Source: Olga, AdobeStockCustard is one of the most common creams. It is most often used for soaking or decorating cakes because it pairs perfectly with sponge cakes and other cake layers. Learn how to make custard at home – check out our recipes!
1. Classic Custard
Source: pinterest.comA versatile cream recipe for any cake you decide to bake.
You will need: 750 ml milk, 3 eggs, 220-250 g sugar, 5 tbsp flour, 150 g butter.
Preparation: Whisk eggs with sugar and flour until smooth, gradually pour in milk and mix again. Cook the cream over low heat, stirring constantly and not bringing it to a boil.
Once it thickens, remove the cream from heat, add soft butter, and mix again. Cover with plastic wrap directly on the surface and let the cream cool to room temperature.
2. Eggless Custard for Cake
Source: dzen.ruDespite being eggless, this custard holds its shape perfectly.
You will need: 750 ml milk, 300 g sugar, 75 g flour, 150 g butter, vanilla.
Preparation: Whisk milk, sugar, flour, and vanilla until smooth, with no lumps. Cook the cream over low heat until it reaches a thick, dense consistency. Remember to stir constantly to prevent burning and lumps. Add soft butter and mix until smooth. Cover the cream with plastic wrap directly on the surface and let it cool completely.
3. Custard without Butter
Source: fb.ruThis recipe yields a less caloric cream, ideal for layering cakes.
You will need: 750 ml milk, 5 egg yolks, 300 g sugar, 80 g flour.
Preparation: Rub yolks with sugar and flour. Heat milk almost to boiling and pour half of it in a thin stream into the yolks, stirring vigorously.
Pour the egg mixture into the remaining milk and mix again. Cook over medium heat, continuously stirring with a whisk. Remove the cream from heat when it reaches the desired thickness.
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4. Flourless Custard for Cake
Source: attuale.ruVery delicate and also good for layering.
You will need: 200 ml milk, 2-3 eggs, 300 g sugar, 2 tsp vanilla sugar, 250 g butter.
Preparation: Whisk eggs with both types of sugar until dissolved. While stirring, pour in warm, but not boiling, milk. Cook the cream over low heat until it thickens, stirring constantly. Add soft butter, mix thoroughly again, and cover with plastic wrap directly on the surface. Let the cream cool to room temperature.
5. Milk-Free Custard for Cake
Source: attuale.ruAn interesting variation of custard made with plain water.
You will need: 250 ml water, 4 egg yolks, 150 g sugar, 2.5-3 tsp flour, 150 g butter, vanilla.
Preparation: Whisk yolks with sugar and vanilla using a mixer, add flour and rub. Then pour in water and mix everything until no lumps remain. Cook the cream over low heat until it thickens, stirring constantly. Add butter, mix again until smooth, and cool under plastic wrap.
6. Sugar-Free Custard
Source: livejournal.comDietary custard for healthy eating and low-calorie cakes.
You will need: 400 ml milk, 3-4 egg yolks, 30 g starch, 3-4 tbsp sugar substitute, vanilla.
Preparation: Whisk yolks and starch until smooth. Separately mix milk, sugar substitute, and vanilla. Adjust the amount of sweetener depending on what you are using.
Heat the milk and pour the yolks into it in a thin stream, stirring constantly. Continue stirring and cook the cream until it reaches the desired thickness. Let it cool before use.
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7. Custard for Sponge Cake
Source: pinterest.comDelicate and literally melts in your mouth – a pure delight.
You will need: 700 ml milk, 2 eggs, 4 egg yolks, 250 g sugar, 100 g flour, 100 g butter.
Preparation: Add half of the sugar to the milk and heat, without bringing to a boil. Separately whisk eggs, yolks, remaining sugar, and flour until smooth. Stirring vigorously, pour half of the hot milk in a thin stream into the eggs, then pour this mixture into the remaining milk.
Cook the cream for just 1 more minute until it thickens, but continue stirring it the entire time. Add butter, mix again until smooth, and cover with plastic wrap directly on the surface. Let the custard cool.
8. Custard for Napoleon Cake
Source: mirtesen.ruA little vanilla sugar will make this cream even more delicious and aromatic.
You will need: 750 ml milk, 3 eggs, 250 g sugar, 2 tsp vanilla sugar, 80 g flour, 150 g butter.
Preparation: Whisk eggs, both types of sugar, and flour until smooth, with no lumps. Pour in milk in a thin stream and mix. Cook the cream over a double boiler or low heat, stirring constantly. When it thickens, remove it from heat, add soft butter, mix again, and let it cool to room temperature.
9. Sour Cream Custard for Cake
Source: cookpad.comPerfect for sweet cake layers, like honey cake.
You will need: 350 g sour cream, 2 eggs, 150 g sugar, 2 tbsp flour, 250 g butter.
Preparation: Whisk eggs, sugar, and flour until smooth, with no lumps. Add sour cream and mix everything again. Cook the cream for about 10 minutes over a double boiler, continuing to stir. Beat soft butter with a mixer until fluffy, combine it with the cream, and lightly beat again. Let the cream cool.
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10. Chocolate Custard for Cake
Source: dzen.ruSimple and delicious custard with cocoa powder.
You will need: 250 ml milk, 1 egg, 150 g sugar, 25 g flour, 30 g cocoa, 70-80 g butter.
Preparation: Lightly beat the egg and mix it with sifted flour. Add sugar and cocoa to the milk and heat over low heat until dissolved. Pour one-third of the milk into the egg mixture in a thin stream, stirring constantly.
Then, in the same way, pour the egg mixture into the remaining milk. Cook the cream over low heat until it thickens, continuing to stir. Remove it from heat, add butter, and mix again until smooth. Cover with plastic wrap directly on the surface and let the cream cool completely.
11. Lemon Custard
Source: de-fragrance.ruYou can also make orange custard using the same principle.
You will need: 200 ml milk, 2 egg yolks, 4 tsp sugar, 20 g potato starch, 2-3 tsp lemon zest.
Preparation: Add zest and half of the sugar to the milk. Heat, without bringing it to a boil. Separately whisk yolks, remaining sugar, and starch. Pour warm milk into it in a thin stream, stirring constantly. Strain the cream to remove the zest and cook until it thickens over low heat, stirring constantly. Cover it with plastic wrap directly on the surface and let it cool.
12. Custard with Condensed Milk for Cake
Source: liveinternet.ruYou can use regular condensed milk, but boiled condensed milk is more caramel-like.
You will need: 350 ml milk, 1 egg, 50 g sugar, 2 tbsp starch, 150 g butter, 100 g boiled condensed milk.
Preparation: Whisk egg, sugar, and starch. Pour in half of the milk and mix until no lumps remain. Bring the rest of the milk to a boil, then pour it into the mixture, stirring vigorously.
Cook the cream until thick over low heat, stirring constantly. Cover everything with plastic wrap directly on the surface and let it cool. Beat soft butter with a mixer until fluffy, pour in condensed milk, and beat again. Add the custard base to them and beat the cream one more time.
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13. Custard with White Chocolate
Source: rutube.ruSweet and delicate cream. Even creamier than usual!
You will need: 500 ml milk, 4 egg yolks, 100 g sugar, 50 g flour, 200 g white chocolate.
Preparation: Whisk yolks with sugar and flour, gradually add warm milk and mix until no lumps remain. Cook the cream over low heat, stirring constantly, until thick. Add chopped white chocolate and cook the cream a little longer until it melts. Cover the resulting custard with plastic wrap directly on the surface and let it cool completely.
14. Berry Custard for Cake
Source: za-edoy.ruThis cream can be made with absolutely any berry of your choice.
You will need: 600 ml milk, 2 eggs, 200 g sugar, 50 g flour, 200 g berries to taste.
Preparation: Blend berries into a puree. Whisk milk, eggs, sugar, and flour until no lumps remain. Cook the cream over low heat, stirring constantly. When it thickens, add berry puree, mix again, and cook for just a few seconds. Strain the custard through a sieve, cover with plastic wrap directly on the surface, and let it cool completely.
15. Custard with Cottage Cheese for Cake
Source: rutube.ruAiry custard with a light cottage cheese tang – simply a revelation!
You will need: 300 ml milk, 3 egg yolks, 180 g sugar, 3 tbsp cornstarch, 250 g butter, 300 g full-fat cottage cheese or cream cheese.
Preparation: Rub yolks with starch and sugar, and heat milk almost to boiling. Pour half of the milk in a thin stream into the yolks, stirring constantly, then pour the yolks into the remaining milk. Continuing to stir, cook the cream over low heat until it thickens.
Cover it with plastic wrap directly on the surface and let it cool completely. Beat butter with a mixer until fluffy and separately beat cottage cheese until smooth. Combine cottage cheese with butter and gradually fold in the custard base. Beat the cream one more time, and it's ready!