Location via proxy:   [ UP ]  
[Report a bug]   [Manage cookies]                
Scribd Logo
Upload

Welcome to Scribd!

  • 891 views

    Vanilla Custard

    Uploaded by

    Al

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Vanilla Custard

    Uploaded by

    Al
    891 views2 pages

    Original Title

    VANILLA CUSTARD

    Copyright

    © © All Rights Reserved

    Available Formats

    PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    891 views2 pages

    Vanilla Custard

    Uploaded by

    Al

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    VANILLA

    CUSTARD

    Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
    VANILLA CUSTARD

    VANILLA CUSTARD

    Ingredients Total weight: ~ 1593 g 100%

    Milk 1000 g 63%


    Egg yolks 180 g 11%
    Sugar 140 g 9%
    Corn starch 70 g 4%
    Butter 82% 200 g 13%
    Vanilla 1 pod <1%

    1 Pour milk into a saucepan, add vanilla seeds and the vanilla pod itself. Heat the milk with vanilla
    to 80 °C / 176 °F, then remove the saucepan from the heat and cover it with a lid. Let it infuse for
    at least 10 minutes.

    2 Whisk the yolks with sugar and starch until smooth.

    3 Strain the warmed vanilla milk into the egg mixture, stir with a whisk and pour it back into the
    saucepan.

    4 Return the saucepan on the stove and bring the mixture to a boil, stirring constantly with a whisk.
    Cook the custard for another 2 minutes after it has boiled and remove it from the heat.

    5 Cover the custard with cling film and let cool it down to 40 °C / 104 °F.

    6 Add soft butter to the chilled custard and mix until completely combined using a whisk.

    7 Pour the custard onto a baking sheet lined with cling film, cover it with cling film and place it
    quickly in the freezer so that it cools down to 4 °C / 39 °F. Then transfer it to the refrigerator.

    https://www.fac https://www.in https://www.

    www.kica-academy.com
    ebook.com/Inte stagram.com/ youtube.com
    rnationalCulinar kica_academy /channel/UC
    yAcademyKICA / eHq3KJQLH
    g59-MGHpm

    2
    www.kica-academy.com +380 (68) 863 15 86 info@kica-online.com
    Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva

    You might also like