Custard sour cream: recipe with photo

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

Sour cream custard is quite popular because of its versatility. They can be used to layer biscuit cakes, level layers, and also make beautiful decorations for cupcakes and other baked goods. It has a pronounced creamy taste. While some people may find it a bit sour, for others, sour cream custard is a great alternative to modern cheesecakes and cream cheeses.

Composition

This cream does not require any exotic products. For its preparation we need:

• fat sour cream (from 20%) - 350 grams;
• butter - 120 grams;
• 1 egg;
• vanilla extract - 1.5 grams;
• flour - 2 heaped spoons;
• sugar - 110 grams.

Sour Cream Custard Recipe

As with other custards, this will require some advancepreparation. Remove the oil from the refrigerator a couple of hours before cooking. We need it at medium room temperature. In addition, the cream is cooked in a water bath, so find suitable saucepans in advance.

So, we are preparing custard from sour cream:

1. In a separate container, mix the egg, sugar, sour cream, flour and vanilla extract. If you decide to replace the last ingredient with more ordinary vanilla, then be careful. There is a risk of spoiling the cream with excessive bitterness. Therefore, buy the product in which you are definitely sure. Or you can substitute vanilla sugar. It does not taste bitter and dissolves easily.
2. Put a pot of water on the fire. Waiting for it to boil. We set our container with the mixture on top and simmer. It is necessary to wait until the mass becomes thicker. Don't forget to stir throughout the process. As a rule, it takes no more than 10 minutes. Although, of course, it all depends on the size of the dishes you choose. Also, the fat content of sour cream affects the speed of the process. The higher the percentage, the faster the compaction of the mass. In 5 minutes, sour cream with a 25 percent fat content will come to the desired condition. If readings are lower, it may take up to a quarter of an hour.
3. Remove the cream from the steam bath and let it cool down.
4. As soon as the cooling is completed, start whipping the butter. Gradually, literally one spoon at a time, add custard to it. It is important not to stop whipping throughout the whole process. We achieve a thick consistency, as well as the overall splendor of the mass. As a result, what is called, should "standspoon".

The above amount of products should be enough for a layer of biscuit with a diameter of 18 centimeters. If you need custard from sour cream for leveling, then it will be enough for a cake of the same dimensions, provided that the height of the latter does not exceed 10 centimeters. For impregnation and for the finishing layer on top, it is worth making a portion in double size.

How to check the readiness of the cream after cooking?

The density of the cream is very easy to check. Run a spoon over the mass and take a look at the remaining cutlery mark. It must be stable and not flatten back into a smooth surface. To achieve this result, it is important to choose the right sour cream. No need to save. Buy the most fatty product that does not contain extraneous additives and impurities. In fact, sour cream is pure cream that has been fermented to a thick consistency. There should be no thickeners or other questionable components on the label. Otherwise, it is no longer sour cream, but a sour cream product.

How to cool the cream?

To prevent a crust from forming on the surface during cooling, do not keep the cream in the same saucepan that was on the steam bath. Transfer it to a bowl and cover with cling film. Let it cool at room temperature and when it becomes less hot, put it in the refrigerator for half an hour.

How to use

The recipe for custard sour cream for cake is good for its versatility. Thanks to the cooking technologythe resulting mass is suitable for the layer, and for the final alignment. And if you arm yourself with a confectionery syringe, you can create beautiful curls, patterns, plant compositions and more. In general, everything that you have enough imagination for. In addition, it is perfectly dyed with both dry and gel food coloring.

Creamy milk custard

Due to the presence of milk, this cream becomes even more delicate in taste.

Product List:

• homemade milk (goat or cow) - 700 ml;
• vanillin - 1 gram;
• 2 eggs;
• butter - 150 grams;
• flour (high grade) - 3 tablespoons;
• granulated sugar or powder - a glass.
• fat sour cream - glass.

How to cook:

1. Mix half of the indicated amount of powdered sugar and flour. Add eggs.
2. Begin to beat the mixture, gently pouring chilled milk (1 cup). The result should be a homogeneous consistency without lumps. If instead of powder you take sugar, then achieve complete dissolution of the crystals.
3. Mix the rest of the powdered sugar and milk. Sprinkle with vanilla. We put on a big fire and start stirring. When the first signs of boiling appear, pour in the mixture from point 2. Reduce the heat, continue stirring so that the resulting custard sour cream for the cake is easier to boil and not burn.
4. As soon as the mass thickens, remove it from the stove and leavechill.
5. Soften the butter and gently beat it with a blender. In parts, we introduce this mixture into our cooled cream. After that, add sour cream and beat the mass again until a homogeneous lush state.
6. Custard milk cream is ready!

Features of making sour cream milk cream

Recipes like this have their tricks. And they consist in the fact that sour cream is always introduced at the very end, when the main creamy mass is ready. At the same time, keep in mind that sour cream does not warm up. It is also necessary to focus on the quality of the products. Ideally, both sour cream and milk should be homemade. If you do not have the opportunity to purchase such products, take the store options of the first freshness with the most natural composition. Also pay attention to fat content: the more it is, the better for your cream.

"Chocolate" recipe for custard sour cream with photo

This cooking method involves the use of cocoa powder without sugar impurities. Buy a well-known product. Look for one that has a distinct chocolate flavor. This is very important for the characteristics of the future cream (visual and aromatic).

A little tip: before adding cocoa powder to the total mixture, carefully pass it through a sieve. There should be no lumps or crystals in the cream.

Product List:

• fat sour cream (more than 25%) - 200 grams;
• granulated sugar - 25 grams;
• cocoa powder - 90 grams;
• vanilla extract - 10 grams;
• flour(highest grade) - 60 grams;
• egg.

How to cook:

1. We take a copper or glass deep container (if there is none, a simple enameled one will do). Mix sour cream and granulated sugar in it until smooth. Place on a steam bath.
2. Break the egg with a spoon or whisk, mix it with carefully sifted flour and send it all to our sour cream with sugar in the bath. Important: at the time of introduction, the cream base should not boil yet! We warm the resulting mass, not forgetting to stir gently so that it thickens faster and does not sink to the bottom, where it can burn.
3. Catching the moment of boiling. As soon as the first bubbles appear, stir in the cocoa powder and reduce the heat. Tip: You can sift the cocoa by holding the sieve directly over the cream, which will save cooking time.

4. Stir until the mass boils down to a thick state. After that, we remove our custard from sour cream with chocolate from the fire and cool.