Custard with boiled condensed milk: recipe

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

What is the recipe for custard with boiled condensed milk? What components are needed to implement it? You will find answers to these and other questions in the article. Appetizing custard cream with boiled condensed milk is loved by everyone. It is great for cookies, biscuits and waffles. How to make this fabulously delicious cream, find out below.

Classic recipe

We invite you to study a very attractive recipe for custard with boiled condensed milk. It is known that one of the most important elements in a dessert is a properly made mouth-watering filler. Custard is very versatile, it can be used not only for pastries and cakes, but also as an independent delicacy. So, we take:

• 70g flour;
• 200 ml milk;
• 50g sugar;
• butter - 100 g;
• 200 g boiled condensed milk;
• a packet of vanilla sugar.

This custard recipe withboiled condensed milk looks like this:

1. Mix milk with sugar, add flour and vanilla. Stir everything until lumps disappear.
2. Put a heavy-bottomed pot on the fire and start cooking the cream. Stir it with a wooden spatula, and as soon as it begins to thicken, turn off the heat.
3. Set the pot of cream aside to cool down.
4. Add boiled condensed milk and butter, beat until smooth.

Cream for honey cake

Few people know how to make custard with boiled condensed milk for "Honey cake". It goes great with honey cakes. Take:

• 350g milk;
• 1 tbsp l. corn starch;
• honey - 2 tbsp. l.;
• 100 g sour cream 40%;
• three eggs;
• can of condensed milk;
• butter - 150g

This recipe for custard with boiled condensed milk stipulates the following steps:

1. Beat the eggs with starch first.
2. Pour the dairy product into a saucepan, heat it, but do not boil it. Slowly pour in the milk into the egg mixture and whisk it in.
3. After put the mass back on moderate heat and stir until thickened for 6 minutes.
4. Remove the pot from heat, cool. Then add honey and condensed milk, beat everything with a mixer.
5. Add butter and beat again.
6. At the very last moment, send sour cream into the mass and stir everything without whipping. The filling for the honey cake is ready.

Another recipe

If you have learned how to bake honey cakes, then this custard cream with boiled condensed milk is a godsend for you. It is moderately sweet, not cloying, tasty and tender. It is he who makes the "Honey cake" cakes that melt in your mouth. You will need:

• 2 tbsp. milk;
• sugar - 4 tbsp. l.;
• wheat flour - 4 tbsp. l.;
• butter - 300 g;
• boiled condensed milk – 250 g.

Cook this delicacy like this:

1. Pour sugar and flour into cool milk. Blend with a blender until there are no lumps.
2. Cook the resulting mass for 5 minutes. after boiling over low heat, stirring constantly.
3. Ready cream set aside to cool. It will thicken as it cools.
4. Add butter to the cream, beat until smooth.
5. Continuing beating, gradually add boiled condensed milk.

This cream is perfect for Honey Cake, Napoleon, any kind of biscuit.

Custard fragrant cream

Would you like to make an amazing custard with boiled condensed milk for a cake? You will need:

• 1 tbsp milk;
• a bag of vanillin;
• 0, 5 cans of boiled condensed milk;
• 2 tbsp. l. wheat flour.

Follow these steps:

1. Cool milk, vanillin, condensed milk and flour beat with a mixer. If you want to make the cream thinner, add 1 tbsp. l. flour, and if thicker - 2 tbsp. l.
2. Boil the mass, stirring, until thickened. Spread the finished cream on the cake.

Very gentle cream

You need to have:

• glass of sugar;
• 0.5L milk;
• 4 tbsp. l. top flour;
• cow butter - 200 g;
• a packet of vanilla sugar;
• boiled condensed milk to taste.

You can put 0.5 jars or a couple of spoons, or you can use more - the amount of condensed milk depends on the saturation of the taste and color of the finished treat.

Production process:

1. Put the milk on a small fire, pour flour into it.
2. Directly on the fire, beat the milk with the flour with a mixer at the lowest speed. Thanks to this technique, all the lumps in the cream will disappear. This action is much more effective than stirring with a spoon.
3. Heat the milk until it thickens.
4. Remove the pot from heat and set aside to cool.
5. In a warm cream, place soft cow butter, and beat everything until the same type with a mixer. You can’t put butter in a hot cream, as it will begin to melt, and this is not the same taste and consistency at all.
6. After add sugar - vanilla and plain, beat a little more.
7. Now add condensed milk. Whisk again.

The custard is ready. You can smear honey cakes with them.

Helpful tips

These tips will help you avoid bad moods and mistakes:

• The less milk, the thicker the finished cream.
• It is good to cook the creamy mass in a saucepan with a double bottom.
• Stir the cream with a wooden spoon.
• For a tender treat, skip itadditionally through a sieve.
• Custard comes out best in a water bath.
• If the mass has curled up, immerse the pan in cool water.

Experiment with the ingredients, the classic recipe can always be transformed by adding nuts, berries, various fruits.

Napoleon cake

How to cook the most delicate custard with boiled condensed milk for "Napoleon"? Let's analyze the recipe for this dessert, the taste of which resembles creme brulee ice cream. For cakes, take:

• two chicken eggs;
• 400 g cold cow butter or margarine;
• vinegar - 1 tbsp. l.;
• 150ml cool water;
• 3 tbsp. l. vodka;
• 700 g flour;
• a pinch of s alt.

For cream you need to have:

• two chicken eggs;
• 500ml milk;
• 4 tbsp. l. corn starch;
• ¾ st. powdered sugar;
• 750 ml cream 30%;
• 1, 5 cans (600 g) boiled condensed milk.

Take condensed milk only boiled with your own hands, as store-bought has an unpleasant aftertaste.

Do the following:

1. Mix vinegar, cold vodka and water in a glass. Crack the eggs into a bowl, add a pinch of s alt and beat lightly with a whisk.
2. Pour water with vinegar over eggs and stir.
3. Sieve the flour on top through a sieve.
4. Chop the chilled butter with flour into crumbs with a knife, or rub it with your hands. Gather the crumbs up a hill, make a hole and pour the egg mixture into it.
5. Knead the dough and divide it into 15 pieces. Wrap them in plastic and put them in the freezer for an hour.
6. Take one ball of dough out of the fridge and roll it out. Put a plate on top of the layer and cut out a circle with a diameter of 22 cm. After that, prick the workpiece with a fork and bake in an oven heated to 220 ° C for 7 minutes. While one cake is baking, roll out the next ball of dough.
7. Place the finished cake on a flat surface to cool. Bake all 15 cakes this way, along with the trimmings you will use for decoration.

Preparing cream

Cream for Napoleon cake, cook like this:

1. Pour milk into a saucepan and heat. Mix the starch with the eggs in a bowl until lumps disappear.
2. Vigorously stirring the egg mass with a whisk, pour in the hot milk. Pour the mixture into a saucepan and place on the stove. Boil the mass until thick, stirring constantly.
3. Remove cream from heat and cool completely. Then mix it with boiled condensed milk.
4. Whip chilled cream with powdered sugar.
5. Send some of the cream into the cream and stir. Send the resulting mass to whipped cream and mix with light movements.

Assembling the cake

Assemble the cake like this:

1. Cover the edges of the plate with strips of foil or parchment. Lay out the first cake and spread with cream. Next, cover it with a second layer, coat with filler again. Do the same with the rest of the cakes.
2. Top of the cake and sidesapply cream.
3. Mash the cake cuts into crumbs. Sprinkle it on the surface and sides of the product.
4. After remove the foil strips, and send the cake to soak in the refrigerator.

This dessert comes out quite tall, but it will settle a little after soaking. Have a nice tea party!