Today I show you how to succeed her custard and also how to catch it if it turns
Preparation: 10 minutes
Cooking time: 10 minutes
For 50 cl of custard
- 50 cl whole milk
- 4 egg yolks
- 50g sugar
- 1 vanilla bean
Pour the milk into a saucepan. Slice and scrape the vanilla bean. Place pod and grains in milk. Heat it up.
In a cul-de-sac, blanch the yolks and sugar. Pour a small ladle of boiling milk over it and stir well.
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.
Switch it to Chinese stamens. Cool it on ice. Set aside in the fridge.
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.