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Ivan Teoh

Something personal yet public

Custard

Last night we were making custard for today Christmas dinner.

Custard (Crème Anglaise)

Classic pouring custard for Christmas pudding.

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Adapted from: Recipe from Patisserie by William & Suzue Curley page 92.
Prep time:
Cook time:
Total time:
Yield: 720ml

Ingredients:

  • 500ml full cream milk
  • 120g egg yolks (abour 7 eggs)
  • 100g sugar
  • 1 teaspoon vanilla bean paste

Instructions:

  1. Just milk instead with some cream based from the book.
  2. Use vanilla bean paste instead vanilla pod based from the book.
  3. Follow the instructions from the book.

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