Creamy Eggless Milk Custard for All Desserts

Holds its shape perfectly and is incredibly soft! Eggless milk custard is suitable for any baking. You can not only layer cakes with cream, but also fill baskets, eclairs and other baked goods. It is also suitable for decorating ready-made cakes and pastries.
cook time: 1h
Ava Prescott
Creamy Eggless Milk Custard for All Desserts

Nutrition Facts (per serving)

241
Calories
12g
Fat
30g
Carbs
3g
Protein

Ingredients (10 portions)

Basic:

Sugar 200 g
Wheat flour 50 g
Butter 100 g
Milk 500 g
Vanillin (or 2-3 drops vanilla flavoring) 1 g

Recipe instructions

Step 1

Step 1
How to make thick eggless custard with milk for cake? To begin, prepare all the necessary ingredients. Milk is suitable with any percentage of fat content. You can adjust the amount of sugar to your taste.

Step 2

Step 2
Pour milk into a saucepan, add sugar, flour and vanillin and stir with a whisk, breaking up all lumps, until smooth. I use vanilla flavoring instead of vanilla. If you donʼt have any of these, you can add 1 tbsp. l. vanilla sugar.

Step 3

Step 3
Place the saucepan over medium heat. Cook the cream with constant stirring until it becomes thick and dense. Reduce heat if necessary. It is important to ensure that the cream does not burn on the bottom, and this can happen if you stop actively stirring the cream. Boil the cream to your desired thickness, but keep in mind that when you add butter, the cream will thin out. Remove the saucepan from the heat.

Step 4

Step 4
Add butter to the hot cream and stir with a whisk or beat with a mixer at low speed. The oil should completely disperse into the cream. If, after adding oil, the cream has thinned out more than you need, you can put the saucepan back on the fire and, stirring constantly, boil the cream to the desired thickness. You can first cool the cream completely and then stir in soft butter.

Step 5

Step 5
Cover the saucepan with the cream with cling film "in contact" and cool completely to room temperature. Please note that as it cools, the cream will become even thicker and denser. Therefore, if you want to layer cakes with this cream, it is better to do this while the cream is still warm and more pliable. If you squeeze the cream out of a pastry bag, for example for baskets, it will hold its shape very well.

Step 6

Step 6
The cream is also good as an independent dessert. Especially if you add fresh berries and fruits to it. Bon appetit!

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