Select a recipe – your recipe appears below –
or search with Google:
- 5-8 egg yolks
- 1/3 cup (40g) sugar
- 2 cups scalded milk
- 2'' (5cm) piece of vanilla bean (or use vanilla essence)
A temperature of 175 °F 75 °C is plently. Remove from the heat; place the pan in a dish of cold water, or immediately pour the custard into a serving jug. If your hot pan continues to heat the custard, it will curdle at about 185 °F 80 °C. Serve hot or cooled.
Beat yolks and sugar until they "form the ribbon". Scald the milk with vanilla bean, split lengthwise; scrape the seeds into the milk. Slowly add hot milk to eggs and sugar, stirring well with a wooden spoon. Continue stirring over gentle heat until the custard thickens to coat the back of the spoon.