Pour a glass of milk into a non-enameled pan and put on fire. Add sugar and heat the milk, stirring, without boiling, . In another bowl, whisk the rest of the milk with the cornstarch and yolks. Pour in hot milk, stir and pour into a saucepan. In a saucepan, heat the cream, stirring, until the first bubbles. Remove the custard from heat and leave for 10 minutes. During this time, the cream will thicken.
How to cook custard
Products
Milk 1.5% – half a liter Sand
sugar – 200 grams
Egg yolks – 4 pieces
Flour – 50 grams
Vanilla sugar – 1 teaspoon
Preparation
Pour milk into a non-enameled saucepan, put on a quiet fire. While the milk is boiling, grind the yolks in a bowl with vanilla and regular sugar, flour. Pour hot milk into the yolk mixture, put on a quiet fire and cook, stirring, until thickened.
How to make custard with cocoa
Products
Milk 1.5% – half a liter
Cocoa – 1 tablespoon Sand sugar – 200 grams
Egg yolks – 4 pieces
Corn starch (can be replaced with flour) – 1.5 tablespoons
Vanilla sugar – 1 teaspoon
How to cook custard with cocoa
Pour a glass of milk into a non-enamelled pan and put on fire. Add sugar and heat, stirring, milk until hot, but not boiling. In another bowl, whisk remaining milk with cornstarch and egg yolks. Pour in hot milk, mix well and pour into a saucepan. In a saucepan, heat the custard, stirring, until the first bubbles. Remove the cocoa custard from the heat and leave for 10 minutes. During this time, the custard will thicken.
Tasty Facts
– Calorie custard 212 kcal / 100 grams.
– Custard is versatile for desserts. It can be used to lubricate and decorate all kinds of sweets: cakes, pastries, eclairs, pies. Since there is no oil among the ingredients, the cream can be added to coffee or cocoa, and it can also be poured over fruits and served in bowls.
– It is better to cook custard in a saucepan with a thick bottom, and mix the mass not with a spoon, but with a wooden spatula, without lifting it from the bottom of the pan. This will prevent burning.
– In order for the custard not to be liquid, you need to add more yolks to it, separated from proteins. The more there are, the richer and thicker the composition.
– The yolks in the custard should be beaten well and thoroughly. You can not leave them in a holistic state for a long time, as this can lead to the formation of small grains and lumps, which then will be difficult to dissolve or break.
– Milk with sugar is mixed separately from the rest of the mass and brought to a boil. After it has cooled down a bit, you need to pour into the yolks. In this case, you need to pour in a thin stream. If you do not heed the advice and pour everything at once, then the yolks can curl up.
– The custard must not be allowed to boil during cooking. The best option for preparing the mass is to use a water bath. It will ensure uniform heating of the mass, and at the same time prevent it from folding. This procedure will make the cream softer. But the preparation will take more time than with the standard procedure. The cream is brewed in a water bath over low heat. The mass must be constantly mixed, reaching the bottom of the container with a spatula. When the mass thickens and the foam disappears, then we can assume that the cream is ready.
– The readiness of the custard is easily checked with a regular spoon. You will need to immerse it in the mass and remove it from it. If a uniform mass lay down on the spoon, then this means that the cream is ready.
– The product spoils quickly if it is in a warm place. It is recommended to store it in the refrigerator, previously covered with cling film. If the cream turned out to be liquid, you need to add more yolks separated from proteins to it.