Vanilla custard cream

Step-by-step preparation

Cooking time: 20 mins

1. STEP 1

   

   How to make vanilla custard? Prepare your food. Milk and butter must be fresh, high quality and natural; the taste of the future cream depends on their taste. Choose oil that complies with GOST. You can reduce or increase the amount of sugar depending on your preferences. Don’t be surprised by the addition of salt to the sweet cream - it will only emphasize and make its taste richer.

2. STEP 2

   

   Pour the milk into a saucepan or small ladle. Place the milk on the stove over low heat without a lid. There is no need to boil the milk, so as soon as the first bubbles appear, remove it from the heat. Keep an eye on the milk while heating as it may escape. Take a bowl, pour sugar, vanilla sugar into it, add the yolks. Using a whisk, mash the sugar and yolks.

3. STEP 3

   

   The mass will be very dense and difficult to knead. So add a tablespoon of warm milk to the bowl. This will make your work easier. You need to try to ensure that the sugar grains dissolve completely. Then the structure of the cream will be more uniform. Warm milk will do this faster.

4. STEP 4

   

   Add wheat flour to the future cream. Mix the mixture thoroughly with a whisk so that there are no lumps.

5. STEP 5

   

   This is what the future custard should look like at this stage.

6. STEP 6

   

   Start adding hot milk to the cream in small portions, thoroughly stirring the mixture with a whisk. Add the milk completely in three to four stages.

7. STEP 7

   

   Then pour the cream into the same saucepan in which the milk was heated, and, with constant stirring (this is very important!!!), bring it until thickened over low heat. If you leave the cream for a long time without stirring, it runs the risk of becoming lumps and burning to the bottom, which will be irrevocably spoiled.

8. STEP 8

   

   Bring the cream to such a consistency that it adheres well to a culinary spatula. For this I needed to cook it for about five minutes. Remove the cream from the heat, then add salt and butter at room temperature. Stir the cream until completely homogeneous.

9. STEP 9

   

   Cool the cream - first at room temperature, then in the refrigerator. It will become thicker as it cools. To prevent a crust from forming on the surface of the cream, I recommend covering it directly in the saucepan with an ordinary thin cellophane bag (or cling film) in contact - that is, as tightly as possible to the surface of the cream. The cream is ready. Bon appetit!

Comments on the recipe

@rishk@

03.10.2023

4.5

Custard is one of my favorites. Thanks to the author for the delicious food. If you're a citrus lover like me, you'll also appreciate the lemon custard

Corason

03.10.2023

5

I decided to pamper the kids and make dessert. For this I needed a simple recipe for a delicious cream. The vanilla custard came in handy. It's absolutely simple to prepare and quite quick. First, I heated the milk, but did not boil it, according to the author’s advice. Separately, whisk the yolks with granulated sugar and vanilla sugar. I added flour and it turned out to be a thick mass. Then pour in the hot milk little by little, stirring. I was constantly stirring on the stove. It’s better not to go far, the mass thickens before your eyes. And always stir so that the cream does not burn. I poured the finished vanilla custard into a bowl and covered it with a bag so that there was no rough crust. The cooled cream came out fragrant and thick. This cream is very easy to work with. You can also spread it on the cake) I filled mini tartlets with cream. It turned out very tasty. The smaller children simply licked the vanilla cream from the tartlets)))) the larger children ate the whole dessert. Great recipe! Simple and fast from available products. Many thanks to the author!

Natalia M

03.10.2023

5

For the layer of the cake I made vanilla custard according to this recipe. It went perfectly with sponge cakes! For the base I took two large yolks, although with one of them a little protein got into the bowl, but this did not spoil the cream. I added sugar to the yolks and poured in more milk to make it easier to mix in the flour. Based on the consistency, I realized that part of the yolk was “cooked”, so I strained the mass, and at the same time cut off the flour lumps. After combining with hot milk, cook on the lowest heat. As soon as the first bubbles appear, the mass begins to thicken quickly. Therefore, you need to constantly stir it with a whisk! Stir butter into the hot cream, cover with cling film and let cool. Even at room temperature, the custard holds its shape quite well. And it’s just perfect for layering cakes! Perfectly soaked the biscuit, making it very tender and juicy. The cream is delicious on its own as a dessert!

Lilu

03.10.2023

4.7

Great recipe! Let's make a cake and show off the photo.

Lilu

03.10.2023

4.6

I'm not a fan of custards at all. But I thought maybe this one would change my attitude. Indeed. In half an hour the cream was ready for use and the taste did not remind me of custard in any way. There was even a slight taste of condensed milk. In a word, very tasty!

KLYaKSA

03.10.2023

4.6

Of course, I’m not a good pastry chef, but my hands are always reaching out to cook something delicious. I recently discovered puff pastry (ready-made, which you can buy in the store). I tried all sorts of fillings, but most of all I liked filling these cakes with custard. But I was always unlucky with cream recipes: sometimes it was too sweet, sometimes too rare. And judging by the pictures, this cream is quite thick, and the ingredients are simple. I’ll definitely try it, everything looks so beautiful and appetizing that I can’t wait to start)))