Using a wire whisk, work together the egg yolks and about one-third of the sugar in a bowl, until the whisk leaves a trail when lifted.
Put the milk into a pan with the remaining sugar and the split vanilla pod and bring to the boil. Pour the boiling milk onto the egg mixture, whisking continuously.
Pour the mixture back into the saucepan, set the pan over a low heat and cook. Srir continuously with a spatula, until the custard is thick enough to coat it. Do not allow the mixture to boil. Pass the custard through a conical sieve and keep in a cool place until completely cold.
Stir from time to time to prevent a skin from forming.
Author's Comments
Custard cream is used as the base for numerous puddings, desserts and ice-creams. It can be served like a coulis or a sauce with cakes or red fruits. Serve the custard very cold, it will keep for 2-3 days in the refrigerator. The vanilla pod can be omitted, depending on how the custard is going to be used.
Instructions
Using a wire whisk, work together the egg yolks and about one-third of the sugar in a bowl, until the whisk leaves a trail when lifted.
Put the milk into a pan with the remaining sugar and the split vanilla pod and bring to the boil. Pour the boiling milk onto the egg mixture, whisking continuously.
Pour the mixture back into the saucepan, set the pan over a low heat and cook. Srir continuously with a spatula, until the custard is thick enough to coat it. Do not allow the mixture to boil. Pass the custard through a conical sieve and keep in a cool place until completely cold.
Stir from time to time to prevent a skin from forming.
Author's Comments
Custard cream is used as the base for numerous puddings, desserts and ice-creams. It can be served like a coulis or a sauce with cakes or red fruits. Serve the custard very cold, it will keep for 2-3 days in the refrigerator. The vanilla pod can be omitted, depending on how the custard is going to be used.
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