How to make custard with cream?

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

How to make custard with cream? Why is he good? You will find answers to these and other questions in the article. Some are not afraid for their figure and prefer fatter custards. If you count calories every day, and others are afraid that you might be blown away by the wind, we suggest you try custard with cream. How to make it, find out below.

Pros and cons of cream

Cream cream is known to have fewer calories than buttercream. But it's just as tasty. Any recipe you choose for your baked goods contains a large amount of cream, some replacing milk and others using butter.

If you choose between cream and milk, custard with cream is more appetizing, and with milk is less fat. If these two dairy products are compared in terms of energy value, then 100 g of cream - 206 kcal, and milk - 60 kcal. As you can see, cream on cream has more calories.

In order for the cream to be more resistant, insometimes high-quality cow butter is added to it. The calorie content of this product is 748 kcal per 100 g. Now you understand that it is better to make custard with cream and not use cow butter, which will not only add weight to you, but also increase the amount of cholesterol in the blood.

Recipe 1

Let's first consider the recipe for custard with cream, when this ingredient replaces milk. Take:

• glass of sugar;
• pack of cow butter;
• 0, 5 l cream 10%;
• 1 tbsp l. flour sifted in/s;
• two chicken yolks.

This type of cream is prepared in the same way as a simple custard with milk. Follow these steps:

1. Take the butter out of the fridge and cut into small cubes to soften it faster.
2. Make the cream base. To do this, separate the yolks from the proteins. Pour the yolks into a saucepan or pan in which you will prepare the cream, add sugar and flour. Mix everything well, add the cream, stirring constantly.
3. Cook the resulting mixture over moderate heat until boiling. To avoid burning, stir the custard constantly while it is on the stove. When the mass boils, stir more actively and wait for the desired density. As soon as the cream becomes more dense, remove it from the heat and put it on ice to cool. Stir the mass for another three minutes, as it may burn in a hot dish.
4. Now beat the butter with a mixer. When it becomes lush and turns white, entercreamy-egg mass in small portions, without stopping beating.

This high-calorie custard fudge is great for decorating cakes.

Recipe 2

Now let's try replacing the butter with whipped cream. Thus, we will reduce the calorie content of fondant for cakes. Unfortunately, this cream does not hold its shape in the same way as the previous one. But it is suitable for filling custard tubes, profiteroles, good as a layer between very dry cakes. So, to create a custard with whipped cream, take:

• two chicken eggs;
• 500ml milk;
• ¾ st. sugar;
• 50g cow butter;
• 150 ml cream 35%;
• three art. l. flour.

Cook this cream like this:

1. First boil the milk with ½ of the sugar. Then take it off the heat and set aside to cool.
2. Mix eggs with remaining sugar and sifted flour. Grind the mass well and pour sweet milk into it in small portions, stirring constantly.
3. Now put the saucepan on a moderate heat, and as soon as the mass becomes thick, remove it from the heat. If you took starch instead of flour (in the same volume), cook the mixture for a couple of minutes, stirring constantly.
4. Move the mass into a glass dish, add oil. When it melts, stir.
5. Cover the bowl with plastic wrap, cool to room temperature and refrigerate for 4 hours.
6. Next, whip the chilled cream to peaks. Dishes and whiskshould also be cool.
7. Pour the cream in small portions into the cream and stir like dough for a biscuit - from the bottom up with a plastic or wooden spatula.

Now use the dry cake layer as directed.

Cream "Ice Diplomat"

We invite you to make a very tender and appetizing custard with cream for the cake. You will need:

• two eggs;
• a pinch of s alt;
• 320 ml milk;
• 30g starch;
• 80g sugar;
• 1.5 tsp gelatin;
• 30g butter;
• 60ml water;
• 500 ml cream 30%;
• 10 g vanilla sugar.

Production process:

1. Pour sugar (40 g), starch (30 g) into a bowl, stir. Add milk (100 ml), stir again. Add eggs one at a time, mix well, set aside.
2. Pour milk (220 ml) into a saucepan, add sugar (40 g) and a pinch of s alt, boil. Pour ½ part of the hot sugar-milk syrup into the egg-milk mixture in several batches, stirring constantly, and return to the pot.
3. Put the saucepan over moderate heat, bring the mass to a thickening, stirring all the time. Turn off the heat, add cow butter (30 g) and mix the mass for another 2 minutes.
4. Pour 60 ml of water into a saucepan, add gelatin (1.5 tsp), leave for 10 minutes to swell. Now strain the finished custard through a sieve to make it smoother.
5. Pan with swollen gelatinput on fire and heat until the gelatin is completely dissolved. Pour the hot gelatin into the cream, stir well, cover with plastic wrap and set aside to cool.
6. Pour cream into mixing bowl, add vanilla sugar, beat until thick and fluffy cream (do not overdo it, otherwise it will turn out butter).
7. Now send ½ of the whipped cream to the custard, mix gently in one direction and mix the resulting mass with the remaining whipped cream.

Use the finished cream for making profiteroles, eclairs and other pastries and cakes. It can also be eaten as a dessert on its own. But in this case, serve a treat with berries or fruits. Bon appetit!