English Custard

Preparation info
    • Difficulty


Appears in
My Best: Pierre Hermé

By Pierre Hermé

Published 2014

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  • 7 egg yolks (140 g/5 oz)
  • 3 oz (


Mix the yolks with the sugar. Bring the milk to a boil and pour it over the yolks and sugar. Whip and return to the pan before cooking it to 180°F (85°C). Run a finger along the back of a spatula coated with custard: it’s ready if the track remains visible. Allow to cool and store in the refrigerator.