Pour a glass of milk into an unenamelled saucepan and put on fire. Add sugar and heat the milk, stirring occasionally without boiling,. In another bowl, beat the rest of the milk with the cornstarch and yolks. Pour in hot milk, stir and pour into a saucepan. Heat the cream in a saucepan, stirring occasionally, until the first bubbles. Remove the custard from heat and leave for 10 minutes. During this time, the cream will thicken.
How to make custard
Products
Milk 1,5% – half a liter
Sand sugar – 200 grams
Egg yolks – 4 pieces
Flour – 50 grams
Vanilla sugar – 1 teaspoon
Preparation
Pour milk into an unenamelled saucepan, put on a low heat. While the milk is boiling, grind the yolks in a bowl with vanilla and regular sugar, flour. Pour hot milk to the yolk mixture, put on a low heat and cook, stirring occasionally, until thickened.
How to make cocoa custard
Products
Milk 1,5% – half a liter
Cocoa – 1 tablespoon Sand sugar – 200 grams
Egg yolks – 4 pieces
Cornstarch (can be substituted with flour) – 1,5 tablespoons
Vanilla sugar – 1 teaspoon
How to make cocoa custard
Pour a glass of milk into an unenamelled saucepan and put on fire. Add sugar and heat the milk, stirring occasionally, until hot, but not boiling. In another bowl, beat remaining milk with cornstarch and egg yolks. Pour in hot milk, mix well and pour into a saucepan. Heat the custard in a saucepan, stirring occasionally, until the first bubbles. Remove the custard with cocoa from heat and leave for 10 minutes. During this time, the custard will thicken.
Delicious facts
– The calorie content of the custard is 212 kcal / 100 grams.
– Custard is versatile for desserts. It can be used to grease and decorate all sorts of sweets: cakes, pastries, eclairs, pies. Since there is no oil among the ingredients, the cream can be added to coffee or cocoa, and it can also be poured over fruits and served in bowls.
– It is better to cook the custard in a saucepan with a thick bottom, and stir the mass not with a spoon, but with a wooden spatula, without tearing it off the bottom of the pan. This will prevent sticking.
– To prevent the custard from being liquid, you need to add more yolks to it, separated from the whites. The more there are, the richer and thicker the composition.
– The yolks in the custard should be well and thoroughly beaten. They should not be left intact for a long time, as this can lead to the formation of small grains and lumps, which will then be difficult to dissolve or break.
– Milk with sugar is mixed separately from the rest of the mass and brought to a boil. After it has cooled down a little, you need to pour into the yolks. In this case, you need to pour in a thin stream. If you do not heed the advice and pour everything at once, then the yolks can curl.
– Do not allow the custard to boil while cooking. The best way to prepare the mass is to use a water bath. It will ensure uniform heating of the mass, and at the same time prevent it from folding. This procedure will make the cream softer. But it will take longer to cook than with the standard procedure. Brewing the cream in a water bath is carried out over low heat. The mass must be constantly mixed, reaching the bottom of the container with a spatula. When the mass thickens and the foam disappears, then we can assume that the cream is ready.
– The readiness of the custard can be easily checked with a regular spoon. You will need to immerse it in the mass and remove it from it. If a uniform mass is laid on the spoon, then this means that the cream is ready.
– The product deteriorates quickly if kept in a warm place. It is recommended to store it in the refrigerator, previously covered with cling film. If the cream turns out to be liquid, you need to add more yolks, separated from the proteins, to it.