Custard without eggs - quick and easy recipes. How to make delicious custard without eggs, video

Cooking for a cake, custard in milk:

It will take no more than thirty minutes to prepare this wonderful cream. The result will be a wonderful dessert that can serve as a filling for a wide variety of pastries and cakes, profiteroles and eclairs.

The basis for custard for milk cake is naturally milk, so you must take care of its quality. You can take homemade milk or store-bought, preferably fat.

Mix milk with sugar, leave one teaspoon of sugar to mix with flour.

Stir very well, gradually heating - it is necessary that the sugar is completely dissolved, but not burnt.

Add vanilla sugar and the rest of the sugar to the flour - this way it will be easier to add the egg to the flour so that there are no lumps. The eggs can be mixed into the flour when the milk is warm enough. Then carefully add the flour mixture to the hot milk.

Tip: Try to constantly stir the cream so that it does not burn or form lumps. Thus, the cream will turn out to be homogeneous and pleasant in taste and appearance.

If you can't make a slow fire, try to cook the cream in a bain-marie. Cook the cream until thick, but do not bring to a boil.

In a hot, slightly cooled cream, add butter and beat very well with a whisk or mixer. If desired, the amount of oil can be increased.

We try to cool the custard in milk for the cake at room temperature, after which it can be put in the refrigerator already cold. The cold custard will already be ready to be used in the preparation of other dishes - cakes and cakes.

If you are a sweet lover, you can serve the cream as an independent dessert treat - sprinkle the chilled cream with chocolate chips and decorate with berries.

Bon appetit!

If you add butter to the milk cream, you can not only layer cake layers with it, but also create decorations. Egg-free milk cream is ideal for making Napoleon cake.

Airy custard can cover layers of biscuit or shortbread cake. It does not contain butter, so it will help reduce the calorie content of the Napoleon cake.

MILK CUSTOMER RECIPE

What do you need:
170 ml milk
60 g with sugar
1 pinch of salt
3 eggs

How to make milk custard:

1. Separate the whites from the yolks. To do this, immediately use two different dishes. Pour sugar into the one where you placed the yolks. Take a medium-sized saucepan for this purpose. Pound the mass with a spoon or whisk, pour in the milk, mix. Place over medium heat, stirring, bring to a boil.

2. Beat egg whites with salt until stiff peaks.

3. Now you need to mix the two components of the cream. Pour the beaten egg whites into the hot custard, stir, heat over medium heat for 2-3 minutes.

4. Cool the cream slightly, grease the cake layers with it while it is still warm, as after cooling the mass will become gelatinous and it may not be possible to distribute it in an even layer.

EGG-FREE CUSTOMER RECIPE

Photo: thinkstockphotos.com If you don't like eggs or just don't have them in the fridge, make a milk custard without them.

What do you need:
480 ml milk
320 g sugar
5 tbsp flour
180 g butter
1 pinch of vanilla

How to make custard without eggs:

1. Pour 360 ml of milk into the pan, add sugar, mix. Put on medium heat.

2. In the meantime, pour flour into another bowl, pour in the remaining milk, mix with a mixer.

3. Pour the milk-flour mixture into the boiling milk in a thin stream, stirring vigorously.

4. Cook over low heat until thickened, stirring all the time with a whisk or spoon, add vanilla at the end. Remove cream from heat.

Allow the mass to cool to 70 ° C, add the butter, cut into pieces, mix until smooth. You can immediately coat the cakes with cream.

If you like chocolate cream, add 3 tbsp to the thickened milk 20 seconds before the end of cooking. cocoa or 1.5 tsp. instant coffee, then you get a dessert with a coffee aroma.

Tired of the traditional "Napoleon"? Bake deluxe blueberry custard tarts!

Simple and delicious cake creams

Cream for custards

440 milliliters of milk
2 eggs
1 cup of sugar
2 tbsp. spoons of flour
2 teaspoons butter
1 teaspoon vanilla sugar

In a bowl, mix eggs with sugar. Then add flour, vanilla sugar and whisk until smooth.
In a separate bowl, bring the milk to a boil. Then pour the milk in a thin stream into the previously prepared mixture, while not forgetting to stir. Put the mixture on fire and cook, stirring, until thick. Then cool the mass to room temperature and add softened butter to it . Beat a little with a whisk and put in the refrigerator for 15-20 minutes. After the time has elapsed, the cream is ready. You can fill them with cakes.

Powdered sugar 500 g Cocoa 1 tbsp.
Butter 110 g Milk 8 tbsp. l.
Vanilla extract 2 tsp

Mix the icing sugar and cocoa in a small bowl, set aside.
In a large bowl of a stand mixer, lightly beat the butter (a few seconds).
Gradually add powdered sugar with cocoa and milk, beating until smooth, then add butter
Add vanilla, beat until creamy.

200-250 granular cottage cheese with a fat content of 5% or more,
-250-300 ml. whipping cream, fat content 33% or more,
-70-100 gr. sugar (up to half a glass),
-10 gr. gelatin,
-50 ml. water

We start by soaking the gelatin in cold water. Somewhere for half an hour. He stood with me for a couple of hours while we watched TV, it's not scary.
Rub cottage cheese through a sieve. Mix all the cottage cheese with half the sugar. Adjust the amount of sugar according to your taste. Sweet tooth, like me, you can have all 150 gr. put.
Heat the gelatin in a water bath until completely dissolved. Stir constantly. After dissolution, cool to room temperature, you can also in the bath. Add to curd and mix well.
Whip the cream with the rest of the sugar. Add the whipped cream to the cottage cheese in several parts and mix. I use ready-made curd cream for making cakes, desserts and as a filling, for example, for custard profiteroles, cakes.
The finished product with such a cream must be put in the refrigerator for several hours so that it grabs.
Bon appetit.

We peel the lemons (part of the zest can be rubbed on a fine grater and added to the cream for smell), squeeze the juice from the lemons, mix with sugar until the latter is completely dissolved. We try. Not enough sugar - add.
Beat the eggs separately (preferably by hand, not with a mixer), filter through a sieve, add lemon juice with sugar. Mix thoroughly again.

If you don’t like zest or just want absolute homogeneity of the cream, then let the cream stand for about 20 minutes, and then strain it - then you can throw away the unnecessary zest, and your cream will be the most tender.
Pour the yummy into the pan, add the oil and cook until thickened, not forgetting to stir. Pour into jars, tie bows and enjoy!

320 g cottage cheese
175g butter
90g powdered sugar
65g condensed milk
1 sachet of vanilla sugar
1 tbsp cognac or dessert wine

Beat softened butter with icing sugar and crushed vanilla sugar until white. Add condensed milk in several portions, whisking thoroughly at maximum speed. At the end, add cognac.
Rub the cottage cheese through a sieve into the finished cream.
Whisk. Custard

- 2 eggs
- 1 cup of sugar
- 1 tsp vanilla
- 1.5 cups of milk
- 2 tsp melted butter
- 2 tsp flour

1. Mix flour and eggs in a saucepan so that lumps disappear.
2. Boil milk and sugar in another saucepan, do not forget to stir them.
3. Pour milk with sugar into the flour mixture in a thin stream, stir vigorously with a spatula.
4. Put the resulting cream on a small fire, stirring constantly, bring to desolation. Do not bring the cream to a boil.
5. After that, remove the eclair cream from the heat, adding vanilla sugar and butter to it. Mix well and then quickly chill by placing in ice or cold water. Cream Ganache

200 ml cream 30%
- 200 g dark chocolate
- 50 g butter

This is a classic recipe, but I have digressions, because. did not find cream 30%, and 20% did not thicken. I had to get out, but I will say that the cream in the end turned out just great.

Pour the cream into a saucepan and, without bringing to a boil, add the chocolate. Stir constantly until a homogeneous mass is formed.
Throw in the oil. Remove from heat and cool. If the cream is fatty, then after the mixture has solidified, it is enough just to beat it and you will get a thick chocolate cream. But this did not happen to me, so I added gelatin and only then did the mass freeze.
By consistency, it was viscous for a cake, so I added another 100 g of soft butter and beat.
Butter cream in 5 minutes!

250 g butter at room temperature
100-150 ml of milk,
200 g powdered sugar,
1 sachet of vanilla.

Boil milk and cool to room temperature. We combine all the components of the recipe. Beat with a mixer until smooth and a beautiful pearly color. Whipping time from 3 to 5 minutes. It is best to beat at low speed. A food processor and blender will not work. You need to beat with a mixer or manually with a whisk.
Butter cream - lush, delicate, with vanilla flavor.
It remains to smear the waffle cake, cakes, brownies, cakes or rolls with cream. Cream Raffaello

coconut flakes 70 grams
condensed milk 400 grams
butter 200 grams
white chocolate 200 grams

Melt butter and chocolate and mix. You can melt over low heat, stirring constantly so as not to burn.
Then add condensed milk, mix everything well.
Then add coconut flakes to the cream and mix everything well again.
Transfer the finished Raffaello cream to a glass jar and refrigerate for at least 3-4 hours (preferably overnight).
If you are going to decorate cakes or a cake with this cream, then you can use it right away. And let the already decorated confectionery stand and soak in the cream.
In the morning you will have Raffaello cream ready to use. This cream goes well with fresh white bread, hot coffee or tea.

Calories: Not specified
Time for preparing: Not specified

According to this recipe, the cream is perfect in taste and texture. No lumps and very soft. The composition of our custard does not include oil, so it is not very high in calories. The ingredients of the cream are simple and familiar: egg, milk, flour, sugar and vanilla sugar. So, if you want something tasty for dessert, you can safely open the refrigerator and prepare this wonderful cream from a small budget set of products. You don't have to run to the store and spend money!

The resulting light custard can be eaten just like that with tea, spread it on, put in pancakes, rolls and, of course, stuff cakes and.

Custard in milk with eggs without lumps, recipe with photos and explanations.

- 1 chicken egg,
- 325 ml whole cow's milk,
- 1, 5 tbsp. spoons of wheat flour
- 100 gr. granulated sugar,
- 30 gr. vanilla sugar or vanillin on the tip of a knife.

Recipe with photo step by step:

We will cook immediately in a small saucepan. It is better if it has a thick bottom, then the cream will definitely not burn. My chicken egg, break into a saucepan. Add regular sugar and vanilla. Stir with a whisk (mix thoroughly so that the egg is completely mixed).

We take out milk from the refrigerator, measure out 125 milliliters. Pour it into the pot cold. Stir with a whisk until smooth.

Boil the remaining milk in a separate bowl and begin to gradually, little by little, stirring, introduce into the main composition.

We put the resulting mass on a hot stove, pick up a wooden spatula or the same whisk and cook, stirring constantly. We make movements along the bottom, as if scraping something from the bottom. This must be done so that the cream does not burn to the base of the pan. The finished cream should become thick.

Take the cream off the stove and set aside. To make it faster, put a saucepan with cream in ice water (you can throw pieces of ice into it).

If you need not a light cream, but an oil one, add oil (about 70 grams) now.
As it cools, the cream thickens even more. And a thin hard crust may appear on its surface. To prevent this from happening, evenly sprinkle the cream with granulated sugar on top. Or just stir occasionally.

We shift the cooled cream into a gravy bowl or bowl, serve with tea as a sweet dressing for desserts - cookies, pancakes, crackers, buns, we just eat with a spoon.

Or we make custard cookies with it and

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

If we talk about the role of custard impregnation in the confectionery business, then this is not only a standard, but also a classic in unusual variations. Delicate structure, delicate taste of the filling in pastries, cakes and other products will be appropriate and unobtrusive. You can prepare the cream without the use of eggs, which sometimes greatly simplifies the cooking process.

Recipe for custard for cake and pastries

How to make custard? A delicious light filling is created using flour, butter, sugar, milk. For biscuits, eclairs, honey cakes, you can use a rich chocolate flavor. The more flour you use in the recipe, the denser the filling becomes, so start from the dish you want to cook and adjust the density to your taste.

Classic recipe

The custard recipe is simple. To prepare a classic custard without eggs, you need to take:

fresh milk - 1 tbsp.;
white sugar - 0.5 tbsp.;
fresh butter - 100 g;
flour of the 1st grade - 3 tbsp. l.;
vanillin.

Heat some butter in the microwave until softened.
Pour milk into the pan (leave a little milk to dilute the flour later), add sugar. Warm up over low heat.
While the milk is heating, dilute the flour in the remaining milk until smooth, there should be no lumps.
Before the milk boils on the stove, pour in the batter in a thin stream while stirring.
Cook until the mass is thick, constantly stirring with a spoon (wooden, silicone) so that the mass does not burn.
Remove the thickened composition from the stove to cool. Stir occasionally so that a milk film does not form on top.
Beat the butter with a mixer until fluffy, starting with a slow speed of the device and gradually increasing it.
Add vanillin to the milk mixture, mix, and then pour lush butter 3 tablespoons at a time, beat the mass with a mixer.

For Napoleon

Products for the preparation of Napoleon filling with a delicate milky taste:

milk - 0.7 l;
white sugar - 2 tbsp.;
flour of the 1st grade - 6 tbsp. l.;
fresh butter - 200 g;
vanilla sugar or vanillin - one sachet.

How to make delicious toppings:

To soften the butter, warm it up a bit in the microwave.
Pour sugar into 0.5 liters of milk, put the ladle on a minimum fire.
While the liquid is heating on the stove, combine the remaining milk with flour so that there is no graininess in the mixture.
After boiling the liquid on the stove, pour in the milk-flour mixture.
Cook until thick, stir with a spoon so that it does not burn on the bottom.
When you have removed the mixture from the stove, add the vanilla sugar.
The cream is almost ready, when the mass cools down a little, then add pieces of butter and stir. After that, the filling can be filled with confectionery.

On milk

If you decide to prepare a milk-based filling for spreading cakes, then it is better to reduce the amount of flour by half a tablespoon. You will need:

fresh butter - 200 g;
milk (can be homemade) - 225 ml;
white sugar - 1 tbsp.;
flour of the 1st grade - 2.5 tbsp. l. (for a thin 1.5-2 tablespoons);

Step by step filling process:

Add sugar to milk (200 ml), put in a saucepan on the stove.
Mix wheat flour with 25 ml of milk until a homogeneous solution is formed.
Pour the flour mixture into the hot milk in a stream. Boil, stirring with a spoon, and make sure that the bottom of the mixture does not burn. Remove from stove until cool.
Beat soft butter with a mixer or blender. Add the cooled base in portions to it and beat with a mixer.

With condensed milk

Choose only fresh products for the preparation of the filling, and only high quality oil. Required Ingredients:

milk (can be homemade) - 250 ml;
flour of the 1st grade - 2 tbsp. l.;
white sugar - 2 tbsp. l.;
fresh oil - 100 g;
condensed milk in a jar - 200 g;
vanillin.

How to prepare a rich impregnation:

Mix flour and sugar in a separate bowl.
Heat milk in a small saucepan. When the liquid becomes warm, pour out a quarter of the glass from the entire volume. We put the rest back on fire.
When the milk is hot, remove the bowl from the heat and cover.
Pour warm milk into the mixture of sugar and flour, mix quickly with a whisk or a mixer.
Pour in hot milk.
Put the whole mixture in a small saucepan to boil. Stir with a spatula or wooden spoon. Simmer until thickened, about 4-5 minutes.
After the mixture has thickened, remove the saucepan from the stove, cover with cling film until cool. It is better not to cover with a lid, otherwise the mixture will be liquid.
With a mixer, mix the butter with condensed milk at low speed until fluffy, add vanilla if desired.
Add the base to this mixture a couple of tablespoons at a time, beat slowly.

Chocolate

Rich chocolate custard will appeal to any child, this is a favorite taste since childhood. Required Ingredients:

warm milk - 250 ml;
sifted flour of the 1st grade - 1 tbsp. l.;
potato starch - 1 tbsp. l.;
bitter chocolate (break into pieces) - 50 g;
cocoa powder - 3 tbsp. l.;
white sugar - 150 g;
butter (can be homemade) - 100 g.

Delicious and rich filling is prepared as follows:

Add chocolate, sugar to the milk, put it on the stove to warm up so that the chocolate melts.
Mix the flour and starch well in a saucepan, pour the chocolate milk into the dry composition, mix thoroughly.
Put on minimum heat, cook and mix well in the process until dense.
Remove from heat, wait for the thick mixture to cool.
Beat the softened butter with a mixer and add to the warm base. Mix everything quickly until smooth and you can use it.

For honey cake

An excellent combination of the tenderness of the filling and the airiness of the cakes is a custard for a honey cake. To prepare a simple cream without eggs, you need to take:

milk (can be homemade) - 0.5 l;
white sugar - 1 tbsp.;
flour of the 1st grade - 1 tbsp. l.;
vanilla sugar - one sachet;
fresh butter - 70 g.

Step by step cooking process:

Leave immediately half a glass of milk, and boil the rest of the liquid with sugar.
Mix half a cup of milk and flour until smooth.
Pour the batter into the milk, cook until thickened, just watch that the mixture does not boil.
Remove the base from the stove, cool completely, covering the pan with cling film.
When the milk composition has cooled, then combine it with butter whipped into a lush foam.
Soak the honey cake with the filling and leave the dessert in the refrigerator overnight.

For biscuit

Impregnation for a biscuit does not take long to prepare, it turns out not at all cloying, but tender and silky. You will need:

sugar - 0.5 kg;
cold water (boiled) - 0.5 tbsp.;
flour - 1 tbsp. l.;
butter - 100 g.

Impregnation preparation:

Leave the butter at room temperature to soften.
Pour sugar into a small saucepan, pour half of the water indicated in the recipe. Put on minimum heat, stir until a clear syrup is obtained.
At this time, combine the second half of the water in a bowl with flour, stir thoroughly to avoid lumps.
When the syrup begins to boil, then pour the resulting batter in a thin stream and cook until the mixture thickens.
Remove the saucepan to cool the composition to a warm state.
Add soft butter in pieces to the base, beat with a mixer until the mixture thickens.