Trifle Custard
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- Ready In:
- 17mins
- Yields:
- Units:
Nutrition Information
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ingredients
- 2 cups whole milk
- 2 cups heavy cream
- 1 vanilla pod, split lengthwise and scraped
- 6 egg yolks
- 6 ounces granulated sugar (by weight, almost a cup by volume)
- 2 tablespoons cornstarch
directions
- Place milk, cream and vanilla pod/seeds into a saucepan and bring to the boil.
- In a large bowl, whisk the yolks with the sugar and cornflour until smooth and pale.
- Pour the boiled cream/milk/vanilla mixture over the egg yolks, trickling at first, whisking all the time to temper the eggs.
- Return the mix to the saucepan (some people think you should rinse it first), then cook over a gentle heat, whisking or stirring with a wooden spoon until it thickens sufficiently to coat the back of a spoon. Do not boil your custard – it will split. If it looks suspiciously curdle-y, lift it off the heat and whisk firmly.
- Pass through a fine sieve and cool thoroughly in the fridge.
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RECIPE MADE WITH LOVE BY
@DrGaellon
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@DrGaellon
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