¡ 8 egg yolks, room temperature
¡ ½ cups sugar
¡ pinch salt
¡ 3tbsp cornstarch
¡ 2 ½ cups milk
¡ vanilla bean (1 tsp. vanilla extract)
¡ ¼ cups heavy cream
¡ 1-oz sweet butter
Place egg yolks in bowl, whisk together, sugar, salt & cornstarch
Add to egg yolks, whisk to incorporate; set aside
In a heavy saucepan, scald the milk with the vanilla bean, (cut and scrapped)
Stirring with a wooden spoon, so not burn the milk
Temper the eggs by pouring half the hot milk into the egg mixture, whisking as you add the milk
Return egg-milk mixture to saucepan
Whisk until mixture thickens.
Strain mixture and add butter, whisk to incorporate & the butter melts
Cool custard, covering with plastic film just touching the surface, so not to form a skin
Keep in the refrigerator until ready to use, up to a week
Can be used in pies, tart, napoleons and other desserts
Variations:
Coffee: add 5 tbsp of strong coffee or espresso to hot cream before straining
No comments:
Post a Comment