature;
• quality of the products used.
Recipe 1. “Gourmet” custard
Ingredients:
• Eggs - 5 pcs .;
• Sugar - 0.200 kg;
• Milk - 0.100 ml;
• Pastry cream 35% - 0.150 ml;
• Cream stabilizer - 0.005 kg;
• Butter - 0,100 kg;
• Citric acid - 0,001 kg;
• Water - 0.070 ml;
• Vanillin to taste;
Yield: 0.750 kg.
Cooking technology:
Alternately beat the pastry cream with a stabilizer to light peaks, then separate the butter with sugar (in the amount of 70 grams) and vanilla to a white consistency.
In the water, add the remaining 70 grams of sugar, and cook the syrup. We continue to whip proteins at high speed, gradually adding a thin stream of syrup. In cooled eggs, separate the yolks from the proteins. Add citric acid to proteins and beat them until the weight increases three times (to stable peaks). Checking the protein mass for readiness: when tipping dishes with whipped whites, they should not fall out of the tank.
Grind the yolks with six ten grams of sugar and pour a thin stream into the milk, brought to a boil. Mass with yolks, sugar and milk, stir over low heat, continuously, until thick.
Warm, brewed mass, combine with the protein mass, continuing to beat. In the mixture at a minimum speed, add butter with sugar, then whipped cream. Put in the fridge for two hours.
Recipe 2. Custard “Lemon freshness”
Ingredients:
• Lemons - 0.500 kg;
• Pastry cream 35% - 0.200 ml;
• Cream stabilizer - 0.007 kg
• Sugar - 0.300 kg;
• Butter, cream 82.5% - 0.300 kg;
• Saffron - 0,002 kg;
• Vanilla stick - 1 pc;
Yield: 1,200 kg.
Cooking technology:
My lemons, rubbed zest. Squeeze the juice, add sugar, vanilla stick and saffron. Cook the syrup for 5 minutes. One minute before readiness add the zest. Rub through a sieve.
Whisk butter until white. Add the cooled syrup and beat again until smooth. Separately, whip pastry cream, adding a stabilizer.
Mix with a mixer, at minimum speed, the oil-lemon mass with whipped cream. Cool
Recipe 3. Berry custard
Ingredients:
• Assorted berries - 0.500 kg;
• Milk 4% fat - 0.500 ml;
• Corn starch - 0.100 kg;
• Sugar - 0.350 kg;
• Pastry cream 35% fat - 0.300 ml;
• Cream stabilizer - 0.005 kg;
• Cinnamon to taste;
• Vanillin to taste;
Yield: 1,650 kg.
Cooking technology:
My berries, ground with sugar. In the cold milk, add pounded berries and starch. Continuously stirring, bring to a boil. Add cinnamon. Filter the resulting mass through a sieve. Let cool and add vanilla. Pastry cream whip with a stabilizer. At the end, add the milk kissel in small portions, continuing to beat. Cool
Recipe 4. Bounty Custard
Ingredients:
• Coconut milk - 0,100 ml
• Coconut shavings - 0.100 kg
• Confectionery cream 50% - 0.400 ml
• Cream stabilizer - 0.005 kg
• White chocolate (non-porous) - 0,300 kg
• Vanillin to taste
Output: 0,900 kg
Cooking technology:
200 grams of cream pour into a double-bottomed saucepan, add white chocolate. We put on a small fire to melt the chocolate. Then add 50 ml of coconut milk, shavings and vanilla.
Whip the other part of the cream with a stabilizer. When the cream reaches the light peaks, pour a thin stream of 50 ml of coconut milk, add vanilla.
Whip cream with chocolate mix, whip at maximum speed until smooth. Put in the fridge for two hours. Beat again. The custard is ready.
Recipe 5. “Milky” custard
Ingredients:
• Milk 4% - 0.500 ml;
• Sugar - 0.300 kg;
• Corn starch - 0.050 kg;
• Pastry cream 30% - 0.150 kg;
• Vanillin to taste;
Yield: 1,000 kg.
Cooking technology:
400 ml of milk is poured into a saucepan, add sugar, and set on a slow fire. Constantly stirring, bring to a boil. We set aside from the stove.
Sift the starch and combine with 100 ml of cold milk, which we pour into the hot mixture. Diligently stir to avoid lumps.
Return to medium heat, stirring continuously, until it thickens. Strain through a sieve. Let cool.
In the resulting mass add confectionery cream and vanilla, whip.
Recipe 6. Creamy Custard
Ingredients:
• Eggs - 5 pcs .;
• Sugar - 0.300 kg;
• Milk - 0,300 ml;
• Starch - 0.050 kg;
• Butter 82.5% - 0.400 kg;
• Vanillin to taste
Yield: 1,250 kg.
Cooking technology:
Beat eggs slightly with sugar. In the milk, sift the starch, stir, leaving no lumps. Then bring the milk to a boil, with constant stirring with a whisk (on medium heat). Hot milk, pour in a thin stream into the egg mass with sugar with active beating. We put on medium heat for 3 - 4 minutes. Set to cool.
Add vanillin to the soft oil. Beat until white consistency. When the milky egg mass has cooled, pour in the butter in small portions, beating with a mixer at high speed. Give freeze in the refrigerator.
Recipe 7. Custard “Prunes with Chocolate”
Ingredients:
• Prunes - 0.400 kg;
• Eggs - 3 pcs .;
• Sugar - 0.200 kg;
• Flour - 0.100 kg;
• Water - 0.100 ml;
• Condensed milk - 0.200 kg;
• Dark chocolate - 0,200 kg;
• Butter 82.5% - 0.300 kg;
• Vanillin to taste;
Yield: 1,620 kg.
Cooking technology:
My prunes, pour boiling water over it, let it stand for 15 minutes. Then drain the water and skip the prunes through a meat grinder.
In the eggs add 100 ml of water, sugar, flour, condensed milk. All ingredients are stirred until smooth. Put on medium heat, stirring constantly with a whisk, bring to a boil. 3 - 4 minutes boil.
In the hot mix dissolve the dark chocolate, vanillin. Beat until smooth. Cooling down.
Beat the butter until white and add to the bulk. Once again, beat everything. At the end add chopped prunes, stirring well.
Recipe 8. T-Shi Custard
Ingredients:
• Kiwi - 0.500 kg;
• Eggs - 5 pcs .;
• Sugar - 0.300 kg;
• Butter - 0.125 kg;
• Vanillin to taste;
Yield: 1.125 kg.
Cooking technology:
We clean the kiwi fruit, chop it with a blender and rub it through a sieve into a double-bottomed saucepan.
In the resulting juice, add sugar, set on fire. Boil for 5 minutes.
Eggs stir to light skins. Reduce the heat to a minimum, and pour a thin stream of eggs into the syrup, with active stirring.
When the mass thickens, boil while continuing to stir for another 5 minutes.
Give to cool to room temperature, add softened butter and beat at high speed until smooth.
Recipe 9. Custard “Pistachio”
Ingredients:
• Peeled pistachios - 0.200 kg;
• Pistachio oil, vegetable - 0,050 ml;
• Milk 4% - 0.250 ml;
• Sugar - 0.200 kg;
• Corn starch - 0.050 kg;
• Pastry cream 35% - 0.250 kg;
• Vanillin to taste;
Yield: 1,200 kg.
Cooking technology:
Pistachios are ground into flour using a coffee grinder.
Add sugar to the milk and sift the starch. Mix until smooth, set on medium heat, bring to a boil. Pour in pistachio oil and stir. Cooling down.
Add vanilla to the milk mass. Beating at high speed, add a little pastry plums. In the end pour out small portions of pistachio powder. We finish beating. We put the custard in the fridge and give it an hour so that the taste of pistachios becomes more expressive.
Recipe 10. Custard Creme Brulee
Suitable for self dessert and cakes.
Ideal for this recipe is to use brown sugar and have a gas burner. For those who do not have a gas burner, another method is described in the recipe.
This method will help out those who do not like to use a pastry bag, but who like to surprise with delicious culinary masterpieces.
Ingredients:
• Egg yolks - 5 pcs .;
• Pastry cream 35% - 0.400 ml;
• Sugar - 0.100 kg;
• Icing sugar - 0.050 kg;
• Vanillin to taste;
Yield: 0.650 kg.
Cooking technology:
Egg yolks are mixed with sugar (if desired, add a few tablespoons of cocoa). Pastry cream bring to a boil with vanilla. Let cool 10 minutes. Pour in a thin stream into the sweet mass, stirring actively with a whisk.
The detachable form is densely covered with foil for baking so that the mixture does not flow out. Additionally, we lay parchment on top of the foil to avoid irregularities of the finished product. We spread the finished cake and gently pour in the mixture (before that you can put fruit on the cake, better dried fruits with nuts). Next, we place the detachable form with the components in a high pan, into which we gently pour steep boiling water at 2/3 the height of the detachable form. Sent to preheated oven, bake at a temperature of 1800, for 45-50 minutes. Remove from the oven masterpiece. Sift the powdered sugar through a sieve and sprinkle lightly with water. Turn on the grill in the oven and set for another 5 minutes so that the powder turns into caramel.
You can garnish with whipped cream (or make a custard of proteins) and berries on top.
Recipe 11. Custard “Classic”
Ingredients:
• Milk 4% fat - 0.700 ml;
• Flour - 0.100 kg;
• Eggs - 5 pcs .;
• Sugar - 0.350 kg;
• Butter - 0.150 kg;
• Vanillin to taste;
Yield: 1,650 kg.
Cooking technology:
Pour the milk into a double-bottom stewpan, add sugar and set on the stove. Bring to a boil.
Sift flour into beaten eggs. Stir. Pour hot milk in small portions, without stopping stirring to obtain a thick mass. After cooling, add the oil and vanilla. Beat until a homogeneous consistency.
Recipe 12. Citrus custard (protein)
Ingredients:
• Oranges - 0.500 kg;
• Egg whites - 5 pcs .;
• Sugar - 0.200 kg;
• Gelatin - 0.25 kg;
• Water - 0.025 ml;
• Vanillin to taste;
Yield: 0.750 kg.
Cooking technology:
We set to beat egg white until the volume increases three times. Dissolve gelatin in water.
My oranges. Remove from them the zest. Mix sugar with zest. Squeeze orange juice. Add sugar with zest. We set to boil the syrup. After boiling, cook for another 5 minutes. In the warm syrup add gelatin, stir.
Without stopping the beating of proteins, after their increase in volume three times, slowly pour in the orange syrup. The cream is ready when the beaters from the mixer in it steadily hold. This cream is suitable for cakes, and for decorating pastries.
Custard - Tricks and Tips
• To make proteins whip faster, add citric acid. Add some salt to the yolks.
• Vanillin is better to add to the cooled custard, if you like it. In the hot mass, he quickly reveals the aroma, but quickly leaves. • In order to quickly soak the cakes, you can sprinkle with syrup. For the preparation of syrup, the optimum ratio of sugar and water is 1: 3.
• To quickly and accurately squeeze the juice from citrus fruits, put them for 3-4 minutes in hot water.
• Instead of a stabilizer for cream, you can use starch, in a ratio of 8 grams of starch per 0.200 ml of pastry cream.
• Minimize burning in the preparation of custard, will help a wooden spatula or a non-metal whisk.
• If the classic custard is too thin, add the right amount of butter.
Do not be afraid to experiment, because the creation of new delicious varieties of custard is always an exciting experience.
