How to make custard sauce? How is custard sauce made?

Ingredients: 2 egg yolks, 250 grams of milk, 55 grams of sugar, 25 grams of cake flour.

1.Whisk the egg yolk with caster sugar until slightly whitish.

2.Add the cake flour and continue to stir well, or you can beat well with a whisk.

3.Heat the milk over medium heat until frothy around the edges.

4.Slowly pour the milk into the egg yolk paste, stir well with a hand pump, pour in one-third first, stir well, and then pour the rest into the mixture well.

5.Then pour it back into the pot and heat it over low heat, you need to keep stirring during the heating process, otherwise the custard sauce will definitely be mushy.

6.Keep heating until the liquid in the pan becomes thicker, the consistency needs to be adjusted according to your needs, and the custard sauce will be slightly thicker after cooling.

7.Once the custard sauce has cooled completely, it is ready to use and can be stored in the refrigerator, preferably on the same day.

2 egg yolks, 30 grams of caster sugar, 150 grams of milk, 15 grams of cake flour.

Method. 1. Add caster sugar to the egg yolk.

2. Beat at high speed with a whisk to make the egg yolk fluffy and thick.

3. Pour in the sifted cake flour.

4. Continue to stir well with a whisk.

5. Pour the milk into the milk pot, after boiling, slowly pour 1 3 into the egg yolk paste, and stir well while pouring.

6. After stirring well, pour all the remaining milk into the egg yolk paste and stir well.

7. Sift the well-stirred egg milk and pour it back into the milk pot.

8. Reheat over low heat, stirring continuously while heating until the egg milk becomes thick and smooth. Remove from heat immediately and place the pot in a basin of cold water to allow it to cool quickly. In this way, custard sauce is ready.

Step 1: Weigh the raw materials.

Step 2: Flatten the vanilla, cut it from the middle, take 1 of 2 vanilla seeds and put them in the milk pot.

Step 3: Pour 500g of milk into the milk pot.

Step 4: Heat the mixture of milk and vanilla seeds over low heat and stir constantly, so that you don't need to boil.

Step 5: Turn off the heat and cover the mixture from step 4 with plastic wrap and let stand for 15-20 minutes (temperature to extract the aroma of vanilla).

Step 6: Mix 90g of egg yolk and 100g of white sugar in a new pot, stir quickly and mix until white.

Step 7: Add 50g of cornstarch to the stirred mixture in step 6 and stir until completely mixed (stir slowly and then fast to avoid starch splashing).

Step 8: Sift the mixture from step 5 into the mixture of egg sugar cornstarch from step 7 and stir until combined.

Step 9: Pour the mixture from step 8 back into the pot and heat it to a boil, pay attention to constantly stirring with an egg whip when heating, and at the same time stir the side of the pot in place to prevent the pot from sticking.

Step 10: Step 9: Heat to a boil and stir for another 1 minute until the liquid is thick and ready to hang on the egg whisk.

Step 11: Pour the liquid from step 10 into the cooling tray, scrape it open, apply it to the liquid with plastic wrap, and put it in the refrigerator to cool (the purpose of the paste is to prevent water vapor from condensing on the plastic wrap and dripping back into the liquid, affecting the texture of the liquid).

Custard sauce recipe.

Add egg yolk and sugar to the bowl, stir until the egg yolk is slightly white, add low-gluten flour and stir evenly to present a streamlined shape. Pour milk and butter into the milk pan and cook over low heat until the butter melts and small bubbles bubble on the edge of the milk pan. Pour a little milk into the egg yolk paste and stir well, then stir while pouring, and then filter it into a pot and boil slowly over the lowest heat.

Add half of the sugar to the egg yolk and stir, sift the powder and add it to the bowl, stir slightly until even, do not stir excessively. Pour in the milk, vanilla extract, add the other half of the granulated sugar and let the milk boil until the sides of the pan are frothy, but do not bring to a boil. Slowly pour the milk into the egg yolk (stir the milk), strain it, and cook over medium-high heat until the center boils.

If the speed of dough is very fast, first leave the ** furnace and then stir well, and then put it back to the stove to continue cooking, until the center of the pot has bubbled and boiled, and the kasda sauce is completed.

Butter cut into small cubes.

Add the egg yolk to the sugar and mix well.

Sift in low flour and cornstarch.

Stir into such a thick paste.

Heat the milk over low heat until it comes to a boil.

Slowly pour in the egg yolk paste and stir as you pour.

After mixing it all, pour it into a small pot and heat it over low heat, stirring constantly, and your arms will be sore when you stir, so you can train your muscles.

Stir until thick, turn off the heat, add the butter and continue stirring.

Stir well, put the pot in cold water, and continue to stir well.

Place in container lid with plastic wrap and refrigerate for later use.

Whip the whipping cream until it is wet 6 and distribute.

I took out the refrigerated paste and mixed it with the whipping cream, and I beat it well with an electric whisk.

Finished product. Put it in a piping bag, you can squeeze it into the puff to make other baked pastries, and you can also use it, oh, the inexhaustible custard sauce can be sealed and stored for 4 days.

Steps. 1.Mix sugar a, cornstarch and egg yolks together and stir.

2.It is important to whip until it is slightly whitish to prevent clumping in the back.

3.Mix milk and sugar B and bring to a boil (bubbling state), slowly pour in the egg yolk paste, and stir as you pour.

4.Then the material in step 3 is tempered and stirred while heating, and gradually changes from liquid to paste.

In the process of heating, before forming a paste-like shape, stir quickly to prevent the bottom from sticking and sticking.

5.Add the butter and the temperature of the paste-like batter will melt the butter, stirring constantly until there are no particles.

<>6.Let it cool for a while, put it all into a fresh-keeping bag, spread it thin, flatten it, and put the veneer film in the refrigerator for refrigeration. The purpose of this is, firstly, to cool down quickly, secondly, not to produce condensation, and thirdly, not to produce crusts.

7.The finished custard sauce is very mellow, and many products can be used as fillings.

A breakdown of the ingredients for custard sauce.

Main ingredient. 2 egg yolks.

200 grams of milk.

Ancillary ingredients. 15 grams of cornstarch.

15 grams of butter.

Custard sauce preparation steps.

Step 1

Ingredients: 2 egg yolks, 15 grams of corn starch, 30 grams of caster sugar, 200 grams of milk, 15 grams of butter.

Step 1

Add caster sugar to the egg yolk and stir well.

Step 1

Sift the cornstarch into the egg yolks and continue to stir.

Step 1

Add the hot milk in portions and stir.

Step 1

Pour the solution into a pan, heat over low heat and stir constantly, add the butter while hot in the pan and stir well. Remove from heat until the batter becomes thick and textured. Remove from the pan and pour into a bowl.

Step 1: Weigh the raw materials Step 2: Flatten the vanilla, cut it from the middle, take 1 of 2 vanilla seeds and put them in the milk pot Step 3:

Pour 500g of milk into the milk pot Step 4: Heat the mixture of milk and vanilla seeds over low heat and stir constantly until it is heated without boiling Step 5: Turn off the heat and cover the mixture from Step 4 with plastic wrap

Custard Cream, known as the "pastry chef's sauce", has the characteristics of low fat, soft, fragrant but not greasy, melt-in-the-mouth, suitable for making all kinds of fillings, whether it is dessert or bread, it is used very frequently.

Custard sauce has a variety of applications, in addition to squeezing the surface of bread for decoration, it can also be sandwiched in bread, filled with puffs for filling, and so on.

Resources.

Milk 400 grams.

107 grams of caster sugar.

Egg yolk 94 grams.

Cake flour 26 grams.

Cornstarch 13 grams.

Unsalted butter (fermented) 22g Sakura.

Add extra (after custard sauce is made).

Whipping cream 223 grams.

The practice of custard sauce.

1.Beat the egg yolks first, then stir in two-thirds of the caster sugar. The egg yolk does not need to be beaten white, otherwise it will lose its original flavor.

2.Then sift the cake flour and cornstarch and add it, and continue to stir well. (Don't stir in a circle).

Pour all the milk into the milk pot, add the remaining caster sugar to heat and stir, and the novice will be on low heat throughout the whole process, otherwise it will be easy to put on the pot if you are not careful. Bring the milk to a boil and turn off the heat. If there is brown milk scale on the wall of the pot, you need to wash the wall of the pot clean, otherwise the taste will be affected when the sauce is boiled later.

Immediately pour the boiled milk into the egg yolk paste and stir constantly until it is thick. It doesn't matter if there is no thick slurry, it needs to be heated later.

Then sift the milk paste and pour it back into the milk pot over low heat. Stir constantly with a spatula, scraping along the walls and bottom of the pan. Prevent the bottom from sticking, and the custard will become more and more viscous and delicate.

At this time, you need to continue to boil, stirring over low heat to let the water in it continue to evaporate until the bottom of the pot is charred, so that it can be made into a springy custard sauce. Turn off the heat and add the butter, melt over residual heat and stir well.

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Put the finished custard in a container and cover it with plastic wrap to prevent water loss. I used an airtight jar and refrigerated. When needed, beat the whipping cream until it loses its luster, that is, the water and oil are separated.

Beat it harder, so mix it with Custard to create a sweet, soft and glutinous Custard sauce.

1.The main thing is the boiling stage, and you can't leave. The whole process is the most reliable.

2.The milk pot is boiled, and the cow back date milk has a paste bottom, and you must remember to wash the pot before pouring in the custard.

3.Custard is frozen by refrigeration for 30 minutes, then crushed and beaten with whipping cream in two parts. Stir until whipped cream white is clearly visible. This ensures that Custard has a distinct flavor with whipping cream.