Custard with added cream - pros and cons

Creamy custard without eggs

If you prefer simple and easy options prepared without adding eggs, then the following recipe is for you. Go for it!

How to cook:

1. Pour sugar into a saucepan, add half the water.
2. Place the container with the contents on the stove.
3. Cook the syrup until the sugar is completely dissolved.
4. Heat the second part of the water and combine with flour so that there are no lumps.
5. Once the syrup begins to boil, pour in the flour mixture.
6. When the mixture begins to thicken, remove it from the heat.
7. Let cool to room temperature, stir in butter and beat.
8. Beat until the mixture becomes thick, fluffy and white.
9. Place in the refrigerator for ten minutes, then use as directed.

Tip: to make everything as rich as possible, use fatty oil.

Buttercream recipes

Let's first consider the first option of custard with cream, when this product replaces milk.

To prepare you need:

• Cream 10% - 0.5 liters;
• Chicken yolk – 2 pcs.;
• Granulated sugar – 1 cup;
• Premium sifted flour – 1 tbsp. spoon;
• Butter – 1 pack.

This type of cream is prepared in the same way as regular custard with milk.

Therefore, the first thing we do is take the butter out of the refrigerator and cut it into small cubes. This will soften the butter faster. Now let's start preparing the cream base. Separate the eggs into whites and yolks, pour the yolks into a saucepan or saucepan in which we will cook the cream. Add flour and sugar to the yolks. Grind everything thoroughly and add the cream, stirring constantly.

Place this mixture on a medium-high burner and cook until it boils.

You will have to stir the custard the entire time it is on the stove to avoid burning. When the mass begins to boil, stir even more actively and wait for the required thickness. As soon as the cream has reached the required consistency, remove it from the heat and place it on ice or cold water. Since the dishes cool slowly, and the mass can burn, even if it is removed from the stove, stir for another 3-4 minutes.

After this, we leave the workpiece alone - let it cool in the ice, and whip the butter. It is better to entrust this procedure to a mixer. When the butter acquires a white color and a rather fluffy shape, we begin to add the creamy egg mixture. You can even leave the mixer on and add the cream mixture into the whipped butter.

After combining the two components, we get a butter cream that is very high in calories, but at the same time it holds its shape well. This custard type of fondant is perfect for creating all kinds of decorations on the cake.

Custard with cream for Napoleon cake

If you are going to cook Napoleon, be sure to save the recipe for this cream. It turns out incredibly fluffy, light and incredibly tasty!

How to cook:

1. Place the yolks in a deep container, add sugar to them.
2. Beat with a whisk or mixer until fluffy and light.
3. Pour the milk into another container and combine with flour.
4. Pour the yolks into the mixture and beat, then put on the stove.
5. Stirring constantly, bring to a thick consistency.
6. At this point, remove from heat and let cool completely.
7. During this time, pour the cream into a high bowl, beat it with a whisk until stable peaks form.
8. Mix with cooled cream until smooth.

Tip: to whip the cream well, take from 30-33%.

Pros and cons of the cream

It is known that cream-based cream contains fewer calories than butter cream. But it tastes just as good. Any recipe you choose for your baking will contain a large amount of cream, some as a substitute for milk, and in others as a substitute for butter.

If you choose between cream and milk, custard with cream is more appetizing, and with milk it is less fatty. If these two dairy products are compared by energy value, then 100 g of cream contains 206 kcal, and milk – 60 kcal. As you can see, cream based cream has more calories.

To make the cream more durable, high-quality cow butter is sometimes added to it. The calorie content of this product is 748 kcal per 100 g. Now you understand that it is better to make custard with cream and not use cow butter, which will not only add weight to you, but also increase the amount of cholesterol in the blood.

How to cook with condensed milk for eclairs and straws

Here is a classic creamy version of custard with condensed milk. It will make everything even tastier!

How to cook:

1. First remove the oil and open it so that it heats up and becomes soft.
2. Break the eggs into a bowl, cover them with sugar.
3. Using a whisk, beat the ingredients into a fluffy, light mass.
4. Pour the milk into a saucepan and place on the stove, bring to a boil.
5. Pour the egg mixture into it and cook until thick.
6. After this, remove from heat and cool to room temperature.
7. Add butter and beat until fluffy.
8. When the mass doubles, pour in the condensed milk and beat again until smooth.

Tip: this amount is enough for a full-sized cake.

We will talk about cream on cream.

Some people prefer richer custards. But this applies to those who are not afraid for their figure. Some would do well to eat fattier types of sweets, as this will help make the lady’s figure more rounded and feminine. If you look at girls who count calories every day, and those around them are afraid that one or another might be blown away by the wind.

Dear young housewives, do not be afraid to sometimes eat a piece of cake, which is decorated with cream, as it has less calories than butter, but is just as tasty. Any recipe you choose for your cake or pastry contains a large amount of cream, it replaces milk in some and butter in others.

Creamy white custard

Due to the proteins, this option will be very airy and light. So if you need a filling for straws, for example, then this one is perfect!

How to cook:

1. Take the butter out in advance and open it, cut it into cubes.
2. Let it warm up to room temperature and become soft.
3. Pour water into a saucepan and add sugar.
4. Place on the stove and bring until the sugar has completely melted.
5. After this, increase the heat and let the syrup boil.
6. Pour the whites into a deep bowl, beat them with a mixer until stiff.
7. Bring the syrup to 112 degrees and remove from heat.
8. Begin pouring it into the whites in a thin stream, without ceasing to beat the mixture.
9. Continue whisking the ingredients even if all the syrup has already been added. Whisk until the bottom of the bowl is cold.
10. Add butter one cube at a time, constantly whisking.
11. At the end, add salt and vanilla and beat until the correct consistency.

Tip: at the end of whipping, the mass will seem to separate, and to remove this, you just need to continue whipping it.

Recipe No. 1

Let's first consider a recipe for custard with cream, when this ingredient replaces milk. We take:

• a glass of sugar;
• a pack of cow butter;
• 0.5 l cream 10%;
• 1 tbsp. l. sifted premium flour;
• two chicken yolks.

This type of cream is prepared in the same way as a simple custard with milk. Follow these steps:

• Remove the butter from the refrigerator and cut into small cubes to soften it faster.
• Make a cream base. To do this, separate the yolks from the whites. Pour the yolks into the saucepan or saucepan in which you will prepare the cream, add sugar and flour. Mash everything well, add the cream, stirring constantly.
• Cook the mixture over moderate heat until it boils. To avoid burning, stir the custard continuously while it is on the stove. When the mixture boils, stir more actively and wait for the desired thickness. As soon as the cream becomes thicker, remove it from the heat and place it on ice to cool. Stir the mixture for another three minutes, as it may burn in a hot pan.
• Now beat the butter with a mixer. When it becomes fluffy and turns white, add the creamy egg mixture in small portions, without stopping beating.

This high-calorie custard type of fondant is well suited for decorating cakes.

Useful tips

If you are preparing custard for a holiday table (in a pie, tubes or cake), we advise you to use a fresh vanilla pod. It will add much more flavor and aroma than vanillin.

To make the cream as rich as possible, place it in the refrigerator overnight. During this time, all the ingredients will combine well, and it will be even tastier. But be sure to cover it with film or cover it with a lid so as not to “catch” other odors from the refrigerator.

Custard is a classic that will always be relevant. Add it to all kinds of desserts and enjoy, because it is incredibly delicious!

A little about using eggs in custard:

Eggs are often used to prepare complex and simple desserts, sweet and not so sweet, tender and crunchy, traditional and signature. From the ancient Romans the expression ab ovo usque ad male has come down to us, which literally translates “from eggs to apples.” And this expression means the same as “from alpha to omega.”

Why did the Romans choose such a strange turn? The reason is simple: this was their lunch routine. They started with an egg dish and ended the meal with fruit. And now, in order to prepare a delicious dish, we often return to the beginning, review the traditions, tips and secrets we have inherited, and then create something unique, adding our efforts and our participation to the recipe.

I suggest preparing a pleasant and delicate cream, which will be a good start to delicious desserts.

Diplomat

30 gr. sl. oils and starch; 0.5 liters of cream (fat content from 33%); 2 pcs. chickens eggs; 80 gr. Sahara; 320 ml milk; 1.5 tsp. gelatin; 10 gr. van. Sahara; 60 ml water and salt.

Cooking algorithm:

1. In a bowl, mix half a portion of sugar and starch. Stir and add 100 ml of milk.
2. I enter 2 pcs. chickens eggs, mix and leave aside.
3. Pour the rest of the milk into a bowl, add the rest of the sugar and salt. I bring it to a boil. I add half a portion of milk syrup to the chicken mixture. eggs. I stir and return to the bowl.
4. I send the mixture to the stove over medium heat. I bring it to thickness, but it is important to constantly stir.
5. I turn off the heat and add 30 grams. sl. oil and stir for a couple of minutes.
6. Pour 60 ml of water into a bowl, 1.5 tsp. gelatin and let it stand for 10 minutes so that it swells.
7. I strain the custard using a sieve. I make the composition uniform and smooth.
8. I put it on the stove with the swollen gelatin. I warm it until the composition dissolves and becomes transparent. I add it to the cream and stir.
9. I cover the bowl with food. film and leave until completely cool.
10. 0.5 liters of cream needs to be cooled. Mix them with van. sugar and beat to form a fluffy mass. While whipping, it is important to be careful not to inadvertently make slurry. oil.
11. I introduce the cream into the mixture and mix, adhering to the same direction.

Recipe No. 2

Now let's try replacing the butter with whipped cream. This way we will reduce the calorie content of the cake fondant. Unfortunately, this cream does not hold its shape as well as the previous one. But it is suitable for filling custard tubes, profiteroles, and is good as a layer between very dry cakes. So, to create a whipped cream custard, take:

Prepare this cream like this:

Now use the layer for dry cakes as intended.