Custard without butter

Step-by-step preparation

Cooking time: 30 mins

1. STEP 1

   

   How to make custard without oil? Prepare the necessary ingredients for this. For this cream I choose fattier milk. The cream made with this milk produces a whiter, more delicate texture. But you can take milk of any fat content. My eggs are category C1.

2. STEP 2

   

   Pour milk into a non-stick pan, place on heat and bring to a boil.

3. STEP 3

   

   In a separate bowl, combine egg yolks, sugar and flour. Add a pinch of vanilla. Homemade eggs have very bright yolks and the finished cream will turn yellow.

4. STEP 4

   

   Add a little hot milk from the total mass and mix everything until smooth so that there are no lumps.

5. STEP 5

   

   Then pour the hot milk into the egg mixture and mix everything constantly. Then pour everything back into the pan and return to the heat. Stirring, bring the cream to a boil. When heated, the cream will thicken. The more flour added to it, the thicker it will become. Cook the cream once, then you will know what consistency you need.

6. STEP 6

   

   Custard without oil is ready! Cover it with cling film in contact and cool. Why cover with film? This is necessary so that a chapped crust does not form on the surface of the cream. The cooled cream will become even thicker.

7. STEP 7

   

   I cooked a double batch of cream at once and it was enough for a Napoleon cake weighing about 1.5 kg. This custard is not suitable for decorating a cake, as it does not hold its shape well. Napoleon cake with this cream can be simply sprinkled with crumbs. Cook with pleasure!

Comments on the recipe

arsika

25.09.2023

4.9

I prepare custard according to the classic recipe with the addition of butter. I will definitely try this version of the cream without oil. The fewer calories the better.

Moderator Ksenia

25.09.2023

4.5

I made custard without butter for layering sponge cakes. It was not difficult to prepare it. It turned out very tender, light, moderately sweet (although I was afraid that it would be cloying). From the suggested amount of ingredients I got 400 ml of cream. Julia, thank you very much for the recipe!

Helga

25.09.2023

4.7

Thank you, I made the cream for the pancake cake, it was very tasty!

Natalia M

25.09.2023

4.6

I love different types of cream, but custard is my priority. What I liked about this recipe is that the cream does not contain oil. I wondered what it tasted like. I just had some yolks left over from the protein cream. The recipe is described in detail, so there were no difficulties. Instead of vanilla tincture, I added regular vanillin. The main thing in custard is not to leave the stove and stir constantly) I liked the cream! The consistency is thick, despite the absence of oil. Airy, smooth, tender-tender. The taste is simply unforgettable! During the process I couldn’t take a photo, the light was turned off, I finished cooking it with a flashlight) I took a photo in the morning after cooling in the refrigerator. This cream can be safely used as a layer in a cake or pastries such as eclairs. Well, we just ate it with spoons as dessert! Very tasty, thanks for the recipe! I will use it again.