If you are not afraid for your figure, do not count calories, love fatty sweets … make homemade cakes with cream custard. A simple, step-by-step recipe with a photo will help you do everything quickly and correctly when preparing it. Video recipe.
Creamy custard is fatter than milk custard. Because the recipe replaces milk with cream and adds butter. Such a cream will turn out to be ideal even for novice cooks who unfairly consider it "capricious and unpredictable."
The application of butter custard is the same, for example, in puff cakes such as "Napoleon". He would be good in the company of a biscuit and filling buns. Eclairs, wafer rolls, custard cakes, profiteroles are good with him. The cream on the cream has a very delicate structure, pleasant creamy taste and tastes like melted ice cream sundae. It turns out a custard with a stable consistency, so with it any confection will be tasty, light, tender and just melting in your mouth. In addition, it can be used as a stand-alone dessert, which can be served with fruit or simply sprinkled with cinnamon, grated chocolate or cocoa.
If you want the cream to be smooth, viscous and without lumps, use not whole eggs, but only yolks. And before using the finished butter custard, it is better to keep it in the refrigerator for several hours, and it is better to leave it overnight.
See also how to make a protein cream.
- Caloric content per 100 g - 398 kcal.
- Servings - 750-800 g
- Cooking time - 20 minutes, plus cooling time
Ingredients:
- Cream 20% fat - 500 ml
- Chicken egg - 2 pcs.
- Butter - 50 g
- Sugar - 100 g
- Flour - 2 tbsp. l.
Step-by-step preparation of cream custard, recipe with photo:
1. Place the contents of the eggs in a saucepan in which you will brew the cream.
2. Pour sugar over the eggs.
3. Beat eggs and sugar with a mixer on high speed until fluffy and lemon-colored.
4. Pour flour sifted through a fine sieve to the food so that it is sprayed and there are no lumps in the cream. You can use cornstarch instead of flour.
5. Pour the cream into a saucepan with the egg mixture and beat with a mixer at medium speed for 1-2 minutes so that they are evenly distributed throughout the mass. Send the pot to the stove.
6. Simmer the cream over low heat, stirring constantly with a spoon or whisk so that there are no lumps. As soon as the cream begins to thicken and the first bubbles appear on the surface, remove the pan from the heat, but continue stirring the cream for another 5 minutes. Because it is very hot and lumps can still form.
7. Add soft butter to the hot cream and stir or whisk with a mixer until it is completely melted throughout the mass. Add vanilla if desired for mouth-watering flavor. Cover the cream custard with plastic wrap to prevent crusting and refrigerate. Then use it as directed.
See also a video recipe on how to make a custard with whipped cream.
