Egg Custard

A rich, creamy custard can be served alone as a sauce or set with gelatin, as in this recipe. Either way, your tastebuds will be thanking you. The Egg Custard is simple to make, but very delicious. It is extremely versatile as it can be eaten as it is, like a mousse, with some fresh berries, or it can be part of a major dessert like a trifle or as a filling for some pastries.

Separate <quantity>6</quantity> eggs yolks from the whites in a bowl

Add <quantity>20<unit>g</unit></quantity> of white sugar and whisk until thoroughly combined

Add <quantity>150<unit>ml</unit></quantity> of milk to a saucepan on medium heat

Add <quantity>150<unit>ml</unit></quantity> of heavy cream

Heat the milk and cream mixture. Remove from the heat as soon as it begins to bubble

Soak <quantity>2</quantity> gelatin leaves in very cold water

Add the warm liquid to the yolks in a thin, slow stream, while whisking

Transfer the mixture back to the saucepan on medium-low heat

Stir constantly until the mixture reaches <temperature>82<unit>ºC</unit></temperature>. Remove from the heat

Squeeze the gelatin leaves to remove excess water. Add them to the custard base. Stir until completely dissolved

Transfer the egg custard to a bowl

Use a hand blender to blend until smooth. Take care not to incorporate air while blending

Cover with a cling film, slightly pressing it against the surface. Refrigerate until firm. The Egg Custard is ready

Enjoy! Try it with a Rhubarb Trifle!

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