Classic custard

Step-by-step preparation

Cooking time: 20 mins

1. STEP 1

   

   How to make classic custard? Prepare food for him. The amount of sugar given is average; you can put from 170 to 230 grams. It depends on your taste preferences, as well as on what you plan to serve the cream with. Take the highest quality butter, it will make the cream thick and creamy. From this quantity of products you will get a portion of cream sufficient for one cake. I cooked using two eggs.

2. STEP 2

   

   Take a saucepan with a thick bottom. This is important because the custard base will contain eggs, which may burn when cooked. The thick bottom heats up gradually and evenly, which prevents burning. Pour plain sugar, vanilla and flour into a saucepan. Stir dry ingredients. Break eggs into them.

3. STEP 3

   

   Whisk the eggs with sugar and flour.

4. STEP 4

   

   Gradually, in a thin stream, with constant stirring, pour in the milk.

5. STEP 5

   

   Place the saucepan on low heat. If you have an ordinary ladle or do not have enough experience, then cook the cream in a water bath. This will increase the cooking time, but will prevent the cream from burning and curdling. I cooked the cream without a bath. A little advice - turn the heat to minimum and stir the cream with a whisk all the time, then it will definitely turn out.

6. STEP 6

   

   Cook the cream with constant stirring until it boils. It will thicken greatly and begin to “puff” with large bubbles. Immediately turn off the heat and remove the cream from the heat.

7. STEP 7

   

   Leave the hot cream for 5 minutes and then add softened butter to it. Stir the cream until smooth. Since the cream will still be hot, the butter will melt in it instantly. the cream will become a little liquid, it’s okay, after cooling it will thicken.

8. STEP 8

   

   Leave the cream to cool at room temperature. Be sure to cover the cream with cling film end-to-end, that is, so that it lies directly on the surface. This is important because as the cream cools, a thick crust forms. The film will prevent this. Place the cooled cream in the refrigerator for at least 2 hours. It will cool down and thicken completely. If you use cream for the cake, then coat the cakes with still warm cream, and only then put the cake in the refrigerator.

Comments on the recipe

Moderator Ksenia

12.12.2023

5

This is my favorite cream for cakes. It is tender, tasty and prepared simply and quickly. I was preparing custard for a small cake, so I made it for five servings. I decided to experiment a little and replaced the milk with 20% fat cream. The finished cream turned out to have a brighter creamy taste. I remember once I prepared such a cream without adding butter to it. And so it turned out great too. So classic custard is good in any variation.

Natalia M

12.12.2023

4.8

Probably for many, classic custard is one of their favorites. Me too! I have made this recipe many times already. The main thing here is not to leave the stove and constantly stir the cream. The cooking sequence is described and shown in detail by the author. Due to the lack of milk, I cooked the cream using 10% cream diluted in half with water. Otherwise everything is the same. I took the butter straight from the refrigerator and it quickly melted into the hot cream. Placing cling film in contact prevents the formation of a crust, I always do this too. This cream is incredibly gentle! The sweetness is moderate, the structure is homogeneous and smooth. It also smells delicious of vanilla! Very good recipe, I recommend it!