For interlayers of biscuit / puff / shortbread cakes and all kinds of sweet rolls, for filling in cookies "Nuts" / rolls, as well as for gluing the cake "Anthill", for waffles, other pastries and desserts, a recipe for a gentle, light-textured custard with condensed milk. Density (density) is easy to adjust.
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Ingredients:
Milk - 500 ml
Sugar - 40 g
Vanilla sugar - 10 g
Flour - 3 tbsp. l.
Butter - 100 g
Boiled condensed milk - 150 g
Step by step recipe:
To make a custard with condensed milk for cakes, pastries and other pastry needs, take the products on the list.
Again, the consistency can be changed. From liquidish, flowing to consistently dense. In my example, the cream has a medium thickness, it is silky, suitable for impregnating a waffle cake. The more flour, the thicker it is. But do not overdo it, it will lose its taste. It is also important to use butter (not margarine) and boiled condensed milk.
First of all, we throw sugar and wheat flour into the milk. Beat all the time with a whisk in a circle and remove all flour "islets". If soufflé is required, increase the amount of flour.
For flavoring, add vanilla sugar (you can also at the very end of the process).
We put milk with flour and granulated sugar on an overhead fire (moderate), heat it up and stir continuously, whisk. We do not allow dense layers to settle at the bottom and burn. So, gradually, with regular whipping, bring to a boil and brew a homogeneous, clot-free composition.
We remove from the stove. Cool to room temperature.
Dip pieces of high-quality butter into milk cream, stir until all components are completely combined.
My cream is still warm at this stage. The oil melts, but it spreads evenly, without delamination. Remember, a large temperature contrast leads to delamination and the cream is easy to ruin. Therefore, the oil should be soft, at about room temperature.
Add condensed milk last, continue working with a whisk. Boiled condensed milk will color and saturate with caramel taste. Ensure the final consistency of the composition.
Before use, we store the custard with condensed milk and butter under a film or lid on the refrigerator shelf. Then we saturate cakes, served with pancakes, ice cream etc.
Enjoy!
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