Cream made from coconut milk, condensed milk, dry milk, butter, sugar, eggs is the most delicious. How to cook, recipe with photos step by step

Custard with milk according to this recipe always turns out tender and light, and at the same time quite elastic in consistency. If desired, you can add softened butter or condensed milk to it. Custard is used as a base for desserts, a filling for eclairs and waffle rolls, and also for making Napoleon cake or sponge cakes.

How to properly prepare custard with milk and yolks so that it turns out without lumps and has the desired consistency? There is nothing difficult in preparing this cream; you will need to follow some rules and a little patience.

Classic recipe

Patisier custard is used not only for filling and layering cakes and pastries, but also for creating decorations for desserts. It is from this that cooks make roses, curls, and borders. And all thanks to the fact that this cream holds its shape perfectly and does not flow at room temperature, and in addition, it is easily mixed with food coloring.

Composition of ingredients

To make cream according to a traditional recipe, you will need to prepare the following products:

milk – 500 ml;
eggs – 2 pcs.;
flour – 75 g;
sugar – 150 g;
butter – 100 g.

To prepare the delicacy, it is advisable to use sour cream with a fat content of 82.2%. This delicacy will be thicker and richer, but its calorie content will also increase noticeably.

Step-by-step cooking process

Milk cream for the cake should be prepared according to the following algorithm:

Eggs should be thoroughly ground with sugar using a mixer.
Without stopping whipping the mass, you need to add the sifted flour into it, and then the cooled milk.
The mixture must be placed on medium flame and heated without covering with a lid. It is important to stir the ingredients periodically during the process, otherwise they will burn.
When the mass thickens slightly, you need to remove it from the stove and wait until it cools to room temperature.
The cream should be combined with melted butter and thoroughly beaten until smooth.

What can I add?

The classic recipe is basic and can be modified by adding different ingredients to get a new cream every time. For example, you can add cocoa to the mass, and then the treat will acquire a chocolate taste and aroma. It can also be varied with vanilla, cognac, fruit and berry syrup, dried fruits, and nuts.

How to serve a dish

Classic custard can be used for layering Napoleon and Medovik cakes, desserts made from waffle and sponge cakes, as well as filling eclairs and puff pastries. If desired, it can be served as an independent delicacy, poured into a bowl and decorated with pieces of fruit and berries.

Coconut milk cream

This delicacy turns out tender, airy, and holds its shape well. The light cream can also be used by vegetarians, as well as during fasting.

Composition of ingredients

To make air cream, you will need to stock up on the following products:

coconut milk – 300 ml;
powdered sugar – 30 g.

To prepare the airy cream, you need to use coconut milk, which does not contain various emulsifiers and stabilizers. Otherwise, the mass will not separate well.

Step-by-step cooking process

First you need to put the coconut milk in the freezer for 12 hours. Then it will be easier to collect the cream from it.

Milk cream for cakes for every taste.

Otherwise, the cooking process will take no more than 15 minutes, and it consists of a simple algorithm of actions:

You need to collect the cream from well-chilled milk. You won't need the remaining liquid in this recipe, so it can be used in other recipes.
Beat the coconut cream thoroughly with a mixer until stable peaks appear. At high speed it will take about 8-10 minutes.
Without turning off the device, you need to add powdered sugar to the mixture. This ingredient must be added in small portions, otherwise lumps will form.

What can I add?

Vanillin can be added to the cream for flavoring. It should be mixed with powdered sugar and then combined with whipped cream.

How to serve a dish

The finished cream should be transferred to a pastry bag or syringe and used to create decorations for desserts. And the sweet mass can also be consumed as an independent treat.

Condensed milk and sour cream cream

A cream based on regular condensed milk with the addition of sour cream turns out to be less cloying than one prepared with butter. This delicacy can be used to soak cakes, or served in bowls as an independent dessert. In addition, you can add different ingredients to the mixture to get a different cream taste each time.

Composition of ingredients

To prepare the base cream you will need the following products:

sour cream – 200 g;
condensed milk – 200 g;
vanillin – 2 g.

In this recipe, it is advisable to use sour cream with a fat content of 20%. But condensed milk is suitable both boiled and regular.

Step-by-step cooking process

Preparing a delicacy according to the basic recipe will take about 20 minutes, and the process itself consists of the following steps:

Pour the sour cream into the blender bowl and beat for 2-3 minutes, turning on the device at medium speed.
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Condensed milk should be gradually added to the airy mass without stopping whisking the ingredients.
At the end, the mixture must be combined with vanillin. After this, it will take about 15 minutes to whip the cream. As a result, it should thicken and increase in volume.

What can I add?

You can diversify the basic recipe with chopped nuts, cognac or liqueur, fruit and berry syrups, and lemon juice. These ingredients must be added to the finished cream, carefully stirring them in with a spoon or whisk.

How to serve a dish

Before using the cream to layer desserts, you need to keep it in the cold for at least 30 minutes. Otherwise, the mass will drain from the cakes. This cream will ideally complement sponge and puff desserts, as well as the Honey cake.

Recipe 2: Protein Custard for Cake

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

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.

Boiled condensed milk cream

The cream based on boiled condensed milk and butter, which culinary experts call “Tofita,” is thick, dense, and can be used for layering sponge cakes and filling wafer rolls.

Composition of ingredients

To make a thick cream, you will need to prepare a set of the following products:

condensed milk (boiled) – 370 g;
cream with fat content from 20% – 170 ml;
butter – 170 g;
chocolate – 200 g.

Step-by-step cooking process

Preparing such a delicacy will take more than an hour, but the process itself consists of the following algorithm of actions:

The chocolate bar needs to be broken into pieces and placed in a small saucepan. Pour cream over the mixture and place on low heat.
Stirring constantly, heat the mixture until the chocolate is completely dissolved. This may take up to 15 minutes. It is important that the cream does not warm up above 60 °C. When the mixture is ready, it must be removed from the stove and left to cool at room temperature.
You need to beat the butter with a mixer until it becomes fluffy. Without turning off the device, you need to introduce condensed milk into it in portions. And then the mixture should be combined with the creamy chocolate mass.
The finished cream should be placed in the refrigerator and kept there for 45 minutes.

How to serve a dish

This cream can be used to fill eclairs, puff pastries, as well as soak sponge cakes. It can also be served as an independent dessert, garnished with berries or fruit slices.

Recipe 7: Honey Cake Custard

1 cup of sugar
1-1.5 tablespoons flour
1 egg
2 glasses of milk

Pour a glass of sugar into a thick-walled saucepan.

and 1-1.5 tablespoons of flour, mix well.

Add the egg.

Grind everything to a white mass.

Pour in the milk, mix thoroughly and place the pan over low heat. The cream needs to be stirred constantly. But don’t let it boil; as soon as it starts to gurgle, bubbles appear and the cream starts to thicken, you can turn it off.

This is how smooth the cream looks like condensed milk. Now all that remains is to coat the cake with it.

Powdered milk cream

This custard turns out to be tender and quite inexpensive. And it takes about 30 minutes to prepare.

Composition of ingredients

To make a budget cream, you will need to prepare a set of the following products:

powdered milk – 40 g;
sugar – 50 g;
eggs – 1 pc.;
water – 200 ml;
flour – 25 g;
butter – 50 g.

Step-by-step cooking process

Preparing cream from powdered milk will take about 15 minutes, and the process itself consists of the following algorithm:

Flour should be mixed with water, egg, and sugar. The resulting mass should be transferred to a thick-walled saucepan and placed on medium flame.
The liquid must be heated without covering with a lid and stirring occasionally. As soon as it boils, you need to remove the saucepan from the stove.
The hot cream must be combined with dry milk, mixed thoroughly, and left to cool.
When the mass reaches room temperature, mix it with butter. Then the cream must be thoroughly beaten with a mixer.

What can I add?

If desired, you can diversify the cream by adding chopped nuts, cocoa or vanillin.

How to serve a dish

The resulting cream can be used to grease cakes, as well as fill buns and eclairs.

Recipe 3: sour cream custard for cake

Custard is suitable not only for layering, but also for decorating the cake.

butter – 200 grams;
sour cream (20% fat content) – 200 grams;
wheat flour – 2 tablespoons;
condensed milk (not boiled) – 150 grams and 50 grams of sugar (optional);
chicken eggs - 1 piece;
vanilla - to taste.

Place a suitable bowl for a water bath on the stove, and place a saucepan on top with the main ingredients: sour cream, condensed milk, wheat flour, chicken egg and vanilla. Mix everything and boil in a water bath.

You need to cook the contents until thick: the cream should be thicker than sour cream. Afterwards, when it is almost ready, place it in the refrigerator or on the balcony - it should cool completely, and thereby prepare for the next stage of cooking.

The softened butter must be whipped until it becomes white and fluffy.

Gradually add the completely cooled cream to the whipped butter, without ceasing to beat with a mixer, we obtain a dense custard mass.

Prepared custard sour cream should be stored exclusively in the refrigerator.

Milk cream without butter

Milk cream for a cake without adding butter turns out to be tender, light, moderately sweet and not too high in calories. And it takes about 20 minutes to prepare.

Composition of ingredients

To create a delicacy without oil, you will need to stock up on the following set of products:

milk – 225 ml;
sugar – 80 g;
eggs – 4 pcs.;
salt – 5 g.

Step-by-step cooking process

You need to prepare a delicate delicacy without oil according to the following algorithm:

Eggs should be carefully separated into whites and yolks. The latter must be thoroughly ground with sugar and then combined with milk. The resulting mass must be placed on medium flame and, without covering, bring to a boil. It is advisable to stir the mixture during the process so that it does not burn.
The whites must be combined with salt and beaten with a mixer at maximum speed until they form a stable foam.
The protein mass should be quickly mixed into the hot cream. The mixture must be put back on the stove and heated for 2-3 minutes.

How to serve a dish

You need to soak the cakes with the resulting cream while it is still hot. After cooling, it will acquire a gelatinous consistency, so it will be difficult to distribute the mass evenly.

Milk cream without eggs

It will take about 30 minutes to prepare this cream.

It will turn out tender, thick, and can be used both for greasing cakes and as an independent dessert.

Composition of ingredients

To prepare a light treat you will need to prepare the following products:

milk – 500 ml;
sugar – 325 g;
flour – 125 g;
butter – 200 g;
vanillin – 2 g.

Step-by-step cooking process

Milk cream for a cake without adding eggs should be prepared according to the following algorithm:

Milk (380 ml) must be combined with sugar in a saucepan. The container should be placed on medium flame and heated without covering with a lid.
The remaining milk must be mixed with flour and beaten thoroughly with a mixer.
You need to add the flour mixture into the boiling mass, vigorously mixing the ingredients. You need to pour in the liquid in a thin stream, otherwise lumps will form in the cream.
After this, you should reduce the flame to a minimum. Cook the cream until it thickens, without covering with a lid. It is advisable to stir the mixture periodically so that it does not burn.
You need to mix vanillin into the finished cream and remove it from the stove. When it cools to a temperature of 70 °C, you need to combine it with chopped butter and mix until smooth.

What can I add?

If desired, this cream can be made chocolate or coffee. To do this, 30 seconds before readiness, you need to add cocoa (3 tbsp) or instant coffee (1.5 tsp) into the mass.

How to serve a dish

You can grease the cakes with cream immediately after cooking, or when it has cooled. And you can also pour the delicacy into a bowl, decorate it with slices of fruit or chocolate chips, and serve it as an independent dessert.

Recipe 8: Chocolate Custard Cream for Cake

Thick, viscous, glossy and very chocolatey in taste. This cream is an indispensable component for pastries and cakes, an excellent stand-alone dessert and a very appetizing addition to a morning bun or toast.

Chicken egg (yolk) – 4 pcs.
Milk – 500 ml
Sugar – 100 g
Corn starch – 2 tbsp.
Wheat flour – 2 tbsp.
Black chocolate – 1 bar (90-100 g)
Cocoa powder – 1-2 tbsp.
Butter – 20-50 g (optional)

Separate the egg yolks from the whites. Add sugar. Beat the yolks for several minutes until the sugar dissolves and a light, airy mixture is obtained.

Add 1-2 tbsp. cocoa powder, a pinch of salt, 2 tbsp. starch and 2 tbsp. flour and mix everything thoroughly again.

Measure out the milk and add the chocolate. Over low heat, bring the milk to almost a boil, stirring until the chocolate is completely dissolved.

Gradually, stirring, add hot chocolate milk to the whipped yolks. Add milk in portions and stir the mixture constantly. First add 1-2 tbsp. milk, so that the mixture warms up, and then gradually increase its amount - this will prevent the yolks from curdling due to exposure to high temperature.

After pouring in about half of the hot milk, the cooled part can be added in one go, pouring in a thin stream.

Strain the resulting mixture and pour into a saucepan or saucepan.

Place the cream on low heat and, stirring constantly with a whisk, cook until thickened.

The process may take several minutes, but gradually the foam on the surface of the mixture will disappear, and the mass will become dense and shiny.

The readiness of the cream can be seen visually - quite clear traces of the whisk remain on the surface of the cream. Another classic test is to dip a spoon into the cream and then lift it above the container. The finished chocolate custard will envelop the spoon in a thick layer and flow from the spoon in a single thread. Run your finger along the spoon - a clear path should remain.

Turn off the heat and pour the cream into a container or bowl to cool completely. At this stage it is already quite thick, but as it cools it will thicken even more.

Place pieces of butter on the surface of the hot cream. Having melted, the butter forms a kind of protective layer on the cream, thanks to which a film does not form on the surface of the cooled cream. When the cream has cooled completely, beat it again until smooth.

If you don’t have butter on hand, you can line the surface of the cream with cling film, so that the film touches the cream.

Making chocolate custard for a cake is very simple. Bon appetit!

Cream with milk and ice cream

This cream perfectly complements cakes and pastries made with shortbread dough. And it will take no more than 30 minutes to create.

Composition of ingredients

To prepare this original delicacy you will need the following products:

ice cream – 600 g;
butter – 350 g;
milk – 1 l;
sugar – 240 g;
flour – 50 g;
eggs – 2 pcs.;
vanillin – 2 g.

Step-by-step cooking process

To make a fragrant cream, you need to follow these instructions:

Eggs need to be ground with sugar. The resulting mass must be combined with vanilla, flour and ice cream, and thoroughly beaten with a mixer.
The milk should be poured into a saucepan and brought to a boil over medium heat, without covering.
Add a mixture of eggs and ice cream to hot milk. It is necessary to add the mass in small portions, thoroughly mixing the components.
The cream must be heated over medium heat, stirring continuously until it thickens. The main thing is not to bring the mass to a boil.
The resulting thick mass should be removed from the stove and cooled to room temperature. Then you need to combine it with soft butter, beating the mixture with a mixer at maximum speed.

How to serve a dish

You can use the cream immediately after preparation, lubricating it into cakes or filling eclairs. And the delicacy will also be an excellent independent dessert. To do this, you need to pour it into a bowl and serve it, garnished with chopped nuts, chocolate chips or fresh berries.

Cream with milk and cream

This cream turns out to be delicate, moderately sweet, and quite thick. It can be used to fill eclairs, waffles and puff pastries. It is also an ideal addition to fruit cakes and pastries.

Composition of ingredients

You can make a delicate delicacy from the following set of products:

milk – 500 ml;
eggs – 4 pcs.;
potato starch – 30 g;
heavy cream – 500 ml;
powdered sugar – 400 g;
vanillin – 2 g.

Step-by-step cooking process

To make creamy milk cream, you will need to follow these instructions:

The milk should be poured into a heat-resistant saucepan and brought to a boil without covering.
The eggs must be divided into yolks and whites. The latter will not be needed in this recipe, so they can be used to prepare other dishes.
The yolks need to be ground with starch, and then combined with hot milk. The liquid must be poured into the egg-starch mixture in a thin stream, vigorously mixing the ingredients.
The resulting mass should be placed on a low flame and heated until thickened. It is important to constantly stir the mixture and not allow it to boil.
The hot cream must be removed from the stove and combined with powdered sugar. If desired, you can add more or less of this sweet ingredient, depending on your taste preference. The cream should be left to cool.
Meanwhile, whip the cream until thick. To do this, you need to process them with a mixer at maximum speed for about 10 minutes.
The air mass should be combined with the cooled cream, adding it 1 tbsp. l., and stirring with a whisk.

How to serve a dish

It is better to use the finished cream immediately after preparation. It holds its shape well, so you can fill a piping bag with it and then pipe it onto dessert in the form of flowers and patterns.

Secrets of making custard

To ensure that the cream is a success and that the recipe does not disappoint you, we advise you to listen to our simple recommendations:

Cooking custard works best in a double-bottomed saucepan because it heats more evenly than any other;
Instead of an aluminum stirring spoon, use a wooden spoon or spatula;
While stirring during cooking, make movements with the spoon as if you were drawing figure eights. This is necessary so that the mass is heated evenly;
To prevent the cream from curdling and turning into a bad dough, try cooking it not on a gas stove burner, but in a water bath;
For cooking you will only need yolks. Thanks to them, the cream turns out tastier and richer. But the proteins can coagulate during the process, forming unpleasant lumps;
The less milk you use, the thicker the finished cream will be;
Readiness is determined with a spoon. If the cream covers it evenly, it means it is ready. Remove pan from heat and place in cold water or a bowl of ice;
How to make custard with a more delicate structure? To do this, you need to pass it through a sieve;
You can diversify the classic recipe with any ingredients you wish, for example, chocolate, lemon or orange zest, nuts, berries.

Now you know more recipes for making this custard miracle. What recipe do you most often use for custard? Let's quickly share our experience!

Cream with milk and semolina

This delicacy is thick, dense, and holds its shape well. So it can be used not only to grease cakes, but also to create decor.

Composition of ingredients

To prepare a thick cream you will need to prepare the following products:

milk – 500 ml;
sugar – 200 g;
egg – 1 pc.;
butter – 125 g;
semolina – 75 g;
vanillin – 2 g.

Step-by-step cooking process

To make a thick cream with semolina, you will need to follow these instructions:

Beat the eggs together with sugar and vanilla until they become white foam.
The resulting mass should be combined with semolina.
While beating the ingredients with a mixer, pour the milk into the mixture in a thin stream.
The cream needs to be placed on medium flame, and without covering with a lid, heat until thickened. It is important to stir the components periodically and not allow the mixture to boil.
The hot cream should be combined with butter and beat with a mixer until smooth.

How to serve a dish

If the cream is prepared as an impregnation for the cakes, then it must be used hot. But before creating decorations for desserts, you need to wait until the mixture has cooled a little, and only then pour it into a pastry bag. It is worth considering that any milk-based cream is a high-calorie treat. So they shouldn’t get carried away by those watching their weight.

For comparison:

Squirrels	Fats	Carbohydrates	Calorie content per 100 g
Classic cream	4	12	25	217
"Tophita"	5	30	34	445
Cream without butter	7	6	18	154

When preparing custard with milk, you should adhere to the following recommendations:

To create a dessert, it is better to use full-fat dairy products. Otherwise, the mass will not hold its shape well.
It is advisable to prepare the cream in a stainless steel saucepan with a thick bottom. In such dishes, the ingredients are heated evenly and do not burn. Moreover, it is better to cook the mass in a steam bath rather than over an open fire.
It is important to constantly stir the ingredients during the cooking process. And for this purpose it is better to use a wooden or silicone spatula.
Do not bring the mixture to a boil, otherwise it will curdle.
To diversify the taste of the treat, you can add different ingredients to it. But it is worth considering that fresh berries and fruits should be mixed into the mixture at the end of cooking. But dried fruits, chocolate, nuts and zest must be added to the milk before boiling it.

To make the finished milk cream more tender and airy, it is better to rub it through a fine sieve. And only then use it to soak cakes or fill eclairs.

Recipe 6: Homemade Custard for Cake

milk – 900 g
sugar – 250 g
corn starch – 80 g
vanilla sugar – 10 g
egg yolks – 6 pcs.
butter – 200 g

Pour 700 g of milk into a deep saucepan (set 200 g aside, we will need this part of the milk a little later) and place it on medium heat to heat up.

In a bowl, combine cornstarch, sugar and vanilla sugar. Using a whisk, thoroughly mix all the ingredients to obtain a homogeneous mixture.

The amount of starch can be varied slightly depending on how thin or thick the custard you want. If suddenly you couldn’t find cornstarch, you can replace it with flour.

Add the yolks to the dry mixture. By the way, if you wish, instead of 6 yolks, you can take 3 whole chicken eggs.

And with a whisk we rub them very carefully until the mass becomes light. If you wish, you can use a mixer at this stage, but you don’t need to use it too hard.

Pour the reserved milk into the resulting yolk mass.

And stir well again. We should have a fairly liquid mixture.

When the milk in the saucepan begins to boil, pour the yolk mixture into it in a thin stream. At the same time, be sure to constantly stir the milk with a whisk.

After all the yolk mixture has been added, cook the custard over medium heat until thickened and until the first signs of boiling (large bubbles should appear on the surface of the cream). At the same time, be sure to actively mix the cream. Don’t be distracted for a second, as it may stick to the bottom or lumps may form in it.

Pass the resulting custard through a fine sieve. This step, of course, can be skipped, but thanks to it we will get rid of possible small lumps.

Leave the custard, pureed through a sieve, to cool. To do this, while the cream is still hot, cover it with cling film so that it comes into contact with the surface of the cream. Thanks to this, a dense crust will not form on the surface of the custard. Leave the cream in this form on the work table until it cools down to a temperature of 35-40 C.

When the cream has cooled sufficiently, add soft butter. To do this, add it in small parts, in five or six additions, and each time thoroughly beat the cream with a mixer.

That's all, the delicious custard for the cake is ready!

But before using it, cover it again with film in contact with the surface and put it in the refrigerator for at least 1 hour. This must be done so that the cream sets and ripens.

And after it has “rested” and thickened well, the custard is ready for use.

Now you know how to make custard for decorating a cake!