Traditional Homemade Custard

A delicate dessert and a great addition to any baked goods! This is the classic version of custard. It won’t be difficult to make, and the ingredients for cooking can be found in any refrigerator. You can coat cake layers with this cream, fill cakes with it, or serve simply with berries.
cook time: 20 min
Miles Denholm
Traditional Homemade Custard

Nutrition Facts (per serving)

230
Calories
13g
Fat
24g
Carbs
4g
Protein

Ingredients (8 portions)

Basic:

Sugar 200 g
Wheat flour 3.5 tbsp
Butter 120 g
Milk 550 ml
Eggs 3 pc
Vanilla sugar 1 pack

Recipe instructions

Step 1

Step 1
How to make classic custard? Prepare food for him. The amount of sugar given is average; you can put from 170 to 230 grams. It depends on your taste preferences, as well as on what you plan to serve the cream with. Take the highest quality butter, it will make the cream thick and creamy. From this quantity of products you will get a portion of cream sufficient for one cake. I cooked using two eggs.

Step 2

Step 2
Take a saucepan with a thick bottom. This is important because the custard base will contain eggs, which may burn when cooked. The thick bottom heats up gradually and evenly, which prevents burning. Pour plain sugar, vanilla and flour into a saucepan. Stir dry ingredients. Break eggs into them.

Step 3

Step 3
Whisk the eggs with sugar and flour.

Step 4

Step 4
Gradually, in a thin stream, with constant stirring, pour in the milk.

Step 5

Step 5
Place the saucepan on low heat. If you have an ordinary ladle or do not have enough experience, then cook the cream in a water bath. This will increase the cooking time, but will prevent the cream from burning and curdling. I cooked the cream without a bath. A little advice — turn the heat to minimum and stir the cream with a whisk all the time, then it will definitely turn out.

Step 6

Step 6
Cook the cream with constant stirring until it boils. It will thicken greatly and begin to “puff” with large bubbles. Immediately turn off the heat and remove the cream from the heat.

Step 7

Step 7
Leave the hot cream for 5 minutes and then add softened butter to it. Stir the cream until smooth. Since the cream will still be hot, the butter will melt in it instantly. the cream will become a little liquid, it’s okay, after cooling it will thicken.

Step 8

Step 8
Leave the cream to cool at room temperature. Be sure to cover the cream with cling film end-to-end, that is, so that it lies directly on the surface. This is important because as the cream cools, a thick crust forms. The film will prevent this. Place the cooled cream in the refrigerator for at least 2 hours. It will cool down and thicken completely. If you use cream for the cake, then coat the cakes with still warm cream, and only then put the cake in the refrigerator.

Additional rubrics

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