Who does not like delicious custard with condensed milk? It is perfect for biscuits, waffles, cookies. The basis of condensed milk can serve for many types of fillers for cakes. Various additives are also possible, such as fruits, nuts, dried fruits, honey, chocolate.

Recipe for custard with condensed milk
how правильно приготовить заварной крем со сгущенкой
Ingredients amount
condensed milk 150 ml
milk 450 ml
flour 40 g
lemon rind Little
yolks 6 pieces.
granulated sugar 100 g
Time for preparing: 25 minutes Calories per 100 grams: 350 Kcal

Ideal for choux and puff pastry. You can freeze and get ice cream.

We proceed to cooking:

  1. Pour 400 ml of dairy product into the container and pour out the grated lemon zest;
  2. We put on a slow fire, but do not bring to a boil;
  3. Meanwhile, whip the yolks of the eggs and icing sugar until they turn white;
  4. Then add flour, vanilla (optional) and condensed milk, continue to beat;
  5. After adding the remaining milk and whisk well again. The mixture will become liquid;
  6. Again, return the milk to the stove and constantly interfere, pouring the resulting mixture in a thin stream;
  7. Stir the liquid until it thickens..

If the mass looks watery, don’t worry, it will thicken as it cools..

Napoleon Butter Custard


Classic recipe

Without this filler it is simply impossible to imagine the cake “Napoleon”.

Required Products:

  • milk – 250 g;
  • oil – 120 g;
  • condensed milk – 1 glass;
  • flour – 20 g;
  • icing sugar – 2 tbsp.

Cooking time – 30 minutes.

Caloric value per 100 g is 388 kcal.

Cooking process:

  1. You need a double bottom tank. Pour dairy product there, you need to add flour and powdered sugar;
  2. Whisk constantly stirring. If lumps form, nothing terrible, then they will be broken by a mixer. Often, when stirring with a whisk, no lumps are formed;
  3. After a minute the mixture will begin to thicken. It is necessary to cook for about 5-10 minutes, continuously interfering;
  4. Then you need to remove from the stove and leave to cool to room temperature;
  5. Then put in a mixture of butter and condensed milk. Beat the mass with a mixer.

Delicate, light and fragrant cake filler is ready.

Recipe with eggs

recipe с яйцами

Another delicious recipe for cake and pastries.

Ingredients you need:

  • milk – 120 g;
  • oil – 100 g;
  • condensed milk – 1 glass;
  • powdered sugar – 1 cup;
  • yolks – 6 pcs .;

Preparation takes 30 minutes.

Kilocalories per 100 g – 390 units.

Cooking method:

  1. Pour dairy product into the pan and set on low heat to warm up;
  2. Oil must first be removed from the refrigerator so that it becomes soft. Then cut the butter into small pieces;
  3. Beat yolks with a mixer. When the yolks are slightly whipped, add sugar and keep stirring until the yolks turn white;
  4. Then gradually add milk and stir to prevent the proteins from curdling;
  5. Pour the mixture into the pan and return to the stove. We put on a slow fire. Be sure to stir, so that the cream is not burnt. It is necessary to cook until the consistency of semolina.

How to check for readiness? It is necessary to lower a wooden spatula into the mixture, hold it with a spoon and look. If the mass from the blade does not flow, then the cream is ready. Remove from heat and leave to cool..

Meanwhile, beat the butter with a mixer until the mixture becomes lighter and takes a creamy shape. Then we put the cooled cream into the butter and condensed milk. Diligently whisk. It turned out a beautiful yellow shade.

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Option with nuts

Suitable for cakes, eclairs and cakes. It has a delicate caramel flavor..

It will take:

  • milk – 700 ml;
  • powdered sugar – 1 cup;
  • condensed milk – half a cup;
  • flour – half a cup;
  • vanillin – at will;
  • crushed nuts – 500 g.

It takes 35 minutes to prepare.

100 g – 420 kilocalories.

Cooking process:

  1. Pour 500 ml of dairy product into the pan, add sugar powder, vanillin to it and put it on the stove;
  2. In parallel, stir the flour with the remaining milk (200 ml) with a mixer;
  3. After the liquid with the sugar begins to boil, we gradually add flour and milk. Do not forget to stir;
  4. Cook on low heat until it starts to thicken;
  5. After adding vanillin;
  6. Set to cool;
  7. Next, the butter must be whipped with condensed milk;
  8. Then add the nuts;
  9. When the mixture has cooled, mix everything and mix well..

Tasty and easy!

Cream with boiled condensed milk for Honey cake

for медовика

It goes well with honey cakes..

It will take:

  • corn starch – 1 tbsp. l .;
  • 40% sour cream – 100 g;
  • milk – 350 g;
  • honey – 2 tbsp .;
  • oil – 150 g;
  • can of condensed milk;
  • 3 medium eggs.

Preparation takes less than 25 minutes.

100 g – 410 kilocalories.

Cooking method:

  1. Eggs need to beat with starch; to mix яйца
  2. Pour dairy product into the pan, heat it, but do not boil it. Slowly pour the milk into the egg mixture and beat; whip
  3. Then put the mixture on medium heat again and stir until thickened for 5-6 minutes;
  4. Remove from heat, wait for cooling; add масло
  5. After adding condensed milk and honey. Mixer whisk; add сгущенку
  6. Then you need to add oil. Beat again; add масло
  7. And at the very last moment you need to add sour cream and mix, do not beat. cream готов

Medovik filler ready.

Cream with the addition of dried apricots

Unusual taste will not leave anyone indifferent. Be sure to cook a cake based on this filler..

It will take:

  • milk – half a cup;
  • dried apricots (finely chopped) – 150 g;
  • oil – 100 g;
  • condensed milk – half a cup;
  • granulated sugar – 180 g;
  • Yolks – 5 pieces.

Preparations take 25 minutes..

Kilocalories per 100 g – 410.

Cooking process:

  1. Pour milk into the tank and heat it on the stove;
  2. The oil should be soft so that it can be whipped. Cut the butter into small squares;
  3. After you need to beat the yolks with sugar;
  4. The warmed milk is gradually poured into the eggs and thoroughly mixed;
  5. This mixture is returned to the plate. Do not forget to stir, otherwise the cream may come out lumpy or burn on the bottom;
  6. After thickening, remove the mixture from the stove, wait for cooling;
  7. Beat the butter with condensed milk and milk, add to the cooled mass, mix thoroughly;
  8. Lastly add dried apricots.

Delicious filler ready.

Stuffing for eclairs


Delicious French delicacy, which is quite possible to cook at home.

It will take:

  • 3 small eggs;
  • condensed milk – 200 g;
  • milk – 200 ml;
  • flour – 120 g.

Cooking will take 15 minutes..

100 g – 390 kilocalories.

Cooking method:

  1. Beat 2 eggs into a saucepan and beat;
  2. Then add milk and a can of condensed milk, stir it;
  3. Pour 120 g of flour, stir everything well again;
  4. Cook over medium heat. Constantly stir until thick, the mixture thickens quickly;
  5. Remove the pan from the stove;
  6. Pour the cream in a bowl and cover with foil;
  7. When cooling the cream should be periodically mixed;
  8. When the cream is completely cool, you need to add butter and whip.

It turns out delicious filler for eclairs.

Chocolate Biscuit Cream

This cream will give tenderness to homemade sponge cake. This recipe can be used both on holidays and on regular days..

It will take:

  • fat cream – 200 g;
  • milk – 200 g;
  • oil – 150 g;
  • icing sugar – half a cup;
  • condensed milk – 180 ml;
  • cocoa powder – 100 g;
  • yolks – 6 pcs .;
  • vanillin – on request.

Preparation takes 45 minutes.

Kilocalories per 100 g – 480 units.

Cooking process:

  1. Pour the milk into the pan, heat well;
  2. Beat up the yolks with powdered sugar until they turn white;
  3. Combine warm milk with eggs, flour, vanilla and mix;
  4. Put it back on the stove. Stir constantly;
  5. The mixture will begin to thicken, cook for another 4-5 minutes;
  6. Turn off and leave to cool completely;
  7. Mix butter, cocoa powder, condensed milk and sour cream. And then combine with the cooled cream..

This filler will always appeal to children..

Useful tips

These tips will help to avoid mistakes and spoiled mood:

  1. The cream is best mixed with a wooden spoon;
  2. The less milk, the thicker the finished cream;
  3. To cream the texture was gentle, you can optionally pass it through a sieve;
  4. Cream mass is better to cook in a pan with a double bottom;
  5. Best custard is obtained in a water bath;
  6. If the mass is curled, it is necessary to lower the pan into cold water;
  7. Experiment with ingredients, a classic recipe can always be changed by adding a variety of fruits, nuts, berries.

Making a filler for cakes at home is very simple. If desired, and the necessary ingredients, the cake will bring joy to the whole family, and a detailed description will not cause any difficulties in preparing custard with condensed milk for it.