Ingrédients pour Easy Custard
- Heavy Cream
- Sugar
- Table Salt
- 4 large egg yolks
- 2 tablespoons cornstarch
- Unsalted Butter
- Vanilla Extract
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Comment préparer Easy Custard
- Heat 2 cups heavy cream, 6 teaspoons sugar, and a pinch of salt in a heavy saucepan over medium heat until simmering, stirring occasionally to dissolve the sugar.
- Meanwhile, whisk 4 large egg yolks in a medium bowl until thoroughly combined.
- Whisk in 2 teaspoons of sugar until the sugar begins to dissolve.
- Whisk in 2 tablespoons cornstarch until the mixture is pale yellow and thick (about 30 seconds).
- When the cream mixture reaches a full simmer, gradually whisk half of it into the yolk mixture to temper the eggs.
- Pour the tempered yolk mixture back into the saucepan, scraping the bowl with a rubber spatula to get all the custard.
- Return to a simmer over medium heat, whisking constantly, until 3 or 4 bubbles burst on the surface and the mixture has thickened (about 1 minute).
- Remove from heat and whisk in 2 tablespoons (1/4 stick) unsalted butter and 1 teaspoon vanilla extract.
- Transfer the custard to a bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and refrigerate until set, at least 3 hours or up to 2 days.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
101g
Fat
183g
Carbs
11g
