How to make custard: 8 recipes for every taste

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Cook classics, add condensed milk, cocoa and sour cream to the cream, or remove eggs, milk and butter.

To keep the consistency of the cream homogeneous, cover its surface with cling film while cooling.

1. Classic custard

Ingredients

• 150-200 g of sugar;
• 50 g flour;
• 1 teaspoon vanilla sugar or a pinch of vanillin
• 2 eggs;
• 500 ml of milk;
• 100 g butter.

Preparation

Put sugar, flour, vanilla and eggs in a saucepan and whisk until smooth. Pour in milk gradually, whisking the mixture thoroughly.

Place the pot on low heat and simmer, stirring constantly with a whisk. When the cream thickens and begins to boil, remove it from heat.

Add the softened butter to the hot mass and mix well with a whisk until smooth. Leave the cream at room temperature until it cools completely.

Recipe for a gentle and light custard →

2. The classic protein custard

Ingredients

• 170 g sugar;
• 80 ml of water;
• 2 egg whites;
• a pinch of salt;
• 1 teaspoon vanilla sugar or a pinch of vanillin
• ¼ teaspoon of citric acid.

Preparation

Pour sugar into a saucepan and pour in water. Put on high heat and cook, stirring occasionally, until sugar dissolves.

In a separate container, use a mixer to turn the whites into a white foam. Add salt and vanilla and beat a little more.

Reduce heat when sugar syrup boils. Fill a small bowl with water and drip the boiling mixture into it. If the droplet turns into a soft plastic substance, then the syrup is ready. Add citric acid to it and mix thoroughly immediately.

Whisking the protein mass continuously with a mixer, pour the syrup into it in a thin stream. Beat the cream for about 7-10 minutes, until it is white and thick.

3. Custard without eggs

Ingredients

• 500 ml of milk;
• 150-200 g of sugar;
• 4 tablespoons flour;
• 130 g butter;
• 1 teaspoon vanilla sugar or a pinch of vanillin

Preparation

In a saucepan, combine half the milk, sugar and flour. Bring the remaining milk to a boil and pour into the prepared mixture, whisking it.

Place the saucepan over medium heat and, stirring occasionally, thicken. Without turning off the heat, gradually add the butter and beat the cream thoroughly.

Remove it from the stove, add vanilla and stir. Cool the cream at room temperature.

9 best egg-free dough recipes →

4. Custard without butter

Ingredients

• 150 g sugar;
• 1 egg;
• a pinch of vanillin;
• 2 tablespoons flour;
• 400 ml of milk.

Preparation

Beat the sugar and egg with a mixer. Add vanillin and flour and mix thoroughly. Pour in milk and beat well with a whisk or mixer.

Put the mixture on medium heat and, stirring constantly, bring it to a boil. Reduce heat and simmer, stirring occasionally, for a few more minutes until thickened. Cool the cream at room temperature.

5. Custard sour cream

Ingredients

• 300 g sour cream 20% fat;
• 1 egg;
• 100-130 g sugar;
• 20 g cornstarch;
• 150 g butter;
• a pinch of vanillin.

Preparation

Put sour cream, egg, sugar and starch in a saucepan and stir until smooth. Put on a steam bath and, constantly stirring the mass with a whisk, let it thicken.

Leave the mixture to cool at room temperature. In a deep bowl, beat the softened butter with a mixer. Add the sour cream mixture little by little and beat thoroughly with a mixer. Add vanillin and stir again.

Tsar's treat: classic "Medovik" with sour cream →

6. Custard with condensed milk without eggs

Ingredients

• 250 ml of milk;
• 1½ – 2 tablespoons of sugar;
• 2 tablespoons flour;
• 200 g of condensed milk;
• 50 g butter.

Preparation

Pour half the milk into a saucepan, add sugar and flour and stir with a whisk until smooth. Add the remaining milk, put on moderate heat and cook, stirring occasionally, until thickened.

Cool the cream at room temperature. Pour half of the condensed milk into it and whisk well. Add the remaining condensed milk and softened butter and mix thoroughly again.

7. Lemon-free custard cream

Ingredients

• 4 medium lemons;
• 200 g sugar;
• 4 eggs;
• 50 g butter.

Preparation

Grate the zest of two lemons on a fine grater and mix with sugar. Squeeze the juice from all four lemons and strain. To get more of it, you can put the fruit in the microwave for 15–20 seconds.

Combine juice with sugar. Whisk the eggs in a separate container. Pour them into the lemon mass, mix well and let sit for 15 minutes.

Strain the mixture through folded cheesecloth in two layers. Then pour into a saucepan, add softened butter and, stirring constantly with a whisk, cook over medium heat until thickened. Leave the cream to cool at room temperature.

How to Make Hearty Lemon Bars →

8. Chocolate custard

Ingredients

• 500 ml of milk;
• 180 g sugar;
• 2 eggs;
• a pinch of salt;
• 2 tablespoons cornstarch
• 4 tablespoons of quality cocoa;
• 50 g butter.

Preparation

Pour ⅔ of milk into a saucepan, add sugar and, stirring occasionally, heat over medium heat. Add eggs, salt, starch and cocoa to the remaining milk and whisk thoroughly.

Continuously whisking the egg mixture, pour the hot milk into it. Place the pot of cream on moderate heat and simmer, stirring constantly to avoid lumps.

As soon as the mass begins to boil, remove it from the stove and cool at room temperature.