The custard

  • Today we talk about the ENGLISH CREAM, essential to accompany puddings, pudding, cakes and tarts. The ingredients are few: milk, egg yolk, sugar and vanilla. The only care is to pay attention to temperature, to avoid the risk of 'cook’ the egg…
  • Ingredients:

    1. 250 milliliters of whole milk
    2. 3 egg yolks
    3. 70 grams of sugar
    4. a vanilla bean

    Beat the egg yolks with the sugar until frothy and smooth. Place in a non-stick saucepan the milk with the vanilla bean split in half and bring to a boil. Turn off the heat. and pour the milk little by beating eggs with a whisk to mix everything. Pour the mixture back into the saucepan and put it back on the fire continue to beat with a whisk over low heat until the cream 'sailing’ the spoon. If you have a cooking thermometer, the cream should be removed from the heat once it reaches a temperature of 80 degrees, otherwise the egg 'cooks'. Put the custard into a bowl and let it cool.

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