Eggless custard with milk

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to make a thick custard without eggs using milk for a cake? To begin, prepare all the necessary ingredients. Milk is suitable with any percentage of fat content. You can adjust the amount of sugar to your taste.

2. STEP 2

   

   Pour milk into a saucepan, add sugar, flour and vanillin and stir with a whisk, breaking up all lumps, until smooth. Instead of vanillin, I use vanilla flavoring. If you don’t have any of this, you can add 1 tbsp. l. vanilla sugar.

3. STEP 3

   

   Place the saucepan over medium heat. Cook the cream with constant stirring until it becomes thick and dense. Reduce heat if necessary. It is important to ensure that the cream does not burn on the bottom, and this can happen if you stop actively stirring the cream. Boil the cream to your desired thickness, but keep in mind that when you add butter, the cream will thin out. Remove the saucepan from the heat.

4. STEP 4

   

   Add butter to the hot cream and stir with a whisk or beat with a mixer at low speed. The butter should completely disperse through the cream. If, after adding the butter, the cream has thinned out more than you need, you can put the saucepan back on the fire and, stirring constantly, boil the cream to the desired thickness. You can first cool the cream completely and then stir in soft butter .

5. STEP 5

   

   Cover the saucepan with the cream with cling film "in contact" and cool completely to room temperature. Please note that as it cools, the cream will become even thicker and denser. Therefore, if you want to layer the cakes with this cream, it is better to do this while the cream is still warm and more pliable. If you squeeze the cream out of a pastry bag, for example for baskets, it will hold its shape very well.

6. STEP 6

   

   The cream is also good as an independent dessert. Especially if you add fresh berries and fruits to it. Bon appetit!

Comments on the recipe

Christmas tree

15.08.2023

4.9

I know a recipe for custard with milk and eggs. This eggless cream recipe is a revelation for me, I’ll experiment someday

Natalia M

15.08.2023

4.6

I made eggless custard with milk for the cake layer. We really love biscuits with this kind of cream. But before, I always added eggs. It turns out that the cream turns out very tasty even without them! Cooking does not take much time, this is also a definite plus. For the cream, I used milk with a fat content of 3.2%. I sifted the flour to remove possible debris and lumps. I have cooked the cream many times and therefore I know that you cannot leave it, you need to stir continuously. At first it is liquid, but then it quickly begins to thicken. I added the butter directly to the hot cream, this saves time. I always take high-quality oil, otherwise it can spoil the taste of the cream. Although the cream is custard, it turned out to be very stable and easily holds its shape. It is incredibly soft and smooth! The taste is very pleasant, creamy. The sweetness is average, not cloying. I thought there would be a taste of flour, but no, you can’t feel the flour at all. Overall the cream is wonderful! Thanks for the recipe!

Alina

15.08.2023

5

Custard, it seems to me, will go well with any biscuits/cakes. I often cook it, but this time I didn’t have any eggs at home. I found this recipe and even without eggs, as it turns out, you can make a delicious custard.

Veronica

15.08.2023

4.7

Thank you very much for the recipe for eggless custard with milk, yesterday it came in very handy, I had to quickly fill the custard pies with cream. The cream is prepared very simply and quickly, and it is so tender and tasty!!! The only thing is that the cream did not turn out as thick as yours, but I was very happy with the consistency of the cream. The cakes with your cream turned out wonderful, I’ll leave the recipe in KK and will use it. At home they ask for more cakes.

EVA

15.08.2023

5

Ooooh, well, this is a straight 5+)) I’m not very good with baking, and this, if you don’t count the chocolate glaze, this is my first cream in my life😁Quick, easy and simple, without any hassles, just what I I love it) When this milky-vanilla aroma came on, I already realized that it would be very tasty, but when I tried it, now, while my culinary masterpiece is cooling down, I sit and think, maybe their those cakes, well, his that cake, , which I originally planned with this cream😂When it cools down, and if you add fruit, and even chocolate on top... Mmmmmmmm)))) I think it will be a delicious full-fledged dessert👍👍👍👍👍Thank you for this custard recipe eggless cream with milk!!!!!

@rishk@

15.08.2023

4.9

The eggless custard made with milk turned out more tender than tender! I made it for eclairs. Everyone was absolutely delighted! Thank you!