Write a comment
Custard for Napoleon
Very delicate, with a creamy taste, having a literally silky texture, the custard for Napoleon in its classic version is made from the simplest ingredients - milk, eggs, and butter. The process is not complicated at all, but you need to know some specifics.
Caloric content: 220 kcal per 100 grams of dish.
Ingredients
Show ingredients
- 2.5% fat milk and above - 570 ml;
- white sugar - 130 g;
- corn starch - 40 g;
- eggs - 2 pcs;
- vanillin - 1 sachet;
- butter 82% - 130 g.
Preparation
- Prepare the specified ingredients for making custard for Napoleon.
- Pour the milk into a saucepan and put it on low heat. It needs to be heated to a very hot state, but not boiling.
- In a separate bowl, mix the eggs with sugar and vanillin. There is no need to whip them, just combine these products together.
- Also add the starch here and mix so that there are no lumps left (this is very easy to do with starch).
- Pour part of the hot milk (about 100 milliliters) into the egg mixture, constantly stirring it so that the eggs do not curdle.
- Next, return the saucepan with the remaining milk to medium heat and pour in the egg mixture in a thin stream. At the same time, it is necessary to whisk the milk so that not even small lumps form in the mixture.
- Without stopping to work with the whisk for even a second, bring the mixture to a boil and cook on very low heat for another 1-2 minutes (this time depends on the required thickness of the cream - the longer it cooks, the thicker its texture will be). For spreading the Napoleon, a very thick cream is not needed, so the specified time will be enough.
- Remove the saucepan from the heat and immediately add the butter in parts. Mix well and add the next portion of butter. The cream will become smoother and silkier each time.
- If the custard for Napoleon is not supposed to be used immediately, it should be covered with plastic wrap in contact to prevent condensation droplets from forming. Wait for it to cool and transfer the preparation to the refrigerator, where it can stay for a couple of days. If the layers are already prepared, they can be spread with the hot cream right away.
