Last night we were making custard for today Christmas dinner.
Custard (CrÃ¨me Anglaise)
Classic pouring custard for Christmas pudding.
|Adapted from:||Recipe from Patisserie by William & Suzue Curley page 92.|
- 500ml full cream milk
- 120g egg yolks (abour 7 eggs)
- 100g sugar
- 1 teaspoon vanilla bean paste
- Just milk instead with some cream based from the book.
- Use vanilla bean paste instead vanilla pod based from the book.
- Follow the instructions from the book.