Creamy Condensed Milk Custard

Delicate, moderately sweet, for cakes and pastries. Custard with condensed milk will turn out right the first time if you follow the recipe instructions. The cream holds its shape well and does not spread. Ideal for sponge and layer cakes, as a filling for profiteroles, eclairs and baskets.
cook time: 1h 20 min
Hazel Farrow
Creamy Condensed Milk Custard

Nutrition Facts (per serving)

338
Calories
24g
Fat
26g
Carbs
4g
Protein

Ingredients (8 portions)

Basic:

Sugar 60 g
Butter 200 g
Milk 300 ml
Egg yolks 3 pc
Condensed milk 200 g
Vanilla sugar (Taste) 1 tbsp
Flour 30 g

Recipe instructions

Step 1

Step 1
How to make custard with condensed milk? To begin, prepare all the necessary ingredients. You can adjust the amount of sugar to your taste. The butter should be at room temperature, so remove it from the refrigerator in advance.

Step 2

Step 2
Pour milk into the saucepan. Place on low heat and warm through. Steam should come from the milk, but do not bring it to a boil.

Step 3

Step 3
In a bowl, combine the yolks with sugar, vanilla sugar and flour and grind with a whisk. You can use only the yolks or replace them with 2 large eggs. The result will be approximately the same. If you are using 2 whole eggs along with the whites, it is not necessary to add flour.

Step 4

Step 4
While constantly stirring, pour some of the hot milk into the yolk mixture in a thin stream. There should be no lumps in the mass. While stirring, pour the milk-yolk mixture back into the saucepan with the remaining milk.

Step 5

Step 5
Return the saucepan to the stove. Cook the cream over low heat with constant stirring until thickened. Do not bring to a boil, otherwise the cream will separate. Determine the thickness of the cream yourself, which one you like best, but keep in mind that as the cream cools, the cream will thicken. I boiled until the whisk mark stopped tightening.

Step 6

Step 6
Remove the custard from the heat, cover with cling film and cool completely to room temperature or below. In winter I take the cream out onto the balcony, in summer I put it in the refrigerator. To make the cream cool faster, it is better to transfer it from the hot saucepan to a bowl.

Step 7

Step 7
Add soft butter to the cooled cream and beat with a mixer until fluffy. Important! The custard and butter must be at the same temperature (room temperature or slightly lower), otherwise the cream will separate. Before adding butter, check the temperature of the cream not only on the surface, but also in the very depths — often the cream remains warm in the middle, which is why the butter begins to melt when whipping.

Step 8

Step 8
Continuing to beat at low speed, gradually add condensed milk to the cream. Do not add all the condensed milk at once. The consistency of the cream should be fluffy, not runny. A large amount of condensed milk can greatly thin the cream. Therefore, add condensed milk in parts.

Step 9

Step 9
The custard is ready. You can make cakes and pastries with it. Bon appetit!

Additional rubrics

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