How to make custard. How to make custard

Hello dear readers. The other day I baked a chocolate honey cake and coated the cakes with custard. Of all the honey cakes that I made, my son liked the chocolate honey cake. So he hinted to me several times that he really wanted something sweet. I decided to make custard for a cake with photos. Since lately, readers have been having questions about making custard.

I admit honestly that I learned to cook it myself last year. Before this, we preferred cream made from condensed milk and butter or sour cream and sugar. But once my husband’s aunt treated us to her signature “Honey Cake” cake, the cake layers were smeared with custard. I liked the cake and took the recipe. Of course, the cakes were not difficult to bake. But there was a problem with the custard recipe. The recipe consisted of a set of ingredients that I unknowingly mixed, put on the stove and the eggs immediately curled up in the cream, floated in flakes and the cream had to be poured out.

Then, after some time, I came to visit a friend for tea. And at that time she was just finishing baking the honey cake and asked me to help her prepare the custard. Naturally, I told her my story that my eggs were curdled in the cream. And my friend not only told me, but also showed me how to properly prepare a delicious custard. So, since then, my cream has turned out great.

How to make delicious custard for a cake. Recipe with photos.

So, to prepare custard we will need the following products:

0.5 liters of boiled milk
2 eggs

The milk must first be boiled and cooled. The milk should be cold. This is my set of products for the recipe.

We rub everything until white, but without fanaticism. This is what our mixture should look like. In fact, custard is prepared very quickly and easily and the set of ingredients is minimal. I think that the ingredients for making custard can be found in every home.

Next, I take a thick-bottomed saucepan in which I will cook the cream and pour half a liter of cold boiled milk into it. I put it on the stove, but didn’t light the fire. I combine milk with crushed sugar, flour and eggs.

Like this. And mix with a whisk. When I have mixed everything, only then do I turn on the heat.

You need to cook the custard over low heat, stirring constantly. I stir with a whisk from the moment I light the gas until the custard boils and don’t leave it even one step. This way, the cream will not burn and there will be no lumps or flakes.

As soon as the cream has boiled, it must be removed from the heat and, if desired, you can add 50 grams of butter. You don't have to add it. Let the cream cool, this is how the cream turns out. You can, of course, coat the cakes with hot cream so that the cake soaks in faster.

You can also do this by cooling the custard. Separately, beat a can of condensed milk with a stick of butter and mix both creams. It will also turn out very tasty, but in my opinion, the cream comes out greasy.

This recipe can be viewed in more detail with photographs in the article ““. I made this cream, but it still turns out greasy for us, although I don’t argue that the cream is very tasty.

You can also add the zest and juice of one lemon to the custard. There will be an original taste of custard. But, of course, this is not for everybody.

How to make chocolate custard.

0.5 liters of boiled milk
1 glass of sugar (I have a 200 gram glass)
2 eggs
2 tbsp. spoons of flour (slightly heaped)
15 grams vanilla sugar (one sachet)
3-4 tablespoons cocoa powder
50 grams butter

The cream is prepared according to the same principle as regular white custard. When we mix sugar, flour, eggs and vanilla sugar then add cocoa. We rub everything so that there are no lumps. Combine with milk and cook until boiling. From the moment it boils, cook the cream for literally 1-2 minutes. Add butter as desired. I usually add 50 grams of butter to the hot cream and mix everything.

I wanted to coat the chocolate honey cake cake layers with chocolate custard. I greased the cakes with warm cream. True, they didn’t let the cake cool down and immediately started cutting it. Here's a piece of the cake.

I didn’t come up with anything special, I coated the cakes with chocolate custard, and sprinkled the cake with grated dark chocolate on top. The cake is very tasty, melts in your mouth. The recipe for chocolate honey cake can be found in the article ““. Cake recipe with step by step photos.

My son was certainly delighted with the cake. I just picked him up from kindergarten and he just jumped for joy when he saw the cake. I already ordered this cake for my birthday.

I hope now you can easily make custard from milk for a cake.

Delicious custard is a great addition to a variety of baked goods. Every woman can prepare this delicious dessert on her own. Using the tips outlined in this article, even a novice housewife can easily prepare classic custard at home.

Variety of cooking methods

Each cream, like a sauce, includes a certain base and various ingredients added to it. The custard base is eggs, milk, sugar and flour. In addition, you can add condensed milk, butter, gelatin, jam or walnuts, as well as various dyes and flavors to the dessert. The main thing is to use high-quality and fresh ingredients to prepare the dish. Then you will have a wonderful, tender and airy custard.

Classic recipe

eggs - 2 pieces;
sugar - 1 glass;
milk - 2 glasses;
flour - three tablespoons.

Mix eggs, flour and one glass of milk thoroughly.
In a separate container, combine sugar and a second glass of milk.
Bring the resulting mixture to a boil, stirring constantly.
Add a mixture of eggs, flour and milk to the container with sweet milk.
Bring the contents of the pan to a boil again, stirring continuously. Immediately remove it from the heat.
The cream will be ready after it becomes a thick, homogeneous mass.

Protein cream

Every resident of our country is familiar with the taste of protein cream, which is filled with crispy puff pastries! This delicious dessert can be easily made at home. We present to your attention homemade custard made from egg whites.

granulated sugar - 12 tablespoons;
egg whites - 6 pieces;
water - 1/2 cup;
vanillin - on the tip of the knife.

It is necessary to carefully separate the egg whites from the yolks. The whites should be placed in the refrigerator for one hour. This is necessary so that the product whips into a thick and stable foam.
Then you should prepare sugar syrup. To do this, add sugar to hot boiled water and stir until it disappears completely. After this, the sweet solution must be heated over very low heat until it thickens. The resulting foam must be removed with a spoon.
Chilled whites should be whipped into a stiff, snow-white foam. The volume of the product should increase three to four times. Then you need to add a little vanillin to the mass.
After this, you need to pour sugar syrup into the protein foam. This must be done very carefully, continuously stirring the mass so that it does not settle.
To make the substance homogeneous and fluffy, beat it for about 10 more minutes using a mixer. Classic egg white custard is ready!

This dessert tastes very good. But its advantages do not end there. The protein mass hardens quickly and retains its shape for a long time. Therefore, it makes wonderful decorations (roses, leaves) for confectionery products.

Butter custard

We already know the classic dessert recipe. Let's consider preparing an airy delicacy with the addition of butter. A similar cream is often added to Napoleon cake. It is also suitable for ordinary sponge cake.

wheat flour – 3 tablespoons;
butter – 200 grams;
chicken eggs – 2 pieces;
milk – 1 liter;
granulated sugar – 200 grams.

Sugar, flour and eggs need to be combined and mixed thoroughly in one container.
Milk should be carefully mixed into the resulting homogeneous mass, in several steps.
The mixture must be brought to a boil, then quickly removed from the heat and cooled.
The previously prepared milk mixture should be gradually mixed into the pre-softened butter. You need to do this little by little, literally a tablespoon at a time.
In order for the milk and butter to become one, everything must be thoroughly mixed again.
If the result is a thick, fluffy and homogeneous substance, then a delicious custard is ready. A recipe with a photo will help even novice cooks make this delicacy easily.

Unusual recipe

Milk, eggs, sugar and flour are the main ingredients from which custard is made. The classic recipe involves using only these components. But life does not stand still; inventive chefs continue to conduct interesting experiments in the kitchen. They were the ones who figured out how to make custard without eggs. Let's consider the intricacies of preparing such a delicacy.

granulated sugar – ½ cup;
milk – 1 glass;
wheat flour - 3 tablespoons;
butter – 100 grams.

Milk should be poured into a saucepan prepared in advance and mixed with sugar. The mixture needs to be heated over low heat, stirring all the time.
After the granulated sugar has dissolved and the milk has warmed up, you need to add wheat flour to the liquid. This must be done by continuously whisking the mass with a mixer or whisk.
Next, the resulting mixture must be simmered over low heat until it thickens. After this, the future cream should be removed from the heat and cooled to 40 degrees.
Then the milk mass should be combined with softened butter and the resulting substance should be whipped into a lush cream.

The treat is ready! They can be used to stuff eclairs, donuts or grease a cake. Be careful! You can eat delicious custard without eggs even before preparing the main dish.

Custard with condensed milk

This proven recipe makes it easy to make your own dessert.

chicken egg – 2 pieces;
milk – 2 glasses;
sugar – 1 cup (200 grams);
wheat flour - 4 tablespoons;
condensed milk - to taste;
butter – 50 grams;
vanilla sugar - one pinch. You can use a drop of cognac instead.

Eggs need to be mixed with granulated sugar and beaten until thick foam.
Then pour hot milk into the resulting mass. You also need to add flour diluted with cold water.
After this, the mixture must be heated over low heat until thickened. You need to add a teaspoon of liqueur or rum to it. This technique will help eliminate the milky taste.
Next, cool the future cream well and add condensed milk, cognac and butter in pieces.
The mass must be thoroughly mixed until it becomes a homogeneous substance.

This makes custard so easy to make. The classic recipe for preparing the delicacy is in no way inferior to the options invented later. But dessert with the addition of condensed milk turns out to be exceptionally tender and refined.

Conclusion

Custard perfectly complements any confectionery product. Delicious cakes, delicate puff pastries, crispy rolls, juicy biscuits, fragrant pastries - all these delicacies are great with the addition of an airy and light dessert. Learning how to make custard at home is not difficult. Just read the recipes above and choose the one you like. Each of the proposed options is good in its own way. Experiment and everything will work out! Bon appetit!

Making custard is not difficult. Preparing the classic version takes only 20 minutes, and the ingredients needed for it are the same as for simple ones: milk, eggs, sugar, flour, vanillin.

Ingredients:

milk - 500 ml
sugar - 160 g (about 5.5 tbsp.)
eggs - 2 pcs. OR 4 yolks
flour - 3 tbsp. l.
vanillin - 1 sachet

Method for preparing custard.

Beat the eggs into a bowl. You can use 2 whole eggs or 4 yolks. And make meringue from the whites 😉 Put half the amount of sugar and flour there.

Mix this whole mass well until it is homogeneous. You can use a whisk or mixer. After this, pour one glass of milk into the resulting mixture and mix everything well again so that there are no lumps of flour. The easiest way is to mix everything with a mixer, then there will definitely be no lumps.

Pour the remaining milk into the pan, add the remaining sugar and vanilla. Bring to a boil. The milk will smell like vanilla. You can add vanilla sugar and a vanilla pod.

Pour the egg mixture into the boiling milk in a thin stream, while actively stirring the milk so that the eggs do not curdle.

Cook the custard over low heat. stirring constantly, until thickened. This will take about 10 minutes. Do not leave the cream unattended, otherwise lumps may appear, which will then be difficult to get rid of. You need to stir constantly, you will notice how the cream becomes thicker. After cooling it will thicken a little more.

The finished cream is tender, smooth, and tasty.

Custard with butter.

If desired, you can add butter to the custard to obtain a new flavor. In this case, the cream itself is prepared in the same way as in the classic version described above.

Then you need to let the cream cool, and 200 gr. Remove the butter from the refrigerator until it softens.

When the cream has cooled, beat the butter with a mixer until fluffy and add to the custard. Mix everything together with a mixer until smooth and fluffy.

That's it, the custard with butter is ready. This is a delicious cream, but a higher calorie option than the classic one. This cream turns out airy and is ideal for cake, a step-by-step recipe for which I will write in the next article.

Custard with condensed milk.

This option will be very tasty and will please even the most whimsical sweet tooth. Suitable for almost any cake.

Ingredients for custard with condensed milk.

eggs - 2 pcs.
milk - 0.5 l
sugar - 3 tbsp. l.
flour - 4 tbsp. l.
butter - 200 gr.
condensed milk - 1 can
vanillin or vanilla sugar - 1 sachet

Cooking method:

1. Beat eggs with sugar and flour until smooth so that there are no lumps. Add 1 tbsp to the mixture. milk, mix.

2. Put the remaining milk on the fire to boil. Pour vanillin into milk. It is better to cook the cream in a stainless container. Enameled ones may burn.

3. When the milk boils, pour the prepared egg mixture into it in a thin stream, stirring constantly so that the eggs do not curdle.

4. Cook the cream over low heat until it thickens. Don't forget to stir the cream constantly. Cook for about 10-15 minutes until desired thickness is achieved.

5. Leave the finished custard to cool.

6. Remove the butter from the refrigerator to soften it.

7. When the cream has cooled to a warm state, beat the butter with a mixer until fluffy. Add condensed milk to it and beat everything together again.

8. You will get two different creams - custard and butter. Sometimes when baking cakes, I don’t mix them, but coat the cake layers one at a time. I spread one cake with custard, the second with butter. It turns out very tasty. But you can make one cream by mixing these two creams with a mixer. This way you will get custard with condensed milk.

I hope you don't have any difficulties making the custard. Bon Appetit everyone!

Today we will tell you how to make custard. The various recipes that we present in this article will not leave any sweet tooth indifferent!

This cream is universal, as it can be used to grease and decorate various sweets: cakes, pastries, pies, eclairs and cookies. It is low in fat and carbohydrates, so it can be consumed frequently without any harm to health.

And if you don’t add oil to it, it will be an excellent addition to cocoa or coffee; you can also pour it over cookies or fruit, or serve it in bowls or wine glasses.

How to make custard at home: method No. 1

There are several ways to make custard. Let's take a closer look at them. According to the first method, you need to take 2 glasses of milk, 2 eggs, ? cups sugar and 3 tbsp. l. flour.

First you need to mix flour with sugar, add eggs and beat with a mixer. Slowly pour milk into the same mixture. Mix everything and put on fire.

Cook until the first bubbles form, stirring constantly. Then remove from heat and add vanilla sugar. Sprinkle sugar on top of the cream and leave to cool.

Tip: the cream must be constantly stirred so that there are no lumps and so that it does not burn.

Method No. 2

According to the second method, you will need the following products: 4 glasses of milk, 2 tbsp. l. flour, 2 tbsp. l. starch, 1 glass of sugar, 2 eggs and 100 grams of butter.

Beat eggs with sugar, mix starch and flour. Mix everything and dilute with milk. To stir thoroughly.

Place the remaining milk on the fire and bring to a boil, slowly pouring in the prepared mixture. Then remove from heat, cool and beat with butter. The cream can be prepared without adding oil.

Tip: to properly make custard, you need to cook it in a glass, ceramic or enamel bowl, and stir with a wooden spoon or spatula only.

How to make custard at home: method No. 3

Let's look at another recipe for this cream. To prepare it you need the following ingredients: 1 egg, half a glass of sugar, half a liter of milk and 2 tbsp. l. flour.

Mix sugar with flour and grind together with the egg. Slowly pour in the milk here. Mix everything thoroughly.

Cook the cream over low heat, stirring constantly, until thickened. Then add 100g of butter and leave to cool.

Method number 4

To make 400 g of cream, you will need: 1 glass of milk or cream, 4 tbsp. spoons of granulated sugar, 4 eggs.

Separate the yolks from the whites. Grind the egg yolks with sugar in a saucepan, pour in the milk and, stirring, bring the mixture to a boil.

In another saucepan, beat the whites well in the cold and quickly mix them with the hot mixture.

Heat the total mixture, stirring, for another 2-3 minutes.

The cream will turn out airy, and after cooling it will be slightly gelatinous, so it should be used warm in the product.

Why is the cream not thick enough?

There are several reasons that affect the thickness of the cream:

it was not cooked enough - it should be finished cooking;
excess liquid - you need to add flour in small portions, sifting through a sieve and stirring all the time;
the oil is too liquid - in this case, the cream is placed in the cold and stirred several times while it hardens.

Video recipes

Cream from chef Alexander Seleznev.

Very gentle cream without eggs:

Classic option:

Here's how to cook this dessert in the microwave:

Both housewives and experienced pastry chefs often deal with custard. It is used to coat cakes, profiteroles, creme brulee and even ice cream are made from it. You just need to know the intricacies of its preparation! Every housewife probably has her own proven favorite custard recipe. However, in fact, it can be prepared from completely different ingredients and in different ways. Today we want to compile for you an amazing selection of recipes for making this delicacy: from classic to crazy delicious chocolate.

The custard is a delicate mass with a light airy taste. It goes well with various types of dough, including puff pastry and choux pastry. In addition, it is very multifunctional: it can even be simply frozen and served as a dessert similar in appearance to ice cream.

It should be remembered that this is a perishable product, so you should not stock it for future use.

The cooking process does not require much time or money, or special cooking skills. It is enough to use fresh and high-quality products, and also carefully follow the recommended proportions.

There are a huge number of recipes. We want to tell you how to prepare custard using the best and most proven ones.

Classic recipe

The classic custard recipe, usually used to fill eclairs or soak Napoleon, has a long history. He has earned the respect of more than one generation of housewives and famous chefs. So let's refresh this recipe in our memory once again.

We will need:

0.5 l. milk at room temperature;
100-150 gr. sugar (to taste);
4 chilled yolks;
50 gr. premium flour;
1 gr. vanillin (4 grams of vanilla sugar).

Boil the milk over low heat. Meanwhile, in another refractory container, thoroughly mash the yolks with sugar and vanilla, gradually adding flour.

While stirring the yolks, slowly pour the warmed milk into them. Without stopping stirring, bring the mixture to a boil.

To make the cream thicker, boil it over low heat for about 7 minutes until the desired consistency is achieved. Then leave to cool. That's it, the classic custard is ready to eat!

Curd custard with milk has an original taste. It perfectly complements all kinds of cakes and can serve as a filling for sweet pancakes. Let's quickly find out how to cook it!

All necessary ingredients:

0.5 l. milk;
150 gr. granulated sugar;
half a bag of vanilla sugar;
6 tbsp. l. flour;
200 gr. oils;
100-200 gr. cottage cheese.

Mix milk with sifted flour and cook over low heat until a fairly dense consistency is obtained. Then send it to cool in the refrigerator. Cream the butter and sugar, set aside for a while to soften.

Beat the sugar-butter mixture with a mixer. Slowly combine the whipped butter with boiled milk, add vanilla sugar and cottage cheese (the amount depends on your tastes). Mix thoroughly.

Caramel cream with condensed milk

When you want something sweet to go with a biscuit or cookie, custard with condensed milk can be an unexpected and pleasant discovery.

We will need:

200 ml milk;
1 tbsp. l. Sahara;
1 gr. vanillin;
3 tbsp. l. high-grade flour;
1 can of condensed milk (can be boiled);
200 gr. heavy cream or softened butter.

Dissolve sugar in warm milk. Gradually add flour to the milk, whisking the mixture to avoid the appearance of lumps. Place the saucepan on the stove and cook until slightly thickened.

If you are afraid that the cream will burn, boil it in a water bath.

Remove the creamy mass from the heat and carefully mix it with the condensed milk until completely smooth.

While the cream is cooling, beat the cream or butter into an airy mass. Pour the cream into the oil in several approaches, mixing thoroughly. See for yourself how incredibly delicious this caramel custard dessert turns out to be!

The protein custard recipe deserves special attention. It is this sweet delicacy in the form of all kinds of roses that children first sweep away from the surface of cakes and pastries. However, this cream is equally good for decorating and soaking cakes.

Ingredients:

0.5 tbsp. water;
1 tbsp. Sahara;
0.5 tsp. citric acid;
4 chilled egg whites;
salt on the tip of a knife.

Dissolve sugar and lemon in water, bring until the first signs of boiling appear. Add heat and simmer the syrup for about 40 minutes until the “soft ball test” (a little syrup is poured into a bowl filled with cold water, and if you can roll it into a ball, the syrup is ready).

Beat the whites with a tiny pinch of salt until stiff peaks form, so that the foam is strong and dense. Without stopping whisking, pour in the syrup (hot, but already slightly cooled).

Beat continuously for a quarter of an hour. Properly prepared custard protein cream turns out fluffy and perfectly holds its shape.

It is also possible to make custard without eggs! This recipe is especially helpful when there are no eggs in the refrigerator, and the cream is urgently needed. It turns out no less tasty than the classic one. Let's cook!

You will need:

660 ml milk;
1.5-2 tbsp. Sahara;
1 gr. vanillin;
6 tbsp. l. sifted flour;
200 gr. moderately softened butter.

Mix half a liter of milk with sugar and boil over low heat. Add flour to the remaining 160 ml, beating with a blender or mixer. When the milk boils, mix both milk mixtures and return them to the stove. Cook over medium heat, stirring constantly with a wooden spoon until thickened.

When the mixture has boiled down sufficiently, add vanillin and remove the saucepan from the heat. Cool the finished cream and then mix it with the whipped butter.

For those with a sweet tooth, chocolate custard is just a godsend! It is no more difficult to prepare than traditional one, but the taste is especially refined.

Ingredients:

1 tbsp. milk;
2 egg yolks;
150 gr. Sahara;
1 tbsp. l. flour and potato starch;
50 gr. (half a bar) dark chocolate;
3 tbsp. l. cocoa;
100 gr. butter.

First of all, the chocolate needs to be melted. This can be done either in the microwave or in a water bath: break the chocolate into slices into a saucepan with milk and heat it up. You should immediately add cocoa there.

In another container, beat the yolks and sugar until fluffy. Add flour and starch to them, stirring vigorously. Stir the yolks into the milk-chocolate mixture and bring to the desired thickness over low heat (remember to stir all the time!).

Cool the cream and beat it with butter. Deliciousness is ready!

Quick cream from the microwave

When preparing custard, the main thing is not to miss the very moment when it begins to thicken and can burn. To prevent this from happening, you need to not leave the stove a single step, stir, stir and stir again. Or you can use another - a lazy method of preparing cream using a microwave oven. And it will take no more than 5 minutes! Don't believe me? Let's check!

Take:

1 tbsp. milk;
egg yolk;
1-2 tbsp. l. Sahara;
1.5 tbsp. l. flour.

Grind the yolk with sugar in a microwave-safe container. Sift the flour into it a little at a time and slowly pour in the milk. It is important that there are no lumps!

All! Microwave at maximum power for exactly one minute. Stir. Leave for another minute and stir again. Depending on the power of your microwave oven, it may take 3 to 5 minutes.

In general, yes, you will also have to stand and stir. But it cooks quickly and definitely won’t burn!

Varieties of creams for cakes and pastries

Each person, when thinking about custard, has his own associations, most of which come from childhood. Crispy tubes with cream, tender eclairs, melt-in-your-mouth pancakes with cream filling, mom’s “Napoleon”, alluring roses on a cake from the store... A unique sweet taste of pleasure certainly appears in your mouth.

Making your own custard for the cake is easy. We have selected several recipes for you for all occasions.

Custard for honey cake can be prepared as follows:

Take:

0.5 l milk;
1 testicle;
1 tbsp. Sahara;
1 tbsp. l. flour;
a bag of vanilla sugar (optional);
70 gr. butter.

Grind the egg with sugar, add flour and half a glass of warm milk. Boil the rest of the milk and, stirring, pour the egg mixture into it. Boil over low heat until desired thickness, but do not let it boil. Cool completely and then stir in the whipped butter.

All that remains is to coat the honey cake cake layers with our cream, and then don’t forget to grease the sides of the cake. Leave the dessert overnight in the refrigerator for soaking, so that in the morning you can pamper your household with a delicious cake for tea.

The taste of the sponge cake directly depends on what kind of custard you use for the sponge cake. It is the filling that makes the cake unique and tender. You can either bake the sponge cakes yourself or buy ready-made ones in the store. But now we’ll tell you how to prepare a decent impregnation for them.

Want something interesting?

Ingredients:

1 l. milk;
1 tbsp. Sahara;
5 eggs;
2.5 tbsp. l. flour;
100 gr. oils;
vanilla sugar (to taste).

Pour the milk into a saucepan and boil. Cool slightly (to about 80 degrees Celsius). By hand or using a blender, beat the eggs with sugar and flour.

Pour the egg mixture into the milk in a thin stream, stirring with a spatula. Heat until thickened, again remembering to stir constantly. Cool the cream completely and combine with the whipped butter.

This is the simplest custard recipe for sponge cake, but that makes it no less delicious.

Impregnation for "Napoleon"

Custard for Napoleon is an integral component of this cake. All you need to prepare it is:

200 gr. butter;
1 tbsp. milk;
200 gr. powdered sugar;
4 tbsp. l. sifted flour;
0.5 tsp. vanilla sugar.

Mix exactly half of the milk with flour, avoiding the formation of lumps, and heat the other half over low heat with vanilla sugar. Gradually pour the milk and flour into the milk and sugar, stirring continuously. When the mixture thickens, remove it from the heat and put it in the refrigerator for half an hour.

Grind soft butter with powder and beat with a mixer. Combine the butter with the completely cooled milk mass and mix thoroughly again.

Now you can coat the Napoleon cakes with the resulting cream and enjoy the result!

Custard for custard cakes is a classic of the genre. Cakes with it turn out to be the most tender and literally melt in your mouth. So, for cooking we will need the following products:

0.5 l. milk;
1 egg;
150 gr. Sahara;
2 tbsp. spoons of starch or flour;
1 stick of butter.

Stir flour (starch) into 100 ml of milk, avoiding the formation of lumps. Beat the egg with sugar, adding the remaining milk. Bring the mixture to a boil, pour milk and flour into it in a thin stream. Boil for a few more minutes until thickened and cool.

Gradually add the cream mass into butter at room temperature (not solid, but not liquid either) and finally beat with a mixer until you get a fluffy cream that can be used to immediately fill the cakes.

And to emphasize the amazing taste of the cream, pour melted white or dark chocolate on top of each cake, not with icing or fondant.

Secrets of making custard

To ensure that the cream is a success and that the recipe does not disappoint you, we advise you to listen to our simple recommendations:

Cooking custard works best in a double-bottomed saucepan because it heats more evenly than any other;
Instead of an aluminum stirring spoon, use a wooden spoon or spatula;
While stirring during cooking, make movements with the spoon as if you were drawing figure eights. This is necessary so that the mass is evenly heated;
To prevent the cream from curdling and turning into a bad dough, try cooking it not on a gas stove burner, but in a water bath;
For cooking you will only need yolks. Thanks to them, the cream turns out tastier and richer. But the proteins can coagulate during the process, forming unpleasant lumps;
The less milk you use, the thicker the finished cream will be;
Readiness is determined with a spoon. If the cream covers it evenly, it means it is ready. Remove pan from heat and place in cold water or a bowl of ice;
How to make custard with a more delicate structure? To do this, you need to pass it through a sieve;
You can diversify the classic recipe with any ingredients you wish, for example, chocolate, lemon or orange zest, nuts, berries.