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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place milk, cream and vanilla pod/seeds into a saucepan and bring to the boil. | 2. In a large bowl, whisk the yolks with the sugar and cornflour until smooth and pale. | 3. Pour the boiled cream/milk/vanilla mixture over the egg yolks, trickling at first, whisking all the time to temper the eggs. | 4. Return the mix to the saucepan (some people think you should rinse it first), then cook over a gentle heat, whisking or stirring with a wooden spoon until it thickens sufficiently to coat the back of a spoon. Do not boil your custard – it will split. If it looks suspiciously curdle-y, lift it off the heat and whisk firmly. | 5. Pass through a fine sieve and cool thoroughly in the fridge. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	2	cups		297.68	23.3264	15.372	15.9576
heavy cream	2	cups		816.0	6.5760000000000005	6.816	86.59200000000001
vanilla pod	1		scraped	-	-	-	-
egg yolk	6			328.44	3.6618	16.1772	27.0708
sugar	6	ounces	granulated	209.2193	39.2584	6.5487	3.2659
cornstarch	2	tablespoons		60.96	14.6032	0.0416	0.008

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.