Custard with condensed milk is a classic. The best recipes for custard with condensed milk and desserts with it for the whole family

Custard with condensed milk and desserts with it - basic principles of preparation

Thanks to its delicate and light texture, custard with condensed milk goes well with any dough: shortbread, biscuit, choux or puff pastry.

The cream itself can act as an independent dessert if you add fruits or berries to it. It can be frozen. In this case, the cream will taste like ice cream.

The cooking process does not take much time. It is enough to have cow's and condensed milk, sugar, flour and eggs on hand. The main thing is that all products are fresh and of good quality.

Condensed milk can be used regular or boiled.

If you add citrus juice and zest to the cream, you get a refreshing dessert.

Cream with boiled condensed milk for Honey cake

Goes great with honey cakes.

You will need:

• corn starch - 1 tbsp. l.;
• 40% sour cream - 100 g;
• milk – 350 g;
• honey – 2 tbsp;
• butter - 150 g;
• a can of condensed milk;
• 3 medium eggs.

Preparation will take no more than 25 minutes.

100 g - 410 kilocalories.

Cooking method:

1. Eggs need to be beaten with starch;

2. Pour the dairy product into the pan, heat it, but do not boil. Slowly pour the milk into the egg mixture and beat;

3. Then put the mixture back on medium heat and stir until thickened for 5 - 6 minutes;
4. Remove from heat and wait for it to cool;

5. Then add condensed milk and honey. Beat with a mixer;

6. Then you need to add oil. Beat again;

7. And at the very last moment you need to add sour cream and mix, do not beat.

The honey cake filling is ready.

Recipe 3. Custard with condensed milk and starch

Ingredients

350 ml condensed milk;

raw egg yolks - two pcs.;

60 g potato starch;

300 ml milk 3.2%.

Cooking method

1. Pour milk into a saucepan, add raw yolks and starch. Shake with a mixer at low speed until smooth. Add condensed milk to the resulting mixture, mix and place on low heat.

2. Stirring, cook until the mixture begins to bubble. Transfer it to a deep bowl and cool, stirring from time to time so that a crust does not form on top.

Filling for eclairs

An appetizing French delicacy that is quite possible to prepare at home.

You will need:

• 3 small eggs;
• condensed milk – 200 g;
• milk – 200 ml;
• flour – 120 g.

It will take 15 minutes to prepare.

100 g - 390 kilocalories.

Cooking method:

1. Drive 2 eggs into the pan and beat;
2. Then add milk and a can of condensed milk, stir;
3. Add 120 g of flour, stir everything well again;
4. Cook over medium heat. Stir constantly until thickened, the mixture thickens quickly;
5. Remove the pan from the stove;
6. Pour the cream into a bowl and cover with film;
7. When cooling, the cream must be stirred periodically;
8. When the cream has cooled completely, add butter and beat.

This makes a delicious filling for eclairs.

Recipe 4. Custard with boiled condensed milk

Ingredients

100 g granulated sugar;

two glasses of milk;

butter – 300 g;

250 g boiled condensed milk.

Cooking method

1. Mix cold milk with sugar and flour. Shake with a fork until a homogeneous mixture without lumps is obtained. Pour into a saucepan and place on low heat. Cook for five minutes from the moment it boils. To prevent the cream from burning, stir constantly during cooking.

2. Remove the saucepan to the side and cool the contents. The cream will be quite thick. Add soft butter to it and beat until smooth. Without ceasing to beat, add boiled condensed milk into the cream, spoonful at a time. The cream is ready.

Cream with added dried apricots

The unusual taste will not leave anyone indifferent. Be sure to prepare a cake based on this filling.

You will need:

• milk – half a glass;
• dried apricots (finely chopped) – 150 g;
• butter - 100 g;
• condensed milk - half a glass;
• granulated sugar - 180 g;
• yolks – 5 pcs.

It will take 25 minutes to prepare.

Kilocalories per 100 g – 410.

Cooking process:

1. Pour milk into a container and heat it on the stove;
2. The butter must be soft enough to be whipped. Cut the butter into small squares;
3. Then you need to beat the yolks with granulated sugar;
4. Pour the heated milk little by little into the eggs and mix thoroughly;
5. Return this mixture to the stove. Don’t forget to stir, otherwise the cream may come out in lumps or burn on the bottom;
6. After thickening, remove the mixture from the stove and wait for it to cool;
7. Beat the butter with condensed milk and milk, add to the cooled mass, mix thoroughly;
8. Lastly, add dried apricots.

The delicious filling is ready.

Napoleon cake"

How to prepare the most delicate custard cream with boiled condensed milk for “Napoleon”? Let's look at the recipe for this dessert, the taste of which is reminiscent of creme brulee ice cream. For the cakes, take:

For the cream you need to have:

Only take condensed milk that you have boiled yourself, as store-bought milk has an unpleasant aftertaste.

Follow these steps:

1. Mix vinegar, cold vodka and water in a glass. Break the eggs into a bowl, add a pinch of salt and beat lightly with a whisk.
2. Pour the water and vinegar into the eggs and stir.
3. Sift the flour on top through a sieve.
4. Chop the cooled butter and flour into crumbs with a knife, or rub with your hands. Collect the crumbs into a mound, make a hole and pour the egg mixture into it.
5. Knead the dough and divide it into 15 parts. Wrap them in plastic and place them in the freezer for an hour.
6. Remove one ball of dough from the refrigerator and roll it out. Place a plate on top of the layer and cut out a circle with a diameter of 22 cm. Then prick the dough with a fork and bake in an oven heated to 220°C for 7 minutes. While one cake is baking, roll out the next ball of dough.
7. Place the finished cake on a flat surface to cool. Bake all 15 cakes in this manner, along with the trimmings that you will use for decoration.

Yogurt soft cream

Yogurt-based cream is a simple but very tasty recipe that gives any dessert special tenderness, freshness and lightness. The cream is suitable for a sponge cake, but more for a layer, but to level the surface it is better to use other creams, for example, butter or curd.

Ingredients:

• 500 ml cream (33%);
• 200 ml yogurt;
• 3 tbsp. l. powdered sugar;
• 10 g gelatin;
• 50 ml water.

Preparation:

1. Pour the pre-cooled cream into a bowl, beat until soft peaks form, then add powdered sugar in portions and continue beating until a fluffy and stable mass is obtained.
2. Pour in yogurt, you can take regular classic or any flavor. Continue beating until smooth.
3. To make the cream thick and keep its shape, take gelatin, fill it with water, and as soon as its grains swell, melt the mixture and cool. If the cream is thick and of good quality, then you can do without gelatin. It is also important not to overdo it with the gelling agent, otherwise you will end up with a soufflé rather than a cream.
4. We put a couple of spoons of cream into the gelatin, stir and add to the total mass, beat again and get a tasty and delicate cream, and so that it thickens and becomes denser, we send it into the cold for 15-20 minutes.

The “Vanka Curly” cake with condensed milk is delicious and uncomplicated! Even a beginner in the culinary arts can cook it...

Yogurt cream can be stored for a week and used not only for biscuit baking, but also for soaking shortbread cakes, for serving pancakes and pancakes.

Custard aromatic cream

Would you like to make an amazing custard cream with boiled condensed milk for a cake? You will need:

Follow these steps:

1. Beat cool milk, vanillin, condensed milk and flour with a mixer. If you want to make a thinner cream, add 1 tbsp. l. flour, and if thicker - 2 tbsp. l.
2. Boil the mixture, stirring, until thickened. Spread the prepared cream over the cake.

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:

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

↑ Cooking tips

• All components of the cream should be as fatty and natural as possible. No palm oil, milk powder or anything else. Milk with a fat content of at least 3.2%. Natural butter – 72.5%, condensed milk – only manufactured according to GOST. This ensures that you get a good cream that is thick and not runny.
• When mixing, the ingredients must be at the same temperature to obtain a homogeneous mass, without separation of products or lumps.
• The prerequisites for preparing egg custard are a water bath and constant stirring. This will prevent the cream from burning and the egg from curdling.
• Depending on the thickness of the cream you need, reduce or increase the amount of plain milk. The less milk, the thicker the cream.

• In order not to overcook (it will become very thick and lumpy) or undercook (it will be too liquid) the cream, determine its readiness using a spoon (preferably a wooden one): when the mass evenly envelops the spoon, then it is time to remove it from the heat.
• In order to diversify the taste of the cream, you can add coffee, ground nuts, coconut flakes, vanilla, and lemon zest to it.
• This cream should not be stored. Use immediately and eat the cake or pastry prepared with it within 24 hours.

Why use the cream

Custard is a godsend for a pastry chef, because you can make a lot of delicious sweets with it. It is suitable for any cake, including your favorite “Napoleon” and “Medovik”, and you can use it to simply soak the cakes, or to level the surface and decorate the cake. It also makes delicious cakes and eclairs that are very easy to bake. Wafer rolls with cream, which are even easier to fill than an eclair, will also be very tasty.

• If the cream begins to stick from below, but has not yet thickened on top, then lift the saucepan, stir the cream, and return to the heat.
• If you dissolve the starch in a small amount of cold water first, there is less chance of lumps.
• If you still have lumps, rub them through a sieve and stir.

How to make with eggs

Required Products:

• 300 grams of butter;
• three eggs;
• 250 grams of sugar;
• 20 grams of flour;
• 250 grams of condensed milk;
• 0.35 liters of milk.

Cooking process:

1. Beat the eggs, add flour and sugar to them and stir the mixture.
2. Pour milk in there. Place the mixture on the stove and heat for a few minutes.
3. Pour in the condensed milk and cook for about seven more minutes over low heat. As soon as the mass begins to thicken, remove it, let it cool slightly, add the butter and beat until smooth.

Milk based option

Required Products:

• two and a half tablespoons of flour;
• vanillin to your taste;
• 0.25 liters of milk;
• three spoons of sugar;
• half a stick of butter;
• can of condensed milk.

Cooking process:

1. Pour milk into a container suitable for heating. Then add sugar and flour, place the mixture over medium heat and wait for it to heat up. Stir it constantly.
2. As soon as the boiling process begins, immediately remove the composition and cool.
3. Mix butter and condensed milk separately. They must be beaten and then added to the milk and brought until smooth.

With condensed milk and butter

If you want a rich dessert taste, then the option with condensed milk and butter is for you. It turns out to be quite fatty and high in calories, so you shouldn’t abuse it too often.

Required Products:

• one and a half spoons of sugar;
• 200 grams of condensed milk;
• half a stick of butter;
• two spoons of flour.

Cooking process:

1. Place flour and sugar in a saucepan, cover them with the indicated amount of milk, remove the mixture to the stove and heat, stirring constantly to prevent lumps from appearing.
2. Cook the cream until it becomes thick enough, then remove from heat and let it cool to room temperature.
3. All that remains is to add chopped butter and condensed milk to the resulting mass and beat it all with a whisk or mixer. As a result, you should have a fluffy mass.

Butter cream for sponge cake

Butter cream for a sponge cake can serve as a decoration and emphasize its wonderful taste. This cream is considered one of the most popular in Europe. Since the base of the cream is oil, the butter should be without additional flavoring additives.

Ingredients:

• butter – 350 grams;
• condensed milk – 1 can;
• vanilla sugar - 1 sachet.

Cooking method:

1. Beat the soft butter thoroughly with a mixer at medium speed until fluffy and fluffy.
2. Add vanilla sugar and mix thoroughly.
3. Pour condensed milk into the mixture in a thin stream, while beating with a mixer (at low speed). Then increase the mixer speed and beat for about 5 minutes until the cream is smooth.

The cream is ready.

Mascarpone cream

Italian cream cheese “Mascarpone” for many confectioners is the best basis for cream, because the impregnation turns out to be very tender and tasty. Today there are different recipes for mascarpone cream: butter, protein, chocolate, and even the simplest version with condensed milk. You can use different fillings for the cream, but the best addition is fresh berries and fruits.

Ingredients:

• 500 g Mascarpone cheese;
• 250 ml cream (33%);
• 100 g powdered sugar.

Preparation:

• First, place the cheese in a colander to drain all the whey.
• Pour chilled and only heavy cream into a bowl, add cheese to it and add powder.

• Beat the ingredients until the mixture becomes thick and clear marks remain on the whisks.

• As soon as the cream thickens, stop whipping immediately, otherwise the mass will simply separate.

Advice!

You can diversify the taste of the cream with melted white chocolate. Vanillin, rum or liqueur will give the cream an unusual taste and aroma.