Step-by-step recipe with a photo of a creamy custard from cream, egg yolks and starch at home. Cooking features, calorie content and video recipe.
The basis for the creamy custard is cream instead of milk, egg yolks instead of eggs, cornstarch instead of wheat flour. Thanks to this set of products, it turns out to be light, airy, creamy, tender. It is ideal for all desserts: interlayers of biscuit, shortcake and puff cakes. They are filled with profiteroles, eclairs, rolls, cakes, buns, baskets and many other simple and complex recipes for homemade cakes and desserts. In addition, it can be used as an independent dessert. For example, it is very tasty to serve it with fresh fruits or berries, crushed nuts, chocolate, cookies, waffles, etc. In addition, it is even frozen, then you get a real creamy ice cream. Because the taste of the custard on the yolks is reminiscent of creme brulee.
Novice culinary experts fearfully take up the preparation of custard, mistakenly considering it "capricious". However, this is not at all the case! A simple, step-by-step recipe with a photo suggested below will help you quickly and correctly prepare a delicious creamy custard from cream, egg yolks and starch. Before using it, it is advisable to keep the finished cream in the refrigerator for several hours, and it is better to leave it overnight.
See also how to make butter custard with yolks.
- Caloric content per 100 g - 415 kcal.
- Servings - 650 g
- Cooking time - 20 minutes
Ingredients:
- Cream, 15-20% fat - 500 ml
- Cornstarch - 1 tablespoon
- Egg yolks - 3 pcs.
- Vanillin - 1 g
- Sugar - 100 g or to taste
Step-by-step preparation of butter custard from cream, egg yolks and starch, recipe with photo:
1. Wash the eggs, gently break the shells and separate the whites from the yolks. You don't need proteins for the recipe, drain them into a bowl, cover with a plastic bag and send to the refrigerator or freeze.
Place the yolks in a cooking pot, so that later it is convenient to immediately cook the cream.
2. Pour sugar over the yolks.
3. Beat the yolks with a mixer until a fluffy lemon-colored mass and increase in volume.
4. Add finely sieved cornstarch to the egg mass.
5. Mix the food with a mixer until smooth and smooth.
6. Pour the cream into the food and stir.
7. Put the cream on the stove and cook it over low heat, stirring constantly, so that no lumps form in it.
8. As soon as the first bubbles appear on the surface of the cream and the mass begins to thicken, remove the pan from the heat.
9. Pour vanillin into the cream.
10. Beat it with a mixer at medium speed for about 3-5 minutes. Because, firstly, the cream is still hot and there is a risk that lumps will form. Secondly, this will make the cream even fuller and more airy. Cool the finished custard from cream, egg yolks and starch at room temperature, then send it to cool in the refrigerator. To prevent a crust from forming on the cream, cover it with plastic wrap so that it fits snugly against the cream.
See also a video recipe on how to make custard on yolks.
