Eggless Coconut Milk Custard. Custard cream without eggs

Custard was invented a long time ago, and even after several centuries it remains popular among confectioners.

Without this ingredient, a cake like Napoleon is unthinkable; it is used to fill eclairs and sandwich honey cakes. And what’s especially interesting is that custard can be served as an independent dish and baked in the oven.

To add freshness to the cream, fresh or thawed berries are added to it and used as a base for ice cream.

Traditionally, it is made from sugar, dairy products (milk or low-fat cream), and eggs are used as a thickener, but you can do without them.

To ensure that the mixture brews and holds its shape, another technique is used in cooking - adding flour.

Simple eggless custard recipe

Take: 0.5 cups white sugar; a glass of full-fat milk or 10% cream; 100 g sl. oils; three full spoons of flour. Flavor the mixture with vanilla sugar.

Cooking method:

Place granulated sugar and flour in a saucepan.
Mix the ingredients with a whisk and dilute in 100 ml of milk.
Heat the rest of the liquid on the stove and pour into the mixture that you whisked in the saucepan.
Place the cream over low heat, bring to a boil and cook until it thickens. Constantly stir the mixture with a whisk so that it does not stick to the bottom of the dish.
Then remove the custard mixture from the stove and set aside to cool.
Meanwhile, start whipping the softened butter, using a whisk, bring it until fluffy and add the milk custard mixture two or three spoons at a time.
Beat the cream until smooth, do not forget about the flavoring, add it at the end of the process.

Custard for fasting days

For your vegetarian friends, you can make a treat that doesn't contain any animal products.

The cream without water and eggs turns out no worse, and if you follow certain rules, it will be as airy and tender as its close “relative”.

List of ingredients: 2 tbsp. spoons of flour; one glass each of sugar and water. For flavor, use lemon zest or vanilla sugar.

Step-by-step preparation:

Sift the flour and fry in a frying pan with a thick bottom. It should turn golden and have a nutty smell.
Add granulated sugar, stir and immediately dilute the mixture with warm water.
Using a whisk, bring the mixture until smooth; no lumps are allowed.
Remove the cream from the heat when it has simmered a little and thickened. Add vanilla or lemon zest and mix thoroughly one last time.

Before serving, cool the cream, place into portioned bowls and sprinkle with cocoa powder.

Instead of water, you can use any fruit juice, this will only benefit the dessert. This cream is also suitable for layering lean cakes and rolls.

For it you will need: a tablespoon of semolina; a glass of fruit juice; 0.5-0.8 cups of sugar, depending on what juice you took.

Prepare cake cream quickly and easily:

Mix all three ingredients in a saucepan.
Set the burner to low heat and cook the mixture until it thickens.
Cool the mixture, then beat it with a mixer.

Coconut Milk Powder Custard Recipe

Soak the cakes with cream that was prepared without adding dairy products or eggs. The aromatic mixture will make the cake even more delicious and attractive.

Prepare the following components, without them you will not succeed:

0.5 cups sugar; 3 tbsp. spoons of dry coconut milk and flour; 2 glasses of purified water.

Preparation:

Make syrup from sugar and 250 ml of water.
Place flour and coconut milk powder in a saucepan, while stirring, pour in the rest of the water. If you want to enhance the flavor, add a teaspoon of coconut flakes.
Place the dish on the fire and pour in the warm sugar syrup in a stream.
Continue stirring the cream and cook it until it becomes thicker.
Remove the saucepan from the stove and leave the mixture to cool, after which it is ready to layer the sponge cake.

Custard for cake without eggs

Eggs and milk are quite interchangeable, especially when it comes to custard. Instead, take plain water, follow all the details of preparation and you will get a delicate and tasty cream.

Ingredients: one glass each of sugar and water; 0.250 kg sl. oils; 2 tbsp. spoons of sifted white flour; a bag of vanilla sugar or a few drops of vanilla essence.

Preparation:

Pour half a glass of sugar into the sugar, simmer the mixture over low heat for several minutes until it stops foaming.
Whisk the rest of the water with the flour. Make sure that no lumps form. Pour the cloudy solution into the syrup and brew the mixture over low heat.
Beat soft butter with vanilla essence. Little by little add the sweet custard mixture to the resulting air mass. Beat until fluffy.
Cool the cream with added butter and use as intended.

Classic custard recipe

Take: 0.3 kg of fine crystalline sugar; milk - one and a half glasses; 3 tbsp. spoons of white flour; salt and vanilla on the tip of a knife; 75 g sl. oils

Let's start cooking:

Heat milk (one glass) in a saucepan, adding granulated sugar.
Shake the rest of the milk with the flour and pour into the hot milk syrup in a stream.
Stir the mixture with a whisk and do not remove from the stove until it thickens.
Then cool the custard mixture and beat with the addition of softened butter until fluffy foam.

You can add fruit or berry puree to this cream, and garnish with slices of fresh fruit before serving.

Custard with added fruit puree

The list of ingredients does not contain eggs, we include: one and a half glasses of high-fat milk; 1/3 cup powdered sugar; 35 g powdered custard preparation; 200 g puree (banana, apple or mango); a pinch of ground cardamom.

Step-by-step preparation:

Dissolve the custard powder in 120 ml of milk and put on fire.
Gradually pour in the rest of the milk, add cardamom. Cook the mixture while stirring so that it does not burn.
Add powdered sugar, mix and add fruit puree.
Keep the milk-fruit cream on the stove for another 2-3 minutes, then put it on a stand and cool.

The cream prepared in this way is perfect for an independent dessert dish. Children and adults will like it.

To decorate the dessert, slices of fresh or caramelized fruit are suitable. The custard mixture can also be used for filling eclairs and layering puff pastries.

No matter how much time you spend in the kitchen, it still wouldn't hurt to know the tips below.

You can thicken custard not only with yolks and wheat flour. You can use other ingredients, such as cornstarch or semolina.
When brewing the mixture, it is important to keep an eye on it and stir constantly. If you do not have dishes with a thick bottom, then it is quite difficult to keep track of the condition of the cream.
When the cream has already stuck to the bottom, but has not yet acquired an unpleasant odor, it can be saved. Pour the mixture into another bowl, add vanilla extract or rum essence and mix thoroughly. Melted chocolate will also help save the situation.
To be sure to avoid burning, build a water bath on the stove. The mass will cook on it longer, but will remain inaccessible to the fire.
If the dessert is classified as lean, that is, it does not contain dairy products or eggs, then it is given 4 or even five days for storage. It can be used with butter no later than 36 hours later; without this ingredient, the shelf life is extended to three days.
Lenten custard is not only consumed by vegetarians. Even if there are no eggs in your refrigerator, you still get the right and opportunity to enjoy a delicious dessert.

There is no need to deny yourself small pleasures. After enjoying a delicious dessert, you will notice how your mood has improved.

And what can we say about the youngest members of the family, for them sweet dishes are part of a real holiday.

By adding fresh berries and chopped fruits to the mixture, you will saturate it with vitamins that are responsible for the child’s immunity.

Experiment, come up with your own recipes and combinations, and your efforts will certainly be rewarded.

My video recipe

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This eggless custard recipe is a very easy dessert to make and requires very little time. Such a delicious cream is simply irreplaceable when making cakes, because it can be used to make sponge cake, honey cake or, of course, Napoleon cake. But, to be honest, the cream is so delicious that it can be served as a dessert on its own. Just fill your espresso cups with it.
To make custard at home, you will need a minimum of ingredients, a saucepan and a whisk. Usually eggs are used in custards to brew the cream itself, but we will do without them. After all, homemade custard can be made simply with flour! Read on to learn how to do this - we have prepared a detailed recipe with photos.

Ingredients for milk custard

– 1 liter
Butter – 150 g
White flour – 6 tbsp. spoons (without a slide)
Sugar – 1.5 cups
Vanilla (vanillin) - on the tip of a knife
Other flavors: nuts, cocoa, coconut– optional

How to make custard without eggs - step-by-step instructions with photos

How to make nut custard

"Napoleon" - perhaps one of the best cakes, but many people think that it is difficult to prepare. I offer you my favorite recipe for “Napoleon” with eggless custard, the preparation of which will not cause you much trouble, and the result will greatly please you.

I always sprinkle the layers with walnuts, as they make it even tastier.

Cake “Napoleon” with custard

Compound:

Glass – 250 ml

Dough:

250 g butter
3 cups flour
1 glass of milk
1 teaspoon soda

Cream:

0.5 l milk
2 cups sugar
6 tbsp. spoons of flour
160-200 ml milk
200 g butter
vanilla sugar packet

And also:

1.5-2 cups walnuts

Preparation of Napoleon cake:

Grind the softened butter with flour.
Preparing the dough
Quench the soda with lemon juice or vinegar, pour it into a glass and pour milk to the top.
Add milk and soda to the dough and knead well. The dough should be very soft.
Dough for Napoleon
Divide it into 6 pieces.
Divided crust dough
Transfer to a bowl, cover and refrigerate for 2 hours.
At this time, let's prepare the custard. First you need to pour sugar into milk (0.5 l) and put it on fire.
Separately, stir the flour and 160 ml (or a little more) of milk (you can use a mixer).
Whipping milk with flour to make cream
When the milk and sugar boil, pour in the resulting mixture in a thin stream, stirring constantly.
Making custard without eggs
Cook over low heat until thickened, remembering to stir constantly. At the end add vanilla sugar.
The custard is almost ready
When cool, add softened butter and stir well.
Custard without eggs for “Napoleon”
Walnuts must be roasted and slightly chopped.
Chopped nuts
Remove one piece of dough from the refrigerator and roll it out thinly.
Rolling out the dough
Roll the resulting thin layer onto a rolling pin and transfer to a baking sheet.
Transferring the cakes to a baking sheet
Stretch the dough with your fingers into the shape of a baking tray (mine measures 35 x 25 cm). You can also pierce the cake in several places so that it does not rise too much during baking.
Preparing cake layers
Place in a preheated oven and bake at 200ºC for about 10 minutes until the cake is completely baked and golden brown.
Ready-made cakes for “Napoleon”
Carefully trim the edges around the perimeter of the cooled cakes. Unlike, they do not need to be cut off all at once, but one at a time.
Place the scraps in a bowl; we will need them for sprinkling the cake.
Spread the cake with cream and sprinkle with 1/5 of the nuts.
Place the next layer of cake on top and spread and sprinkle in the same way. Do the same with three more.
Just spread the last cake and sides with cream.
Assembled “Napoleon” with custard
Pound the cake scraps a little with a rolling pin or masher.
Cake sprinkles
Sprinkle the top and sides of the “Napoleon” with the resulting crumbs.
Cake “Napoleon” is ready
Leave the cake in the kitchen to soak for several hours or overnight, and then put it in the refrigerator.

I make Napoleon, along with , quite often, but it doesn’t get boring and is eaten very quickly.

P.S. If you liked the recipe, don't forget

My favorite cream for filling all kinds of delicious things is custard with butter, but without eggs. It is so light, tender, tasty, and if you keep the cake in the refrigerator, the cream leaves a delicious sensation of coolness melting in your mouth!

Butter cream is great for filling a variety of homemade baked goods: custard cakes, eclairs and tube cakes, for layering homemade cakes and biscuits. In general, universal. And, importantly, this is a recipe for custard without eggs, which I personally was very happy about when I found it in a very valuable Soviet book on confectionery (published in 1955).

We don’t come across fresh homemade eggs, which can be safely used in custard, very often :) Therefore, egg-free custard is an ideal option for homemade recipes!

Let's learn how to prepare a wonderful filling for cakes - it's not difficult at all, especially with step-by-step photos.

Ingredients:

half a glass of sugar;
half a glass of cold boiled water;
1 tablespoon of flour (full with a slide);
half a stick of butter, that is 100 g.

If necessary, the amount of ingredients can be doubled.

Custard: recipe without eggs

Pour the sugar into a small ladle or saucepan, and pour half the water into it - that is, ¼ cup.

Place the ladle on a small fire and, stirring, cook until a clear syrup without sugar is obtained.

Meanwhile, pour the second ¼ cup of water into a cup of flour and stir so that there are no lumps left.

Is the syrup boiling? Pour the flour dissolved in water into it and, stirring all the time, cook until thickened.

When the mixture thickens and begins to bubble and boil, remove the ladle from the heat and set aside. It is necessary that the future cream cools to the state of fresh milk.

By the way, it’s time to take the butter out of the refrigerator: let it sit and become soft.

When the cream is not hot, but warm, it's time to add oil.

Cut the softened butter into pieces into a ladle and beat with a mixer at medium speed. At first the cream will be runny and yellow.

Do not stop, continue to beat, and in a couple of minutes the cream will thicken before your eyes, becoming fluffy, white, and there will be clear marks left on it from the mixer beaters. So it's ready!

Before filling the cakes or frosting the cake, put the cream in the refrigerator for 5 - 10 minutes. Then it will hold its consistency better and will not melt - especially if the cakes are warm, as is the case with a sponge roll, which needs to be coated immediately after taking it out of the oven.

Chilled custard with butter is much tastier than warm custard. Try it!

To decorate and soak cakes and pastries, eggless custard cream with milk is often used, the preparation of which does not take much time and effort. It is unique in that it can be used not only as part of homemade desserts, but also as an independent treat.

The technology for preparing such a cream is based on rapid or prolonged heating of the milk mixture. In the first case, it is brewed on the stove. In the second, the base for creating the future cream is heated in a water bath.

All bulk components are combined in a certain sequence, poured with milk and heated until the desired consistency is obtained. The finished mass should resemble fairly thick homemade sour cream.

To make eggless custard with milk, you need to use only high-quality ingredients. The taste of the final product depends on this. Stale milk may curdle when heated, and milk that is too fatty may burn.

While heating the future cream, it should not be left unattended for a minute. It requires constant stirring. Otherwise, it may burn or clump. Moreover, even the cooling cream needs to be stirred. Otherwise, a crust will appear on its surface, which cannot be combined with the main mass. To shorten the cooling process of the cream, the bowl with it can be immersed in a wider container filled with cold water.

To tint the finished product, it is permissible to use chocolate or turmeric. The latter will give the custard a pleasant yellow tint. Some recipes involve adding cinnamon, vanillin or cognac. This cream turns out to be more fragrant. It is often used for coating cakes or as a filling for cakes. In addition, it is served with cookies, pancakes and other sweet pastries.

Classic version

The cream made using the technology described below is so tasty that it can be used not only for making cakes, but also eaten as an independent dessert. In the first case, you need to add a little less flour to its composition. This will give you a thinner custard. A recipe made with milk (without eggs) involves the use of a simple set of ingredients, most of which are available in every home. In this case you will need:

A stick of butter.
Two and a half tablespoons of flour.
220 milliliters of milk.
A glass of sugar.

Sequence of actions

A little milk is poured into a cup. It will be needed to dissolve the flour. The remaining milk is combined with granulated sugar and sent to the stove. When it is heated, add diluted flour to it and mix well to prevent lumps from appearing.

The resulting base, from which custard cream will subsequently be prepared (without eggs, with milk), is removed from the heat and left to cool. When it has cooled enough, it is gradually added to the pre-whipped butter. In this case, you need to constantly work with the mixer. As a result, you will get a fluffy, homogeneous mass. It can be used to frost cupcakes and cake layers.

Option with condensed milk

This recipe produces a very tasty and unusual cream (custard) without eggs in milk. To prepare it, simple and inexpensive products are used, the purchase of which will not affect the family budget in any way. This time you will need the following set:

One can of condensed milk.
250 milliliters of milk.
A couple of tablespoons of first-grade flour.
Half a stick of butter.
Two tablespoons of white sugar.

If desired, a little vanillin is added to the custard cream (without eggs, with milk), a photo of which can be seen in today’s article.

Process Description

Pour milk into a small saucepan and place it on the stove. When it becomes slightly warm, a quarter of a glass is poured out of it, and the rest is returned to the fire. Hot milk is removed from the stove and covered with a lid.

In a separate bowl, combine flour and granulated sugar. First warm and then hot milk is poured into it. Mix everything thoroughly and put it back on the fire. The resulting mixture is boiled until thick. Typically this process takes about five minutes. Don't forget to stir the contents of the saucepan!

Then the container with the thickened mass is removed from the stove, covered with cling film and cooled. While the cream is cooling, you can beat the butter, previously combined with condensed milk. The resulting mixture is gradually introduced into the almost finished sweet mass. Custard cream (without eggs, with milk) must continue to be beaten with a mixer while combining the two components.

Option with starch

The cream made according to this recipe will be an excellent alternative to sour cream. It has an unusually delicate, airy structure and pleasant taste. Having spent very little time and a minimum of ingredients, you will prepare a light and fluffy cream (custard) without eggs using milk. The cooking recipe involves the use of a certain set of components, including:

Half a liter of milk.
A glass of sugar.
75 grams of butter.
A full tablespoon each of corn and potato starch.
250 milliliters 35% cream.

Step-by-step technology

The entire process of preparing such a cream can be divided into two main stages. The first is to create and cool the custard mass, the second is to combine it with cream.

Pour starch and sugar into a thick-bottomed bowl. Pour in cold milk and mix thoroughly with a whisk, trying to prevent lumps from appearing. If it is homemade, then it is advisable to first boil it and cool it. Store-bought milk does not need to be subjected to additional heat treatment.

Place the saucepan with the sweet mixture on the stove and simmer until thick, remembering to stir constantly. The resulting mass as a result of this process should resemble viscous jelly. It is poured into another bowl and cooled.

Literally five minutes later, butter is added to the future cream (custard, without eggs, with milk). Mix everything thoroughly until smooth and cover with cling film.

After the resulting mass has completely cooled, you can move on to the next stage. The cooled cream is poured into a suitable container and whipped intensively with a mixer. After this, they are carefully introduced into the sweet milk-butter mixture. Moreover, it is advisable to add whipped cream to the custard in small portions. This recipe is good because it allows you to adjust the thickness of the finished product. For those who want to get a mass that is not too dense, you need to whip the cream until weak peaks appear. This product is ideal for frosting homemade cakes like Napoleon.