High Class Custard
A rich and decadent custard made with egg yolks and cream, ensuring a smooth and luxurious texture.
Ingredients
- 6 Egg yolks (Use fresh, high-quality eggs)
- 1 cup Whole milk
- 1 cup Heavy cream
- 0.5 cup Granulated sugar (Adjust to taste)
- 1 teaspoon Vanilla extract (Optional, for added flavor)
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Instructions
- 1In a medium bowl, whisk together the egg yolks and sugar until pale and slightly thickened.
- 2In a saucepan, combine the milk and cream. Heat over medium heat until just simmering, but do not boil. Remove from heat.
- 3Slowly drizzle a small amount of the hot milk and cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from curdling. Continue adding the hot liquid in a slow, steady stream until about half of the milk and cream has been incorporated.
- 4Pour the tempered egg mixture back into the saucepan with the remaining milk and cream. Cook over low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon. This should take about 5-10 minutes. Be careful not to let the custard boil, or it will curdle.
- 5Remove the custard from the heat and stir in the vanilla extract (if using). Strain the custard through a fine-mesh sieve into a bowl to remove any lumps. Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 2 hours, or until completely chilled.
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