Dough. Pour into a saucepan the water, put the margarine, add vanilla at the tip of the knife, ½ tsp salt and ½ tsp sugar, bring to a boil and remove from heat.

Immediately add the sifted flour (1 Cup), stir until a homogeneous dough infused coma.

Return the pan with the dough on the small fire and proverjaem, stirring constantly, 30 seconds to 2 minutes, until the dough starts to leave marks on the bottom and walls of the pan. The dough is left to cool only while whisk the eggs. Eggs, beat lightly, just to completely mix the whites with the yolks, and add to the dough portions, fully involving each portion before adding the next. I add in 3 stages: 3 tablespoons, 7 tablespoons, everything. Interfere easily, the dough is homogeneous and non-liquid, it holds its shape, does not spread here as in the photo.

THE MOST IMPORTANT RETREAT. Everyone knows that in the canonical prescription is written the number of eggs to 4. With the agreement of omnivorous friends to save the result, I made the dough with 4 eggs and got what you always get with 4 eggs (even despite the fact that eggs – 50 grams!!!) liquid, deliquescent dough. See? Compare with the right test in the previous photo.

Here is the dough 4 eggs, laid on a baking sheet. It broke on the pancakes!

Here are the baked cakes from the wrong test, normal only a few pieces of the small "Radosav", the rest is flat and awful. Thank you my friends! They kept their word and ate it, Dobrev a double portion of cream. Know that this is exactly the kind of pans out of the oven a hostess and promise to try to make this whimsical koshmariki again. So I dedicate dough with 4 eggs as many words and photos, for clarity, to know the problem in the face. One more thing. Recently in supermarkets, we sometimes face a "lovely" surprise the form of chicken eggs weight of 45 grams, they are just tiny. These eggs can take 4, but 125 grams of margarine, 1.25 Cup water, 1.25 cups of flour. Finish with the work on the bugs and return to normal test. After talking with the cooks decided to add this topic. Sanctified above problem stems from the fact that our flour has weak gluten. If the flour that You use, has a strong gluten, eggs it could "take" more. Alas, it is a vague indication - all I can say about that, since such anguish is not available.

It waits to be immediately butchered at the cakes. Turn on the oven 220 degrees. Protiven lubricated with oil, very little is directly taken from the refrigerator cold block of butter and hold on the baking sheet slightly, so as in the photo. If the grease generously the bottom of the cakes is broken, tested, true! Custard cake is not bake on the baking paper!!! The bottom of the cake gets soggy and uneven, some wavy. Ambush, I forgot to photograph the bottom of a cake baked on the baking paper, i.e., take my word for it, please.

Spread the dough with two spoons, small portions, trying to make small at the bottom but top of the pyramid test.

Usually makes 12 cupcakes, but this time, it was 11. Since, as cakes put into the oven, in the kitchen you can't open a window, or when removing from the oven, they will settle from the temperature difference. Rooms can be ventilated by closing the door to the kitchen. The oven during baking can not be opened, even if you go from wanting to see how the cakes feel one second opening leads to the falling cakes. Custard cakes – the only type of baking that during the preparation of unpleasant smells. They really whiff, and some Housewives think that cakes burn, no, it's their normal state.

BAKING TIME. Classically recommended: oven at 220 degrees for 15-20 minutes, then reduce the temperature to 200 degrees and dopekat until tender. Temperature can be reduced a little earlier or a little later, as soon as the cakes rise and brown. I have an electric oven Gorenje. The baking time was detected twice: at 220 for 30-35 minutes, at 200 – 20-25 minutes. Recipes custard cakes studied the website carefully and have seen indicate the TOTAL baking time to 15 minutes!!! After 15 minutes baking in my oven brownies just begin to rise... So orientirueshsya to as cakes, and not a reference to time: at 220 bake until brownies will not mind as ready, only pale, then diminish to 200 and Topcem until tender. Willingness I personally define as follows: when I'm starting to think that some cakes almost burn the top, turn off the oven. Due to the fact that the glass in the oven door dark, Podgrusha on the form of the top is just fine podrumyanivaya))) Ready leave the cakes off in the oven for 10-20 minutes, then unveiled the door and took another 15 minutes. If the cakes have finished baking at this time of night, you can, turn off the oven, immediately go to bed, get them in the morning. Or, baking in the morning, run to work and get it in the evening. I have done it many times, and, contrary to fears that residual heat will burn the cakes, they did not became. But only responsible for the oven.

So, to sum up together all the missing books in the critical issues of preparation: 1) Best results are achieved when using 3 eggs. 2) Bake on a lightly oiled baking sheet. Bake on baking paper not. 3) the Oven during cooking cannot be opened. 4) Before pulling out to leave in turned off oven for 15 minutes, then the door open and leave for another 15 minutes, only after that, feel free to get. 5) the kitchen should be warm and no drafts 6) During baking cakes emit an unpleasant odor that is often mistaken for the smell of burning.

In General, the cakes bake, make the cream. Here's someone who never fails! In a saucepan, whisk 4 eggs, 1 Cup sugar, add salt on the tip of a knife and vanilla. As usual, without fanaticism, mixing whites with the yolks, no foam and dissolving sugar is not needed.

Add 3 tablespoons flour, stir to obtain a homogenous mass. This is necessary to avoid lumps.

Portions pour in 3 cups of hot milk, put on fire and boil, stirring constantly. You can first pour half a Cup of cold milk, and then safely add remaining amount of hot without any danger that the eggs may curdle. You can generally take the cold milk, just to prepare will be longer.

Plain cream with hot milk is ready in 10 minutes. For me 10 minutes to stand and continuously stir the cream – an impossible task (ie, not for me, but for my back). Therefore, I recommend the chair to move up to the plate and with all the comforts to cook cream sitting. And if someone go into the kitchen and start to comment on this method of cooking, send this man with a light heart. No, I don't mean anything bad! Send to the store or for a walk, or to take out the trash... So, cream. It starts to thicken somewhere in the 6th minute, and this process occurs very rapidly, so it is necessary to interfere more intense. For a couple of seconds to remove the cream from heat, mix everything carefully and put back into place the lumps in the cream to anything. The cream is ready as soon as you get the consistency of the finished and "zapujcit". Is this the sound of thick, boiling mass, on the surface of the cream will start to get the bubbles all off. And immediately throw in the butter, a piece directly from the refrigerator, and slowly stir until all the butter is melted and absorbed. The consistency is wonderful, the cream is thick and shiny. If it is regularly stirred in the process of cooling every few minutes, the surface forms a "crust".

Once the cream has cooled, you can stuff them with cakes, of course, if they are too cold. The cream can be prepared the night before, it stores well in the fridge. When I was little (and the only available dessert factory production was sweet tile "palm tree"... As I remember, so tremble...), mom making this cream is a great dessert for kids: half of the workpiece cream added cocoa and get 2 types of cream, vanilla and chocolate. Mom poured them in layers in tall glasses and put in the fridge. Nothing prevents us today and make the kids a dessert, completely natural, delicious and almost useful only sugar we have to take less, approximately ¾ Cup. I'm not stuffed brownies for the future, from the cream they soak, better to do it before use. Day cakes can be stored at room temperature in sealed containers. In the refrigerator can be stored 3 days. For filling pastries with cream just make a lateral incision and upheval cream inside with a teaspoon. Safely complete each cake completely, the cream always enough. Top can be sprinkled with powdered sugar.

Reread written, and I thought that the text is long, endlessly boring and full of "IMPOSSIBLE". In fact, the dough is prepared in 10 minutes, the cream for 15 minutes, stuffed brownies for another 10 minutes, the rest of the time is baking and washing dishes) So that custard cake is one of the simplest in the preparation of desserts, just as in any recipe, there are subtleties that experienced chefs somehow either hide, or simply not telling. A tiny retreat. Conductive pretend to unrestrained. My work was awarded with the luxurious gift of a magnificent two-volume edition of Julia child. Edition awesome gift, on coated paper. To say about custard cake is better than is written in this book, so just quoting: "Products choux pastry is one of those easy, quick and convenient pieces, which should be able to cook every cook... With the impossible to miss profiteroles: choux dough rises and browned in the oven by itself... Making profiteroles a couple of times, you will find that all the preparation up to the beginning of the baking takes less than half an hour, and will appreciate how comfortable and versatile these puffs. ... Tiny profiteroles stuffed is a perfect snack... And the sweet profiteroles filled with custard or ice cream is the perfect dessert." Golden words! But about the nuances that are featured in my recipe, even in this book – nothing... Cook custard cake! It's incredibly fast, are simple and surprisingly delicious! Happy New Year! I wish you all good holidays, good rest and good mood. And Bon appetit!!!