Creamy Caramel Custard for Cakes and Pastries

Tender and tasty, for layering cakes and pastries! Custard with boiled condensed milk is perfect for spreading cakes for honey cake or Napoleon. It turns out gentle, not very greasy and applies well. And the time spent will be fully repaid by its wonderful taste.
cook time: 3h
Liam Carson
Creamy Caramel Custard for Cakes and Pastries

Nutrition Facts (per serving)

278
Calories
21g
Fat
20g
Carbs
4g
Protein

Ingredients (8 portions)

Basic:

Sugar 100 g
Butter 300 g
Milk 700 ml
Eggs 2 pc
Starch 4 tbsp
Boiled condensed milk 200 g

Recipe instructions

Step 1

Step 1
How to make custard with boiled condensed milk? Prepare all the necessary ingredients. Condensed milk can be bought in a store, provided that it is of high quality. But it is best to cook it from ordinary condensed milk, boiling it for several hours in water at a low boil and cooling. But make sure that the jar is always in water, otherwise you will have to wash the kitchen for a very long time. Remove the butter and condensed milk from the refrigerator in advance so that they are at room temperature.

Step 2

Step 2
Break eggs into a saucepan, add sugar and starch, stir until smooth. If you want the cream to be denser, replace the starch with premium flour. Or take starch and flour in equal proportions.

Step 3

Step 3
Pour 200 milliliters of cold milk into the mixture and stir.

Step 4

Step 4
Bring the rest of the milk to a boil in another thick-bottomed saucepan and remove from heat. While stirring vigorously, pour the egg mixture into the hot milk and stir until smooth.

Step 5

Step 5
Place the pan on a very low heat and, without stopping stirring, cook the cream until it thickens and the first “gurgles”. Remove from heat and place cling film on top in contact with the cream. That is, the film should lie on the surface of the cream, this will not allow foam to form on top, which will lead to lumps in the future. Cool the cream completely to room temperature.

Step 6

Step 6
Beat soft butter with a mixer for 5-6 minutes until fluffy.

Step 7

Step 7
While beating at low speed, add boiled condensed milk one tablespoon at a time, mixing well each time.

Step 8

Step 8
After creaming the butter and condensed milk, beating at low speed, add room temperature custard one tablespoon at a time. After adding, be sure to beat until smooth each time. At the end, beat the cream for another 1-2 minutes. If the cream turns out to be lumps, rub it through a sieve and beat a little at low speed. It is better to use it immediately, do not store it in the refrigerator.

Step 9

Step 9
Enjoy your application.

Additional rubrics

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