English custard
By
Pierre Hermé
chef
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Ingredients
- 7 egg yolks (140 g/5 oz)
- 3 oz (80 g) superfine sugar
- 180 ml (3/4 cup) fresh whole milk
Instructions
Mix the yolks with the sugar. Bring the milk to a boil and pour it over the yolks and sugar. Whip and return to the pan before cooking it to 180°F (85°C). Run a finger along the back of a spatula coated with custard: it’s ready if the track remains visible. Allow to cool and store in the refrigerator.
This recipe was originally published in "My Best Pierre Hermé" (Éditions Alain Ducasse). See all credits
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