From 74b008cf0b8494360326a3e4921e832f72e23bfc Mon Sep 17 00:00:00 2001 From: Szymon Szukalski Date: Thu, 26 Oct 2023 22:39:38 +1100 Subject: Added recipes --- Recipes/Egg Custard.html | 206 +++++++++++++++++++++++++++++++++++++++++++++++ 1 file changed, 206 insertions(+) create mode 100644 Recipes/Egg Custard.html (limited to 'Recipes/Egg Custard.html') diff --git a/Recipes/Egg Custard.html b/Recipes/Egg Custard.html new file mode 100644 index 0000000..9fe069e --- /dev/null +++ b/Recipes/Egg Custard.html @@ -0,0 +1,206 @@ + + + + + + + + +
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Egg Custard

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★★★★★

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Ingredients

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1 cup milk

1 cup cream

1 vanilla bean, split

5 egg yolks

½ cup castor sugar

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Description

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This is the basic stirred custard that one serves with steamed puddings. My version uses half milk, half cream.

Make it with all milk, if you prefer. It is also the base for vanilla ice-cream, with a slight modification.

This quantity makes 3 cups.

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Directions

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Bring milk, cream and vanilla bean to simmering point in a heavy-based saucepan.

In a bowl, whisk egg yolks with sugar until light and foamy, then whisk in warm milk and cream.

Return to rinsed-out pan and cook over a moderate heat for at least 10 minutes, stirring constantly with a wooden spoon, until mixture thickens and coats back of spoon. (If you have a thermometer, 82-85°C is the temperature for a properly thickened custard.)

Strain into a cold bowl, then scrape in some vanilla seeds from the split pod.

Serve warm or cold.

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