KEY Custard

Custard quickly turn sour and spoil, especially if they are kept in a warm place .  For the custard does not burn, it needs to be heated in a pan with a thick bottom over medium heat and stir with a spoon or broom is not, and a wooden spatula, which adheres to the bottom of the pan .  After cooking cream is cooled to about 10 ° C in a refrigerator .  In the absence of a pan with the cream of the refrigerator should be put into cold water, or between chunks of ice cover on top of another pan (pelvis), which also put the ice (snow) and sprinkle it with salt .  Under such conditions, the cream is cooled rapidly .  To avoid dense surface crust cream sprinkled with sugar or in the process of cooling the cream is stirred periodically .  Chilled cream quickly used for cooking products .  The custard should not be used for the surface decoration of cakes and pastries, as one does not get relief drawings .  These creams are used for filling tubes, baskets, coiled waffle Waffles: could not be easier As well as to decorate the surface of yeast products and less for the layer and spreads and cakes. When replacing the cream in recipes on individual products or adding new can get aromatiziravannye custards with different taste and aroma.

35. custard cream on eggs (mostly)

Instead of eggs can take twice the number of egg yolks.

Put in a small saucepan (preferably enameled) sugar, starch and pour the eggs, after 1-2 minutpogo stirring add the milk, put on the stove and stir whisk, heat almost to boiling, t. E. Until thick and the appearance of the first bubbles. Remove from heat and put the cream on cooling.

36. custard cream with flour (BASIC)

To 350-400 g of cream: milk, cream or water - 1 cup; Egg - 1; Sugar - 5 Art. spoons; Flour - 2 teaspoons

Stir the egg in a pan with flour until the disappearance of lumps, add 1/4 of the amount of milk provided the recipe, stir again. In a separate pan boil the remaining milk with the sugar, stirring with a wooden spatula. Boiling milk mixture Infant formula for your baby: an alternative food   pour a thin stream into the egg-flour weight while stirring spatula, then the mix and put on a plate, making it difficult to continuously bring to thicken, but do not boil. To improve the taste of wheat flour previously lightly fry in a pan; You can replace it with a starch (wheat, corn, rice). Cooked cream cool.

37. AIR custard cream (BASIC)

Separate the yolks from the whites. Grind in a pan egg yolks with the sugar, add milk and stir, bring mixture to a boil. In another saucepan beat well in the cold proteins quickly mix them with hot mix. The overall mixture was heated, with stirring, for 2-3 minutes. Cream will air, and after cooling slightly gelatinous, therefore it should be used in the products warm. Finished products cream cooled in a cold place

Related Articles

Eastern sweets: the charm of the East

Boiling sugar syrups: Secrets confectioners

Shortbread: delicious every day

Caramel: sweet treat