Recipe for custard cake should knowevery self-respecting hostess. This is a great dessert in itself, children love to eat just like that, without anything. In addition, no custard can not do in making the cake "Napoleon", custard cakes, puff pastry or wafer rolls and other confectionery products.
I usually make a double batch of vanilla cream,since it cook for a large pie (if not all of the cream used, the remains go for dessert, for fruit salads or eaten with biscuits). Vanilla custard can be used as an additive to strawberries - instead of whipped cream. It is added to the sweet crepes and beignets. In general, apply it there is always a reason for any kitchen. And to make it too difficult enough not. Read below our recommendations.
Ingredients for a "How to make vanilla custard cake":
- 2 cups (250 ml) of milk;
- half a cup of sugar (plus 2 tablespoons);
- ? teaspoon salt.;
- 5 egg yolks;
- 3 tbsp. cornstarch;
- 4 tbsp. tablespoons butter;
- 3 tsp vanilla sugar and 2 teaspoons vanilla extract (I - 1 vanilla pod)..;
- 2 teaspoons brandy (rum, brandy).
The recipe for "How to make vanilla custard cake":
Pour the milk into a small saucepan. It is important to use a pan with a thick bottom, otherwise your custard will burn easily. If you do not have good quality pots, a bucket can be used with non-stick coating.
Add the sugar and half a cup of milk salt. (If you like a sweeter cream, the amount of sugar can be increased up to 2/3 cup).
If you are using a vanilla bean, split ittwo and a knife and separate the seeds (1/3 will be enough - of the pod). vanilla seeds should be well rubbed with powdered sugar and add the milk. If you are using vanilla sugar, just add it to the pan.
Heat the mixture over medium heat, without bringing it to a boil, and only until sugar is dissolved. When you see the tiny bubbles that are beginning to appear on the surface of the milk, turn off the heat.
Meanwhile, whisk the egg yolks with the remaining 2 tablespoons of sugar in a large bowl. Beat until the sugar dissolves.
Add the cornstarch and continue beating until it is completely mixed with the egg yolks.
Once the milk reaches almost to boiling,pour off a small amount of the hot liquid into the egg yolk mixture and starch (about 2-3 tablespoons) and stir. Do not pour just a lot of hot milk into the egg yolks, the yolks have not turned to.
Gradually add more hot liquid into the egg yolks and mix.</ P>
Pour the yolks with starch back into the pan with the milk, return it to the stove and cook over low heat, stirring constantly, until the cream thickens.
Once the custard thickens, you will see that the bubbles begin to appear on the surface. Immediately turn off the heat and remove the pan from the heat.
At this point, check how your custardcream turned homogeneous. If there are any lumps, small or large, it is very easy to fix. Pass the cream through a sieve, and you will have a nice, smooth cream cake.
While the cream is hot, add the butter and mix all together until the oil is completely dissolved.
If you are using vanilla extract, add it to the cream now, together with brandy (if you use it).
Refrigerate the custard before use.
To prevent the formation of a dense crust on the top of pastry cream during cooling, you place a piece of food film directly on the surface of the cream.
Vanilla custard can be done in advance thatIt is a huge plus, especially if you cook a cake for the holiday, and you have a lot of work on a public holiday. Keep it in the refrigerator tightly closed. It is easily maintained for a few days.