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Custard with condensed milk - the best recipes for a cake or biscuit. Custard with boiled condensed milk Custard with boiled condensed milk recipe

Custard with condensed milk is a universal addition to any baked goods. But it goes especially well with puff pastry. And you can prepare it in different ways, and even with all sorts of additives.

Classic custard is a quick option to complement the taste of a cake or other dessert. It turns out quite sweet, tender and rich.

300 grams of butter;
can of condensed milk;
60 grams of sugar;
add vanillin as desired;
two eggs;
250 milliliters of milk.

Cooking process:

We beat the contents of the eggs into the container, add sugar there and grind the mixture.
Pour milk into a saucepan, heat it well and add eggs and sugar to it. Stir the mixture until it becomes thick, then remove from heat.
Wait for the mixture to cool slightly, add the butter cut into pieces and beat thoroughly until the volume doubles.
Place condensed milk there, as well as vanillin, if you decide to use it, and mix everything.

Custard with condensed milk for Napoleon is something without which it is impossible to prepare this delicacy. It goes perfectly with this dessert.

Required Products:

can of condensed milk;
20 grams of flour;
0.25 liters of milk;
120 grams of butter;
two spoons of powdered sugar.

Cooking process:

Pour milk into a container, preferably with a thick bottom, immediately add flour and powdered sugar. Over low heat, constantly stirring the mixture, heat it.
In just a couple of minutes it will begin to thicken, after which cook the cream for no more than 10 minutes, remembering to stir it all the time.
Remove the cream from the stove and leave it for a while to cool. Add butter, condensed milk and use a mixer to make the mixture smooth.

If you want a rich dessert taste, then the option with condensed milk and butter is for you. It turns out to be quite fatty and high in calories, so you shouldn’t abuse it too often.

Required Products:

one and a half spoons of sugar;
200 grams of condensed milk;
half a stick of butter;
two spoons of flour.

Cooking process:

Place flour and sugar in a saucepan, cover them with the indicated amount of milk, remove the mixture to the stove and heat, stirring constantly to prevent the appearance of lumps.
Cook the cream until it becomes thick enough, then remove from heat and let it cool to room temperature.
All that remains is to add chopped butter and condensed milk to the resulting mass and beat it all with a whisk or mixer. As a result, you should have a fluffy mass.

Cooking with boiled condensed milk for “Medovik”

Custard for the cake can also be made from boiled condensed milk. This option is ideal for honey cakes.

Required Products:

350 milliliters of milk;
100 grams of sour cream;
can of condensed milk;
honey to your taste, but approximately two spoons;
three eggs;
about 130 grams of butter;
tablespoon cornstarch.

Cooking process:

Mix eggs with starch and beat.
Separately, heat the milk, but do not let it boil. After this, carefully pour it into the egg mixture and beat well with a mixer.
We put the resulting mixture back on the stove and heat it over low heat, stirring constantly, for about five minutes until the cream becomes thick.
We wait for it to cool completely, add condensed milk, honey, butter and beat again.
Add sour cream and simply stir the mixture.

Custard for eclairs

Required Products:

200 milliliters of milk;
three eggs;
120 grams of flour;
200 grams of condensed milk.

Cooking process:

Drive the contents of the eggs into the pan and beat it with a mixer. Add condensed milk, milk and simply mix the resulting composition.
Then add the specified amount of flour, stir the mixture again and let it heat up.
Cook the cream until its consistency becomes thick enough. This usually happens very quickly.
Wait for the mixture to cool completely, add butter and beat. After this, the filler can be used immediately.

Milk based option

Required Products:

two and a half tablespoons of flour;
vanillin to your taste;
0.25 liters of milk;
three spoons of sugar;
half a stick of butter;
can of condensed milk.

Cooking process:

Pour milk into a container suitable for heating. Then add sugar and flour, place the mixture over medium heat and wait for it to heat up. Stir it constantly.
As soon as the boiling process begins, immediately remove the composition and cool.
Mix butter and condensed milk separately. They must be beaten and then added to the milk and brought until smooth.

How to make with eggs

Required Products:

300 grams of butter;
three eggs;
250 grams of sugar;
20 grams of flour;
250 grams of condensed milk;
0.35 liters of milk.

Cooking process:

Beat the eggs, add flour and sugar to them and stir the mixture.
Pour milk in there. Place the mixture on the stove and heat for a few minutes.
Pour in the condensed milk and cook for about seven more minutes over low heat. As soon as the mass begins to thicken, remove it, let it cool slightly, add the butter and beat until smooth.

With added nuts

Required Products:

two spoons of nuts;
can of condensed milk;
one egg;
0.25 liters of milk;
two spoons of sugar;
half a stick of butter;
one and a half spoons of flour.

Cooking process:

Beat the contents of the egg into a bowl, add sugar and flour there.
Heat the milk, then pour the egg mixture into it and let the resulting mixture heat up.
Lightly fry the nuts in a frying pan and puree in a blender.
As soon as the cream begins to thicken on the stove (usually this takes about seven minutes), immediately remove it from the stove and leave it for a while to cool completely.
After that, add butter, condensed milk, nuts and beat with a mixer.

As you can see from the recipes, making homemade custard is very simple. The main thing is to have the necessary ingredients on hand and some free time. Delight yourself and your loved ones with delicious pastries, but do not forget about the high calorie content of such desserts.

Housewives love custard with condensed milk. The ease of preparation and the ability to give even a simple dessert the most delicate creamy taste made it a favorite among other layers. They can be used to fill eclairs, soak biscuits and puff pastries “Napoleons”, and if you use boiled concentrated milk, then “Honey cakes”.

How to make custard with condensed milk?

Making custard with condensed milk is very simple. To do this, boil whole milk along with sugar and flour over low heat until thick, cool to room temperature and beat with butter and condensed milk. Sometimes, the milk-flour mixture is diluted with whipped yolks, they give the mass thickness, density and rich color.

Delicious custard for a cake with condensed milk will only be made from high-quality, natural products with a high percentage of fat content. Milk must have at least 3.2% fat content, butter - at least 72%, and condensed milk must comply with GOST.
When mixing, all ingredients should be at the same temperature.
A prerequisite when preparing cream with eggs is a water bath and constant stirring. This will prevent the cream from burning and the eggs from curdling.

Custard with condensed milk and butter

Custard is a classic in the world of popular sweets. This basic recipe, having mastered which, you can move on and include new components in the cream. The main thing here is to take your time and cool the milk mass to the same temperature as butter and condensed milk. Otherwise, the oil will simply dissolve in the hot base and the cream will lose stability.

Ingredients:

condensed milk - 300 g;
butter - 150 g;
milk - 400 ml;
flour - 80 g;
vanilla sugar - 20 g.

Preparation

Warm the milk, add sugar and flour.
Cook the mixture for about 7 minutes, stirring constantly and breaking up any lumps.
Cool and mix with soft butter and condensed milk with a spoon.
Beat the custard buttercream with condensed milk until fluffy.

Recipe for custard for “Napoleon” with condensed milk

Custard with condensed milk - a variety of preparation options. Traditionally, it is prepared with beaten eggs, by simmering the mixture until thick. Unlike other recipes, this one does not require intermediate cooling: the condensed milk is boiled in a milk base, whipped hot with butter and ready for immediate use.

Ingredients:

milk - 350 ml;
eggs - 3 pcs.;
sugar - 250 g;
flour - 20 g;
condensed milk - 250 g;
butter - 300 g.

Preparation

Combine flour and sugar, beat in eggs and mix.
Pour in the milk and keep on the stove for a couple of minutes.
Add condensed milk to the hot mixture and cook for 7 minutes.
As soon as the base thickens, remove from heat and add butter.
Beat for 3 minutes until the custard with milk and condensed milk reaches homogeneity.

Custard with condensed milk for eclairs - recipe

Custard with condensed milk meets all the requirements for an airy cake. Obtained by mixing milk-egg mass with butter and condensed milk, it has a light consistency, creamy taste and delicate color of whipped yolks. The cream is easy to prepare, and the difficulty of obtaining a mass without lumps is solved thanks to a mixer or sieve.

Ingredients:

milk - 200 ml;
condensed milk - 250 g;
butter - 120 g;
yolks - 6 pcs.;
cognac - 40 ml;
powdered sugar - 200 g.

Preparation

Warm the milk.
Beat the yolks with powdered sugar.
Pour milk into the egg mixture and stir quickly.
Return to the stove and cook until thick. Cool.
Beat the butter until white and combine with the milk base.
Add cognac and condensed milk and whisk thoroughly.
The correct custard with condensed milk has a thick consistency and a yellowish tint.

Custard with condensed milk will adequately highlight the base of the baked goods. The most popular are biscuits. Their porous texture is fertile ground for various impregnations. This cream, with a classic milk-flour base, whipped with butter and condensed milk, is gentle and stable, and is suitable for layering and for decoration.

Ingredients:

milk - 1 l;
egg - 3 pcs.;
flour - 60 g;
butter - 250 g;
condensed milk - 300 g;
sugar - 80 g.

Preparation

Combine flour with sugar and beaten eggs.
Pour in milk and bring to a boil.
Cool quickly and add butter and condensed milk.
Beat custard with condensed milk for 3 minutes.

Custard with condensed milk without eggs - recipe

Custard with condensed milk without eggs is an alternative if you are intolerant to animal products. Even without yolks, the cream turns out tender and plastic, and thanks to the cream and vanillin, it also has a caramel-creamy taste. They can not only be used to layer cakes, but also served as a separate dessert.

Ingredients:

cream - 200 g;
milk - 250 g;
condensed milk - 380 g;
flour - 60 g;
sugar - 20 g;
vanillin - a pinch.

Preparation

Combine sugar, milk, flour and vanillin and simmer for 10 minutes until the mixture thickens. Refrigerate.
Beat with butter, cream and condensed milk for 5 minutes.

Custard with condensed milk and sour cream

Custard with condensed milk has a varied consistency, so if you need to soak heavy cakes, sour cream custard will come in handy. His distinctive feature- high density, due to which even when applied in a thick layer it does not settle. You should work with it immediately, and immediately put the finished product in the cold.

Ingredients:

sour cream - 300 g;
condensed milk - 250 g;
butter - 200 g;
flour - 40 g;
egg - 1 pc.

Preparation

Grind the egg with sugar and flour.
Add sour cream and heat the mixture in a water bath until thick.
Stir 50 g of butter into the hot mixture. Cool the resulting cream.
Beat the rest of the butter with condensed milk.
Combine two chilled bases.
Custard sour cream with condensed milk should be applied to the product immediately.

Custard with condensed milk for the cake can be made using water based. This option is indispensable if there is no milk in the house or if the milk is irrevocably burnt. In this scenario, it is better to cook the cream from condensed milk, dilute it with water, beat it with butter, which will make the cream very soft and stable, and start decorating the cake.

Ingredients:

water - 150 ml;
yolks - 6 pcs.;
condensed milk - 380 g;
butter - 150 g.

Preparation

Mix the yolks, water and condensed milk.
Cook over heat for 10 minutes until thickened.
Cool and beat with soft butter.

Custard with condensed milk on agar-agar

Fans of low-calorie desserts can make custard with condensed milk without butter. To do this, you will need a gelling agent that can make the mass stable. Following the dogma that a dietary cream should also be healthy, you cannot find a better agar-agar: it does not require soaking, hardens quickly and makes the cream look like a mousse.

Ingredients:

condensed milk - 380 g;
milk - 250 ml;
agar-agar - 2 g;
salt - 5 g;
lemon juice - 80 ml.

Preparation

Combine milk and condensed milk.
Immediately add agar-agar and a pinch of salt.
Warm the mixture over the fire.
When boiling, remove from heat, add lemon juice and stir.

Custard with boiled condensed milk - recipe

Custard with boiled condensed milk will add charm to simple pastries. Often it is used to soak dry “Medovik” cakes or stuff profiteroles. This recipe impresses with its ease of preparation. All you need is to beat the boiled condensed milk with the cooled milk-flour base, adding a couple of spoons of cocoa for a brighter taste and color.

When preparing a cake, the cake layers are greased with one or another creamy mass. Custard with condensed milk is a fabulous layer for any, even the most complex cake. The recipe for such a layer can be found anywhere, be it the Internet or a cookbook.

Custard is, one might say, a classic English cream, or custard.

We can say that this is the basis from which confectioners begin to be trained in culinary schools. Crème anglaise is commonly added to many pastry dishes. If you freeze or bake it, you will get independent dishes. Even in the preparation of such amazing desserts as Cheesecake and Tiramisu, custard is used as the basis.

Eclairs, Napoleon and many other dishes are prepared with custard.

This creamy mass is used to fill the internal voids of the dough or layers of cakes. Under no circumstances use bushard to decorate your culinary product - it looks extremely unpresentable.

The recipe for condensed milk custard comes with both regular condensed milk and boiled milk. Custard with condensed milk is a delicious creamy mass with butter.

How to prepare custard with condensed milk. Here's the recipe!

Condensed milk or cream - can be prepared with regular milk, or with boiled milk

Milk - one glass

Wheat flour - 2.5 tablespoons

Granulated sugar - 2.5 tablespoons

Vanilla - to taste

Butter - half a pack (100 g)

Vanilla - to taste

Mix flour and sugar with milk, set to warm on the burner at low temperature.

And stir constantly. Bring to a boil.

Afterwards, cool a little.

In a separate saucepan, combine condensed milk and butter. Then beat with a mixer.

Mix the milk mixture with the butter mixture. The custard is ready!

To prepare a delicious cake, the following recipe for custard with boiled condensed milk is often used.

Yolks (egg) – 8 pieces

Boiled condensed milk – 1 can

Milk – 0.8 liters

Vanilla - to taste

Flour – 2.5 tablespoons

The recipe is simple:

Separate the yolks from the whites, beat them together with the sifted flour and add vanillin. Next, combine the milk and egg-flour mixture. Place on the burner at low temperature and stir. Bring to a boil, remove from the burner. Add a can of boiled condensed milk, stir gently, and the creamy substance is ready.

Custard is also prepared using cottage cheese and cocoa.

I would also like to offer you another interesting recipe for making chocolate custard with condensed milk.

This recipe is certainly suitable for making a cake with dry cake layers, for example, a honey cake, because it perfectly saturates all layers of the cake.

Butter - pack

Flour - 4.5 tablespoons, maybe with a slide

Sugar - 1 glass

Milk - liter

Vanilla – 1 g.

Cocoa – 3.5 tablespoons

Boiled condensed milk - half a jar

The technology for preparing this wonderful chocolate creamy substance for a delicious cake:

Mix milk and flour, beat with a mixer and put on low heat. The temperature should be minimal and the creamy substance should not curdle or thicken too much. Stir constantly. As soon as the cream begins to boil, immediately remove it from the burner.

Then, when the creamy mass has cooled a little, add butter to it and beat with a mixer. Gradually add all remaining ingredients: sugar and condensed milk.

Add cocoa powder at the very end. It makes a wonderful chocolate custard for pastries, cakes, or you can serve it as an independent dessert.

There is also a recipe for custard with cognac:

Water – 150 ml

Condensed milk – 1 can

Egg strings – 5 pieces

Vanilla sugar - half a teaspoon

Butter – 150 g.

Cocoa – 30 g.

Cognac - to taste

Mix the yolks, water, condensed milk and place on the burner, the creamy mass should thicken. Add 100 g of butter and beat thoroughly with a mixer.

Melt the remaining butter and mix with cocoa. Add chocolate butter to creamy mixture. On final stage add cognac and mix well. The result is a thick but airy delicious creamy mousse. This is an amazing recipe.

There is another technology for preparing bushard.

I suggest you try making caramel cream with condensed milk.

Cream – 200 g.

Sugar – 1 tablespoon

Milk – 200 ml

Flour – 3 tablespoons

Vanillin – 1 g.

Condensed milk – 1 can

Combine sugar, milk and flour. Place on low heat. Then bring to a boil and cool. Beat the butter, cream and condensed milk into the creamy mixture.

It is important to remember that such a sweet confectionery dish spoils quickly and should not be prepared ahead of time.

Every housewife wants to please her household with something tasty. You always want to try something new. You always want to surprise your loved ones with something. In this sense, custard is something you can pamper yourself and your family with. You can freeze it, and you will get delicious ice cream; this is especially important in the summer heat.

You can bake the bushard, and it will be a wonderful baked delicacy. It will be quite an independent dish.

If you add egg whites to the custard, you get a thin, light-textured, amazing soufflé.

Custard, or custard cream mass, is a real panacea for those with a sweet tooth.

In any case, no matter what you decide to cook: eclairs, cake, other pastries, cheesecake or tiramisu, the ability to cook custard will certainly come in handy.

Cook with good mood, and your loved ones will be delighted with your dishes. Invite guests, create an atmosphere of comfort and celebration, beauty and a strong home.

Think positive, and your baked goods will turn out very tasty, charged with positivity and your positive emotions.

Custard is a very tasty confectionery dish that has become a true culinary classic. Try to cook it - you won't regret it.

Custard with condensed milk and butter is perfect for layering cakes and various pastries. But it is especially good with honey cakes. When soaked in this cream, the honey cakes will seem to melt in your mouth.

Also, custard with boiled condensed milk can be used as an independent dessert by adding pieces of cookies or diced sponge cake. If you decide to prepare a lower-calorie cream for the Napoleon or Medovika cake, then remove the butter from the recipe. The cake will not be as “deliciously melting”, but it will be more gentle on the figure.

So, let's prepare the base of the cream. Pour two glasses of milk into a saucepan and add flour.

Carefully, first with a spoon, mix the flour with the milk, then beat everything well with a whisk or mixer so that there are no lumps. Add sugar and mix again.

Place the saucepan on the fire and, stirring constantly so as not to burn, cook for about five minutes. Some people advise cooking the cream in a water bath so that it does not burn.

I have never used this method, because on low heat and with observation and stirring, the cream will not burn. Remove the prepared base from the heat and cool.

In a well-chilled (preferably in the refrigerator) base, which will become much thicker, add small pieces of butter. It should be at room temperature. The oil, when introduced into the cream base, should not melt, otherwise the cream will not be airy, but with separated droplets of oil.

Beat everything with a mixer until smooth.

Gradually add boiled condensed milk and beat again.

Sweets in a family with children are a daily obligation, but if you buy them in the store all the time, then there will be no benefit from it. Therefore, I prepare sweets myself and know what and how much to give them. This applies to pastries, pies, and cookies.

And my children’s, and my husband’s, favorites are cakes with custard and condensed milk, so I learned how to skillfully prepare cream a long time ago, and I want to teach it to you. Everything is quite simple, you just need to be careful and follow all the instructions.

Custard with condensed milk and butter

Kitchenware and appliances: saucepan, whisk, glass, mixer.

Ingredients

How to choose the right ingredients

You can also use potato starch, but it is better to buy corn starch.
Buy condensed milk in cans, and check its compliance with GOST.
If the jar is swollen or damaged, then there is clearly something wrong with the product and you should not purchase it.

Cooking process

Bring 100 ml of water to heat over low heat.
Add 150 g of condensed milk to the water and stir.
Whisk the egg in a separate glass and add to the saucepan.
Add 20 g of starch and, stirring all the time, bring to thickening.
Then remove the saucepan from the heat and stir the contents for another minute until it cools slightly so that lumps do not form.
Leave the mixture to cool for 10-15 minutes.
Adding 200 g of butter in portions, beat the cream with a mixer to the consistency you need.
Delicate cream is ready!

Video recipe for making condensed milk custard

If you want to learn how to make custard for a cake with condensed milk so that lumps do not form, then watch this video. The girl explains everything in great detail so that it is easy for you to repeat.

Custard for “Medovik” and “Napoleon” with condensed milk

Cooking time: 30 minutes.
Number of servings: 400-450 g.
Kitchenware and appliances: bowl, saucepan, mixer, whisk, spoon.

Ingredients

Cooking process

Let half a liter of milk warm up.
In a bowl, mix two eggs and 100 g of sugar.
Add a tablespoon of flour and starch, as well as 200 ml of warm milk, and mix everything until smooth.
Pour the egg-milk mixture into the boiling milk in a thin stream, stirring constantly.
Stir the mixture quickly all the time until it thickens. Remove the saucepan from the heat and stir for another minute.
Add 250 g of boiled condensed milk to the hot cream, stirring until smooth with a mixer.
Give it 15-20 minutes to cool.
Pour 100-150 g of butter into a separate bowl and beat with a mixer until creamy.
Add whipped butter to the cooled mixture using a mixer.

Video recipe for making custard with boiled condensed milk

To do everything correctly and prepare the most delicious dessert, take the time to watch the video. The girl explains how to properly cook cream without lumps, what needs to be done and what is better not to do.

Why use the cream

Custard is a godsend for a pastry chef, because you can make a lot of delicious sweets with it. It is suitable for any cake, including your favorite “Napoleon” and “Medovik”, and you can use it to simply soak the cakes, or to level the surface and decorate the cake. It also makes delicious cakes and eclairs that are very easy to bake. Wafer rolls with cream, which are even easier to fill than an eclair, will also be very tasty.

If the cream begins to stick from below, but has not yet thickened on top, then lift the saucepan, stir the cream, and return to the heat.
If you first dissolve starch in small quantity cold water, then the likelihood of lumps is less.
If you still have lumps, rub them through a sieve and stir.

Other options

If you are a big fan of condensed milk, then there are a couple more recipes for you, for example, which will turn out to be as tasty as custard milk, only it is even easier to prepare. And if you want to combine these two recipes, then make it and get the most delicate cake.

You can also experiment a little and prepare it for cakes, biscuits or pastries. Well, you can always get by with the simplest, but still delicious, and quickly prepare sweets.

How do you like the recipe? Did everything work out? If you have any comments or suggestions, be sure to write them in the comments.