The secret of tender and melting in your mouth Napoleon is the right custard. Most housewives use one time-tested recipe inherited from their mother or grandmother. But in fact, there are much more options, and we have collected the most delicious of them in this selection. By the way, it is better to cool the cream under the film so that there is no crust!
1. Classic custard for Napoleon
It is very easy to prepare, and even a beginner can handle it.
You will need: 500 ml milk, 2 eggs, 3 tbsp. flour, 170 g sugar, 100 g butter, 10 g vanilla sugar.
Cooking: Whisk eggs, both types of sugar and flour with a whisk until smooth. Pour in milk and stir again. Boil the cream over low heat until thickened, continuing to stir. Remove from the stove, add the butter and stir the cream again until it dissolves.
2. Custard with condensed milk
Incredibly tasty, thick and lush cream.
You will need: 300 g butter, 250 ml milk, 1 can of condensed milk, 2 eggs, 70 g sugar.
Cooking: Beat eggs with sugar, pour hot milk into them in a thin stream and boil everything over low heat until thickened, stirring constantly. Cool the cream to room temperature, add soft butter and beat until fluffy. Add condensed milk and whisk again.
3. Custard with cottage cheese
Pleasant cottage cheese sourness will be just the way.
You will need: 350 g cottage cheese, 200 ml milk, 2 egg yolks, 50 g butter, 60 g cornstarch, 2 tbsp. sugar, 1 pinch of soda.
Cooking: Beat cottage cheese, egg yolks, sugar and soda in a blender, send to a saucepan and heat over low heat. Add butter and continue heating until melted. Mix starch with milk, pour in the same and boil the cream until smooth and thick.
4. Banana Custard for Napoleon
And a nice bonus will be an appetizing yellowish shade of cream.
You will need: 500 ml milk, 1 cup sugar, 2 bananas, 4 egg yolks, 50 g flour.
Cooking: Beat egg yolks with sugar and flour until smooth. Pour hot milk in a thin stream, stir and boil the cream over low heat until it thickens, about 4 minutes. Grind the bananas in a blender and mix the banana puree into the cream.
5. Chocolate custard
You can take a little more white chocolate, and a little less black chocolate.
You will need: 500 ml milk, 100 g chocolate, 200 g sugar, 2 eggs, 2 tbsp. flour.
Cooking: Beat eggs, a couple of tablespoons of milk and flour until smooth. Put the rest of the milk with sugar and chocolate on the stove and cook over low heat until dissolved. Pour some hot milk in a thin stream into the egg mixture. Stir and pour the egg mixture into a bowl. Boil the cream a little more until the first bubbles and remove from the stove.
6. Custard with honey for Napoleon
Who said honey cream is only good for honey cake?
You will need: 1 l cream, 4 eggs, 200 g honey, 1 tsp. salt, 2 tsp vanilla sugar, 100 g flour.
Cooking: Beat eggs with salt and flour with a mixer. Mix cream with honey and bring to a boil. Take it off the fire. Whisking constantly, pour cream into egg mixture. Return to the fire and boil the cream again until thickened, stirring.
7. Custard with cocoa
If you do not want to melt chocolate, then an excellent chocolate cream can be made with cocoa.
You will need: 500 ml milk, 4 tsp. cocoa, 200 g sugar, 3 eggs, 2 tbsp. flour.
Cooking: Mix milk with cocoa and sugar and bring to a boil. Beat eggs with flour until smooth, and pour milk into them in a thin stream, stirring constantly. Put the cream back on the stove, bring to a boil and let cool.
8. Coffee Custard
For such recipes, it is more convenient to take instant coffee.
You will need: 500 ml milk, 4 egg yolks, 150 g sugar, 50 g flour, 10 g instant coffee.
Cooking: Rub the yolks with sugar until white. Boil milk, add coffee and wait for dissolution. Pour a couple of tablespoons of milk into the yolks, add flour and whisk again. Pour the yolks to the rest of the milk and boil the cream for another 2-3 minutes, stirring.
9. Strawberry Custard
We recommend mashing strawberries for puree through a sieve so that it is even without small seeds.
You will need: 400 ml milk, 1 egg, 200 g strawberries, 2 tbsp. flour, 2 tbsp. sugar, 50 g butter.
Cooking: grinder chi strawberries in puree and beat it with egg and sugar. Add flour and beat again. Boil the milk and, stirring, add the strawberry mass to it. Boil the cream until thickened, remove from heat, add soft butter and beat again.
10. Custard without eggs for Napoleon
The classic custard definitely needs eggs. But there is a solution!
You will need: 1 liter of milk, 7 tbsp. flour, 120 g sugar, 100 g butter.
Cooking: Bring half the milk to a boil and add the sugar. Beat the other half with flour until smooth. While stirring, pour this mixture into boiling milk, and boil for another 4 minutes. Remove the cream from the heat, add butter and whisk.
11. Mascarpone Custard
If you want to surprise your guests, try this custard recipe.
You will need: 250 g mascarpone, 300 ml milk, 3 egg yolks, 60 g powdered sugar, 30 g flour, 30 g sugar.
Cooking: Bring milk and sugar almost to a boil. Rub the yolks with powdered sugar and flour until smooth. Pour milk into them, mix quickly and put everything on fire again. Boil until desired thickness, stirring. When the cream has cooled to room temperature, add the mascarpone and whisk everything together.
12. Custard with sour cream for Napoleon
A pleasant sourness of sour cream emphasizes the sweetness of homemade Napoleon.
You will need: 500 g sour cream, 400 g butter, 200 g sugar, 3 eggs, 3 tbsp. flour.
Cooking: Beat eggs with sugar and flour until smooth. Add sour cream, whisk again and boil the cream until thickened, about 10 minutes. When it cools down, add soft butter and beat again.
13. Custard with gelatin
Such a cream acquires a slightly unusual soufflé texture.
You will need: 300 ml milk, 4 egg yolks, 60 g butter, 4 tbsp. sugar, 0.5 tsp lemon juice, 2 tbsp. flour, 5 g gelatin.
Cooking: Whisk milk with egg yolks, lemon juice, flour and sugar until smooth. Boil for 3-4 minutes over medium heat. Add gelatin, stir the cream thoroughly and cook over low heat for another 15 minutes. At the end, add butter and mix again.
14. Lemon Custard
A very unusual version of the cream, especially popular in America and England.
You will need: 300 ml lemon juice, zest of 2 lemons, 3 eggs, 250 g sugar, 150 g butter, 15 g cornstarch.
Cooking: Mix starch and a couple of tablespoons of lemon juice until smooth. In the remaining juice, add half the sugar and zest, heat almost to a boil and mix. Beat the remaining sugar with eggs, add starch and mix. Pour in the hot juice in a thin stream and mix again. Boil the cream for about 4 minutes until thickened, rub through a sieve, add butter, beat and cool.
15. Walnut Custard for Napoleon
Very unusual and not classic, but delicious custard.
You will need: 350 ml milk, 1 cup walnuts, 2 tbsp. potato starch, 5 tbsp. Sahara.
Cooking: Grind the nuts into small crumbs, add sugar and 200 ml of milk. Mix the rest of the milk with starch. Bring the nut mixture to a boil and boil for 2-3 minutes. Pour milk with starch into it, mix and boil for another 1 minute.