Super Easy Egg Yolk Custard Food

SUPER EASY EGG YOLK CUSTARD RECIPE

Steps:

• Pour milk and half of the sugar in a large pot and boil. Set heat to medium flame.
• Keep the milk at low flame. Beat eggs yolks in a bowl. Take another bowl and mix cornstarch and sugar. Add egg yolks to the cornstarch and sugar mixture and stir to combine. Mix the egg yolks, cornstarch, and sugar when the milk starts to boil. Do not add them too far in advance.
• Combine 1 cup from the hot milk and mix it carefully. Now, add the mixture to the remaining warm milk and cook on low heat. Keep stirring for about 3-5 minutes with a wooden spoon or until the custard thickens.
• Turn off the flame and then, add butter. Butter will make the custard thick once it cools down. Combine the vanilla extract and mix it again, then remove it from the stove.
• Shift to a bowl and cover with a plastic wrap tightly. Cool down at room temperature.
• Keep homemade custard in the refrigerator before serving.

EGG YOLK CUSTARD

Steps:

• Weigh 15 grams of coarse sugar directly in a milk pan
• Remove other ingredients from the refrigerator
• Pour the milk into the pot and bring it to a boil
• After boiling, turn to low heat, pour in egg yolk and stir
• Pour the milk custard back into the container with egg yolks, and melt the unpoured egg yolks
• Re-pour it into the milk pan and boil it

EGG CUSTARD

Steps:

• Heat the oven to 150C/130C fan/gas 2. Beat together the eggs, vanilla and sugar with a wooden spoon until combined. Mix in the milk and cream and pour into a medium-sized dish. Finely grate over a generous grating of nutmeg.
• Half-fill a roasting tin with water to make a bain-marie. Place the dish in the tin so that the water comes about three-quarters of the way up the sides of the dish. Bake for 45-50 mins, or until just set with a slight wobble in the centre. Serve warm or leave to cool in the fridge overnight. Serve with poached fruit.