Passionfruit Cream

Preparation info
    • Difficulty

      Medium

Appears in
Dessert Divas

By Christine Manfield

Published 2014

  • About

Ingredients

  • 125 ml milk
  • 4 large egg yolks
  • 125 g

Method

  1. Heat the milk in a small heavy-based saucepan over low heat to simmering point. Using an electric mixer, whisk the egg yolks and caster sugar in a heatproof bowl until pale and creamy. Add the hot milk and whisk to combine.
  2. Sit the bowl over a bain marie, making sure the bowl doesn’t touch the simmering water, and cook to a custard consistency, stirring continuous