Custard with milk for honey cake: recipe, ingredients

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

Classic custard is traditionally used to soak honey cakes and napoleon cakes, and as a filling for eclairs and profiteroles. For layered cakes, its delicate texture is ideal. In our article, we will present several recipes for custard in milk for a honey cake, ranging from the simplest to more original ones with the addition of cream and condensed milk. We will definitely focus on cooking tips from experienced confectioners and other equally important nuances.

Easy Custard Cake Recipe

French cuisine has always been famous for its delicious desserts, which quickly gained popularity in different countries. And custard is no exception. It can be safely called the most common in the confectionery world. To make custard, eggs, sugar and milk are heated tohigh temperature and with constant stirring, bring to a thick consistency. The result is a homogeneous gelatinous mass with a pleasant taste.

The following main ingredients are used in making custard:

1. Milk. 50% of the cream consists of milk, which means that this ingredient will be responsible for the richness of taste. It must be fresh and quite fat. The higher the fat content of the milk, the more delicate and creamy the taste of the cream will be.
2. Eggs. This ingredient is responsible for the creamy texture of the cream. Usually only the yolks are used for cooking, but you can also use the protein, that is, the egg as a whole. Perhaps the cream will turn out not so gentle and light, but then you will not need to think about where to attach the protein.
3. Sugar. You can't do without this ingredient when preparing a cream. Sugar makes it delicious and also acts as a preservative, extending the shelf life of the final product.
4. Flour. A stabilizer is used to give the cream a thick consistency. Flour can be replaced with corn, potato or rice starch.
5. S alt. Emphasizes the taste of all the main ingredients.

Additionally, vanilla can be added to the cream to give a more pleasant taste and aroma, as well as butter for a smoother consistency and better soaking of honey cakes.

List of ingredients

Egg yolks do not separate from whites in a simple custard cake recipe. This makes the process faster and easier.cooking. According to the recipe, the list of ingredients includes the following products:

• milk - 1 l;
• eggs - 4 pcs.;
• sugar - 300 g;
• flour - 120 g;
• butter - 20 g;
• vanilla sugar - 10g

Before preparing the cream, eggs and butter should be taken out of the refrigerator so that they warm up to room temperature, and sift the flour.

Step by step custard recipe

Delicate, light, thick, with a pleasant vanilla taste and aroma, this cream is made from simple and affordable ingredients. The presented recipe is concise. It is so simple that even a child can handle it.

Detailed custard recipe consists of the following steps:

1. Pour 1 liter of milk into a saucepan. Add sugar immediately.
2. Put the pan on a high heat, constantly stirring its contents until the sugar is completely dissolved. Reduce the heat to medium and leave the milk on the stove to heat up.
3. Crack the eggs into a clean and dry bowl.
4. Add the sifted flour and mix the ingredients with a whisk.
5. Pour 100-150 ml of milk with sugar into the resulting homogeneous mass. Shuffle.
6. Add some more sweet milk. Stir again and pour the contents of the container into a saucepan with the remaining milk.
7. On medium heat, constantly rotating the whisk, cook the cream until it thickens.
8. Pour the cream into a bowl. This can be done through a sieve, ifyou need to get rid of lumps.
9. Add butter and vanilla sugar to cream. Shuffle.
10. Cover it with cling film and leave it on the counter to cool completely.

You can use this milk custard recipe for both honey cake and other cakes with thin layers, for example, Napoleon. But a heavy biscuit will squeeze it out. Cream is not suitable for such cakes.

Cooking secrets and recommendations

There are some nuances in the recipe for custard for honey cake with milk that should be taken into account when working with the ingredients:

1. The finished hot cream should immediately be poured into a wide and flat dish, such as a baking sheet, and stir it with a spatula until it cools to a temperature of 60 °. If this is not done, lumps will begin to form on their own.
2. At the very end, the finished custard in a bowl should be covered with cling film, but always close to the surface. Otherwise, a dense film will form on top and the texture of the cream will no longer be homogeneous when used.
3. Custard can be frozen, but only if it is cooked with rice starch and a lot of egg yolks. Before use, it will be enough to warm it up a little in a water bath and beat with a mixer.

Classic yolk custard

Traditional French cookingis to perform the following actions:

1. For a classic custard, bring 1 liter of milk to a boil on the stove.
2. In a separate bowl, 8 yolks are ground with sugar (400 g) and vanilla sugar (2 tsp).
3. Sift 100 g of flour into the yolk mass, mix well again and pour in hot milk. Beat everything well with a whisk so that there are no lumps.
4. Pour the resulting mass into a saucepan and bring to a thickening over low heat.
5. Cool the finished cream. Use it to layer honey cakes.

Rice starch custard (suitable for freezing)

If you want to prepare the cream in advance, and use it a little later, after cooling, the whole mass can be poured into a plastic sealed container and sent to the freezer. But then only rice starch can be used as a stabilizer.

The following step-by-step instructions will tell you how to make custard with milk, which is suitable for freezing:

1. Pour 700 ml of full-fat milk into a double-bottom saucepan and add 100 g of sugar. At the same stage, it is recommended to add a pinch of lemon zest to the milk, which will remove the egg smell and aftertaste in the cream.
2. While the milk is heating, in a separate bowl, whisk together 100 g sugar and 60 g rice starch.
3. Add 15 egg yolks with a total weight of 300 g (no less, otherwise the cream cannot be frozen). Pour in some warm milk andgrind the mass with sugar.
4. Stirring constantly, pour the remaining milk into the yolk mass.
5. Cook the cream over medium heat until the first signs of boiling appear (bubbles on the surface).

Vanilla Custard with Cornstarch

Unpleasant odors and aftertaste can be neutralized not only by lemon peel, but also by vanilla. It should be added to cold milk, then bring it to a boil. Step by step, the entire cooking process can be represented as follows:

1. Pour 1 liter of milk into a saucepan and add a vanilla pod to it, after cutting it lengthwise and taking out the seeds.
2. Boil the milk on the stove, then remove it and set aside.
3. Eggs (4 pcs.) Whisk together with sugar (200 g) and cornstarch (60 g).
4. Carefully pour the warm milk through a sieve into the egg mixture while straining it from the vanilla pod.
5. Pour the mass back into the pot and return to the fire.
6. Cook the cream until it begins to thicken and large bubbles appear on its surface.
7. At the very end, add butter (100 g).
8. Cool the custard in milk and starch under the film. Shake again before use.

Custard with cream

To make the finished cream more airy and tender, the following recommendations will help:

1. Make the cornstarch and vanilla custard using the recipe above.
2. Beat 400 ml of cold cream first at low and then at high speed of the mixer. Make sure the bowl and beaters are also cold.
3. Combine cold whipped cream with custard.

This honey cake custard recipe is just perfect. But it can also be used for other cakes. It can be used immediately or stored in the refrigerator for less than.

Cream recipe with condensed milk

More delicate texture and pleasant taste can be obtained by making custard with condensed milk. It will soak the cakes better, and the cake will turn out more moist. The honey cake will literally melt in your mouth.

Cream is prepared as follows:

1. Place a pot of milk (400 ml) on the stove. Slowly heating, add sugar and flour (4 tablespoons each).
2. Stirring constantly, bring the cream to a thick consistency. Leave it in the pan until it cools completely.
3. Introduce soft butter (200 g) into a barely warm cream and pour condensed milk from a can (380 ml).
4. Beat the cream with a mixer. The whisk is not suitable because it will not achieve the desired splendor.

Similarly, you can make a cream of boiled condensed milk. To do this, while the cooked custard is cooling, beat boiled condensed milk (380 g) with soft butter (200 g) in a separate container. Combine the resulting mass with the main cream and beat again until fluffy.