Anchovy Custard

Preparation info

    • Difficulty

      Easy

Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About

Ingredients

Method

Infuse all the ingredients except the iota carrageenan over low heat. Remove from the heat and blend in a Thermomix jug. Strain the mixture and reserve the liquid. Pour the liquid and iota carrageenan into the Thermomix and blend at 80°C for 3 minutes, and then cool over ice. The mixture should thicken to a stiff custard consistency. Spoon into piping bag and refrigerate until needed.