Eggless custard for cake: step-by-step recipe, with milk

Eggless custardEven a novice cook can make this classic, step-by-step recipe, presented on this page. The preparation process is quite simple and takes no more than 15 minutes.

Eggless Custard: A Classic Step-by-Step Recipe

Nutritional value per serving

241 kcal

Proteins: 3 g
Fats: 12 g
Carbohydrates: 30 g

*Nutritional value is calculated per 100g of ingredients

Total time: 15 min
Time in the kitchen: 15 min
Complexity:

It's easy and straightforward to prepare, but it does require some experience. Not everyone can do it right the first time.
Number of servings: 1

Classic homemade custard, made with milk and without eggs, has a more delicate consistency and is perfect for most recipes, including the basic version, which includes eggs.

This recipe is suitable for making classic sponge cakes with vanilla or chocolate layers, Napoleon cakes, Medovik cakes, Karpatka cakes, as well as Eclairs, Tiramisu cakes, and many other desserts.

The main difference is the color of the cream! Without eggs, it turns out perfectly white, without the yellow tint usually imparted by egg yolks. In terms of taste, this alternative is as close to the original as possible.

We offer you a simple custard made with milk and cornstarch, but without eggs or flour. If you want to completely eliminate lactose (natural milk, butter, or cream), you can make it with coconut or almond milk, and use plant-based alternatives (such as regular margarine) in place of butter.

Homemade classic custard without eggs

Napoleon Custard – A Simple Step-by-Step Egg-Free Recipe

Ingredients

Servings

Milk

500 G
Sugar

100 G
Butter

50 G
Cornstarch

4 tbsp
Vanilla sugar

10 G

Preparation

Step 1

Divide 500 grams of cold milk into two parts. Add 4 tablespoons of cornstarch to the first part and whisk until completely dissolved.

Step 2

Place the second portion of milk in a saucepan (use a saucepan with a thick bottom to prevent the milk from burning), add 100 grams of sugar + 10 grams of vanilla sugar and place on the fire.

You can make the cream with natural vanilla beans or vanilla extract instead of regular vanilla sugar. Confectioners do not recommend using vanillin.

Step 3

When the milk in the saucepan begins to boil, slowly add the milk and starch mixture, stirring vigorously to prevent lumps from forming. Cook the cream until it thickens. It should reach the consistency of jelly.

Step 4

Pour the milk base into a bowl and stir until the temperature of the mixture drops slightly.

Step 5

Add 50 grams of softened, cubed butter to the warm mixture and whisk thoroughly. To ensure maximum airiness, you can beat it with a mixer, but only after the base has combined with the melted butter.

Step 6

Ready-made custard, prepared at home with milk without the use of eggs, like the classic one (with eggs), should be stored in the refrigerator, covered with cling film "in contact" to prevent the top layer from drying out and the surface from becoming covered with a thick film, which then simply has to be removed and thrown away.

This cream can be stored:

in the freezer (-12..-18℃) – up to a month;
in the refrigerator (+2..+6℃) – up to 5 days;
at room temperature (+15..+20℃) – no more than 6 hours.

If you're tired of the classic version, we suggest trying a delicious eggless custard with condensed milk called "Toffee," which has a bright caramel flavor and a smooth texture. This custard is perfect for spreading on sponge cakes and filling various pastries.

To learn how to make a cake frosting with condensed milk, but without eggs, watch this video: