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 Classic Custard
A delicate dessert and a perfect addition for any baking! This is the classic version of custard. It will not be difficult to make it, and there are products for cooking in any refrigerator. With this cream, you can smear cake cakes, stuff cakes with them or serve them simply with berries.
Course Children's Food Ideas, Desserts Dishes
Cuisine England Cuisine, French Cuisine, Italian Cuisine
Keyword Easy, For Beginners
Prep Time 5 minutes
Cook Time 20 minutes
Servings
Ingredients
Course Children's Food Ideas, Desserts Dishes
Cuisine England Cuisine, French Cuisine, Italian Cuisine
Keyword Easy, For Beginners
Prep Time 5 minutes
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. How to prepare a traditional custard? Gather the ingredients you'll need. The amount of sugar provided is a moderate guideline; you can adjust it to your taste, ranging from 170 to 230 grams, depending on your preferences and what you intend to pair the custard with. Choose the highest quality butter for a thick and creamy result. This quantity of ingredients will yield enough custard for one cake, based on two eggs.
    How to prepare a traditional custard? Gather the ingredients you'll need. The amount of sugar provided is a moderate guideline; you can adjust it to your taste, ranging from 170 to 230 grams, depending on your preferences and what you intend to pair the custard with. Choose the highest quality butter for a thick and creamy result. This quantity of ingredients will yield enough custard for one cake, based on two eggs.
  2. Select a saucepan with a thick bottom. This is crucial because the custard base contains eggs, which can easily overcook and curdle. A thick-bottomed saucepan ensures even and gradual heating, reducing the risk of burning. Combine granulated sugar, vanilla, and flour in the saucepan, then mix these dry ingredients together. Crack the eggs into the mixture.
    Select a saucepan with a thick bottom. This is crucial because the custard base contains eggs, which can easily overcook and curdle. A thick-bottomed saucepan ensures even and gradual heating, reducing the risk of burning. Combine granulated sugar, vanilla, and flour in the saucepan, then mix these dry ingredients together. Crack the eggs into the mixture.
  3. Whisk the eggs with sugar and flour until well combined.
    Whisk the eggs with sugar and flour until well combined.
  4. Slowly and continuously pour in the milk while stirring steadily.
    Slowly and continuously pour in the milk while stirring steadily.
  5. Place the saucepan over low heat. If you're unsure or don't have much experience, consider using a double boiler to cook the custard. This will extend the cooking time but prevent burning and curdling. I made the custard without a double boiler. A helpful tip is to keep the heat on the lowest setting and stir the custard constantly with a whisk to prevent issues.
    Place the saucepan over low heat. If you're unsure or don't have much experience, consider using a double boiler to cook the custard. This will extend the cooking time but prevent burning and curdling. I made the custard without a double boiler. A helpful tip is to keep the heat on the lowest setting and stir the custard constantly with a whisk to prevent issues.
  6. Cook the custard while stirring continuously until it comes to a boil. It will thicken significantly and form large bubbles. As soon as it boils, remove it from the heat immediately.
    Cook the custard while stirring continuously until it comes to a boil. It will thicken significantly and form large bubbles. As soon as it boils, remove it from the heat immediately.
  7. Allow the hot custard to rest for 5 minutes, then add the softened butter and stir until smooth. Since the custard is still hot, the butter will quickly melt and the custard may become slightly runny, but don't worry, it will thicken as it cools.
    Allow the hot custard to rest for 5 minutes, then add the softened butter and stir until smooth. Since the custard is still hot, the butter will quickly melt and the custard may become slightly runny, but don't worry, it will thicken as it cools.
  8. Let the custard cool to room temperature. It's essential to cover the custard with plastic wrap, ensuring it touches the surface directly. This prevents the formation of a thick crust on the custard as it cools. Refrigerate the custard for at least 2 hours to chill and thicken fully. If you plan to use the custard for a cake, you can spread it between the layers while it's still warm and then refrigerate the cake.
    Let the custard cool to room temperature. It's essential to cover the custard with plastic wrap, ensuring it touches the surface directly. This prevents the formation of a thick crust on the custard as it cools. Refrigerate the custard for at least 2 hours to chill and thicken fully. If you plan to use the custard for a cake, you can spread it between the layers while it's still warm and then refrigerate the cake.
Recipe Notes

Custard is my absolute favorite cream. It's incredibly delicate, not overly sweet, and it soaks into cake layers perfectly. If you ask me, I'd even consider adding more butter to the cake filling. Plus, this cream is delightful to enjoy on its own.

When it comes to determining the freshness of eggs, there's a simple test. Crack the egg into a separate container, and the first thing to note is that there should be no unpleasant odor. Fresh eggs will have a clear and clean egg white, while the yolk should hold its shape, appearing shiny, plump, and uniform.

Don't forget to wash your eggs before using them, as even seemingly clean eggshells may harbor harmful bacteria. It's best to use food-safe detergents and a brush for thorough cleaning.

Important! To ensure your custard turns out just right, follow these straightforward rules:

Allow the cream base to thicken during cooking (whether you're using flour or starch as thickeners, ensure they are properly cooked, while making sure the mixture doesn't burn or form lumps).
The cooked mixture must cool down sufficiently. If you add butter to a hot mixture, it will melt, affecting the texture of the cream.
Opt for high-quality butter for the cream. Low-quality butter can negatively impact the cream's consistency, making it too runny.

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