1/2 cup sugar (or agave substitute)
1/4 tsp salt
1 1/2 cup milk
3/4 cup cream
3 egg yolks
2 Tbsp butter
1 tsp vanilla
Start by beating the egg yolks in large glass measuring cup and set aside.
Mix corn starch, sugar and salt in large sauce pan. Add milk and cream into mixture and stir constantly over medium heat until smooth and thick and starts to bubble. Take sauce pan off of heat and pour about 1 cup of hot mixture into the egg yolk mixture.Blend thoroughly, then pour egg yolk mixture back into the sauce pan and cook for another two or three minutes stirring constantly. Remove from heat and stir in butter and vanilla. Set aside to cool.
Helpful hints: Make sure when you stir that you are getting the edges of the sauce pan so the custard does not burn along the edges. Also, the enzymes in saliva make your custard go flat, so do not double dip a taste with the same spoon. Do not put a lid on the sauce pan while cooling the custard because it will create condensation into the custard and make it go runny.
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