English custard

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Ingredients

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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