Sunday, 4 December 2016

Custard

Ingredients:
500ml cream
5 egg yolks
2 tbs sweetener
Pinch salt
1 tsp vanilla

Method:
When separating the eggs, be careful to not have egg whites with it.
In a pot, combine cream and vanilla and get until it starts bubbling. Remove from heat. In a round bottomed bowl, place egg yolks with sweetener and salt and whisk. Add a little warm cream to the egg yolks and whisk well. Incorporate more and more until all is properly combined. Decant back into the pot and place over medium heat whiskig continuously. Cook until desired consistency reached and remove from heat.

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