Custard with starch: recipe with photo

Custard based on starch is a dense, stable mass that looks like an independent ready-made dessert. It is used for spreading cakes, buns, profiteroles and other confectionery products.

The delicate and rich taste of the cream depends on the quality of the milk used. The mass acquires a yellowish tint due to egg yolks. The shelf life of such a product is no more than 2-4 days, so you should always check the expiration date of confectionery products.

Classic version

Making custard with starch is not difficult. For this you may need the following ingredients:

0.5 liters of milk, 3 eggs, 200 grams of butter, 26 grams of starch, as well as 200 grams of regular sugar and 2 tablespoons of vanilla sugar.

To make the cream truly delicious, you must consistently follow these steps:

Pour the milk into the pan, and after that, pour in all the vanilla and a little regular sugar, put it on the stove and gradually bring the contents to a boil. To avoid burning, the mixture must be stirred constantly. As soon as the mixture begins to boil, it must be immediately removed from the heat and left for 30 minutes.
In a separate container, combine the remaining sugar with starch.
Add the eggs and beat the mixture thoroughly with a whisk.
Stirring slowly, gradually pour in 1/3 of the still warm milk.
Combine both mixtures in a saucepan and, without stopping stirring, bring them to a boil again. The mass will gradually begin to thicken. It is better to use low heat for heating.
Products should boil for no more than two minutes. After this, you need to add the oil and mix everything again.

After cooling, the finished custard with starch must be placed in the refrigerator, covering the container with cling film. The product should sit there for several hours. Only after this can it be used for its intended purpose.

Universal milk cream recipe

This cream can be used both for making cakes and for decorating various desserts.

Required components:

milk – 0.5 l;
sugar – 200 g;
flour – 3-4 tbsp. l.;
yolks – 4 pcs.

Sequencing:

Bring milk to a boil.
Grind the yolks with sugar and sifted flour.
Pour hot milk into the yolk mixture and stir.
Cook over medium heat until thick.

Use as directed.

Apple flavored

To prevent the taste of the cream from being too cloying, it can be supplemented with a light fruity aroma. This semi-finished product is good to use as a filling for making rolls. To work you will need the following set of ingredients:

for 0.5 kilograms of peeled apples, 1 lemon, a pack (200 grams) of butter, 1 egg, 60 grams of starch and 150 grams of sugar.

In this case, the product is prepared using the following technology:

First, the fruit must be peeled and cored. After this, the products must be grated.
Transfer the resulting mass into a saucepan, pour in lemon juice and simmer over low heat.
After softening, place the products in a blender and puree them by adding eggs, starch and sugar.
Pour the mixture into a saucepan and place in a water bath. Here it must be brewed until thickened with continuous stirring.
Cool the finished mixture.
Beat the butter, and then add the cooled mass to it in small portions.

The resulting custard with starch can be immediately used to prepare desserts and various confectionery products. Although it’s better to let it brew a little.

Secrets of making custard with potato starch

Custard is used as a base. For additional taste , vanilla, chocolate, caramel, citrus zest, and nut butter are added to the classic recipe.
Potato starch is recommended for use in creams that undergo heat treatment when baked in the oven. To properly prepare custard with potato starch, you need to know key culinary subtleties.
You cannot beat the starch cream too much, otherwise the mass will be too liquid. Additional ingredients - cream, fruit mass, chocolate are mixed in gradually using a spoon.
Custard made with potato starch should not be overheated - the density will be lost. Undercooked cream has too much starch flavor.
When mixing potato and corn starch, use a 1 to 2 ratio, since potato starch makes the confectionery mixture thicker.
In custard for profiteroles, cakes, eclairs, for the same amount of ingredients, add 2 times more potato starch than when preparing cream for cakes.

For sweets

Potato starch custard can be made with whole eggs or using only egg yolks.

Yolk mixture

To make a good custard with starch, the recipe can be slightly modified. If you use only their yolks instead of whole eggs, the finished product will become softer and have a brighter color.

This option will require the following components:

per glass of milk: 100 grams of sugar, 45 grams of potato starch, 1 yolk, 150 grams of butter and ½ packet of vanillin.

The product is prepared as follows:

First, two-thirds of a glass of milk must be mixed with sugar and vanilla. Bring the resulting mass slowly to a boil. The dry ingredients should be completely dissolved.
In another bowl, separate the starch with the remaining milk.
Combine both masses and boil them again.
Remove the mixture from heat and whisk until completely cool.
Add the yolk, butter and rub for 15 minutes.

You will get a delicate and very fluffy custard with starch. The recipe is quite simple and requires a minimum of time to prepare the finished product.

Vanina's advice

If there is no milk or condensed milk, you can make a cream based on cream of any fat content. It will turn out really tasty.
Lumps can be removed by passing the mixture through a sieve or whisking until smooth using a blender.
You can thicken the cream at home by adding flour. Then you need to dilute it with cold water and add it to the hot mass, quickly stir the tbsp. compound.
Vanillin can be added when the cream has cooled. The aroma in a hot composition will quickly open up and disappear.
Lemon juice can be made faster by placing the fruit in hot water for a couple of minutes beforehand.
Burning can be minimized if the custard is constantly stirred with a wooden spatula or a silicone whisk.

Chocolate cream

Using various additional components, you can radically change the taste of the finished product. What happens if you add cocoa to regular custard with starch? A recipe with a photo will help the housewife imagine the finished product at the exit. Let's look at each stage of the process in detail. First you need to collect all the necessary ingredients on the desktop:

0.5 liters of milk, 5 grams of salt, 3 tablespoons of starch and sugar, 30 grams of cocoa powder, 25 grams of butter and 0.5 grams of vanilla.

The cream is prepared in three stages:

First of all, you need to pour 0.3 liters of milk into the pan, add sugar, butter, salt, cocoa and mix everything well. Bring the mixture slowly to a boil and hold for a couple of minutes, and then remove from the stove.
Separately, dilute the remaining milk with starch, avoiding the formation of lumps. Add the resulting mass to the pan with the still hot mixture and boil it again with constant stirring. The duration of heating, as a rule, is no more than two minutes.
Add vanillin, stir and let the finished cream cool. After this, you can keep it in the refrigerator for some additional time.

To make the taste more pronounced, you can add a little more grated chocolate.

For Honey cake

For a dessert like Medovik, custard with caramel flavor is ideal. It perfectly complements delicate sweet cakes both in taste and aroma, as well as in appearance and color. This custard consists of eggs, milk and sugar, and can be prepared in the microwave, which significantly saves time.

What ingredients will you need?

0.75 tbsp. Sahara;
2 tbsp. l. water;
4 eggs;
2 tsp. corn starch;
2 tbsp. milk;
1 tsp. vanilla essence.

Step-by-step cooking process

It is necessary to place 0.25 tbsp. sugar and water in a heatproof bowl and microwave in the open position at maximum power for 2 minutes.
Next, you need to stir the mixture well, then heat it further, uncovered, for another 3-4 minutes, or until it turns dark brown, then remove and set aside.
Then you need to beat the eggs, cornstarch, vanilla flavoring and the remaining sugar in one container.
Continuing the whipping process, pour in warm milk in a thin stream and add the caramel prepared previously.
The resulting mixture must be poured into a refractory bowl and cooked, covered, in the microwave at 30% power for 10-12 minutes, stirring once halfway through the cooking time.
The finished cream must be cooled before use.

The simplest option

Practice shows that you can make quite tasty custard with starch even without oil. The recipe with photos will tell you step by step how to proceed using a minimum set of products:

a glass of milk, 2 yolks, 100 grams of sugar, 45 grams of starch and ¼ teaspoon of vanillin.

To do everything correctly, you must strictly follow the order of each operation:

First, in a saucepan you need to beat the egg yolks with vanilla and sugar with a mixer.
Add starch and repeat the same steps.
Without stopping whipping, pour in a little milk.
Add the remaining products and put the mixture on fire.
Bring the mixture to a boil with constant vigorous stirring. After this, continue heating for another 5 minutes. Now you will need a tablespoon to work.

Then the finished mass must be removed from the heat and allowed to cool completely. This product can be prepared for future use. It should be stored in the refrigerator. To eliminate the possibility of weathering, the surface can be lightly coated with butter.

No added eggs

Custard with milk without eggs can be prepared without any problems.

What you will need:

milk – 1 tbsp.;
flour and sugar - 2 tsp each;
butter - 100 gram piece;
condensed milk - 200 gram jar.

Sequencing:

Combine milk with flour and sugar and place over medium heat. Boil and cool. To avoid lumps, you need to constantly stir the mass.
When cool, add butter and condensed milk.
Beat at high speed.

If desired, you can add vanillin or roasted and chopped pine or walnuts.

Cream for Napoleon

Confectioners advise using custard with starch for Napoleon cake. It is ideal for greasing thin crispy cakes. To prepare such a semi-finished product you need to take:

0.5 liters of milk, 3 yolks, 180 grams of sugar, 90 grams of starch, 150 milliliters of heavy cream (35%), 50 grams of butter and a teaspoon of vanilla sugar.

The preparation of such a cream begins in the usual way:

First, milk must be poured into the pan.
Add vanilla and half the regular sugar. Place the mixture on the fire and bring it slowly to a boil.
Remove the pan from the stove and let the mixture cool completely.
Combine starch with remaining sugar.
Gradually add the resulting mixture to the already cooled milk mass. Lumps may form here, so vigorous stirring should be carried out.
Put the prepared mixture back on the fire and boil. Leave for 3 minutes so that the starch can swell well.
Add butter, beat well and let the mixture cool. After this, the semi-finished product should stand in the refrigerator for 5 hours.
Beat the cream with a mixer until foamy, and then mix it with the cooled mass.

After this, the cream can be immediately used to prepare the cake.

Useful tips and tricks

It takes at least 35 minutes to prepare the custard, not counting the cooling time. Therefore, you need to make it in advance so that it cools completely and thickens. Hot or lukewarm filling will make the cake or pastries soggy and unappetizing.
The main secrets to success for making custard are low cooking temperature, a thick-bottomed pan, constant stirring and patience. Thickening of the mixture takes at least 20-25 minutes. If you increase the cooking temperature to try to speed up the process, the mixture will likely curdle.
Constant stirring prevents burning and ensures even heating of the mixture.
With constant stirring, it is difficult to see the first signs of boiling. As soon as strong resistance is felt on the spoon, you should pause its movement from time to time to check whether the bubbles on the surface burst. Cook and stir until large bubbles appear.
A bowl of ice-cold water and ice is an excellent anti-curling agent. This cools the cream and quickly stops cooking. Therefore, it is recommended to prepare it in advance.
Once you place the container of cream in an ice bath, you only need to stir it occasionally, not constantly. Stirring too vigorously will disrupt the structure of the thickened product and result in a runny consistency.
When thickening custard with egg (yolk), it is best to use an electric mixer. Thanks to it, the mass will harden earlier, and the likelihood of it folding is significantly reduced.
When using eggs or egg yolks for thickening, whisk them gradually into the hot liquid before adding them to the pan. Once these are added, the mixture should no longer boil.
Once the custard has set, pour it from the pan into a bowl. Hot pan will make it too thick and dense.
Custards that use milk or cream develop a crust when cooled. To avoid its formation, you need to cover the container with the dessert with plastic film, stretching it directly over its surface.
In all recipes, you can use more or less sugar than indicated, and you can also choose whether to add cream, full-fat or skim milk.

Custard thickened with cornstarch can be eaten warm if you do not plan to add it to other desserts. It can be stored in the refrigerator for 2-3 days before applying to cakes or pastries.

Simple and fast

It turns out that there is an even easier way with which you can prepare custard without eggs using milk and starch. This option is striking in its simplicity. To work, you need very few products:

for a glass of sugar, 0.5 liters of milk, a little vanillin, 30 grams of starch and 50 grams of flour.

This product is prepared in two stages:

In a deep container you need to mix all the ingredients. Here you need to remember that the dry ingredients are combined first, and then the liquid ones are added in small portions. The resulting mass must be mixed thoroughly until it becomes homogeneous.
Transfer the mixture to a saucepan and heat over low heat. At the same time, you need to constantly stir it with a wooden spoon.

As soon as the composition thickens, the container must be removed from the stove and placed in a cool place until it cools completely. To change the taste of the finished product, you can add a little cottage cheese or chocolate to it. Everything will depend on what confectionery product it is intended for.

Cooking method

Heat the milk, but do not boil.
Beat the yolks with a whisk, add powdered sugar. Whip the mixture vigorously until it turns white.
While stirring the mixture, pour warm milk into it.
Pour everything into a saucepan and place on the lowest heat.
The cream should not be overheated, otherwise the yolks will turn into scrambled eggs.
Stirring, cook the cream until thick.
The finished cream should cover the spoon with a thin layer without dripping from it, regardless of what position it is in.

Desserts and pastries European cuisine

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Butter cream for cake with milk

This option as cake cream with butter and milk is very popular among confectioners. It is extremely easy to prepare and yet tastes delicious. The blank can be used for impregnation and filling of all kinds of confectionery products, and for creating decorative elements.

Ingredients:

butter – 130 g;
powdered sugar – 80 g;
milk – 130 ml;
vanillin - on the tip of a knife.

Preparation:

Place the butter in a mixer bowl and leave for 1 hour until softened.
Boil the milk and let it cool to room temperature.
Mix all ingredients and beat them with a mixer. Cook for about 5 minutes until the cream acquires the desired structure.

Baked milk cream for cake

You can create a custard from milk for a cake, the most delicious recipe for which includes melted milk product. This component will make any dessert unique and give it a unique spicy twist. Its taste is more delicate in comparison with the same dish prepared in the traditional way.

Ingredients:

baked milk – 500 ml;
egg – 2 pcs.;
sugar – 1/2 tbsp.;
flour – 1 tbsp. spoon;
vanillin – 1 sachet;
butter – 50 g.

Preparation:

Beat eggs with sugar, flour and vanilla. While whisking, pour in the baked milk.
Place the mixture in a saucepan in a water bath. Boil, stirring occasionally, for about 20 minutes.
Let the workpiece cool and put soft butter there. Beat with a mixer.

How to make cream for a cake from milk?

Preparing milk cream for a cake is not as difficult as some people think, you just need to take into account certain nuances:

The simplest recipe requires milk, butter, sugar, flour and vanillin. Flour is mixed with cold milk, after which the mixture is brought to homogeneity. Then add more milk and boil everything, and then simmer over low heat. The cream is boiled until thick and vanillin is added to it, after which it is allowed to cool for 30 minutes.
Beat the butter (previously left at room temperature) and gradually add the milk cream for the cake into it, continuing to beat. Depending on the degree of thickness desired, the amount of flour varies.