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Making Custard

headercustard

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Custard Filling

Needs to be prepared the day before the assembly of the cake.  This allows it to be completely cooled; as well as, set.

   Ingredients in Order of Usage:

      Egg Mixture Section:

      6 egg yolks

      ½ cup milk (Whole Milk)

½ cup sugar

      1⁄3 cup cornstarch

  1. In a metal bowl, either whisk these ingredients together manually or with the whisk attachment for a standing mixer.
  2. Set this mixture aside for the next section.

      Tempering Section:

      1 ¾ cup milk (Whole Milk)

      ¼ cup sugar

      2 tsps Vanilla (extra strength, Madagascar Bourbon, etc.)

      Egg Mixture

      1 tbsp. salted butter

  1. Prepare the bottom half of the double boiler with ¾ inch of water that is simmering.
  2. Place the top half of the double boiler on top of the simmering water section.
  3. Put the milk, sugar and vanilla into the top section of the double boiler.
  4. Whisk these ingredients well.
  5. Cook for 5 ½ minutes. DO NOT let the milk boil.
  6. Add egg mixture slowly to the milk mixture. Whisking as you do.
  7. Continue to whisk for approximately 4-5 minutes.
  8. The custard should thicken and begin to bubble around the edges of the pan.
  9. Once this occurs, remove from heat and whisk in butter until butter has melted.
  10. Place the custard in a bowl, place plastic wrap onto the top of the custard.
  11. Refrigerate until ready to place into a cake. (no more than 24 hours)

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