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How to make your custard

Hello foodies!

Today I show you how to succeed her custard and also how to catch it if it turns

The custard has English origins. It was tasted at the court in the 16th century and then imported to the court in France.
In England it is the famous custard, who
moreover is often prepared with milk but also cream for creaminess.
Custard is a cream or rather a basic sauce. Easy to succeed if you follow 2 tips.
Cook over low heat without boiling and stir constantly with a spatula

Preparation: 10 minutes

Cooking time: 10 minutes

For 50 cl of custard 

  • 50 cl whole milk
  • 4 egg yolks
  • 50g sugar
  • 1 vanilla bean

 

Realization:

Step 1

Pour the milk into a saucepan. Slice and scrape the vanilla bean. Place pod and grains in milk. Heat it up.

Step 2

In a cul-de-sac, blanch the yolks and sugar. Pour a small ladle of boiling milk over it and stir well.

Step 3

Transfer to the pan and stir. Gently cook the custard, extolling it over and over with a spatula. Remove from the heat when laying it out.

Step 4

Switch it to Chinese stamens. Cool it on ice. Set aside in the fridge.

 

Chief's advice

Custard isn't that hard to make, if you follow these two tips to the letter:

Cook the custard you will cook, but without boiling it. Because the egg yolks must cook, but do not boil. Stir the custard constantly when it is on the fire

 

Do not exceed the temperature of 83oC, otherwise the cream will slice.

If this happens to you, pass the cream immediately in a blender or blender and then in a Chinese.
It should go smooth again, but you'll still have a little taste of overcooked eggs
To have an even creamier cream and yes a richer fat, you can mix the milk with cream
Perfume your custard with 1 c. matcha tea coffee, 1 tsp. kirsch coffee, grated Tonka bean, coffee, spices, by brewing orange zest in milk…. 
You can use custard to accompany a chocolate cake, snow eggs, vanilla ice cream
If you liked how to make your custard, don't hesitate to add your grain of salt and share this article

 

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