Custard
Creamy custard for cakes and profiteroles, among other things.
Porties:
Ingrediënten
- 500 ml milk
- 1 tsp vanilla extract
- 100 gr sugar
- 2 egg yokes
- 45 gr cornstarch
Instructies
- Heat 450 ml of milk and the vanilla extract in a saucepan and bring to the boil.
- Put the remaining milk, sugar and egg yolks in another bowl. Beat the whole thing well. Then add the cornstarch and mix well.
- When the milk with vanilla extract boils, remove it from the heat.
- Pour half of the milk into the egg yolk/sugar mixture and mix.
- Then pour this in its entirety back into the pan with the milk and bring to the boil. Keep stirring.
- The whole is getting thicker and thicker. Let it cook for 1 to 2 minutes.
- Place the pastry cream in a bowl and cover with a piece of plastic wrap. This should be pressed onto the cream to prevent a skin on the cream during cooling. When it has cooled down enough, it can be kept in the fridge until use.
- Stir well before use to make the custard creamy again.
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