Mango and Vanilla

Preparation info
    • Difficulty


Appears in
Sepia: The Cuisine of Martin Benn

By Martin Benn

Published 2014

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To make the Vanilla Custard

  • 100 g ( oz) organic egg yolks
  • 233 g (


To make the Vanilla Custard

Whisk the egg yolks and cream together in a bowl until completely combined. Heat the milk and vanilla in a medium heavy-based saucepan over very low heat to 35°C (95°F). Add the sugar and stir to dissolve. Increase the temperature to 45°C (115°F). Add the egg and cream mixture, and bring the temperature to 85°C (185°F), stirring constantly. Remove from the