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Why you should cook custard on yogurt, not milk
Everyone knows since childhood that the tastier curd cream for cake can only be custard! And today's edition. "Site" He will tell you all the details of his preparation.
If you have long been looking for the perfect recipe for custard cake, congratulations! Today’s article is exactly what you need.
Do not rush to judge for such loud words, but first try. We assure you that the result will be one hundred percent confirmation of all the laudatory words addressed to this cream.
Moreover, with the most detailed instructions that we have compiled, not only skilled housewives, but also beginner cooks will cope with its preparation.
The recipe for custard cake ingredients
Preparation
This version of the cream is ideal for decorating cupcakes and the top of the cake.
For filling and layering of cakes, you can use uncooled cream, without adding oil at the final stage.
Bon appetit!
If you have long been looking for the perfect recipe for custard cake, congratulations! Today’s article is exactly what you need.
Do not rush to judge for such loud words, but first try. We assure you that the result will be one hundred percent confirmation of all the laudatory words addressed to this cream.
Moreover, with the most detailed instructions that we have compiled, not only skilled housewives, but also beginner cooks will cope with its preparation.
The recipe for custard cake ingredients
- 400g yogurt
- 100g sugar
- 3 eggs
- 60g cornstarch
- 200g butter
- 60g white chocolate
Preparation
- At the initial stage of cooking, you will need only a pot with thick walls, eggs, sugar and starch. Simply combine all the aforementioned ingredients in a pan and stir them with a corolla.
Then add to the egg mass yogurt and again mix well to homogeneity.
- Then put the pan with the resulting mixture on a slow fire and boil for 10-15 minutes until full thickening. From the moment the pan was on fire, the cream can not move a step away. You will have to constantly stir it so that it does not burn and do not take lumps.
So before you start this process, we advise you to finish all important things and put your mobile phone away so as not to be distracted.
- When the cream is thick enough, add 100 grams of butter and chocolate crumb. Then mix everything thoroughly until homogeneous. And then pour the hot cream into a heat-resistant bowl, cover it with food film and leave it to cool to room temperature.
- Next, the cooled cream must be whipped with a mixer, gradually adding the remaining 100 g of butter to it. Send the cream to the refrigerator for 40 minutes.
This version of the cream is ideal for decorating cupcakes and the top of the cake.
For filling and layering of cakes, you can use uncooled cream, without adding oil at the final stage.
Bon appetit!
