Custard with condensed milk

Step-by-step preparation

Cooking time: 1 hr 20 mins

1. STEP 1

   

   How to make custard with condensed milk? To begin, prepare all the necessary ingredients. You can adjust the amount of sugar to your taste. The butter should be at room temperature, so remove it from the refrigerator in advance.

2. STEP 2

   

   Pour milk into the saucepan. Place on low heat and warm through. The milk should steam, but do not bring it to a boil.

3. STEP 3

   

   In a bowl, combine the yolks with sugar, vanilla sugar and flour and grind with a whisk. You can use only the yolks or replace them with 2 large eggs. The result will be approximately the same. If you are using 2 whole eggs along with the whites, it is not necessary to add flour.

4. STEP 4

   

   While constantly stirring, pour some of the hot milk into the yolk mixture in a thin stream. There should be no lumps in the mass. While stirring, pour the milk-yolk mixture back into the saucepan with the remaining milk.

5. STEP 5

   

   Return the saucepan to the stove. Cook the cream over low heat with constant stirring until thickened. Do not bring to a boil, otherwise the cream will separate. Determine the thickness of the cream yourself, which one you like best, but keep in mind that as the cream cools, the cream will thicken. I boiled until the whisk mark stopped tightening.

6. STEP 6

   

   Remove the custard from the heat, cover with cling film and cool completely to room temperature or below. In winter I take the cream out onto the balcony, in summer I put it in the refrigerator. To make the cream cool faster, it is better to transfer it from the hot saucepan to a bowl.

7. STEP 7

   

   Add soft butter to the cooled cream and beat with a mixer until fluffy. Important! The custard and butter must be at the same temperature (room temperature or slightly lower), otherwise the cream will separate. Before adding butter, check the temperature of the cream not only on the surface, but also in the very depths - often the cream remains warm in the middle, which is why the butter begins to melt when whipping.

8. STEP 8

   

   Continuing to beat at low speed, gradually add condensed milk to the cream. Do not add all the condensed milk at once. The consistency of the cream should be fluffy, not runny. A large amount of condensed milk can greatly thin the cream. Therefore, add condensed milk in parts.

9. STEP 9

   

   The custard is ready. You can make cakes and pastries with it. Bon appetit!

Comments on the recipe

Arkady and Svetlana

03.10.2023

4.6

For those who find condensed milk too sweet, try this custard recipe.

Niko

03.10.2023

4.7

Great cream recipe. It always works out. For me this is just a godsend. I always had to look for some kind of cream option for layering sponge cakes. Thanks to the author for the recipe. Now this cream is my first choice. These are the delicious cakes you get from sponge cake and this cream.

Ira

03.10.2023

4.9

Maria, what a lovely cream! I could probably eat it all... it's so yummy! Thank you very much for the recipe!

Nastasya

03.10.2023

4.5

Hello everyone, help me out... this cream is incredibly tasty when it turns out... but I have one out of four... the first time the stars aligned, and for the rest - the part with the egg, everything is clear... it thickens well, but when I start whisking with butter - it seems to increase.. I add condensed milk and that’s it.. the mass does not become twice as large and thick.. it’s kind of liquid, when it turns out to be oil flakes.. what’s wrong?

Love

03.10.2023

4.5

Maria, tell me, do you think this cream would be suitable for such a cake? I really liked your recipe, I’m thinking of trying to combine it, so to speak) Thank you in advance

Victoria

03.10.2023

4.8

Thank you very much for the recipe! Everything worked out

Anush

03.10.2023

4.6

I usually don’t experiment with cream, since the taste of the entire dessert depends on it, but we didn’t miss a beat. Everything turned out exactly like in your picture. The taste is my favorite, for me, wherever there is condensed milk - it’s already delicious!)) Thank you, now this recipe is saved!