Catalan Custard

Name: Catalan Custard
Yield: Approximately 6 cups (1 L 440 ml)
Ingredients: 1 ounce (30 g) cornstarch; 1 cup (240 ml) cream sherry; 1 large or 2 small cinnamon sticks; Zest of 2 oranges; 2 cups (480 ml) half-and-half; 3 cups (720 ml) whole milk; 10 ounces (285 g) granulated sugar; 12 egg yolks (1 cup/240 ml)

Preparation info

Approximately
6 cups

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

Ingredients

1 cup (240 ml) cream sherry
1 ounce (30

Dessert
Gluten-free
Vegetarian

Method

Combine the sherry and cornstarch, stirring until smooth.
Place the orange zest, cinnamon sticks, milk, and half-and half in a heavy saucepan. Bring to a boil and remove from the heat.
Whisk the egg yolks and sugar together until well combined. Gradually beat the hot milk mixture into the egg mixture, followed by the cornstarch slurry.
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