Custard cream is one of the cheapest and most delicious options. There are a lot of recipes. What only is added to it, and sometimes removed. For example, they prepare a sweet treat without oil. Will we try?
Custard without oil - general principles of preparation
The cream always has a milk base. You can’t save on it. Otherwise, the taste will suffer. Sugar must be added, you can take the powder. Sometimes there is natural honey or syrup, molasses, condensed milk.
What is used for density:
• flour;
• starch;
• yolks;
• chocolate.
All ingredients combine in a certain sequence and warm up. It is best to use a water bath, but it takes a long time. Therefore, most often cook a treat on the stove in a saucepan. As soon as the cream begins to thicken and "flop" it must be immediately removed from the heat. After cooling, it will become even thicker and richer.
Custard without oil "Vanilla"
The classic recipe for vanilla custard without butter on flour and yolks. The mass is thick, saturated, suitable for any cakes and pastries.
Ingredients
• 4 yolks;
• 2 tablespoons of flour;
• 2 tbsp. milk;
• 1 tbsp. Sahara;
• 1 sachet of vanilla.
Cooking
1. Gently separate the yolks from the proteins, place immediately in a saucepan.
2. Sugar is first mixed with flour, then added to the yolks. We rub everything together so that lumps do not form.
3. Add milk, mix again and rearrange on the stove.
4. Cook the cream for about 7-10 minutes, far from moving away. As the mass thickens, it will be necessary to stir it more often, and by the end of cooking do it continuously, otherwise the mass will burn.
5. Pour vanilla, remove a thick cream from the fire. Cool a little, but you can completely cool. It does not matter.
6. Immerse the mixer, beat for a couple of minutes, so that the product becomes more magnificent, tender, homogeneous.
Custard without oil on starch
Formulation without flour on potato starch. You can also use corn starch, if you can find it, since it is much less common on sale. Instead of vanilla, you can take any essence, add a little zest or cinnamon.
Ingredients
• 500 ml of milk;
• 3 yolks;
• 3 tablespoons of starch;
• vanilla;
• 200 g of sugar.
Cooking
1. Separate half a cup of milk, add starch, stir. If the milk is warm, then clots will immediately form and nothing will work.
2. Mix the yolks, sugar and the remaining milk, beat until smooth, put on a stove to cook, do not forget to periodically stir the future cream.
3. As soon as the mass becomes hot, we introduce a thin stream of diluted starch. From this moment we do not leave the pan constantly stirring the mass, which quickly thickens at the edges and at the bottom.
4. We throw vanillin, you can use essence or vanilla sugar. Remove from heat.
5. Cool, whisk optionally.
Chocolate-Free Custard with Tile
There are many varieties of chocolate custards without butter. This one is cooked with a tile that also contributes to thickening. It is important that chocolate contains at least 70% cocoa, in which case the taste will be saturated.
Ingredients
• 600 ml of milk;
• 2 yolks;
• 80 g of chocolate;
• 1.5 tbsp. Sahara;
• 2 tablespoons of flour.
Cooking
1. Combine flour and sugar, stir, add chicken yolks and pour milk in parts.
2. Put on the stove, prepare an ordinary custard.
3. Break the chocolate into small pieces and add it to the cream at the very end.
4. Remove from heat and stir vigorously, waiting for the complete dissolution of the pieces.
5. The cream is cooled, but not cooled. In the refrigerator, it will harden very much, become hard, will look like chocolate paste.
Custard without butter from condensed milk
No milk Do not need! And sugar is also not needed for custard from condensed milk. This delicacy will differ in taste, but it will not spoil it, on the contrary, many people even like this option more.
Ingredients
• 1 can of condensed milk;
• 200 ml of water;
• 1 yolk;
• 1.5 tablespoons of flour;
• vanilla.
Cooking
1. Grind the yolk with flour, first introduce the condensed milk. Stir thoroughly.
2. Now enter the water, dilute the mixture.
3. We send to the stove, cook over moderate heat.
4. Season with vanilla or any other flavor.
5. Remove the thickened cream from the heat, cool, whisk if necessary for splendor.
Chocolate-free custard with cocoa
Another variation of chocolate cream. Its taste will directly depend on the quality of cocoa. It is advisable to take a natural black powder, intended for the preparation of desserts, and not for instant drinks like "Nesquik".
Ingredients
• 0.5 l of milk;
• a glass of sugar;
• 30 g of cocoa;
• 2 tablespoons of flour;
• 4 yolks.
Cooking
1. Mix sifted cocoa and flour, add sugar and a little milk to them. Rub to homogeneity, it should look like a chocolate cream.
2. Add the yolks separated from the proteins, grind with all the ingredients.
3. Dilute the chocolate mass with milk and immediately put on the stove.
4. Cook the cream until it becomes thick, uniform.
5. Cool, to taste you can add ground nuts, vanilla. Cognac goes well with chocolate cream, for this amount of dessert enough 1-2 tsp. a drink.
Custard without oil with bananas
The recipe for a universal cream that can be used to grease cake, as a filling for pies. If you add chocolate chips, fresh berries or fruits, beautifully decorated, you will get a wonderful independent dessert.
Ingredients
• 3 bananas;
• 400 ml of milk;
• a pinch of ground cardamom;
• 70 g of sugar;
• 2 tablespoons of flour;
• 2 yolks;
• vanilla sugar 1 tsp
Cooking
1. We divide milk into two parts. Add sugar to one, send to the stove.
2. Combine the yolks with flour, grind, add vanillin and a pinch of ground cardamom, but you can also without it. Dilute with milk.
3. Peel the bananas, rub to a puree consistency. To make the cream thick and rich, choose ripe bananas.
4. Add the second mixture to the boiling milk with yolks and flour, stir, continue to warm.
5. As soon as the mass begins to thicken, put the bananas in it, warm it again.
6. Remove the cream from the heat, season with vanilla sugar, stir, cool.
7. Beat the cold cream with a mixer, use it as intended.
Butter-free custard biscuit
The recipe for an ordinary biscuit, which is soaked in custard without oil. It can be prepared according to any of the above options. Korzh will be perfectly combined with all tastes, from banana to vanilla and chocolate.
Ingredients
• 3 large eggs;
• a pinch of the cultivator;
• 700 ml of custard cream;
• a glass of flour;
•? Art. Sahara.
Cooking
1. Sift the flour. Add a pinch of ripper, which will insure in case the cake wants to settle or something goes wrong.
2. Break the eggs into a clean and dry bowl, immerse the mixer, turn it on at maximum speed, beat the mass for five minutes.
3. Gradually introduce granulated sugar, beat the biscuit for at least 20 minutes. The foam should become thick, lush, white, at the bottom of the bowl of liquid eggs should not remain.
4. Pour flour into the egg foam, stir with a spatula.
5. Pour the dough into the prepared form, the bottom of which is necessarily covered with parchment, oil. The sides are easy to lubricate.
6. Set to bake. The optimum temperature is 175-180. If the shape is less than 20 cm, then set 160.
7. Cool the biscuit. It is advisable to let him lie down for 5-10 hours. Then we take a long knife and cut the cake into several plates. It is advisable to get three.
8. We coat the cakes with custard, which must be prepared in advance and cooled. The top and sides of the dessert also need to be greased. We decorate at our discretion.
Butter-free custard eclairs
The recipe for air eclairs that can be filled with any custard. Since the options without oil will be used, the cakes will not turn out to be too fat and will be less caloric. The cream may go a little more or less, depending on the degree of filling of the eclairs and the size of the internal cavity.
Ingredients
• a glass of flour;
• glass of water;
• 100 g of oil;
• 4 eggs;
• salt;
• 700 g of cream.
Cooking
1. Boil a glass of water with oil and a pinch of salt. Remove from heat, add flour and quickly stir with a spatula. We return to the fire and hold for a little more, but do not stop stirring. The mass should be smooth.
2. Remove, cool a little. The dough should be warm.
3. The most important point is the introduction of eggs. First we add the halves, each time we mix very well. Then we introduce a whole egg.
4. Put the dough into a bag, cut off the tip and squeeze the eclairs onto the baking sheet. The approximate thickness is 2-3 cm, the length is not limited by anything, but it is usually made in the form of fingers. It must be remembered that the products will greatly increase in size, so we leave enough space between them.
5. Bake until golden brown, the temperature for custard cakes is 200-210. Cooling down.
6. Fill the empty eclairs with the cooked cream. It is more convenient to do this with a confectionery syringe.
Custard without oil - useful tips and tricks
• If there is no fresh milk or condensed milk, the cream can be boiled from diluted milk or cream of any fat content. It will also be delicious.
• If lumps appear in the cream, this is easy to fix. You can wipe the mass through a sieve. Even easier - beat to a homogeneous consistency with a blender.
• If the cream does not want to thicken, you need to add more flour. It is diluted with cold water and added to the hot mass on the stove. It is important to quickly stir the treat with a spoon.
