Custard on milk: a tasty and simple addition to desserts

Custard on milk - this taste is familiar to most people from early childhood, when against a background of general shortage of products and complete absence of any variety in sweets such a simple thing was a real joy for everyone. Of all the available recipes, it was the simplest and did not require extra money from a modest family budget, although there was also a custard on the yolks. He, in contrast to the first version, contained more eggs and less milk. However, such a composition was somewhat more expensive.

At the time of the Soviet stagnation and half-empty shelves in the shops, those dishes were especially appreciated, in which the list of necessary ingredients was the shortest and most accessible. Therefore, other methods of cooking have almost outlived themselves, because the products that were included in them were not always at hand, and some were not very easy to get, even with certain benefits and acquaintances. For example, you can prepare a custard with butter, which provides a more gentle texture. But this delicacy was much more caloric and heavy not only for the figure, but also for the stomach. Yes, and butter was not used to prepare desserts in quantities that were necessary by the original method of preparation. So today we will get acquainted in more detail with a recipe that describes how to prepare a custard on milk.

Not only a variety of cakes, but also cakes become from this cream more lush and desirable for both recognized sweeties, and for those who have already forgotten this taste. Eclairs, baskets of fruit, tartlets - the list can go on for a very long time. So, how is the custard prepared for milk?

First, let's determine the list of necessary products. Prepare the following:

- 0.2 kg of sugar or powdered sugar;

- 2 chicken eggs;

- half a liter of milk;

- a quarter teaspoon of salt;

- 3 tablespoons of flour;

- vanilla or vanilla sugar on the tip of the knife.

First, it is necessary to mix eggs, sugar and salt in a deep bowl in such a way that a uniform thick mass forms without any grains or lumps. For these purposes, you can use both a whisk for manual whipping, and a modern mixer. In the latter case, it takes only a couple of minutes. If you are more used to the first tool, then increase the time by half.

Milk pour into the bucket and put it on the stove. Fire should be minimal, so that the liquid insidiously does not fill the burners. In the meantime, you can add flour to the sweet egg mixture. Do this with extreme caution, otherwise the custard cream on milk risks turning the kitchen into a solid white cloud. Add flour without stopping stirring, so that it is evenly distributed over the contents of the bowl, leaving no dry lumps.

Milk bring to a boil, but do not boil. Then pour it into the preparation for the cream and whisk for a while, so that the mass becomes completely homogeneous. And do not be intimidated by the fact that, for the time being, this is not quite like the desired result. While the cream is too liquid and it can not be used for the intended purpose, but soon everything will change, and you will understand that this is how it should be. Pour the mass into the bucket, which was used for milk and continue with its contents. Carefully stir all the time the cream, so that it is not burned to the bottom of the dishes.

As soon as the layers of the cream begin to thicken from below, the bucket should be removed into the plates and properly mixed so that the mass again becomes homogeneous. After that we continue the process on a new one. Such approaches will take two more times. Then add to the still hot, but almost ready-made vanilla cream.

If you still formed lumps, then they are easy to get rid of, simply wiping the mass through a normally sieve. Remember that the finished custard should be thick enough so that they can be stuffed, say cakes, not being afraid that it will flow out from there.