Custard cream

  • Time cooking time: 5-8 minutes
  • Yield

Ingredients

    6 large egg yolks
    2/3 cup sugar
    1 teaspoon cornstarch
    1 teaspoon vanilla
    2 cups hot milk
    2 tablespoons dark rum or Grand Marnier

Preparation

    In mixing bowl, combine the egg yolks, sugar and cornstarch and whisk with a wire whisk until the mixture turns into a lemon color. Add the vanilla and blend well.
    In a saucepan, bring the milk to a boil. Gradually pour over egg mixture while whisking. Transfer to a saucepan, heat and whisk until thick. The custard should not boil.
    Pour the custard through a fine strainer into a mixing bowl. Cool to room temperature, stirring occasionally to maintain smoothness.
    Add rum or Grand Marnier. Cover and refrigerate until ready to use.
Notes
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