Masterchef technique: 4 tips for a successful custard
An English cream full of flavors
Split the pod of vanilla in 2 to extract the grains, that's where all the flavors are. Put them in the milk, also immerse the pod of vanilla to infuse it.
Well bleached yellows
With a whisk, beat the yolks with the sugar, the mixture should double in volume.
Work facilitated
Pour and mix 1/4 of milk hot in the eggs to make them more liquid. Then incorporate these into the milk out of the fire.
Good cooking
The hardest part of the cream is cooking. Once the eggs are incorporated into the milk, turn down the heat, the cream should cook gently (85 °). Keep an eye on it and keep mixing. When she laps the spoon, she is cooked.
Split the pod of vanilla in 2 to extract the grains, that's where all the flavors are. Put them in the milk, also immerse the pod of vanilla to infuse it.
Well bleached yellows
With a whisk, beat the yolks with the sugar, the mixture should double in volume.
Work facilitated
Pour and mix 1/4 of milk hot in the eggs to make them more liquid. Then incorporate these into the milk out of the fire.
Good cooking
The hardest part of the cream is cooking. Once the eggs are incorporated into the milk, turn down the heat, the cream should cook gently (85 °). Keep an eye on it and keep mixing. When she laps the spoon, she is cooked.
