Custard without butter

Custard cream is one of the cheapest and most delicious options. There are a huge number of recipes. Whatever is added to it, and sometimes removed. For example, they prepare a sweet treat without oil. Shall we try?

Classic custard with milk

The most popular is the classic recipe. The finished product will be smooth and creamy, tasting similar to homemade ice cream.

Photo recipe for classic custard Cooking time: 20 minutes Quantity: 1 serving

Ingredients:

Milk: 2 tbsp.
Sugar: 1 tbsp.
Egg: 2 pcs.
Flour: 2 tbsp. l.
Butter: 50 g
Vanillin: a pinch

Preparation:

Pour milk into a non-stick pan. We put it on the stove. We don't need to wait for it to boil, just enough for it to warm up well.
Take a separate cup, mix eggs and sugar until smooth.
Then add the sifted flour to the egg mixture. Mix well again.
There should be no lumps.
Add about a third of the warm milk little by little to the egg mixture and stir constantly. After obtaining a homogeneous liquid slurry, pour it into a saucepan with the remaining milk and stir.
Cook the mixture over medium heat, stirring constantly with a wooden spatula so that nothing sticks and burns.
When it reaches the desired thickness, add a piece of butter, mix and remove from the stove. Let's add vanillin.
This is the cream we got. Let's cool it and use it in your favorite desserts.

Custard from a bag

There are a huge number of recipes for making custard, but to save time and waste, there are special mixtures that do not require evaporation. Just pour the contents of the bag into a small amount of water and bring to a boil, stirring constantly. After this, leave to cool and the cream is ready. In order to give this cream the ideal consistency, you can add additional oil to it. After this, beat thoroughly with a whisk or mixer. Then your cream will look like sour cream and have a great taste. Instant cream significantly saves wasted time and also does not require the use of a large amount of unnecessary utensils.

Almost all holidays are not complete without preparing desserts, cakes, pastries or eclairs. Custard will become an indispensable component of the holiday table and will delight not only children, but also other family members with its taste.

Cooking with milk and condensed milk

This cream will appeal to those who are accustomed to consider themselves an avid sweet tooth.

Little sweet tooths and adult sweet tooth lovers will love it.

Ingredients:

condensed milk – 250 g;
milk – 1 glass;
flour – 2 tbsp. spoons;
sugar – 2 tbsp. spoons;
butter - 100 g.

Preparation:

Place the saucepan over low heat and pour in the milk, adding flour and sugar at the same time. Mix well until the ingredients are completely distributed. Cooking continues until the mass thickens.
The main thing here is not to overdo it, otherwise the cream may burn and be irrevocably spoiled.
Remove the pan from the stove and leave the mixture to cool. After that, add condensed milk and butter to it. Beat it all thoroughly with a mixer until smooth.
Various additives can be used for additional flavor. For example, a little cognac or any liqueur that has a pronounced tasty smell.

Chocolate cream

To get chocolate custard you should take the following products:

500 ml milk;
a glass of granulated sugar;
70 g flour;
25 g cocoa;
4 large eggs.

Algorithm of actions:

Beat the yolks, granulated sugar and cocoa until smooth.
Shake 100 g of milk with sifted flour.
Bring the remaining milk to a boil and pour it in a thin stream into the first chocolate mass. You need to mix very thoroughly and vigorously, otherwise the yolks will cook.
Stir in the milk and flour mixture in the same way.
Place over low heat and cook, stirring, for 5 minutes. Cool.
Beat the whites into a stable foam.
Gently fold the whipped whites into the cold chocolate mixture.
When the chocolate custard becomes smooth, you can try it.

Protein custard for cake

Ingredients:

egg – 2 pcs.
sugar – ½ cup (100 g)
vanilla sugar - small bag
citric acid – 1 g

Preparation:

Separate the whites from the yolks. It is very important to do this efficiently - the yolks should not get into the whites.
Combine all other ingredients with proteins.
Mix everything together using a whisk or mixer. There is no need to beat yet - just mix.
Place the bowl with this mixture in a water bath and beat at high speed for about 15 minutes.
Remove from heat and continue whisking until the cream cools completely.
When the cream has cooled, it is completely ready. Protein custard can be used to decorate a cake or as an independent dessert.

Classic custard without butter

Initially, custard is considered a confectionery mass consisting of three main components: milk, sugar and eggs. To make it thick and rich enough, various additional ingredients are added to the recipe.

Using classical technology, real custard without oil can be prepared by having the following products available:

4 eggs (yolks);
1 cup (250 milliliters) granulated sugar;
500 milliliters of milk;
8 grams of vanilla sugar;
60 grams of flour.

How to prepare this cream correctly:

Carefully separate the yolks from the whites.
Grind them thoroughly in a bowl with sugar.
Add flour. Stir until the mixture becomes smooth and homogeneous.
Add whole milk. Mix vigorously to avoid the presence of lumps.
Place the container with the prepared mass in a water bath. To do this, just place the bowl over a pan of boiling water. Boil the mixture for 7-9 minutes with constant stirring.
Add the remaining vanilla sugar according to the recipe. Mix everything well again.
Beat the mixture with a mixer for 5-6 minutes.

The result is a moderately dense and quite fluffy cream. Moreover, it is prepared without a single drop of oil.

Creamy custard

Cooking time: 35 minutes. Number of servings: 3-4 persons. Calorie content of the dish: 156 kcal per 100 g. Purpose: dessert. Cuisine: European. Difficulty of preparation: medium.

If you're looking for an easy way to make custard, the cream recipe is perfect. It turns out light, fluffy, very tender. The sweets look great in photos and are always popular with children and adults. The recipe came to us from England, where it is considered traditional. Even a less experienced cook can make custard at home.

Ingredients:

cream - 1.5 cups;
sugar - 1 glass;
eggs - 2-3 pcs.;
flour - 2 tbsp. spoons;
butter - 30 g;
spices to taste.

Cooking method:

Separate the whites from the yolks.
Beat the whites and yolks separately. Place sugar into the protein mass; Mix egg yolks and vanillin with softened butter.
Heat the cream over a barely smoldering fire.
Pour into hot cream, gradually adding, first the yolks with butter, then the protein mixture.
Stir until smooth.
Cook until thickened. Leave to cool.

With starch

Cooking time: 30 minutes. Number of servings: 3-4 persons. Calorie content of the dish: 149 kcal per 100 g.

Purpose: dessert. Cuisine: European. Difficulty of preparation: below average.

Traditional cream does not involve the use of starch. But this ingredient gives excellent thickness, dense consistency, making the dish fluffy. Starch must be thoroughly dissolved to avoid lumps. The recipe can be modified with spices: cinnamon, vanilla, nutmeg. Experienced housewives experiment with the proportions of sugar and the fat content of milk.

Ingredients:

full fat milk - 1 glass;
sugar - 3 tbsp. spoons;
starch - 0.5 teaspoon;
eggs - 2 pcs;
seasonings - cinnamon, nutmeg.

Cooking method:

Mix starch, eggs, sugar, preferably in a ceramic bowl. It is recommended to use a mixer. Add spices depending on the modification of the recipe.
Pour milk into a thick-walled saucepan and set to heat.
Carefully begin pouring the mixture, stirring every second until thickened.
Cool.

Recipe with starch

To make custard without oil, you can use potato starch instead of flour.

In this case, you will need the following products:

2 cups (500 milliliters) milk;
200 grams of sugar;
90 grams of starch;
3 yolks;
a little vanilla.

Custard without eggs on water

Ingredients:

water - 1 tbsp.
sugar - 1 tbsp.
butter - 200 g.
flour - 2 tbsp. l.
vanilla sugar - 5 g.

Preparation:

Soften the butter at room temperature, cut into pieces and mix with vanilla sugar.
Pour sugar into a saucepan, add 0.5 cups of water and heat the mixture over medium heat until the sugar dissolves.
Pour 0.5 cups of water into the flour and stir until smooth. Gradually add this mixture to the hot sugar syrup, stirring continuously.
Bring the mixture to a paste or thick sour cream, remove from heat and cool. Add softened butter with vanilla sugar and beat with a whisk or mixer.

Custard without adding eggs

The taste of such a cream is almost impossible to distinguish from the original, so this recipe will be a salvation in an unforeseen situation. So, the necessary products:

0.5 cups sugar
1 tbsp. milk
3 tbsp. flour
100 gr. Butter

First of all, you need to mix milk and sugar in a small bowl, then heat it over medium heat, stirring constantly. After the sugar has completely dissolved, add the flour, only gradually, whisking constantly. Cook the mixture until it turns into sour cream in appearance. Remove from heat and let cool. Then add oil and beat well. The cream is ready.

It's safe to say that the absence of eggs had no effect on the taste of the cream.

Simple microwave recipe

Ingredients:

milk - 1 tbsp.
egg yolks - 2 pcs.
powdered sugar - 20 g
sugar - 20 g
premium flour - 20 g.

Preparation:

In a microwave-safe bowl, thoroughly mash the yolks with granulated sugar and powder. Add sifted flour and mix everything until smooth.
Gradually add milk: add it in small portions, mixing the mixture well each time.
Place the bowl of cream in the microwave and turn it on at 1000 W for one minute. After this, remove the cream, mix thoroughly and microwave again for one minute. Repeat the procedure two more times.

Cream in English

The British have their own idea of desserts. They prepare custard in a special way. A photo of this product can indicate its recipe composition. Already from the organoleptic characteristics you can guess what such a cream is made from.

According to the traditional recipe for work you need to take:

200 milliliters of heavy cream (preferably 33%);
3 eggs;
100 milliliters of milk;
75 grams of sugar;
a little vanilla powder.

Technology for preparing crème anglaise:

Break the eggs into a bowl and carefully separate the yolks. Proteins are not needed at all in this recipe. To prevent dirt and various bacteria from getting into the finished product, the eggs must first be washed thoroughly. And then keep them in hot water for 10 minutes.
Pour milk and cream into a saucepan with a thick bottom. Add vanilla powder to them. Place the container on the fire and slowly bring to a boil, stirring with a whisk.
Beat the yolks in a plate with sugar until white. The mass should be shiny and dense. To do this, the process must be continued for about 7-8 minutes.
Add hot milk and cream to the yolks, stir and pour the resulting mass back into the pan.
Heat until thickened, stirring occasionally.
Pour the finished cream into a clean container, cover it with film and place in the refrigerator to cool completely. custard photo
This mass can be used as an excellent addition to fresh fruits or berries. It makes a good quick dessert.

Sour cream custard

This custard recipe is suitable for decorating the top of a cake because it holds its shape well.

You will need:

200 g butter;
150 g granulated sugar;
300 g sour cream;
a tablespoon of flour;
egg;
a little vanilla.

How to cook:

Grind the egg with granulated sugar and place on low heat.
As soon as it boils, add flour.
Stir the mixture constantly so that it does not burn.
After 3-5 minutes, add vanillin and sour cream.
Stirring, bring to a boil.
Once the mixture thickens, remove from heat and whisk thoroughly.
Allow the resulting mass to cool.
Separately, beat the slightly melted butter until fluffy.
Combine the whipped butter and cooled egg mixture, continuing to beat.
The cream should gain volume and become homogeneous. Before use, you need to let it harden a little in the refrigerator.

Custard without adding oil

If you are watching the calorie and fat content of your foods and dishes, then butter-free custard will be an ideal option for you. It will not be as greasy, but just as tasty as standard cream. Product composition:

one glass of sugar
2 tbsp. milk
4 yolks
2 tbsp. flour
vanilla

From the very beginning you need to grind the yolks with sugar, then gradually add flour. Add milk in small portions and put the mixture on the fire. Gently bring to a boil. It is necessary to bring the entire mass to a consistency similar to sour cream. Then add vanilla and beat well. Everything is ready and now you can safely fill your desserts with delicious low-fat cream.

Recipe for making custard on video:

Custard curd cream

Children love this type of cream very much. It turns out light, tender with a pleasant sourness. To prepare you will need:

half a liter of milk;
a glass of granulated sugar;
half a glass of white flour;
pack of butter;
a pack of cottage cheese.

How to cook:

Combine the milk with the sifted flour, stirring constantly so that there are no lumps. If they do appear, you can strain them.
Cook the homogeneous mixture over low heat until it reaches the desired thickness.
Beat the butter and granulated sugar until the crystals are completely dissolved.
Punch the cottage cheese separately. If it is very dry, add a little milk.
When all three compositions are ready, combine them. To do this, gradually add whipped butter to the cooled mixture of milk and flour, and finally cottage cheese.
The cream should be soft and voluminous. You can add a little vanillin for scent.

Serve as dessert or decorate baked goods.

Custard - the best recipes

Custard is quite versatile. It is suitable for a variety of cakes and pastries. There are many different cooking options, but all are based on the classic recipe.

The finished product, depending on its composition, may have a high calorie content or, conversely, contain few calories.

Each person will be able to choose the most suitable option for themselves. Below are the simplest ones.

Classic milk custard - step by step photo recipe

The most popular is the classic recipe. The finished product will be smooth and creamy, tasting similar to homemade ice cream. Preparation time: 20 minutes

Milk: 2 tbsp.
Sugar: 1 tbsp.
Egg: 2 pcs.
Flour: 2 tbsp. l.
Butter: 50 g
Vanillin: a pinch

Pour milk into a non-stick pan. We put it on the stove.
We don't need to wait for it to boil, just enough for it to warm up well.
Take a separate cup, mix eggs and sugar until smooth.
Then add the sifted flour to the egg mixture. Mix well again.
There should be no lumps.
Add about a third of the warm milk little by little to the egg mixture and stir constantly. After obtaining a homogeneous liquid slurry, pour it into a saucepan with the remaining milk and stir.
Cook the mixture over medium heat, stirring constantly with a wooden spatula so that nothing sticks and burns.
When it reaches the desired thickness, add a piece of butter, mix and remove from the stove. Let's add vanillin.
This is the cream we got. Let's cool it and use it in your favorite desserts.

Delicate protein custard

The amount of ingredients given in this recipe is enough for one medium-sized cake. If desired, they can be reduced or doubled, then the output, accordingly, will be greater or less.

Water – 0.5 tbsp.
Sugar – 300 g
Egg whites – 3 pcs.

What to do:

First of all, mix water and sugar, bring to a boil and, stirring, cook until tender.
Readiness is determined as follows: from time to time, drop a sugar solution from a spoon into a container with cold water. When the drop turns into a soft ball that can be crushed in your hands, the syrup is ready. It is important not to overcook; cooking time takes no more than 10 minutes.
The next step is to whip the whites into a strong foam.
Pour the syrup in a thin stream into the stable protein mass without stopping the mixer.
The whites will fall off at first, don't be alarmed and continue beating the mixture until it becomes smooth and fluffy.
When the mass gains volume and resembles a snow-white cap, add vanillin and lemon juice (can be replaced with a few crumbs of citric acid). Beat for another 30 seconds.
Fill tubes or baskets with the finished cream, decorate the cake or pastries.

Sour cream custard

This custard recipe is suitable for decorating the top of a cake because it holds its shape well.

You will need:

200 g butter;
150 g granulated sugar;
300 g sour cream;
a tablespoon of flour;
egg;
a little vanilla.

How to cook:

Grind the egg with granulated sugar and place on low heat.
As soon as it boils, add flour.
Stir the mixture constantly so that it does not burn.
After 3-5 minutes, add vanillin and sour cream.
Stirring, bring to a boil.
Once the mixture thickens, remove from heat and whisk thoroughly.
Allow the resulting mass to cool.
Separately, beat the slightly melted butter until fluffy.
Combine the whipped butter and cooled egg mixture, continuing to beat.
The cream should gain volume and become homogeneous.
Before use, you need to let it harden a little in the refrigerator.

Cream custard

For this option you will need:

400 ml cream 10% fat;
2 eggs;
200 g granulated sugar;
pack of butter;
a tablespoon of flour.

Cooking process:

Grind the yolks, flour and granulated sugar well, pour in the cream and put on fire.
Bring to a boil and, stirring constantly, cook for 4-5 minutes until the mixture begins to thicken.
Place the container with the hot contents in a large saucepan with cold water.
Separately, beat the butter until fluffy.
Very carefully pour in the now cooled egg-sugar mixture.
Beat until the mixture reaches a homogeneous “fluffy” consistency.
At the end, add vanillin and you can use it for its intended purpose.

Variation of custard with added butter

A version of custard is often made with the addition of butter. To prepare it you need to take:

400 ml milk;
200 g granulated sugar;
2 yolks;
1 tbsp. spoons of flour;
a pack of butter;
vanillin;
a spoonful of cognac.

Algorithm of actions:

Fry the flour until golden brown in a frying pan without oil.
Beat the yolks with sugar, gradually adding flour to them.
At the end, stir in vanilla.
Slowly add the whipped mixture into boiling milk.
Bring everything to a boil and leave to cool.
In another container, beat the butter.
Add it to the cooled mixture in small portions, constantly whisking with a mixer.
When the consistency becomes fluffy and voluminous, pour in a spoonful of cognac or any liqueur.

Custard curd cream

Children love this type of cream very much. It turns out light, tender with a pleasant sourness. To prepare you will need:

half a liter of milk;
a glass of granulated sugar;
half a glass of white flour;
pack of butter;
a pack of cottage cheese.

How to cook:

Combine the milk with the sifted flour, stirring constantly so that there are no lumps. If they do appear, you can strain them.
Cook the homogeneous mixture over low heat until it reaches the desired thickness.
Beat the butter and granulated sugar until the crystals are completely dissolved.
Punch the cottage cheese separately. If it is very dry, add a little milk.
When all three compositions are ready, combine them. To do this, gradually add whipped butter to the cooled mixture of milk and flour, and finally cottage cheese.
The cream should be soft and voluminous. You can add a little vanillin for scent.

Serve as dessert or decorate baked goods.

The most delicious custard with condensed milk

This recipe is great for baking with puff pastry. To prepare you will need:

a stick of butter;
can of condensed milk;
a quarter cup of granulated sugar;
2 eggs;
vanillin;
a glass of milk.

What to do:

Start by grinding eggs with granulated sugar.
Heat the milk, but do not bring it to a boil.
Pour the egg-sugar mixture into it in a thin stream.
Cook until the mixture thickens and stir constantly, otherwise everything will burn.
Leave to cool. You can place it in a large container with cold water to make it faster.
Then add the butter, previously whipped until the volume doubles.
At the end, stir in condensed milk and vanilla.
Beat again for no more than a minute.

Chocolate cream

To get chocolate custard you should take the following products:

500 ml milk;
a glass of granulated sugar;
70 g flour;
25 g cocoa;
4 large eggs.

Algorithm of actions:

Beat the yolks, granulated sugar and cocoa until smooth.
Shake 100 g of milk with sifted flour.
Bring the remaining milk to a boil and pour it in a thin stream into the first chocolate mass. You need to mix very thoroughly and vigorously, otherwise the yolks will cook.
Stir in the milk and flour mixture in the same way.
Place over low heat and cook, stirring, for 5 minutes. Cool.
Beat the whites into a stable foam.
Gently fold the whipped whites into the cold chocolate mixture.
When the chocolate custard becomes smooth, you can try it.

A simple recipe for custard made with water without milk

This is an ideal option if members of the household have milk intolerance or such a product is not found in the refrigerator. For further actions you will need:

a glass of granulated sugar;
2 tablespoons flour;
glass of water;
pack of butter;
a little vanilla.

Cooking process:

Combine half a glass of water with sugar and put on fire.
Pour the remaining water into the flour and mix.
Without waiting for the sugar mixture to boil, add the diluted flour to it.
It is better to pour it in a stream to avoid the appearance of lumps.
Stirring constantly, cook until the consistency of sour cream.
Remove from heat and leave to cool.
Add vanillin to the butter and beat until fluffy.
Then mix in parts into the already cooled cream.
Beat until it becomes thick and does not fall off.

Eggless variation

Making custard without eggs greatly simplifies the process, and even young housewives can handle it. At the same time, the sweet product will remain as tasty as one prepared with an egg base.

You will need:

a glass of milk;
half a glass of granulated sugar;
150 g butter;
vanillin;
2 tbsp. spoons of white flour.

How to cook:

In one bowl, dilute half the milk with sugar, and in another, the remaining part with flour.
Put the milk and sugar on the fire; when it becomes hot, but not yet boiling, carefully pour in the milk and flour.
To avoid lumps, you need to stir all the time.
Cook until you get a consistency reminiscent of sour cream and stir constantly, avoiding burning.
Cool the mixture and stir from time to time to prevent a film from forming on the surface.
Separately beat the butter with vanilla.
When the butter increases in volume and becomes fluffy, add it to the milk mixture in small portions.
Beat until the cream becomes homogeneous, and then use as intended.

Custard recipe with starch

This cream is perfect for filling baked goods, such as tubes. It can also serve as an independent dessert. To get started you will need:

half a liter of milk;
a glass of sugar;
pack of butter;
egg;
a little vanillin;
2 tablespoons potato starch.

Algorithm of actions:

Beat the egg, sugar and starch until smooth.
Pour milk at room temperature into the resulting mixture, stir and place on low heat.
Cook, stirring constantly, until thick.
This may take up to half an hour. The time depends on the quality of the potato starch. The richer it is, the less time the process takes.
When the mixture has cooled to room temperature, add the melted butter and beat until the cream becomes fluffy.

If you put it in bowls and decorate with fruit, you will get an extraordinary dessert.

Tips and tricks

In order for the custard to turn out and be tasty, you need to know some of the subtleties of its preparation. And first of all, any recipe involves cooking it on the stove:

The fire should be minimal, then the mixture will not burn.
It is better to use non-stick containers with a double bottom for cooking.
The preparations must be stirred constantly.
For stirring, use a wooden or silicone spoon (spatula).
When the cream is ready, it must be cooled by placing the dishes with the contents in a large saucepan with cold water.
To prevent a film from forming on the surface, the cooling workpiece must be stirred periodically.
Before using the butter, you should leave it for 30 minutes at room temperature, so it will heat up and whip faster.
Eggs, on the contrary, are beaten cold.
The mixture thickens due to flour and eggs; if they are not available, you can achieve the desired consistency by adding starch.
If you use only yolks, the cream will become bright and rich.
Vanillin or cognac is usually added for flavor. These ingredients are added only to the cold mixture.
If you want the cream to be thicker, you need to reduce the amount of liquid.
Readiness can be determined by dipping a spoon into the homogeneous mixture. If the mass does not drain from it, then the cream is ready.

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