Custard with condensed milk and butter is perfect for an interlayer of cakes, various pastries. But it is especially good with honey cakes. Soaked in this cream, honey cakes will melt in your mouth.
Also, custard with boiled condensed milk can be used as an independent dessert by adding pieces of cookies or diced biscuit. If you decide to make a less nutritious cream for the Napoleon or Honey cake, then remove the butter from the recipe. The cake will not be so "tasty melting", but more gentle for the figure.
So, we are preparing the base of the cream. Pour two glasses of milk into a saucepan and add flour.
Carefully, first with a spoon, mix the flour with milk, then beat everything well with a whisk or mixer so that there are no lumps. Add sugar and mix again.
We put the saucepan on the fire and, stirring constantly so that it does not burn, cook for about five minutes. Some people advise preparing the cream in a water bath so that it does not burn.
I have never used this method, as the cream will not burn on low heat and under observation and stirring. Remove the finished base from heat and cool.
In a well-chilled (preferably in the refrigerator) base, which will become much thicker, put butter in small pieces. It should be at room temperature. Oil, when introduced into the base of the cream, should not melt, otherwise the cream will not turn out to be airy, but with droplets of oil that have come off.
Beat everything with a mixer until smooth.
Add gradually boiled condensed milk and beat again.
Condensed milk custard is extremely easy to prepare and very delicate in taste. He has long and deservedly become a favorite of many hostesses. It can be used in almost any sweet dish - cakes, pastries, fruit desserts, as part of ice cream and just a bite with a bun or cookies. He is especially loved by children, these sweet tooth can eat it with a spoon instead of "the first, second and compote."
You can make a cream with both regular and boiled condensed milk.
The regular condensed milk added to the custard gives it a softer texture and flavor and allows the cakes to soak well. This cream is ideal for honey, biscuit, shortbread and puff pastry cakes, as well as for eclairs and other pastries that melt in your mouth.
Ingredients
- Condensed milk - 200 ml;
- Butter - 100 g;
- Milk - 200 ml;
- Sugar - 1-2 tbsp. l. (optional);
- Flour - 2 tbsp. l.
Preparation
First of all, we put the butter out of the refrigerator, as we need it to become soft. Now we cook the cream. To do this, put the milk in a saucepan on a low heat and gently, stirring with a spoon or a whisk, add sugar and flour, trying to avoid the formation of lumps.
Stirring constantly, we will cook the mass until thickened. As soon as we see that it turns into cream, turn off the stove and leave the mass to cool down to the temperature in the room.
When the custard has cooled, combine it with softened butter and condensed milk, mix with a spoon, and then beat thoroughly with a mixer (a blender will not work, it will not give the desired splendor).
If desired, add vanilla for flavor at the very end of the whisk.
Everything! An unusually delicious airy cream is ready, you can collect a cake or fill eclairs.
Custard with boiled condensed milk
The recipe for making such a cream practically does not differ from the previous one. But the taste and aroma of custard with boiled condensed milk has a completely different - caramel, and its consistency is thicker.
The cream works well for a cake or pastry, however, due to its density, it will soak the cakes longer, and in itself it is sweeter.
Ingredients:
- Condensed milk boiled - 250-300 ml;
- Milk - 400 ml;
- Sugar - 4 tbsp. l .;
- Flour - 4 tbsp. l .;
- Butter - 200 g (1 pack).
Preparation:
We take out the oil from the refrigerator, leave it to soften, and we ourselves make the custard. Over low heat, stirring occasionally, cook milk with sugar and flour, not allowing to boil. After thickening, remove the cream from the heat and leave to cool.
At this time, in another bowl, beat soft butter (for convenience, cut it into small pieces) and condensed milk using a mixer. Depending on how sweet the cream you need, you can add more or less boiled condensed milk than indicated in the recipe.
When the custard has cooled to 30 degrees, mix it with a mass of condensed milk and butter and beat again.
It turned out to be a thick custard with boiled condensed milk. It is better to leave the finished cake, smeared with such a cream, for soaking overnight in the refrigerator, and then you can cut and eat.
Condensed milk custard with egg
Egg yolk gives the cream a light yellow color and thickens the texture.
Ingredients:
- Condensed milk - 300 ml;
- Milk - 300 ml;
- Flour - 2 tbsp. l .;
- Butter - 100 g;
- Sugar - 1 tbsp. l .;
- Egg yolk - 1 pc.
Preparation:
In a saucepan, whisk milk, yolk and flour by hand with a whisk (add a little so that no lumps form).
We put on a water bath. If we just cook on the stove, the egg will curdle. We stir without stopping.
As soon as the cream thickens, remove it, mix with butter and sugar and let cool.
After cooling the cream to room temperature, pour condensed milk into it and beat with a mixer.
You can grease any cakes with such a custard with condensed milk, but honey cake with this cream is especially good.
Custard with cocoa, condensed milk and nuts
If you want chocolate cream, you don't have to melt the chocolate bars, you can simply add cocoa to the condensed milk custard.
Ingredients:
- Condensed milk - 100 ml (or boiled condensed milk - 50-60 ml);
- Butter - 100 g;
- Milk - 500 ml;
- Flour - 2 tbsp. l .;
- Sugar - 2 tbsp. l .;
- Walnuts - 100 g;
- Cocoa (regular, not instant) - 2 tbsp. l.
Preparation:
- Heat milk with flour over low heat, stirring all the time. After 7 minutes, remove from heat, the cream should already thicken.
- Cool to room temperature, beat with a mixer with soft butter and sugar.
- Add condensed milk, any is possible, but I prefer boiled - with it the cream turns out thicker and sweeter. Beat well again.
- Carefully, little by little, add cocoa, constantly stirring the cream with a spoon, then it will be possible to avoid the formation of lumps.
- Grind the walnuts and add to the cream.
- Now we turn on the mixer again, literally for half a minute, so that everything just mixes well. The cream is ready!
- All components of the cream should be as greasy and natural as possible. No palm oil, milk powder or anything else. Milk with a fat content of at least 3.2%. Natural butter - 72.5%, condensed milk - only made in accordance with GOST. This ensures that you get a good - thick, not spreading - cream.
- When mixing, the ingredients must be at the same temperature so that a homogeneous mass is obtained, without stratification of products and lumps.
- The prerequisites for making a custard with an egg are a water bath and constant stirring. This will prevent the cream from burning and the egg will not curl.
- Decrease or increase the amount of plain milk depending on the thickness of the cream you need. The less milk, the thicker the cream.
- In order not to digest (it will become very thick and lumpy) or undercooked (it will be too liquid) the cream, determine its readiness with a spoon (preferably a wooden one): when the mass evenly envelops the spoon, then it is time to remove it from the heat.
- In order to diversify the taste of the cream, you can add coffee, ground nuts, coconut, vanilla, lemon zest to it.
- You should not store such a cream. Use immediately and eat the cake or pastry prepared with it within 24 hours.
When preparing a cake, the cakes are greased with one or another creamy mass. Custard with condensed milk is a fabulous layer for any, even the most complex cake. The recipe for such a layer can be found anywhere, be it the Internet or a cookbook.
Custard is, one might say, a classic English cream, or custard.
We can say that this is the base from which they begin to train confectioners in culinary schools. It is customary to add English cream to many pastry dishes. If you freeze or bake it, you get independent dishes. Even in the preparation of such amazing desserts as Cheesecake and Tiramissu, it is the Custard that is taken as the basis.
Eclairs, Napoleon and many other dishes are prepared with custard.
Such a creamy mass is used to fill the internal voids of the dough or the layer of cakes. In no case do not use custard to decorate your culinary product - it looks extremely unpresentable.
The recipe for condensed milk custard can be either with ordinary condensed milk or with boiled one. Condensed milk custard is a delicious creamy mass with butter.
How to cook custard with condensed milk. Here's a recipe!
Condensed milk or cream - can be cooked with regular milk, can be cooked
Milk - one glass
Wheat flour - 2.5 tablespoons
Granulated sugar - 2.5 tablespoons
Vanilla to taste
Butter - half a pack (100 g)
Vanilla to taste
Mix flour and sugar with milk, put it on a hotplate at a low temperature.
And stir constantly. Bring to a boil.
Cool a little afterwards.
In a separate saucepan, combine the condensed milk and butter. Then beat with a mixer.
Mix the milk mixture with the oily mixture. The custard is ready!
To prepare a delicious cake, the following custard recipe with boiled condensed milk is often used.
Yolks (egg) - 8 pieces
Boiled condensed milk - 1 can
Milk - 0.8 liters
Vanilla to taste
Flour - 2.5 tablespoons
The recipe is simple:
Separate the yolks from the whites, beat them together with the sifted flour and add the vanillin. Next, combine milk and egg-flour mixture. Place on a low heat and stir. Bring to a boil, remove from the burner. Add a can of boiled condensed milk, stir gently, and the creamy substance is ready.
Kustard is also prepared using cottage cheese and cocoa.
I would also like to offer you another interesting recipe for making chocolate custard with condensed milk.
Such a recipe is certainly suitable for making a cake with dry cakes, for example, a honey cake, because it perfectly permeates all layers of the cake.
Butter - pack
Flour - 4.5 tablespoons, you can with a slide
Sugar - 1 glass
Milk - liter
Vanilla - 1 g.
Cocoa - 3.5 tablespoons
Boiled condensed milk - half a can
Cooking technology of this wonderful chocolate creamy substance for a delicious cake:
Mix milk and flour, beat with a mixer and put on low heat. The temperature should be kept to a minimum and the creamy substance should not curl or thicken too much. Stir constantly. As soon as the cream starts to boil, immediately remove it from the burner.
Then, when the creamy mass has cooled down a little, add butter to it and beat with a mixer. Gradually add all remaining ingredients: sugar and condensed milk.
Add cocoa powder at the very end. Make a wonderful chocolate custard for pastries, cake, or you can serve it as a stand-alone dessert.
There is also a recipe for Custard with cognac:
Water - 150 ml
Condensed milk - 1 can
Egg tokens - 5 pieces
Vanilla sugar - 1/2 teaspoon
Butter - 150 g.
Cocoa - 30 g.
Cognac - to taste
Stir the yolks, water, condensed milk and put on the burner, the creamy mass should thicken. Add 100 g of butter and beat well with a mixer.
Melt the remaining butter and mix with cocoa. Add the chocolate butter to the creamy substance. In the final step, add the cognac and stir well. The result is a thick, but airy, delicious creamy mousse. This is an amazing recipe.
There is another technology for making custard.
I suggest you try making a caramel cream with condensed milk.
Cream - 200 g.
Sugar - 1 tablespoon
Milk - 200 ml
Flour - 3 tablespoons
Vanillin - 1 g.
Condensed milk - 1 can
Combine sugar, milk and flour. Put on low heat. Then bring to a boil and cool. Pour butter, cream and condensed milk into the creamy substance.
It is important to remember that such a sweet pastry dish spoils quickly and should not be cooked over before.
Each housewife wants to please her household with something delicious. I always want to try something new. You always want to surprise your loved ones with something. In this sense, Custard is something that you can pamper yourself and your family with. You can freeze it, and you get a delicious ice cream, this is very important in the summer in the heat.
You can bake a custard, and there will be a wonderful baked delicacy. It will be an independent dish for itself.
If you add egg whites to the custard, you get a thin, light texture, amazing soufflé.
Bush, or custard cream mass, is a real panacea for those with a sweet tooth.
In any case, whatever you decide to cook: eclairs, cake, other cakes, cheesecake or tiramissa, the ability to cook a custard will certainly come in handy.
Cook in a good mood and your loved ones will be delighted with your meals. Invite guests, create an atmosphere of coziness and celebration, beauty and a strong home.
Think good, and your baked goods will turn out to be very tasty, charged with positive emotions and your positive emotions.
Kustard is a very tasty pastry dish that has become a real culinary classic. Try to cook it - you will not regret it.
Custard with condensed milk - loved by housewives. Ease of preparation and the ability to give even a simple dessert a delicate creamy taste made it a favorite among other layers. It can be used to stuff eclairs, soak biscuits and flaky Napoleons, and if you use boiled concentrated milk, then Medoviki.
How to make condensed milk custard?
Condensed milk custard is easy to make. To do this, boil whole milk together with sugar and flour over low heat until thick, cool to room temperature and beat with butter and condensed milk. Sometimes, the milk-flour mixture is diluted with whipped yolks, they give the mass of density, density and rich color.
- A delicious custard for a cake with condensed milk will come out only from high-quality, natural products with a high percentage of fat content. Milk must be at least 3.2% fat, butter - at least 72%, and condensed milk must comply with GOST.
- All ingredients must be at the same temperature when mixing.
- A prerequisite for preparing a cream with eggs is a water bath and constant stirring. This will prevent the cream from burning and the eggs will not curl.
Custard with condensed milk and butter
Custard is a classic in the world of popular sweets. This is a basic recipe, having mastered it, you can move on and include new components in the cream. The main thing here is not to rush and cool the milk mass to a temperature that coincides with butter and condensed milk. Otherwise, in a hot base, the oil will simply dissolve and the cream will lose stability.
Ingredients:
- condensed milk - 300 g;
- oil - 150 g;
- milk - 400 ml;
- flour - 80 g;
- vanilla sugar - 20 g.
Preparation
- Heat milk, add sugar and flour.
- Cook the mixture for about 7 minutes, stirring constantly and breaking the lumps.
- Cool and stir with a spoon with soft butter and condensed milk.
- Whisk the custard and condensed milk until fluffy.
Custard recipe for "Napoleon" with condensed milk
Custard with condensed milk - a variety of cooking options. Traditionally, it is prepared with beaten eggs by simmering the mass until thick. Unlike other recipes, this one does not require intermediate cooling: condensed milk is cooked in a milk base, whipped hot with butter and is ready for immediate use.
Ingredients:
- milk - 350 ml;
- eggs - 3 pcs.;
- sugar - 250 g;
- flour - 20 g;
- condensed milk - 250 g;
- oil - 300 g.
Preparation
- Combine flour and sugar, beat in eggs and stir.
- Pour in milk and keep on the stove for a couple of minutes.
- Add condensed milk to the hot mass and cook for 7 minutes.
- As soon as the base thickens - remove from the stove, put in the oil.
- Beat for 3 minutes until the custard in milk and condensed milk is smooth.
Custard with condensed milk for eclairs - recipe
Custard with condensed milk meets all the requirements put forward for an airy cake. Obtained by mixing milk and egg mass with butter and condensed milk, it has a light consistency, creamy taste and delicate color of whipped yolks. The cream is easy to prepare, and the difficulty of obtaining a mass without lumps is solved thanks to a mixer or sieve.
Ingredients:
- milk - 200 ml;
- condensed milk - 250 g;
- oil - 120 g;
- yolks - 6 pcs.;
- cognac - 40 ml;
- icing sugar - 200 g.
Preparation
- Heat the milk.
- Whisk the egg yolks with the icing sugar.
- Pour milk into the egg mixture and stir quickly.
- Return to stove and cook until thick. Cool it down.
- Whisk butter until white and combine with milk base.
- Add cognac and condensed milk and beat thoroughly.
- The correct custard with condensed milk has a thick consistency and a yellowish tint.
Custard with condensed milk will adequately emphasize the basis of baking. The most popular are biscuits. Their porous texture is fertile ground for various impregnations. This cream, with a classic dairy base, whipped with butter and condensed milk, is gentle and stable, and is suitable for both sandwiching and decoration.
Ingredients:
- milk - 1 l;
- egg - 3 pcs.;
- flour - 60 g;
- oil - 250 g;
- condensed milk - 300 g;
- sugar - 80 g.
Preparation
- Combine flour with sugar and beaten eggs.
- Pour in milk and bring to a simmer.
- Cool quickly and add butter and condensed milk.
- Whisk the custard with condensed milk for 3 minutes.
Custard with condensed milk without eggs - recipe
Custard with condensed milk without eggs is an alternative for intolerance to animal products. Even without the yolks, the cream turns out to be delicate and plastic, and thanks to the cream and vanilla, it also tastes caramel-creamy. They can not only sandwich cakes, but also serve as a separate dessert.
Ingredients:
- cream - 200 g;
- milk - 250 g;
- condensed milk - 380 g;
- flour - 60 g;
- sugar - 20 g;
- vanillin - a pinch.
Preparation
- Combine sugar, milk, flour and vanillin and cook for 10 minutes, until the mixture thickens. Refrigerate.
- Whisk with butter, cream and condensed milk for 5 minutes.
Custard with condensed milk and sour cream
Custard with condensed milk is varied in consistency, so if necessary, soak heavy cakes, custard cream will come in handy. Its distinctive feature is its high density, so that even when applied in a thick layer, it does not settle. You should work with it immediately, and immediately put the finished product in the cold.
Ingredients:
- sour cream - 300 g;
- condensed milk - 250 g;
- oil - 200 g;
- flour - 40 g;
- egg - 1 pc.
Preparation
- Mash the egg with sugar and flour.
- Add sour cream and heat the mixture in a water bath until thick.
- Stir 50 g butter into the hot mixture. Cool the resulting cream.
- Whip the rest of the butter with condensed milk.
- Connect two refrigerated stems.
- Custard sour cream with condensed milk should be applied to the product immediately.
Condensed milk custard for cake can be made water-based. This option is irreplaceable if there is no milk in the house or if the milk is irrevocably burnt. With this development of events, it is better to cook condensed milk cream, diluting it with water, beat it with butter, which will make the cream very soft and stable, and start decorating the cake.
Ingredients:
- water - 150 ml;
- yolks - 6 pcs.;
- condensed milk - 380 g;
- oil - 150 g.
Preparation
- Stir in the yolks, water and condensed milk.
- Simmer for 10 minutes until thickened.
- Cool and whisk with soft butter.
Custard with condensed milk on agar agar
Fans of low-calorie desserts can make custard with condensed milk without oil. This will require a gelling agent capable of making the mass stable. Following the dogma that a dietary cream should also be useful, there is no better agar-agar: it does not require soaking, quickly hardens and makes the cream look like a mousse.
Ingredients:
- condensed milk - 380 g;
- milk - 250 ml;
- agar-agar - 2 g;
- salt - 5 g;
- lemon juice - 80 ml.
Preparation
- Combine milk and condensed milk.
- Add agar agar and a pinch of salt immediately.
- Heat the mass over a fire.
- When boiling, remove from heat, add lemon juice and stir.
Custard with boiled condensed milk - recipe
Custard with boiled condensed milk will add charm to simple baked goods. Often dry cakes of "Medovik" are impregnated with it or they are stuffed with profiteroles. This recipe impresses with its simplicity of preparation. All you need is to beat the boiled condensed milk with the cooled dairy-flour base, adding a couple of tablespoons of cocoa for a brighter taste and color.
Condensed milk custard is a versatile addition to any baked goods. But it goes especially well with puff pastry. And you can cook it in different ways, and even with all kinds of additives.
Classic custard is a quick option to complement the flavor of a cake or other dessert. It turns out to be quite sweet, tender and rich.
Required Ingredients:
- 300 grams of butter;
- can of condensed milk;
- 60 grams of sugar;
- put vanillin as you wish;
- two eggs;
- 250 milliliters of milk.
Cooking process:
- We drive the contents of the eggs into the container, add sugar there and grind the mixture.
- Pour milk into a saucepan, heat it well and add eggs with sugar to it. Stir the mass until it becomes thick, then remove from heat.
- Wait for the composition to cool slightly, add the butter cut into pieces and beat thoroughly so that the volume doubles.
- Put condensed milk there, as well as vanillin, if you decide to use it, and mix everything.
Recipe for the Napoleon cake
Custard with condensed milk for "Napoleon" is something without which a delicacy cannot be prepared. It goes well with this particular dessert.
Required products:
- can of condensed milk;
- 20 grams of flour;
- 0.25 liters of milk;
- 120 grams of oil;
- two tablespoons of powdered sugar.
Cooking process:
- Pour milk into a container, preferably with a thick bottom, immediately add flour and powdered sugar. Over low heat, constantly stirring the mixture, heat it up.
- Literally in a couple of minutes, it will begin to thicken, then cook the cream for no more than 10 minutes, while not forgetting to stir it all the time.
- Remove the cream from the stove and let it cool down for a while. Add butter, condensed milk and use a mixer to smooth out the mixture.
With condensed milk and butter
If you want a rich dessert taste, then the option with condensed milk and butter is for you. It turns out to be quite fatty and high-calorie, so you shouldn't abuse it especially often.
Required products:
- one and a half tablespoons of sugar;
- 200 grams of condensed milk;
- half a packet of butter;
- two tablespoons of flour.
Cooking process:
- Place the flour and sugar in a saucepan, cover them with the specified amount of milk, remove the mixture on the stove and heat, stirring constantly to avoid lumps.
- Cook the cream until thick enough, then remove from heat and let cool to room temperature.
- It remains to add chopped butter, condensed milk to the resulting mass and beat all this with a whisk or mixer. As a result, you should have a lush mass.
Cooking with boiled condensed milk for "Medovik"
Custard for a cake can also be made from boiled condensed milk. This option is ideal for honey cakes.
Required products:
- 350 milliliters of milk;
- 100 grams of sour cream;
- can of condensed milk;
- honey to your taste, but about two tablespoons;
- three eggs;
- about 130 grams of butter;
- a tablespoon of cornstarch.
Cooking process:
- Mix eggs with starch and beat.
- Separately heat the milk, but do not let it boil. After that, gently pour it into the egg mixture and beat well with a mixer.
- We send the result back to the stove and heat it over low heat, stirring constantly, for about five minutes until the cream becomes thick.
- We are waiting for it to cool completely, put condensed milk, honey, butter and beat again.
- Add sour cream and just stir the mixture.
Custard for eclairs
Required products:
- 200 milliliters of milk;
- three eggs;
- 120 grams of flour;
- 200 grams of condensed milk.
Cooking process:
- Drive the contents of the eggs into a saucepan and beat it with a mixer. Add condensed milk, milk and just mix the resulting composition.
- Then we fill in the specified amount of flour, mix the mass again and set it to heat.
- Cook the cream until it is thick enough. This usually happens very quickly.
- We are waiting for the composition to cool completely, add oil and beat. The filler can then be used immediately.
Milk-based variant
Required products:
- two and a half tablespoons of flour;
- vanillin to your liking;
- 0.25 liters of milk;
- three tablespoons of sugar;
- half a packet of butter;
- can of condensed milk.
Cooking process:
- Pour milk into a container suitable for heating. Then add sugar and flour, put the mixture on medium heat and wait for it to heat up. At the same time, stir it constantly.
- As soon as the boiling process begins, immediately remove the composition and cool.
- Mix oil and condensed milk separately. They must be whipped, and then added to the milk and brought to homogeneity.
How to make with eggs
Required products:
- 300 grams of oil;
- three eggs;
- 250 grams of sugar;
- 20 grams of flour;
- 250 grams of condensed milk;
- 0.35 liters of milk.
Cooking process:
- Beat the eggs, add flour and sugar to them and stir the mixture.
- Pour milk there. Place the composition on the stove and heat for a few minutes.
- Pour in the condensed milk and cook for about seven more minutes over low heat. As soon as the mass begins to thicken, remove it, let cool slightly, add butter and beat until smooth.
With added nuts
Required products:
- two tablespoons of nuts;
- can of condensed milk;
- one egg;
- 0.25 liters of milk;
- two tablespoons of sugar;
- half a packet of butter;
- one and a half tablespoons of flour.
Cooking process:
- Beat the contents of the egg into a bowl, add sugar and flour there.
- Heat the milk, then pour the mixture of eggs into it and put the resulting composition to heat.
- Lightly fry the nuts in a pan and beat in a blender.
- As soon as the cream on the stove begins to thicken (this usually takes about seven minutes), immediately remove it from the stove and leave it to cool completely.
- After that, add butter, condensed milk, nuts to it and beat with a mixer.
As you can see from the recipes, making homemade custard is very easy. The main thing is to have the necessary ingredients on hand and some free time. Please yourself and your loved ones with delicious pastries, but do not forget about the high calorie content of such desserts.
