Custard Cream Mixture

Preparation info
    • Difficulty

      Easy

Appears in

By Peter Gilmore

Published 2014

  • About

Ingredients

  • 75 g ( oz) egg yolk
  • 1 egg
  • 100

Method

Whisk the egg yolks, egg and sugar together until pale and creamy. Bring the pure cream and vanilla to the boil and pour over egg mixture while continuously whisking.

Pass the mixture through a fine sieve, place in a cryovac bag and seal.

Steam the bag at 85°C (185°F) for