The custard was too liquid: what to do, how to fix it?

Custard - This is an impregnation for cakes, and it can also be a separate dessert and filling for different pastries. The correctly made such a mass turns out to be thick and in consistency resembles sour cream or semolina (only homogeneous, without lumps). However, in fact, often such impregnation is very liquid and does not thicken.

Read on our website another article on the topic: "Delicious recipes for a biscuit cake".

From this article you will learn what to do if the custard is too liquid. We will tell you what to add and how to digest this cream base so that it becomes the right consistency. Read further.

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How to understand that custard cream is liquid and not thick enough: instruction

If you cook custard for the first time, then you can doubt whether it turned out correctly or not. After all, if this base turns out to be liquid, it will not work to make a delicious dessert. How to understand that custard cream is liquid and not thick enough? Instructions:

You need to take a cream mass with a spoon and tilt it.
If the mass is almost motionless and slowly moves to the edges, then the density turned out to be correct.
If it flows, it needs to be a little corrected, using one of the methods that you will find below in the text.

Remember that some desserts require a more delicate consistency of this cream base, and not a classic density, so it is better to make such a cream as it is needed for your cakes or cakes.

Why did the custard cream turn out to be liquid?

There are some main causes of liquid custard, why it does not thicken. Here are some of them why this happens:

The wrong ratio of the components:

Much milk has been made in comparison with other components.
Little flour or starch.
Not enough eggs. They also allow you to tie and thicken the base. Or the eggs are very watery (this happens if they are large and already stale).

Poor meal:

Expensible flour is used. It can also happen if the product was stored in the wrong place or in the wrong way, and the moisture content in it has changed a lot.
Incorrect choice of flour. Only wheat flour, good quality, and highest grade should be used.
When preparing a classic basis, you should not get too carried away with a healthy way of life - the probability of failure is too great. No need to use whole grain flour or product made of other grain: oatmeal, rice, buckwheat, etc.

Errors during the cooking process:

Quickly removed from the stove - flour and starch did not have time to brew.
Overheated during cooking - high temperature is harmful, as the proteins are folded even before the formation of uniformity.

In general, such a cream base is liquid and does not thickening due to improper recipe or impaired manufacturing technology. Often, confectioners who are inspired by a strong creative impulse or do not understand some of the recipe nuances, make mistakes and the cream base is obtained with liquid. But this can be fixed.

So what if the density is not the same as you need? Read further.

Custard cream turned out to be liquid - how to fix: methods

You already understand, on the basis of the information described above, what to do when you understand why your custard cream has become liquid. But we offer you several ways that you were probably able to fix the wrongly welded custard cream. Choose one of the methods and create a delicious cream base, although initially you did not succeed. Read further.

Flour and cold water: Correct a liquid custard cream

A very simple way. To fix the liquid custard, do the following:

Mix 1 tablespoon of flour with 2 tablespoons of cold water.
Mix until smooth and gradually add to the cream boiling in the pan.
Stir and cook all the time to thicken.

When the base thickens, immediately turn off the fire, otherwise the mass will burn.

Corn starch: Correct insufficient dense cream

Another effective recipe. If your custard is not thick enough, you can fix it with corn starch.

Mix 1 tablespoon of starch and 1 tablespoon of water.
Mix and pour a thin stream into a boiling creamy mass.

After making starch, as well as after adding flour, the mixture thickens instantly. Therefore, do not cook it for a long time, immediately turn off the fire.

Tapioka: Correct a liquid custard cream

Another way to fix a liquid custard can be fixed. Tapioka is a starchy product obtained from the roots of manioca. Therefore, she can perfectly thicken the cream base.

Mix 1 teaspoon of tapioki and 1 tablespoon of water.
Enter this mixture and boil to thicken.

This method is not suitable for everyone, since buying a tapioka is just only in a big city. If you live in a small village, then it will be difficult to buy this product. And why, if you can use more familiar ingredients.

Sugar syrup for thickening liquid custard cream

You do not need to buy specially sugar syrup, you can make it yourself. To thicken liquid custard cream, follow the following steps:

30-50 gr. Sach. Pesterize in 30 ml. water.
Boil the mass to the desired consistency, until a slightly caramel color appears. The mixture should turn out a little viscous.
Gently enter the sugar mass into the finished cream, stir, boil and turn off the fire. When cooling, the mixture thickens.

This is a simple and affordable method, because there is sugar in every house.

Gelatin for thickening of liquid custard cream: how to dilute it correctly?

The amount of gelatin depends on how much you use liquid ingredients. How to breed gelatin?

For every half a liter of milk, prepare 10 grams of gelatin and 50 milliliters of water. Instead of water, you can also use milk.
Dissolve gelatin in water or milk, let stand for 20 minutes, then heat up, but do not boil. The mixture is ready.

Now do the following:

The gelatin mixture can not be cooled. Pour it into the cream with a thin stream.
Bring the mass to a boil and turn off.

Apply such cream on the cakes hot. If you cool it before the design, then it will become very thick and you can’t do anything with it.

A mixture of egg and starch: how to fix a liquid custard?

The need for such a recipe arises in completely critical situations when custard cream is very liquid and watery. Here's how to fix a liquid cream:

For every two eggs, three tablespoons of corn starch and the same amount of water are required.
Beat the eggs until the foam is formed and add to the rest of the components.
Mix until smooth and pour into a brewed cream previously brought to a boil.

You will see how the liquid mass begins to instantly thicken. Bake a little and turn off the fire.

Cathedral cream turned out to be liquid and with lumps, grains: what to do?

Lumps or grains on a cream -based basis are an unpleasant situation, and there is often no time to fix it. So why not try to fix it all?

First you need to make a liquid cream thick. Select one of the methods above and bring the mass to the desired density.
Then, to break the grains, prepare a mixer.
Cloth the cream a little and beat with a mixer until smooth. The lumps are perfectly dispersed when the masses are stirring.

Beating the mixer loosen lumps and makes them less noticeable. A submersible blender will also be able to bring the cream to a homogeneous texture at low speed. In addition, the whipped cream will be much tastier. Try to do this - you will like it.

Squirrel custard did not work, it became liquid: what to do?

If the protein cream is too liquid, you can fix it. What to do? Here are the tips:

Add sugar, best sugar. Boil the mixture again, slightly boil, to density.
Try to make one more thick protein cream and carefully mix both creams.
Add gelatin. Dissolve gelatin in a small amount of hot water and stir it in a protein cream.
Add starch. Mix starch with a small amount of cold water to make a homogeneous pasta. Then gradually add this mixture to the protein custard, constantly whipping. We need to bring the mass to a boil.

It is important to control the consistency of the mass in order to avoid its re -leather. Also do not add dry starch to hot custard cream. Dilute the starch in water, and then pour this mass into the cream base.

Cathedral cream turned out to be liquid and not sweet: what to do?

The dessert can turn out to be unsweetened for several reasons:

You forgot to put the sah.
Use too many liquid ingredients. The mass volume increased, and there was little sugar for this amount.
Brown sugar. Now many manufacturers make the product using cheap raw materials or bring additional ingredients to the composition to make production cheaper.

In general, if the custard is liquid and not sweet, then you can add sugar syrup to it by the recipe, which is described above in the text. You can simply make another half or a complete portion of powdered sugar from the total amount of sugar, which you have already put or forgot to add to the mass.

What to do if custard does not thickening?

If, in fact, they do not take it, and the custard does not thicken, the reason may be in one. Perhaps you we made a mistake in the proportions and introduced too many liquid ingredients and few bulk. Now add dry components according to the recipe for the amount of milk that you used. You can make a little more starch so that the cream mass is likely to thicken.

Cathedral cereal when cooking and becomes liquid: why, what to do?

If the custard has turned out with a loose texture, it turns during cooking and turns into a liquid mass, then it is very difficult to fix. Perhaps you poured sour milk or other low -quality ingredients. Here are the reasons why this happens:

Ingredients. It is very important that the ingredients used are the same temperature. Therefore, before use, take out the components from the refrigerator so that they warm up to room temperature. Milk and eggs should be removed from the refrigerator a few hours before cooking and left on the table. If you need to warm the ingredients quickly, then put them in warm water.
Milk. For manufacturing, it is important to use high -quality and fresh milk. Check the expiration date in advance, since the non -stale product will curl or grow up during cooking.
Water bath. This method is ideal for the preparation of the cream base and helps to prevent its coagulation. In this case, the bowl is heated completely, and the mass does not stick together.
Stirring. If the cream mass does not stir when cooking, it will also curl up and sunbathe.
Oil. Use real butter without dairy fat substitutes. Choose a fresh high -quality product with a milk fat content of at least 82.5 percent. Most often, the cause of the rolled cream base is excessive oil beats. Therefore, try not to mix it too much. If you replace the butter with fresh cream, then the cream mass will acquire a saturated creamy taste.

In general, to return a cream -based appetizing appearance and taste will not work, you will have to cook new - from other ingredients. Next time, listen to the above tips so that such a trouble is no longer repeated.

Cathedral cream stolen during cooking and became liquid: why, what to do?

There is only one reason why the custard cream relaxes and becomes liquid: it was poorly mixed. This must be remembered in order to achieve a delicate and desired texture when cooking. Read more:

Egg yolks. It is important not only to mix them with flour and sah. Peskom, but also to beat. During manufacture, sugar protects the egg from overheating, so the better the mixture with egg yolks will be mixed, the more chances to get a homogeneous cream.
Film from above. It appears after cooling the cream mass. In the process of heating, the proteins turn off, and because of this, during cooling, the surface of the base is dehydrated. When cooling, always cover a bowl with a mass of polyethylene or lid.
Do not mix the mass. This must be remembered - try to interfere with the cream mass only during its preparation.
Temperature. Do not bring cold drain into custard. oil. It must be soft. Let, before cooking, leaves on the table at room temperature. Remove the pan from the heat and add the oil.

There is one method that helps to get rid of layers in custard - use a mixer or sieve. Beat the mass until it becomes homogeneous. If you suddenly do not have a mixer, a sieve may come to the rescue. To do this, gently lay out the cream mass in a sieve with a spoon and rub it. Repeat this several times so that the cream mass becomes delicate and airy.

Remember: The creamy mass that has become tossed can be fixed until it has cooled and thickened.

Liquid custard on the cake does not freeze: what to do?

If you apply a liquid custard to the cake and it does not freeze, you will not do anything. You can try to put baking in the freezer for a couple of hours, but you can ruin its taste. You can also scrape the mass with cakes and digest it with the addition of starch or other ingredients that were described above in the tips. But, if there are a lot of cakes in the cake, then this option is not suitable. Therefore, just remove the old cream and weld the new, thicker.

Too thick custard: what to do?

Another unpleasant situation is too thick custard. What to do? Here's the instruction:

Put the cream base in a bowl.
With the help of a submersible blender (the nozzle is used to whip egg proteins) beat at low speed. You will see how the consistency gradually and gradually will increase in volume and will reach the perfect texture.
The cream base, prepared in this way, is tastier and more tender.

You can dilute the mass with warm milk or sour cream. Add a tablespoon and mix. Do this until you achieve the desired consistency.

Useful tips from experienced confectioners to prepare a delicious custard cream

Above the text we wrote a lot of advice so that custard was always tasty and correct, not relaxed, there were no lumps in it. Now you know why such a basis for desserts may not work. Below you will find useful tips from experienced confectioners. This is what you need to take into account to make a delicious custard cream:

Use high -quality dairy products with a high percentage of fat content (at least 3% for milk, 30% for cream and 82.5% for oil). It is worth buying such products from farmers so that dairy ingredients are natural. But do not forget about veterinary control. It is not permissible to use dairy ingredients made of plant materials.

When using sah.prane instead of sah.pesk, Take an equivalent amount by weight, not volume. Due to the difference in density, you will need 1.5-2 stacks. Pooders instead of 1 stack. Sach.

For thickening the cream, you can use dry cream or dry milk. But confectioners rarely do this and this method is not suitable for everyone. It is necessary not to overdo it with dry ingredients, otherwise the cream base will turn out to be thick.

To remove the characteristic egg flavor, the yolks before manufacturing can be passed through a small strainer. Thanks to this, an excess shell will be removed, due to which this flavor appears.

These recommendations of experienced confectioners will avoid unpleasant mistakes that often happen even with the most accurate masters of culinary art.

Delicious and correct recipe for custard cream

Read on our website another article in which you will find 5 most delicious recipes of custard cream.

So, you did not get a custard and so that you do not do, nothing happens. And now, you have already set sail. Do not be discouraged, here is the recipe for the correct and delicious cream base that is suitable for impregnation of any desserts:

You will need:

Milk - 200 ml
Plum oil. - 100 g
Sach. Sand - 5 tbsp.
Vanilla sugar - 8 g
Egg - 1 pc.
Flour - 1.5 tbsp.

Do this:

Pull the butter from the refrigerator in advance so that it is at room temperature.
Dissolve the flour in cold milk.
Add sah. Sand and vanilla sugar. Mix.
Beat the egg a little and enter the resulting mass.
Now put all this on fire, and stirring, bring to a boil.
Cook no more than 3-5 minutes until thickened, remove from heat.
Now add the oil and mix until smooth.

If you want, you can beat the cream with a mixer. So it will turn out more tender and tasty. Bon appetit!