The integral components of custard are most often dairy products: milk or heavy cream, - sweeteners and eggs. And many mistakenly believe that without the last name the cream is unthinkable: since it will not reach the necessary density. In fact, a custard without eggs is easy enough. There are several delicious recipes.

Egg-free custard - a classic recipe

The classic recipe includes only 5 ingredients, which, as mentioned earlier, do not include eggs:

  • milk - 200 ml;
  • sugar - 100 g;
  • butter - 100 g;
  • flour - 75 g;
  • sachet (1 g) of vanillin.

To bring to life custard without eggs in milk, you should follow the recommendations exactly:

  1. We soften fresh oil: you can do this before removing it from the refrigerator or warming it up a bit in the microwave. The main thing is not to overdo it so that the oil does not completely melt.
  2. Pour 4/5 of the available volume of milk into a thick-walled pan. We send sugar there. Turn on the hotplate and heat the milk.
  3. Waiting for boiling, apply the rest of the milk. It is necessary to breed flour in it: there should not be the slightest hint of lumps.
  4. The milk in the pan warmed well, but still did not boil - excellent! Add the diluted flour mixture there.
  5. And regularly mix, bringing the mass to thicken.
  6. The mass is thickened - remove from the stove and, stirring regularly, so that a milk film does not form on the surface, wait for cooling.
  7. Beat butter at this time. Since the oil mixture should be lush, it is convenient to use a mixer.
  8. The combination of the two parts should start with the addition of vanillin. Having done this, we begin to add whipped oil to the cooled milk mixture. We do this in portions - 3 tablespoons at a time.And again, do not forget about the mixer.

According to this recipe, a fairly thick cream is obtained. And many may think that it is not suitable for spreading a cake. In this case, read the following recipe.

We are preparing a layer for cake on milk

For greasing cakes, especially biscuit ones, a less thick custard is more suitable.

It is prepared on the basis of the following food set:

  • butter - 100 g;
  • water - 125 ml;
  • sugar - 500 g;
  • flour - 1 tbsp. l

To make custard for the cake, follow these steps:

  1. Pour 65 ml of chilled, boiled water into 0.5 kg of sugar, as in the previous recipe, send to the stove. We seek to obtain a clear syrup.
  2. The remaining 60 ml of water is combined with flour to the state of a uniform dough.
  3. In hot, but not yet boiling syrup, add the dough and cook until thickened. We make sure that the contents of the pan do not burn.
  4. We remove from the stove and, while we wait for cooling, we will take up oil.
  5. Beat the butter and add it to the cooled sugar mixture.

The cream should turn out to be less thick, which means that it will better saturate the cake cakes, making it more juicy.

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Step-by-step cooking with starch

An excellent alternative to previously used flour is starch: it will be an excellent thickener.

Egg-free custard starch includes:

  • sugar - 200 g;
  • milk - 500 g;
  • potato or corn starch - 2 tbsp. l .;
  • butter - 75 g;
  • fat cream - 250 ml.

Sequence of steps:

  1. We start with the connection of bulk ingredients. We take white sugar - not cane. And starch or corn or potato - any one to choose from.
  2. We send them to a thick-walled pan: we also send milk there. Stirring to complete homogeneity, using thermal influence, heating on the stove, bring the mass to thicken.
  3. Cool boiling, thickened custard mass.
  4. Stir in the oil.
  5. Beat cream until stable peaks and portionwise injected with the butter-milk mixture.

We adjust the density of the cream for ourselves - depending on its purpose. Remember: the more and longer the mass is whipped, the thicker the cream.

Read also:custard

Egg-free custard with condensed milk

Custard with condensed milk will be the perfect complement for sponge cake or puff cake. He well impregnates them, making them juicy, and at the same time remains in sufficient quantity in the form of a layer.

Ingredients:

  • milk - 250 ml;
  • can of condensed milk;
  • butter - 100 g;
  • flour - 50 g;
  • sugar - 50 g.

Sequence:

  1. We warm the milk, but do not bring it to a boil.
  2. We measure 120 ml from the total milk volume and combine with the dry components
  3. The remaining 130 ml of milk is warmed to a boil and introduced into the milk-sugar mass.
  4. Again we send to the fire: we wait for thickening and cool. Only in a chilled mass will it be possible to introduce butter mixed with condensed milk.

Beat, achieving maximum splendor and airiness.

With chocolate

Cream requires the following composition of products:

  • milk - 250 ml;
  • flour - 25 g;
  • potato starch - 30 g;
  • dark chocolate - 50 g;
  • cocoa powder - 3 tbsp;
  • sugar - 150 g;
  • butter - 100 g.

Chocolate filling is prepared as follows:

  1. Chopped chocolate is added to milk. We send sugar there and put it on the stove. The chocolate should melt and the milk warm.
  2. Mix residual bulk products. And completing the process, pour chocolate milk into them.
  3. Again we send everything to the stove: the fire is minimal. We bring to the maximum density of the mass.
  4. According to the scheme, remove from heat, cool and whisk with softened butter.

Chocolate custard for cake or toast is ready - enjoy.

Read also:cream for honey cake - recipe

How to make Napoleon cake

Cream for cake "Napoleon" often discourages novice cooks with the number and complexity of steps. The following cooking method is distinguished not only by its excellent taste, but also by its simplicity of embodiment.

We will prepare the following products:

  • milk - 700 ml;
  • sugar - 50 g;
  • flour - 150 g;
  • butter - 200 g;
  • vanillin.

We perform the following steps:

  1. Sugar diluted in 500 ml of liquid (in our case, milk), put on fire.
  2. We leave 200 ml for diluting flour - you should get a batter.
  3. The mixture on the stove reached a boil - we introduce the dough into it.
  4. Boil until thick, without forgetting to add vanillin at the final stage.
  5. We soften the oil to the state of soft plasticine. And interfere with the pieces in the cooled mass. Stir and proceed to smear the cakes to "Napoleon".

Egg-free custard for eclairs

It seems to many that eggs are a prerequisite for filling eclairs - because the mass must be not only tasty, but also quite stable and not fluid. But eggs are by no means the main ingredient, as the cream is easy to make without them.

Ingredients:

  • chilled, boiled water - 200 ml;
  • flour - 50 g;
  • sugar - 250 g;
  • butter - 250 g;
  • vanillin.

To make a delicious cream, follow these steps:

  1. We measure out 50% of water and take all the sugar: we make syrup on their basis.
  2. Mix the flour and the rest of the water: gently inject the batter into the syrup.
  3. Boil until thick.
  4. To the cooled, but still warm mass, add oil: strictly softened and preferably chopped into cubes. Add in portions. Beat to fluff with a mixer for at least 10 minutes. What should be the cream in the end? A prerequisite is good shape maintenance and the presence of sharp peaks.

That's all: with a detailed implementation of each indicated step, as a result, you should get a perfect cream for eclairs.

Bring these recipes to life, and you will realize that eggs are not a prerequisite for a delicious and airy cream. Egg-free creams are no less saturated, airy and delicious.

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