Comments on
Custard
Gary Waite @cook_20376404
Egg Yolk Custard without the use of Cornflour at the proportions of 12 Egg Yolks,to 300g Caster Sugar, 300ml of Double Cream with 200ml of Pasteurized Cow Milk on top and then a further 2 - 500ml of Pasteurized Cow Milk,did not add hot milk too the egg yolks and sugar, plus 3 teaspoons of Vanilla Extract. I added egg yolks too the saucepan first and then added the Vanilla Extract and then the sugar and then the Double Cream and Milk. Used a large Plastic Spatula too continually stir on the lowest hob heat for 50 minutes and then turned the hob off - and then continually stirred for another 15 minutes.
