Vanilla custard


  • 8 : Large Egg Yolks, beaten.

  • 2 : Tablespoon Cornstarch.

  • 11/2 : Cups Heavy Creams.

  • 1 : Table spoon plus 1 tea spoon Somersweet.

  • 1/2 Teaspoon Vanilla.

Method of preparation:

  • Mix Egg yolks and cornstarch in a medium stainless steel bowl.

  • Pour the cream into a heavy bottomed saucepan.

  • Heat cream on low until small bubbles appears around the outside edge.

  • Slowly pour cream over the eggs, stirring constantly.

  • Place a bowl over a saucepan of simmering water.

  • Cook for 5 minutes stirring constantly untills the mixture get thickens.

  • Add Somersweet and Vanilla. Stir until Somersweet dissolves.

  • Cover surface with plastic wrap .

  • Allow custard to cool about half and hour or can refridgerate for at least 2 hours.


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