Difference between revisions of "World Recipe Custard"
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* 6 [[egg]] yorks | * 6 [[egg]] yorks | ||
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# Dissolve the [[cornstarch]] in 1/4 cup of the [[cream]] in a medium bowl. | # Dissolve the [[cornstarch]] in 1/4 cup of the [[cream]] in a medium bowl. | ||
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This Y-group is international. Good food from all parts of the world. A place where we can share the wonderful food from all over the world. | This Y-group is international. Good food from all parts of the world. A place where we can share the wonderful food from all over the world. | ||
* [http://groups.yahoo.com/group/world_recipes/ World Recipes Y-Group] | * [http://groups.yahoo.com/group/world_recipes/ World Recipes Y-Group] | ||
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[[Category:Custard Recipes]] | [[Category:Custard Recipes]] | ||
[[Category:Heavy cream Recipes]] | [[Category:Heavy cream Recipes]] | ||
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| − | [[Category: | + | [[Category:North American cuisine]] |
[[Category:Egg yolk Recipes]] | [[Category:Egg yolk Recipes]] | ||
Latest revision as of 12:29, 28 June 2012
Description
Ingredients
- 1 tablespoon cornstarch
- 1½ cup heavy cream
- 1 cup granulated sugar
- 6 egg yorks
Procedures
- Dissolve the cornstarch in 1/4 cup of the cream in a medium bowl.
- Add the remaining cream and Sugar, and stir until the mixture is smooth and the Sugar dissolves.
- Check for Sugar granules with a spoon; none should remain.
- In a small bowl, blend the yolks with a fork until smooth.
- Add the yolks to the cream mixture, stirring gently to combine.
- Ladle the egg mixture into the partially baked pastry cups, filling to 2/3 capacity.
- Bake in at 350 °F (180 °C) until the edges of the custard are puffed and middle is still jiggly, about 20 to 25 minutes.
- Cool completely in the tin.
- The pastéis are best when eaten the same day.
References
This Y-group is international. Good food from all parts of the world. A place where we can share the wonderful food from all over the world.
