Name: Surprisingly Easy Custard Cream
Ingredients: 80 grams Egg yolk; 90 grams Sugar; 500 ml Milk; 1/2 Vanilla bean (or vanilla essence); 40 grams Cake flour (sifted)

Whether you are a college student simply starting your very own cooking experiments or an experienced cook with numerous dinner celebrations under your belt, there is constantly something new to learn more about cooking. We hope these Surprisingly Easy Custard Cream recipe and tips can help you in your kitchen tonight, and get used to fabulous home-cooked dishes.

Surprisingly Easy Custard Cream

You can cook Surprisingly Easy Custard Cream using 5 ingredients and 10 steps. Here is how you cook that.

Ingredients of Surprisingly Easy Custard Cream :

Provide Egg yolk.

Prepare Sugar.

Provide Milk.

Prepare Vanilla bean (or vanilla essence).

Provide Cake flour (sifted).

Short Tips:

If you are cooking from a recipe, the best tip we can give you is to read through the complete thing all the way through before you begin to cook. Not only will this help you gain a much better understanding of what the final dish ought to look and taste like, you’ll also be ready to ascertain which cooking tools you need, as well as catch important instructions.

step by step :Surprisingly Easy Custard Cream

Cut into the vanilla bean, then add it to a pan with the milk and 1/3 of the sugar and heat..

Add the remaining 2/3 of sugar to the egg yolks, and beat together until pale and thick..

Add the cake flour to the Step 2 mixture. Mix until it's no longer floury..

Turn the heat off when the milk from Step 1 right before it comes to a boil. Scrape the seeds out of the vanilla pod and put them in the milk. Take the pod out of the pan..

Add about half of the milk from Step 4 to the egg yolk mixture little by little. Mix it in quickly as you add it..

Bring the rest of the milk in the pan to a boil..

Turn the heat off once the milk comes to a boil. Add the Step 5 egg-milk mixture to the pan in one go while mixing..

Cook the custard over low heat as you continuously beat it with a whisk. When it starts to evenly bubble, it's done. This should take about 2 to 3 minutes..

Transfer the custard to a shallow tray, cover tightly with plastic wrap, and chill in the refrigerator..

Dry out the used vanilla bean in an oven using the residual heat when baking. Put the pod in a jar of sugar, to turn it into vanilla sugar..

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