According to the classical technology, sweet custard for "Napoleon", other cakes, desserts and pastries is prepared on the basis of milk. This example will come in handy for those looking for a dairy-free custard recipe. The degree of density is also regulated: from light, liquid and flowing to more stable and dense, depending on your culinary goals and taste preferences.
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Ingredients:
Water - 100 ml
Eggs - 3 pcs.
Sugar - 100 g
Vanilla sugar - 10 g
Butter - 100 g
Wheat flour - 2 tbsp. l.
Step by step recipe:
If you decide to smear the cakes of a cake or pastries, pour some fruit, berry, chocolate dessert with custard without milk, take the products on the list. We will brew in water - prepare any drinkable one.
As a rule, the cream is additionally flavored with vanilla. Use vanilla sugar or beans from natural pods, and confectionery concentrates with different flavors.
First, we separate the yolks from the whites. The latter are not needed in this recipe.
Dip the yolks in a heat-resistant container with a thick bottom (then you can brew the cream immediately on the fire) or in a bowl (then you will have to cook in a water bath). Beat them with a mixer yourself for about a minute. Rub it well.
Then add vanilla and regular sugar. We continue in circular movements for the next 1-1.5 minutes.
Partially dissolve the sugar, bring the composition to a lighter shade.
Add wheat flour and water (cold or room temperature). We mix intensively - here we work with a whisk by hand or with a spatula. We remove all flour lumps.
Clearly, the more flour and fewer liquid foods, the thicker the custard will be.
After that, we send the semi-finished product to a quiet top fire of the stove and begin to warm it up. At the same time, we stir in a circle, without interruption, and achieve a uniform thickening. Do not allow the composition on the bottom or walls to burn, scrape off.
Remove the silky cream from the stove, lower the bar of butter (not margarine), stir - melt it and combine it completely with the main mixture. Cover and let cool.
Thanks to high quality oil and yolks, the cream gets a beautiful sunny shade and excellent taste even on water.
After cooling, the delicate custard is ready for further use.
Happy experiments!
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