Ingredients for Confectioner's Custard
- 4 large egg yolks
- 2 large egg whites
- Caster Sugar
- Plain Flour
- 2 tablespoons (15g) cornstarch
- 3 cups (750ml) whole milk
- 1 teaspoon vanilla extract
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How to Make Confectioner's Custard
- In a medium bowl, whisk together 4 large egg yolks and 1/2 cup (100g) granulated sugar until the mixture is thick, pale, and ribbon-like.
- Whisk in 1/4 cup (30g) all-purpose flour and 2 tablespoons (15g) cornstarch. Gradually whisk in 2 tablespoons of the milk until a smooth paste forms.
- In a separate saucepan, heat the remaining 2 1/2 cups (600ml) milk over medium heat until it just begins to simmer. Slowly pour the hot milk into the egg mixture, whisking constantly to prevent the eggs from scrambling.
- Continue to whisk the mixture over low heat until it thickens enough to coat the back of a spoon (about 5-7 minutes). Remove from heat immediately.
- In a separate bowl, beat 2 large egg whites until stiff peaks form. Gently fold the egg whites into the warm custard.
- Return the custard to low heat, add 1 teaspoon vanilla extract, and cook for another 2-3 minutes, stirring constantly. Do not boil.
- Strain the custard through a fine-mesh sieve (optional) for extra-smooth texture. Let cool completely before using as a filling for your favorite pastries.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
271g
Fat
64g
Carbs
39g
