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Vanilla Custard Filling
Preparation info
- Yield:
4¾ cups
- Difficulty
Easy
Appears in
By Bo Friberg
Published 1989
Ingredients
2 7 ounces 200 g
Method
- Split the vanilla beans lengthwise and scrape out the seeds. Rub the seeds into the sugar to distribute them evenly and break up any clumps. Save the pod halves for another use or discard.
- Beat the egg yolks and the vanilla sugar by hand for a few seconds, just to combine.
- Add the cream and lemon zest and blend thoroughly.
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