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
This recipe is reserved for the Premium subscribers
Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$
All My Chefs suggests
Other recipes by Pierre Hermé