Custard for milk cake

Step-by-step preparation

Cooking time: 30 mins

1. STEP 1

   

   How to make custard for a cake from milk? Prepare the necessary ingredients for this. For the cream, you can use milk of any fat content. Sift the flour through a sieve so that there are no lumps.

2. STEP 2

   

   To cook the cream, take a pan with a non-stick coating. This guarantees that the cream will not burn. Pour milk into the pan and add sugar. Put it on fire. Stirring, bring to a boil. During heating, the sugar will completely dissolve.

3. STEP 3

   

   In a separate bowl, combine eggs, flour, vanilla and a little milk from the total amount.

4. STEP 4

   

   Mix everything until smooth so that there are no lumps of flour in the mixture.

5. STEP 5

   

   While constantly stirring the egg mass, pour hot milk into it. Then return the mixed masses to the heat and bring until thickened. Do not forget to constantly stir the mixture while heating so that nothing burns. Remove the thickened mass from the heat.

6. STEP 6

   

   Add butter immediately. It will melt in the hot cream. Mix the melted butter completely into the cream. Cover the finished cream with a lid or cling film and let it cool completely. The cooled cream will become even thicker.

7. STEP 7

   

   Most often, I use this cream to assemble the Napoleon cake. In it, unleavened cakes are perfectly complemented by this sweet cream. If you use the cream for other purposes, the amount of sugar can be reduced slightly. Use the finished cream for its intended purpose!

Comments on the recipe

Natalia M

29.10.2023

4.6

Great custard recipe. It’s familiar to me, I cook it like that too. I usually make custard for filling a cake, but this time I needed it for filling nut cookies. The fact is that I didn’t have enough two cans of boiled condensed milk, there were still a lot of shells left. It was in the evening, I decided to cook the cream and leave it to cool in the cold until the morning. I cooked it very quickly) I used half the portion of ingredients, which was just enough for me. I decided to get a little original and replaced the milk with cream 10 It turned out great. The cream came out smooth and silky. The main thing here is not to leave the stove and stir the mass all the time. At the end, I stirred in the butter, covered the cream in contact with cling film and cooled. And in the morning I filled the remaining “nut” shells with this delicious and delicate cream. This is a very successful custard recipe, I recommend it to everyone.

Tatyana Ruzina

29.10.2023

5

Great recipe! affordable and fast!

Nika Artyomova

29.10.2023

4.8

Thanks for the recipe, it turned out delicious the first time.

Tata

29.10.2023

4.5

I saved it for myself! Thank you very much, I really liked the cream ❤️At the beginning there were a few lumps, but I used a blender and then just stirred thoroughly while the cream was on the fire. I used it for a sponge cake, but I immediately thought that it would be perfect for Napoleon ☺️ Thanks again)

marina

29.10.2023

4.9

It turned out perfect! Thank you!