David Higgs

Parmesan Custard

Preparation info
    • Difficulty

      Easy

Appears in
Mile 8: A book about cooking
Mile 8

By David Higgs

Published 2018

  • About

Ingredients

  • 4 egg yolks
  • 250 g parmesan
  • 250 ml cream

Method

Combine the ingredients and blend in a Thermomix jug at 60°C for 1 hour on a medium speed (speed 4). Pour into a piping bag and refrigerate until needed.