CUSTARD: A CLASSIC RECIPE WITH PHOTOS FROM JULIA VYSOTSKAYA

Custard may be different, but the most popular is its classic version, in which there are no additional ingredients other than flavors (vanilla or lemon zest). But it can also be prepared using different proportions of ingredients, which affects its consistency and taste.

Below are collected several versions of the classic recipe, including from the well-known telekulinar Julia Vysotsky. And in order to have the opportunity to apply the prepared cream, as a bonus and a pleasant addition, in the last sections of the article are given the recipes of the classic Napoleon and Medovic, which are most often prepared with custard.

Classic step by step recipe

The classic custard and classic vanilla flavor. It can be achieved by adding natural vanilla seeds, but this will significantly increase the cost of the finished product, so in the proposed embodiment, just a part of the usual sugar is replaced by vanilla.

Of course, you can use only regular sugar, but add vanilla extract or a little vanilla essence to the cream.

Ingredients used in the cooking process:

2 chicken eggs;
90 g of flour;
90 g vanilla sugar;
160 g of regular sugar;
100 g butter;
500 ml of cow's milk.

The time spent on the classic recipe will be about half an hour.

Caloric content of the finished cream is 224.1 kcal / 100 g.

Working process:

Put the milk on the stove and bring to a boil, but, in any case, do not boil;
While milk will be heated to mix in a homogeneous mixture of eggs, flour and half of the total amount of vanilla and regular sugar;
Reach the boiling point of the milk, remove from the fire and a small part (slightly less than half) pour a thin stream to the eggs with flour, vigorously stirring all with a whisk, so that the eggs do not boil and lumps are not formed;
Then pour the egg-flour mixture, diluted with milk, into a saucepan or pan with the rest of the milk, return to the stove and constantly stirring to brew until thickened for 10-15 minutes;
Then remove the custard base from the stove and allow it to cool slightly, and in the meantime, whip soft butter with the remaining vanilla and regular sugar into a fluffy mass;
In a little whipped in small portions (one tablespoon), add a warm custard base and beat everything with a mixer.
Ready cream, before further use, be sure to allow to cool.

The classic custard recipe for sponge cake

Biscuit cakes soaked in a gentle custard, by right, are considered classics of confectionery. This recipe differs from the previous high egg content and less butter, which makes the finished cream easier.

For a cream that perfectly complements any biscuit, you will need:

1000 ml of milk;
5 chicken eggs;
200 grams of sugar;
75 g of flour;
100 g butter;
vanilla or vanilla sugar to taste.

On the preparation of ingredients and brewing cream on 1 liter of milk will take up to 40 minutes.

Calorie dessert per 100 grams of the finished product - 160.6 kilocalories.

Algorithm cooking:

Milk in a saucepan or other saucepan, but with a thick bottom, be sure to heat to a boil, remove from heat and cool to about 80 degrees;
In a deep bowl, beat eggs with flour and sugar with a mixer. The mass must be absolutely homogeneous;
Slightly cooled boiled milk pour into the egg mass. Stir, not allowing the eggs to curl and return everything to the fire, but to the steam bath;
Brew mass on fire literally 2-3 minutes, until thick. Since a large number of eggs are used, the process of thickening will occur quickly;
In the resulting mass, which was previously cooled to a comfortable 38-42 degrees, add the prepared soft oil and beat with a mixer at low speed to a soft creamy state.

The recipe for a classic custard from Julia Vysotsky

Cooking for real masters is a constant search for the perfect combination of products and a game with classic recipes. It is in this creative search that the classic custard version of the modern authority in home cooking for many housewives - Yulia Vysotskaya - was born.

Her recipe is distinguished by three small details - instead of vanilla, the rind of one lemon is used as a flavoring agent, and the eggs are not taken whole, but only the yolks and no butter as a part.

For the custard from Julia Vysotsky will need such a list of ingredients:

1000 ml of milk;
8 yolks;
300 g of sugar;
90 g of flour;
12 g lemon peel.

Cooking time will be from 30 to 40 minutes of active action.

The caloric content of 100 g of the finished cream is on average equal to 183.0 kilocalories.

Sequencing:

Using a fine grater, remove the lemon zest from a lemon, put it into milk and send everything to a fire for boiling;
Mixer, beat egg yolks with sugar until the moment when the mass becomes much lighter. Now the mixer can be turned off and put aside, it is no longer needed, all other culinary processes can be managed with a wooden spoon or spatula;
Gradually sift the yolks and stir in the flour;
Boil the milk with the zest gently pour into the yolks through a sieve so that the zest does not get into the finished cream. With the infusion of milk you need not to forget, constantly stir the mass;
Milk with yolks return to the fire and reduce to thicken. It will take no more than 3-4 minutes. Cool the finished cream and use for impregnation of the cake cakes, filling profiteroles and other things.

The classic recipe for cake Napoleon with custard

The use of custard in modern confectionery is quite widespread, but the first association that occurs when it is mentioned is the Napoleon cake, familiar and loved by many since childhood.

Below is the recipe for cakes for this cake, which can be supplemented with any custard from the above, and in the end result get a masterpiece cake and a lot of thanks from homemade.

For Napolenov's cakes will need:

300 g butter or very fat margarine for baking;
200 ml of cold water;
2 chicken eggs;
1 pinch of salt (if margarine is used, then it is not necessary to put salt);
600 g flour.

Cooking time of cake layers and cake assembly will take about 2 hours, most of the time will be spent on cooling the dough, when the hostess can make it and cook custard.

The calorie content of the finished cake will depend on the selected cream, but the calorie content of the cake layers is 337.2 kcal / 100 g.

Instructions for kneading dough and baking cakes:

For this test, all ingredients must be cooled, and their contact with the warmth of human hands is minimized. Pour the flour on the table, put the margarine (or butter) cut into small cubes on it and chop everything into pieces with a knife. If there is a food processor, then you can cope with this stage with its help, and it will be much faster;
From the resulting oil chips make a slide in which to make a recess. Chicken eggs, salt in water; gently pour the mixture into the funnel and knead the stiff dough;
To form several koloboks from dough by the number of future cakes. They can be from 10 to 12, depending on the diameter. Wrap each bun with cling film and send it in the refrigerator for at least 1 hour. You can even knead the dough in the evening and leave it in the fridge overnight;
Roll the well-cooled dough into thin tortillas, cut round cakes out of them, make several punctures with a fork and bake in a preheated oven (180-200 degrees) for 10-15 minutes;
Ready cooled cakes generously, not sparing custard, smear, sprinkle with crumb and send in the cold for a few hours so that the cake becomes soaked and tender.

The classic cake recipe Honey cake with custard

The second equally popular dessert that is impregnated with custard is the Honey cake. After impregnation, its cakes become unusually soft and tender with a creamy-honey taste. Any honey will be suitable for dough: liquid or candied, but it is better if its color is darker, so ready baking will be more fragrant.

For honey cakes will need:

2 chicken eggs;
180 grams of sugar;
80 g of honey;
25 g of soda;
400 g flour.

Preparation time for the cake is about 1.5 hours.

100 g of baked fragrant honey cakes will be 302.9 kcal.

The sequence of culinary processes:

Shake eggs a little, add sugar and honey. Send everything to a water bath and warm up until the ingredients are completely dissolved and a homogeneous liquid mixture is obtained;
When the mixture has warmed up enough, pour soda mixed with flour into it, quickly mix, brew for 1-2 minutes, then put the dough on the table, knead and divide into 8 pieces;
From each bun to bake a thin cake in a hot oven. At 180-200 degrees it will take no more than 4 minutes for each cake.
Prepare cakes to be smeared with custard and decorate to your liking using crumb, nuts, dried fruits and so on. After 6 hours of soaking, the cake can be served.

Recommendations for the note

Perfect cream is obtained by uniformly heating the base. To achieve this, you can use a bowl with a thick or double bottom, as well as heating the mixture in a water bath.

Continuous stirring contributes to uniform heating, when eights, as it were, are painted on the surface. Many housewives for mixing prefer to use not an ordinary tablespoon, but a wooden spatula.