Flourless custard: ingredients, recipe with description, cooking features

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

Custard can be called universal. Desserts and ice cream are prepared from it, eclairs and profiteroles are filled with it, and used to soak cake layers. Traditionally, custard is made from milk, egg yolks, sugar and wheat flour. But many housewives question the use of the last ingredient, because it is because of it that the mass becomes gelatinous, similar to a paste. In our article we will talk about how to cook custard without flour. We will offer several simple recipes to choose from.

Perfect starch custard

At least half of homemade cakes and desserts are prepared with this cream. With it, both "Honey cake", and "Napoleon", and shortcrust pastry tartlets are equally tasty and soaked. The traditional custard is made with the following ingredients:

1. Milk. It is thisthe ingredient is responsible for how rich the taste of the cream will be. Milk must be fresh. If desired, part of it can be replaced with cream, then the cream will turn out more tender.
2. Eggs. In the classic cream recipe, only yolks are used. They give the cream the right consistency. In different recipes, 100-500 g of yolks (5-25 pieces) fall on 1 liter of milk. It all depends on personal taste preferences.
3. Sugar. It not only makes the cream taste sweet, but also prolongs its shelf life, since it acts as a preservative in this case.
4. Flour (starch). This ingredient acts as a stabilizer in the cream. If flour is used, its consistency may be uneven, with a strong floury aftertaste. To avoid this, it is recommended to add corn (but not potato) starch to the custard. It allows you to achieve a delicate and uniform texture, like a pudding. The flourless custard recipe has a glossy finish and a distinctive vanilla flavor.

Cooking features and recommendations

To make flourless custard perfect, it would be useful to take advice from experienced chefs:

1. It is recommended to prepare the cream in a saucepan or saucepan with a double bottom. This will prevent it from burning.
2. Lemon zest will help prevent unpleasant odors and aftertaste in the cream. It should be added to milk at the stage of its heating. A small pinch of lemon zest will make the cream tastemore enjoyable.
3. Homemade custard, made from natural ingredients without the addition of preservatives and stabilizers, is prone to rapid spoilage and sourness. Its shelf life should not exceed 3-4 days. At this time, it is recommended to store it in the refrigerator, tightening the container with cling film close to the surface to limit air access to the cream.

List of ingredients

To prepare custard without flour, you need to prepare the following products, according to the list:

• milk - 700 ml;
• sugar - 200 g;
• cornstarch - 100g;
• egg yolk - 5 pcs. (100g);
• lemon zest - ¼ tsp;
• vanilla in a pod - 1 pc.;
• s alt - a pinch.

All ingredients should be removed from the refrigerator in advance so that they warm up to room temperature.

Classic Flourless Custard Recipe Step by Step

In the process of cooking, it is recommended to follow the following instructions:

1. Pour milk into a saucepan with a thick bottom, pour out half of the indicated volume of sugar and add lemon zest, grated on a fine grater. You can also add a vanilla pod here, after scraping the seeds out of it. Put everything together in milk. Put the saucepan on the smallest fire.
2. In a small bowl, combine starch and remaining sugar. Add the yolk, a tablespoon of milk from the saucepan and carefullygrind the mass.
3. Bring the milk to a boil and, removing the saucepan from the heat, slowly pour it into the yolk mass. Mix thoroughly each time so that there are no lumps.
4. Using a sieve, pour the mass back into the saucepan. Thus, the milk will be able to strain from the lemon zest, vanilla and lumps.
5. Put the saucepan on the fire. Stirring constantly, bring it to the desired consistency.
6. Pour the finished cream into a wide bowl. Stirring with a spatula, cool it to a temperature of 60 ° C. Cover the cooled cream with cling film so that it touches the surface, and put it in the refrigerator. Stir with a whisk before use. So the cream will become homogeneous again.

Custard buttercream and its recipe

Flour and starch make cream viscous and sticky. To make it more tender, these two ingredients can be skipped during the cooking process. Without flour, the custard is prepared in the following sequence:

1. Crack an egg into a bowl. Add to it 115 g of sugar and a bag of vanillin. Whisk the ingredients together. The egg mass should be homogeneous, and the sugar crystals should completely dissolve.
2. Heat milk (90 ml) in a saucepan to 40°C.
3. Pour the egg mass into the milk in a thin stream, mixing thoroughly with a whisk.
4. Put the saucepan with the ingredients on a small fire. Whisking constantly, bring the cream to the desired thickness.
5. Immediately cut into cubes cold butter (150 g). Add it to the hot pot.cream and immediately remove from heat. Cover with cling film until completely cool.

Recipe for custard without flour and starch on yolks

This cooking option differs from the classic one in that it does not use a thickener. From this, the taste of the cream only wins. It turns out very tender, with a pleasant creamy aroma. Such a custard (without flour and starch) is quite easy to prepare:

1. Add sugar (¾ cup) to 6 egg yolks. Beat the mass with a mixer until it becomes lush and light.
2. Pour 70 ml of milk into the egg mixture. Beat well with a mixer again.
3. Place the bowl of cream in a water bath. Stirring constantly, cook until thickened. Remove from heat.
4. Mild high-fat butter (300 g) beat with a mixer until smooth.
5. Add the slightly cooled cream to the butter and mix. It turns out a beautiful yellow color, with a glossy surface.

How to make cream without eggs?

In terms of taste, this cream can be compared with Plombir ice cream. It is so tender that it literally melts in your mouth. But such a custard is being prepared without eggs and flour. The recipe for its preparation consists of just a few steps:

1. In a heavy bottomed saucepan, combine sugar (1 tbsp.) and cornstarch (40 g). Shuffle.
2. Pour 500 ml of cold milk into the dry mass.
3. Put the pot on low heat. Boil the cream so that it thickens. Don't forget to stir constantlyprevent it from burning.
4. Remove the pot of cream from the heat. After 5 minutes, add a piece of butter (70 g).
5. Tighten the bowl with cream film and refrigerate until completely cool.
6. 33% fat cream (250 ml) beat until firm peaks. Combine the lush creamy mass with the cooled custard and mix. Done.

Due to the fact that the cream is prepared without eggs, it turns out to be snow-white, without foreign flavors and very tasty.