A pourable stirred custard for plated desserts, bavarois bases, and ice cream bases. Cook gently to 82-84°C; above 85°C the yolks can scramble. Yield: about 1.25 L. Chill quickly and hold 2 days.
Yield: 1 portions · Prep 20 min · Bake 8 min
Ingredients
500 ml full cream milk
500 ml thickened cream
200 g egg yolk
160 g caster sugar
10 ml vanilla bean paste
1 g fine sea salt
Method
Heat dairy Heat milk, cream, vanilla, and salt to a simmer. Avoid a hard boil, which can split the dairy.
Ribbon yolks Whisk yolks and sugar until evenly combined. Do not leave sugar sitting on yolks without mixing.
Temper Temper the yolks with hot dairy, then return to low heat in a clean pan.
Cook to nappe Stir constantly with a spatula to 82-84°C, scraping corners. The sauce should coat the spatula.
Strain Strain immediately through a fine sieve to remove chalazae and any cooked protein.
Chill and use Chill over ice or blast chill. Use cold as sauce or spin according to your ice cream process.
