Pouring custard recipe
- Thread starter sunnyrae
- Start date
Nomore
Full Member
Recipe Skim Milk (4.0 cup) Granulated Splenda (6.0 tsp) Egg Yolk (4.0 large) Vanilla Extract (1.0 tsp In a medium saucepan, pour 4 cups of skimmed milk. Mix a teaspoon of pure vanilla extract to this mixture. Mix to combine the ingredients. You may use real vanilla instead of vanilla extract as well. Scrape out the seeds from the vanilla bean and mix these seeds plus the vanilla pod to the milk mixture. Just remember to take out the pod afterwards. Place the saucepan over medium heat. Warm the milk just before it gets to boiling point. You should see small bubbles form at the sides of the pan. This means that the milk is warm enough. At this point, turn off the heat and set it aside. In a mixing bowl, combine your egg yolks with the sweetener. Whisk vigorously until your egg yolks and sweetener are well incorporated. The mixture will thicken and become pale yellow in color. Now pour a little of the warm milk mixture into your egg yolk mixture while continuously whisking. This is called tempering your egg yolks. We are preparing our egg yolks before mixing it with the rest of the milk. Work quickly and whisk continuously to prevent lumps from forming. Once tempered, slowly pour your egg yolk mixture to the rest of the warm milk while still continuously whisking. Don't stop whisking. Return the sauce pan into medium heat. Whisk your custard until it thickens and achieves the desired consistency. You'll know you've reached the desired thickness when picking it up with a spoon it sticks to the back of the spoon. Quickly transfer the sauce pan on top of an ice bath to stop your custard from thickening further. Strain the mixture to remove any lumps that may have formed. Transfer the custard into a serving dish. Level the top with a spoon and then cover with a plastic wrap and store in the refrigerator until ready to serve. These are best enjoyed cold.
Hope this helps
Hope this helps
