Confectioners’ Custard

Preparation info
    • Difficulty


Appears in
My Best: Pierre Hermé

By Pierre Hermé

Published 2014

  • About


  • 2 cups (580 ml) whole milk
  • ½ oz (5


Boil 2 cups (500 ml) of the whole milk with the vanilla pods and leave to infuse for 20 minutes. Strain this infusion through a chinois*. Sieve the flour and powdered milk together. Add the vanilla infusio