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Custard cream

Cooking recipes / Recipes for sweets / Creams / Cake cream

1 hour (your 20 min)
1 hour your 20 min

Custard is used to make cakes and cakes. This cream does not retain its shape, so it is only used to lubricate cakes and fill hollow baked goods. Cream preparation consists of the following stages: flour preparation, milk syrup preparation, product compound, cream boiling and cream cooling.

Milk - 750ml, Eggs - 150g (3 pcs.), Sugar - 380g, Vanillin -, Flour - 90g, Butter - 25g

Products are prepared according to the cream recipe.

The flour is warmed in a preheated oven at a temperature of 105-110 ° C for 40-50 minutes until the minced nut aroma appears. Then it is cooled.

Sugar is added to the milk.

Milk with sugar is boiled.

In a larger saucepan, water for a water bath is boiled.

The eggs are lightly beaten.

Then the eggs are combined with the prepared flour, mixing thoroughly so that there are no lumps.

A mixture of eggs and flour is gradually poured into milk in a thin stream.

Put on a water bath and boil the cream until thickening, about 10 minutes at a temperature of 95-100 ° C.

Butter and vanillin are added to the finished cream.

Mix and cool quickly.

Custard is ready. The cream has very high humidity, so it deteriorates quickly. The prepared cream should be used immediately. Products with custard are stored for no more than 6 hours in a cold place.