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Soft Custard
Recipe Summary
Yield: Makes 1 1/3 cups
Ingredients
Ingredient Checklist
1 whole vanilla bean, split lengthwise
1/2 cup heavy cream
1 cup milk
8 large egg yolks
1/3 cup sugar
Gallery
Soft Custard
Recipe Summary
Yield: Makes 1 1/3 cups
Gallery
Soft Custard
Soft Custard
Soft Custard
Recipe Summary
Yield: Makes 1 1/3 cups
Recipe Summary
Yield: Makes 1 1/3 cups
Yield: Makes 1 1/3 cups
Makes 1 1/3 cups
Ingredients
Ingredients
- 1 whole vanilla bean, split lengthwise
- 1/2 cup heavy cream
- 1 cup milk
- 8 large egg yolks
- 1/3 cup sugar
Directions
Heat split vanilla bean, cream, and milk in the top of a double boiler over gently simmering water, until almost boiling.
In a medium bowl, whisk together egg yolks and sugar. Scrape vanilla seeds into milk, and discard pod. Pour a little of the hot milk into the eggs, whisking constantly. Pour the remaining hot milk into eggs, still whisking constantly. Transfer the egg mixture back to the double boiler, and cook, whisking constantly, until the mixture thickens, about 3 minutes. Be sure not to let the mixture boil, because it will curdle.
Remove the pan from the heat, and pour the custard through a fine-mesh sieve into a clean bowl set in a bowl of ice water. Stir the mixture as it cools to stop the cooking. When cool, transfer to an airtight container, and store in the refrigerator until ready to use. Will keep 2 days in refrigerator.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Soft Custard
- of Reviews
Reviews:
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Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Soft Custard
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
