548 B
548 B
Baked Custard (for tart)
Ingredients
- 500 milliliters double cream
- 9 pieces egg yolk
- 150 grams caster sugar
- 1 pieces nutmeg, grated
- 1 pieces vanilla pods, split
Directions
Whisk together the egg yolks and sugar over a bowl of gently simmering water until thick and creamy. Meanwhile, warm the cream with the vanilla or nutmeg. Pour the hot cream into the eggs, stirring constantly.
Notes: 1.5 times this recipe fills a large flan case.
Bake at 95°C until set (about 2 hours).
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tags: Puddings and Desserts