- 1
Ingredients
- 1 cup/250 ml – Milk
- 100 grams White granulated Sugar
- 4 large Egg Yolks
- 2 tsp Vanilla extract
- Plus
- 1 tbsp gelatinKnox Gelatin,
- 1 cup / 250 ml – whipping Cream (32 to 38% is fine)
- 2 tbsp sugar
- 2 pasteurized egg whites. (optional)
Preparation
Step 1
Make the Custard:
Place in microwave for 30 secs until dissolved. keep warm.
Bring milk to almost boiling.
In a bowl add the egg yolks sugar and vanilla. Whisk well until nice and foamy.
Add hot milk to the eggs a few tablespoons at a time to avoid the eggs curdling.
Once all the milk is incorporated in to the eggs – pour the mixture back into the milk pot and onto the stove top on low heat. Stir continuously until the mixture thickens to a thick custard. This will happen quickly since the quantity of yolks to milk is high.
Once custard is ready – add the gelatin mixture.
Strain the custard gelatin mixture while still warm into a clean bowl.
Cover with cling wrap and set aside in a warm place
Once all is well incorporated – pour in to decorative cups.
Bring milk to almost boiling.
In a bowl add the egg yolks sugar and vanilla. Whisk well until nice and foamy.
Add hot milk to the egg milk a few tablespoon at a time to avoid the eggs cooking.
Once all the milk is incorporated in to the eggs – pour the mixture back into the milk pot and onto the stove top on low heat. Stir continuously until the mixture thickens to a thick custard. This will happen quickly since the quantity of yolks to milk is high.
One custard is ready – add the strawberry gelatin mixture.
Strain the custard/strawberry/gelatine mixture while still warm into a clean bowl.
cover with cling wrap and set aside in a warm place.
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