Bake Stable Custard
Smooth, creamy thick custard that can be added to brioche and other desserts that can be baked
Equipment
- 1 Saucepan
- 1 Whisk
- 1 Bowl
- 1 ladle or big spoon
Ingredients
- 250 grams milk or cream
- 45 grams caster sugar
- 1 tsp vanilla paste or extract
- 25 grams cornflour
- 3 egg yolks about 50 grams
- 60 grams butter cubed
Instructions
- In a saucepan, add the milk, sugar and vanilla.
- Heat on a medium heat for 2-3 minutes until the milk starts to bubble right before boiling. Remove from the heat.
- In a small bowl, combine the cornflour and egg yolks by whisking them together.
- Add a ladle of the hot milk to the bowl, whisking briskly.
- Transfer the hot egg mixture back into the saucepan while whisking.
- Turn the heat down to a low or low/medium heat.
- Continue cooking the custard for 3-4 minutes, stirring continously until thickened significantly.
- Once the custard has thickened significantly, remove it from the heat and add the cubed butter. Whisk until the butter has completely melted.
- Pour the custard into a bowl or container and place a piece of cling film directly onto the surface of the custard to prevent a skin forming.
- Allow to cool fully before using or storing in the fridge in an airtight container for up to 5 days.
Notes
The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.