How to make cream from milk

White chocolate custard

Products:

1. Chocolate - 90 gr.

2. Egg yolks - 4 pcs.

3. Granulated sugar - 50 gr.

4. Milk - 225 ml.

5. Heavy cream - 75 ml.

How to make white chocolate custard:

Put 90 gr. finely grated chocolate into a large bowl. Set aside.

In a small bowl, whisk 4 egg yolks and 50 g. granulated sugar.

Place a two-liter saucepan over high heat and bring 225 ml to a boil. milk and 75 ml. heavy cream.

Whisk a small amount of the hot milk mixture into the egg mixture. Slowly pour the egg mixture into the hot milk mixture in the saucepan. Stir quickly to avoid lumps.

Reduce heat and cook, stirring constantly, for about 5 minutes. The mixture should thicken slightly. (The temperature of the mixture should be 67°C; do not bring it to a boil, otherwise it will curdle.)

Pour the mixture over the chocolate in the bowl, stir well (the white chocolate will not melt completely).

Pour the custard into a gravy boat and serve warm. Can be refrigerated and served later.

Custard without butter for cake

The cake cream recipe does not include the use of flour. In this case, I recommend using either potato or corn starch. Both types are available for sale.

To flavor the cream, you can use vanilla or citrus zest, a little cinnamon or your favorite essence - the choice is entirely yours.

Ingredients: 3 tbsp. starch; 3 pcs. chickens eggs (yolks only); 0.5 l of milk; vanilla; 200 gr. Sahara.

Cooking algorithm:

1. Paul Art. I mix milk with starch, mix well.
2. Mix the yolks, the rest of the milk and sugar. I whisk until the mixture becomes homogeneous. Cook over medium heat on the stove for a couple of minutes, you need to stir constantly so that the cream is homogeneous and does not burn.
3. When the custard mixture is hot, add the starch and milk in a thin stream. Now your task is to constantly stir the mass, which will thicken more and more at the bottom and at the edges.
4. I introduce vanilla and use a van. sugar or essence. Remove from the stove and let cool. If necessary, the mass of custard for the cake must also be whipped with a mixer again.

Delicious recipe!
Escalope what part of the pig Custard on yolks for homemade cake

The custard recipe for a delicious cake specifies the use of cornstarch. It is not found as often in stores as potato, but you can still buy it.

Components: 2 pcs. chickens eggs; 50 gr. cook. starch; 2 tbsp. milk; half st. Sahara; vanilla.

Cooking algorithm:

1. I pour half a tbsp into a bowl. milk, add starch and mix.
2. I add egg yolks and vanilla to the milk composition. I stir until the composition becomes homogeneous.
3. I bring the rest of the milk to a boil in a separate bowl, pour in the egg mixture and stir without stopping.
4. Cook on low heat. Allow the cream to thicken and cool to room temperature. Then beat with a mixer until the mixture becomes fluffy.

Universal custard

Products:

1. Milk - 2 glasses

2. Eggs - 2 pcs.

3. Flour - 3 tbsp. spoons

4. Sugar - 1 glass

5. Milk - 1 glass

How to make all-purpose custard:

Mix eggs and flour.

There may be some lumps in the mixture, but don't worry about them - they will dissolve in the end.

Combine milk and sugar in a saucepan and bring to a slow boil.

Add mixed flour and eggs to boiling milk and sugar, bring to a boil, stirring constantly.

Turn off and keep stirring - after a few minutes the cream is ready.

How to make cream from milk

Methods for preparing cream from milk for soaking cakes.
Cream is an important component of cakes and pastries, which affects the taste of the entire dessert. There are many recipes for creams made from various ingredients, but most often they include milk.

Milk-based cream saturates sponge, shortbread, and puff pastries well. They can be filled with eclairs and waffle rolls, or served as an independent dish.

Custard

In order to prepare cream from milk, you need:

• Pour 500 ml of milk into a small saucepan and place over low heat.
• Pour a glass of sugar into the milk, stirring constantly (you must be careful that it does not burn).
• Add vanilla sugar (8 grams) and 3 eggs to the flour (3 tablespoons), mix thoroughly.
• Add a mixture of flour, sugar and eggs to the heated milk.
• Cook the cream until it thickens (stir the mixture all the time).
• Remove the cream from the heat, add 150 grams of butter and beat thoroughly (with a whisk or mixer).
• Cool the cream at room temperature.

Oil cream

Thanks to the large amount of butter in the milk cream, it does not spread and can be used to decorate confectionery products. To prepare it you will need:

• Fry 2.5 tablespoons of flour in a hot frying pan (until golden brown).
• Beat 4 yolks with a package of vanillin (4 grams) and sugar (300 grams), add flour, stir.
• Boil two glasses of milk, add a mixture of flour and yolks, mix thoroughly.
• Bring the cream to a boil over low heat, then cool.
• Beat 400 grams of butter, add it to the cream in small portions, stirring until a homogeneous consistency is formed.

Cream English

In Great Britain, milk cream is usually served with fruit jam. To prepare this cream you need:

• Bring milk (half a liter) to a boil, add 4 tablespoons of sugar, stir (sugar should completely dissolve).
• Beat 5 yolks and add to milk. Cook the mixture until thickened, stirring constantly.
• Cool the finished cream, serve in vases, garnish with fruit jam on top.

Lemon cream

Lemon zest will give the milk cream an original taste. To prepare it you need:

• Mix flour (2 tablespoons) with milk (0.5 cups).
• Boil milk (1.5 cups) with the zest of half a lemon.
• Remove the zest from the milk, add 2 tablespoons of sugar, stir.
• Combine the milk with the diluted flour (stir until the mixture thickens).
• Cook the cream over low heat for 20 minutes.
• Cool the finished cream.

Dairy creams are available and easy to prepare. Thanks to the beneficial substances contained in milk, they have a beneficial effect on human health.

Custard with condensed milk

350 ml condensed milk; 2 pcs. chickens eggs (yolks only); 60 gr. starch; 300 ml milk (fat content from 3.2%).

Cooking algorithm:

1. Pour the milk into a bowl with thick walls. I add yolks and starch. Using a mixer, I mix the mixture at low speed. The result should be a mass of homogeneous structure.
2. I put it on the table, pour in condensed milk and send it to simmer over low heat.
3. I cook until the first bubbles appear, then I put the custard mixture in a deep bowl and let it cool. You need to stir from time to time so that the custard does not have a crust.

And below we will present another entertaining recipe for housewives.

Lemon custard with starch

Traditional lemon cream is made with cream. It will turn out very tender, not at all cloying and quite dense in composition.

It does not spread on shortcrust pastry and is amazingly suitable for layering cakes and filling basket-shaped cakes.

Components:

4 things. chickens eggs; 2 pcs. lemon; 1 tbsp. cream (take thicker); half st. milk; 100 gr. sah. powders; 2 tbsp. cook. starch.

Cooking algorithm with photo:

1. Mix sifted starch with 1 tsp. water. I juice the lemons and remove the zest. I separate the yolks and add them to the starch. I stir.
2. I mix the egg mass with citrus juice and zest, sugar. powder, I mix it.
3. I put the milk on the stove and bring it to a boil. I mix the mass.
4. Cook over low heat until the creamy mass becomes thick and elastic.
5. Remove from heat and cover with parchment paper and let cool.
6. Whip the cream until foamy and mix with the lemon mixture. The cream is ready.

No baking, no hassle. Simple coconut cake

This is not just coconut milk cream, it is a full-fledged dessert! Use any cookie to add a tempting crunch to the texture. You can use either Oreo or regular biscuit crumbs.

Ingredients:

Pour the pudding powder into a large bowl, add milk, and whisk until smooth. Set aside for 5-8 minutes, stir in the shavings. Pour into a baking dish; refrigerate for 3-4 hours. Before serving, additionally decorate the dessert with whipped cream.

How to make cream at home

There is a procedure for making homemade cosmetic cream. Solid ingredients must be crushed (eg beeswax). Then they are melted in a water bath. The next step is adding liquid ingredients (honey, vegetable and other oils) to the mixture. The next stage is the introduction of aqueous components (water, herbal infusion) into the mixture. Afterwards, the cream is removed from the water bath and whipped. Continuing whipping, add essential oils to the cooling cream. Beat the mixture until it cools completely. The cream is ready, it is placed in a glass container, closed and placed in the cold.

My video recipe

Hello, I want to tell you how to make custard with starch! I’ll say right away that everyone always gets this cream! The consistency of the cream is very light and homogeneous. Suitable for layering cakes and filling eclairs. I hope you fall in love with this recipe as much as I do!

Delicious recipe! Homemade lemonade recipe with photos step by step

Custard milk cream for light cake

Ingredients: 0.5 liters of milk; 50 gr. cook. starch; 150 ml cream (fat content from 30%); vanillin and 300 gr. Sahara.

Cooking algorithm:

1. I leave 100 ml of milk, add the rest to the bowl and mix with sugar. Cook over low heat on the stove, stirring occasionally. Bring to a boil and remove from heat.
2. I mix the sifted starch with the rest of the milk. I stir so that there is not a single lump.
3. I put it on the stove, stir it and bring it to a thick consistency. Using a sieve, I strain the mixture and let it cool.
4. I add cream and vanillin to the mixture. I'm whipping up the mixture.

Custard cream

Components: 5 pcs. chickens eggs; 300 gr. Sahara; 300 ml milk; 50 gr. starch; 400 gr. sl. oils; vanillin.

Cooking algorithm:

1. Chicken Beat eggs and sugar together.
2. Mix milk with sifted starch. I stir so that there are no lumps. Bring to a boil and stir over medium heat.
3. Pour the milk into the eggs, whisking while doing so. I put it on medium heat for 4 minutes and let the mixture cool.
4. Sl. The butter needs to be softened, vanillin added to it and beaten until white.
5. Mix the cooled mixture and slurry. butter, constantly beat at high speed with a mixer. I let the cream sit in the refrigerator before using it at home.

Delicious recipe! Recipe for pumpkin jam with lemon

Custard berry cream

0.5 kg of berries (any, assorted); 0.5 l of milk; 100 gr. cook. starch; 5 gr. cream stabilizer; cinnamon and vanillin; 350 gr. Sahara.

Cooking algorithm:

1. I grind the berries with sugar. I add them to cold milk.
2. I put the mixture on the fire and stir, bringing to a boil. I introduce cinnamon and starch.
3. I pass it through a sieve. I let the custard mixture cool and add vanillin.
4. I whip the cream together with the pack. stabilizer.
5. I add small portions into the jelly and whisk further. Let it cool. The custard cream composition is ready for use.