Cream custard without eggs. Making custard without eggs

Eggless custard - classic recipe

The classic recipe includes only 5 ingredients, which, as mentioned earlier, do not include eggs:

• milk – 200 ml;
• sugar – 100 g;
• butter – 100 g;
• flour – 75 g;
• sachet (1 g) vanillin.

To bring eggless custard to life with milk, you should follow the recommendations exactly:

1. Soften fresh butter: you can do this by first taking it out of the refrigerator or warming it up a little in the microwave. The main thing is not to overdo it so that the butter does not melt completely.
2. Pour 4/5 of the available volume of milk into a thick-walled pan. We send sugar there too. Turn on the burner and heat the milk.
3. While waiting for it to boil, use the rest of the milk. It is needed to dilute the flour in it: there should not be the slightest hint of lumps.
4. The milk in the pan has warmed up well, but is not boiling yet - great! Add the diluted flour mixture there.
5. And stir regularly, bringing the mass to thickening.
6. The mass has thickened - remove from the stove and, stirring regularly so that a milky film does not form on the surface, wait for it to cool.
7. At this time, you need to beat the butter. Since the butter mixture should be fluffy, it is convenient to use a mixer.
8. The connection of the two parts should begin with the addition of vanillin. Having done this, we begin to add whipped butter to the cooled milk mixture. We do this in portions - 3 tablespoons at a time. And again, don’t forget about the mixer.

This recipe makes a fairly thick cream. And many may think that it is not suitable for frosting a cake. In this case, read the following recipe.

Video: how to make custard without eggs

If you decide not to use eggs for soaking, no problem: you can make an amazing filling by combining the simplest ingredients. Homemade airy custard cream without eggs is an excellent impregnation for cakes, filling for cakes, muffins, tubes and profiteroles. Ice cream, butter, creamy taste - the choice is yours, and the video instructions below will tell you how to do everything correctly so that this cream is in no way inferior to egg cream.

Custard with butter

Custard without eggs. Most tender!

Simple custard recipe

Custard two simple recipes without milk and eggs | Bald Cook

Preparing a layer for a cake with milk

For coating cakes, especially sponge cakes, a less thick custard is more suitable.

It is prepared on the basis of the following food set:

• butter – 100 g;
• water – 125 ml;
• sugar – 500 g;
• flour – 1 tbsp. l.

To make custard for a cake, follow these steps:

1. Pour 65 ml of chilled, boiled water into 0.5 kg of sugar, as in the previous recipe, and place on the stove. We achieve a clear syrup.
2. Combine the remaining 60 ml of water with flour to form a uniform dough.
3. Add the dough to the hot, but not yet boiling syrup and cook until thickened. Make sure that the contents of the pan do not burn.
4. Remove from the stove and while we wait for it to cool, make the butter.
5. Cream the butter and add it to the cooled sugar mixture.

The cream should be less thick, which means it will better saturate the cake layers, making it more juicy.

More materials: custard

Classical

You will need:

• 1.5 tbsp. milk;
• 300 gr. powdered sugar;
• A pinch of salt;
• 150 gr. sifted flour;
• Vanillin optional;
• 75 gr. softened butter.

How to cook:

• Heat 1 glass of milk with powdered sugar in a saucepan over medium heat;
• In 0.5 tbsp. Dissolve flour with milk as required by the recipe. Mix well using a mixer or blender;
• Pour the milk-flour mixture into the hot milk in a thin stream and cook until thickened. At the end, add vanillin if desired.
• The cream should be cooled to room temperature and add softened butter, chopped into small cubes.

You can diversify the custard by adding fruit puree. The selected flavor will be based on your taste preferences.

Step-by-step cooking with starch

An excellent alternative to previously used flour is starch: it will be an excellent thickener.

Eggless custard with starch includes:

• sugar – 200 g;
• milk – 500 g;
• potato or corn starch - 2 tbsp. l.;
• butter – 75 g;
• heavy cream – 250 ml.

Sequence of steps:

1. We start by combining the bulk ingredients. We use white sugar - not cane sugar. And starch or corn or potato - any choice.
2. We send them to a thick-walled pan: we also send the milk there. After mixing until completely homogeneous, using thermal action, heating on the stove, bring the mass until it thickens.
3. Cool the boiled, thickened custard mixture.
4. Stir in the oil.
5. Whip the cream until stiff peaks form and add in portions to the butter-milk mixture.

We adjust the thickness of the cream to suit ourselves, depending on its purpose. Remember: the more and longer the mass is whipped, the thicker the cream turns out.

General recommendations

The technology for preparing such a cream is based on rapid or prolonged heating of the milk mixture. In the first case, it is brewed on the stove. In the second, the base for creating the future cream is heated in a water bath.

All bulk components are combined in a certain sequence, poured with milk and heated until the desired consistency is obtained. The finished mass should resemble fairly thick homemade sour cream.

To make eggless custard with milk, you need to use only high-quality ingredients. The taste of the final product depends on this. Stale milk may curdle when heated, and milk that is too fatty may burn.

While heating the future cream, it should not be left unattended for a minute. It requires constant stirring. Otherwise, it may burn or clump. Moreover, even the cooling cream needs to be stirred. Otherwise, a crust will appear on its surface, which cannot be combined with the main mass. To shorten the cooling process of the cream, the bowl with it can be immersed in a wider container filled with cold water.

To tint the finished product, it is permissible to use chocolate or turmeric. The latter will give the custard a pleasant yellow tint. Some recipes involve adding cinnamon, vanillin or cognac. This cream turns out to be more fragrant. It is often used for coating cakes or as a filling for cakes. In addition, it is served with cookies, pancakes and other sweet pastries.

Eggless custard with condensed milk

Custard with condensed milk is an ideal addition to sponge or layer cake. It soaks them well, making them juicy, and at the same time remains in sufficient quantity in the form of a layer.

Ingredients:

• milk – 250 ml;
• can of condensed milk;
• butter – 100 g;
• flour – 50 g;
• sugar – 50 g.

Subsequence:

1. Warm the milk, but do not bring it to a boil.
2. Measure out 120 ml of the total volume of milk and combine with dry ingredients
3. Heat the remaining 130 ml of milk until it boils and add it to the sugar-milk mass.
4. We put it back on the fire: wait for it to thicken and cool. Only into the cooled mass can you add butter mixed with condensed milk.

Whisk to achieve maximum fluffiness and airiness.

Option with condensed milk

This recipe produces a very tasty and unusual cream (custard) without eggs in milk. To prepare it, simple and inexpensive products are used, the purchase of which will not affect the family budget in any way. This time you will need the following set:

• One can of condensed milk.
• 250 milliliters of milk.
• A couple of tablespoons of first-grade flour.
• Half a stick of butter.
• Two tablespoons of white sugar.

If desired, a little vanillin is added to the custard cream (without eggs, with milk), a photo of which can be seen in today’s article.

With added chocolate

The cream requires the following composition of products:

• milk – 250 ml;
• flour – 25 g;
• potato starch – 30 g;
• dark chocolate – 50 g;
• cocoa powder – 3 tbsp;
• sugar – 150 g;
• butter – 100 g.

The chocolate filling is prepared as follows:

1. Add the chocolate, divided into slices, into the milk. We send sugar there and put it on the stove. The chocolate should melt and the milk should warm up.
2. Mix the remaining bulk products. And after completing the process, pour chocolate milk into them.
3. We put everything back on the stove: the fire is minimal. Bring the mass to maximum thickness.
4. According to the scheme, remove from heat, cool and beat with softened butter.

Chocolate custard for cake or toast is ready - enjoy.

This recipe is ideal for filling waffle rolls or profiteroles.

This recipe will appeal to fans of vegetarian cuisine if you allow the use of dairy products in your diet.

Ingredients:

• 0.5 cups of powdered sugar;
• 1 glass of milk;
• 3 tbsp. spoons of sifted flour;
• 100 gr. softened butter;
• Vanillin to taste.

Step-by-step cooking process:

• Heat the milk and sugar over medium heat in a heat-resistant form;
• As soon as the sugar is completely dissolved, gradually add flour, as required by the recipe, continuously;
• Cook the resulting mixture until thickened. Then remove from heat and cool to room temperature. Cover with cellophane film or stir occasionally to avoid crust formation;
• To make the cream fluffy, add butter. Beat well. First at slow speed, then gradually increase to maximum speed.
• The product is ready for use!

How to make a Napoleon cake

Cream for Napoleon cake often scares away novice cooks by the number and complexity of steps. The following cooking method is distinguished not only by its excellent taste, but also by its ease of implementation.

We will prepare the following products:

• milk – 700 ml;
• sugar – 50 g;
• flour - 150 g;
• butter – 200 g;
• vanillin.

We perform the following steps:

1. Sugar, diluted in 500 ml of liquid (in our case, milk), put on fire.
2. Leave 200 ml for diluting the flour - you should get a liquid dough.
3. The mixture on the stove has reached a boil - add the dough into it.
4. Boil until thick, not forgetting to add vanillin at the final stage.
5. Soften the butter until it becomes soft plasticine. And add pieces into the cooled mass. Mix and start coating the cakes for Napoleon.

Sequencing

A little milk is poured into a cup. It will be needed to dissolve the flour. The remaining milk is combined with granulated sugar and sent to the stove. When it is heated, add diluted flour to it and mix well to prevent lumps from appearing.

The resulting base, from which custard cream will subsequently be prepared (without eggs, with milk), is removed from the heat and left to cool. When cool enough, it is gradually added to the pre-whipped butter. In this case, you need to constantly work with the mixer. As a result, you will get a fluffy, homogeneous mass. It can be used to frost cupcakes and cake layers.

Eggless custard for eclairs

It seems to many that eggs are a prerequisite for filling eclairs - after all, the mass must be not only tasty, but also quite stable and not runny. But eggs are by no means the main ingredient, since the cream is easy to make without them.

Ingredients:

• chilled, boiled water – 200 ml;
• flour – 50 g;
• sugar – 250 g;
• butter – 250 g;
• vanillin.

To make a delicious cream, follow these steps:

1. We measure out 50% of the water and take all the sugar: we use it to make syrup.
2. Mix the flour and the rest of the water: carefully add the batter into the syrup.
3. Boil until thick.
4. Add butter to the cooled but still warm mass: strictly softened and preferably chopped into cubes. Add in portions. Beat with a mixer until fluffy for at least 10 minutes. What should the cream be like in the end? Good shape maintenance and the presence of sharp peaks are a must.

That's all: if you follow each step in detail, you should end up with an impeccable cream for eclairs.

Bring these recipes to life and you will understand that eggs are not a prerequisite for a tasty and fluffy cream. Creams without eggs are no less rich, airy and tasty.