Custard is a cooked mixture of milk/cream & egg yolks.
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| Cooking Sugar+Yolks & Milk Seperately --> Strain Hot Milk Over Sugared-Eggyolks (seperate milk residues) |
Makes ~ 1 cup
INGREDIENTS
- 2 egg yolks
- 50g sugar
- ½ tbsp plain flour
- 300ml milk
- ¼ tsp vanilla
- 50g sugar
- ½ tbsp plain flour
- 300ml milk
- ¼ tsp vanilla
METHODS
1. Place yolks and sugar in a medium saucepan and lightly whisk.
2. Continue to stir and add the flour – set aside.
3. In another medium saucepan, pour the milk and vanilla together and bring to a boil, stirring frequently then remove from heat.
4. Use a sieve to strain the hot milk into the egg/sugar mixture, stirring while you pour.
5. Place the saucepan in a medium fire to simmer for 5 minutes.
6. Remove and let it cooool while continue stirring for the next 5 minutes or so.
7. Once cool, chill until ready-to-use.
2. Continue to stir and add the flour – set aside.
3. In another medium saucepan, pour the milk and vanilla together and bring to a boil, stirring frequently then remove from heat.
4. Use a sieve to strain the hot milk into the egg/sugar mixture, stirring while you pour.
5. Place the saucepan in a medium fire to simmer for 5 minutes.
6. Remove and let it cooool while continue stirring for the next 5 minutes or so.
7. Once cool, chill until ready-to-use.
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