Egg Custard
30m
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.
Custard has deep roots in French cuisine. There are many varieties and recipes, and it can take many forms. The continuity lies in the base, which consists of dairy and egg.
Separate 6 eggs yolks from the whites in a bowl
Add 20 g of white sugar and whisk until thoroughly combined
Add 150 ml of milk to a saucepan on medium heat
Add 150 ml of heavy cream
Heat the milk and cream mixture. Remove from the heat as soon as it begins to bubble
Soak 2 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 82 ºC. 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!
Yield 400 g
Egg
6
Gelatin Leaf
2
Heavy Cream
150 ml
Milk
150 ml
White Sugar
20 g
Equipment
Hand Blender
Probe Thermometer