Milk custard: recipe how to cook? Video
Delicious, light and at the same time nutritious product, which is made from milk, butter, eggs, sugar, flour or other thickener, it is perfect for making biscuit and puff cakes, as well as for filling eclairs and as a component of desserts.
To make milk custard, you will need:
2 cups milk (or cream)
1 a glass of granulated sugar
2-3 eggs; – 2 tbsp. flour
50 grams of butter
vanillin
To prepare the cream, pour milk or cream into a heavy-bottomed enamel saucepan and put on fire. While the milk is heating, grind the eggs with granulated sugar in a bowl until smooth. Then put flour in this mass and stir well so that there are no lumps.
Reduce the heat under the milk to a minimum and take it in half a ladle and pour into the dough, stirring everything thoroughly. After combining 2/3 of the milk with the mass, pour the contents of the bowl into the saucepan with the remaining milk. Do not increase the fire and do not forget to constantly stir the cooking cream so that it does not burn, and the flour is brewed without lumps.
It is preferable to stir the cream not with a spoon, but with a wooden spatula. Because it fits snugly to the bottom of the pan and the line of contact with the spatula is larger compared to the spoon.
If custard is needed for cake or pastries, put 50 g of butter, and if for desserts – 20–25 g (or a tablespoon without top) is enough in a glass of cream and a tablespoon with a small top of flour.
When the custard has thickened to the consistency you want, turn off the heat and add the butter. Stir the cream until the butter is completely melted.
After you get a homogeneous fluffy mass, let the cream cool down and only then put the vanillin in it and stir well. Custard without vanillin loses a lot in taste and aroma, although its nutritional value remains unchanged. If vanillin is not available, it can be replaced with lemon or orange zest. You can also grate chocolate into cold custard.
Dessert recipe “Snowballs” in custard
To prepare a simple, but very tasty dessert with custard, you will need:
- 2 eggs
- 1 glass of milk
- 1 tsp potato starch
- 4 tablespoons granulated sugar
- vanillin
The quantity of products in the “Snowballs in Custard” dessert is calculated for two portions.
Whisk the protein into a stiff froth with 2 tablespoons of granulated sugar. Boil the milk with the remaining sugar. Then take the whipped egg whites with a teaspoon and dip them in the boiling milk mixture.
Boil the snowballs for no more than a minute, turning once. Make sure they don’t stick together. Take out the finished snowballs with a slotted spoon and put them immediately on plates, in vases or bowls.
Then prepare the custard. To do this, grind the yolks with potato starch and dilute with cold milk (about half a tablespoon) to form a gruel.
Bring the milk, in which the snowballs were cooked, to a boil again and, stirring, pour into it a thin stream of yolks with starch. Boil the cream until thick, then cool, add vanillin, stir and pour snowballs.
Snowballs are served cold to the table. They look most impressive in glass glasses or portioned vases.