Custard Sauce

Overview

It's best to add a small amount of vanilla seeds. If not, add a small amount of vanilla essence or squeeze two drops of lemon juice, or something else. Adding nothing may make it smell fishy. Custard cream (custard cream) What we usually call custard can be divided into two types: boiled and baked. Baked custard cream is made from whole eggs or egg yolks baked in a water bath (such as cremebrulee, flan, Portuguese egg tart filling). And boiled custard cream Sauce custard cream only uses egg yolks, and the egg yolks are added with milk and sugar to make milk sauce. It was invented by Alfred Bird in Birmingham, England in 1837, and is also called English Crème Anglaise/English Cream. What I did this time was the cooking method. The custard sauce has many applications. In addition to being squeezed on the surface of the bread for decoration, it can also be sandwiched in the bread and filled into puffs for filling.

Tags

• preparing meals
• homemade ingredients
• children
• breakfast
• egg yolk
• low gluten flour
• white sugar
• milk

Ingredients

Steps

1. 1 Prepare materials

   

2. 2 Add fine sugar to the egg yolks

   

3. 3 Beat the egg yolks at high speed with a whisk until the egg yolks become thick. If you want to make a large portion, it is recommended to use more than 2 eggs. It is recommended to beat 1 egg yolk manually

   

4. 4 Pour in the sifted low-gluten flour and stir evenly

   

5. 5 Pour the milk into the milk pot. After it boils, slowly pour 1/3 of the milk into the egg yolk paste, stirring evenly while pouring. After mixing evenly, pour the remaining milk into the egg yolk paste and mix evenly.

   

6. 6 Sieve the evenly mixed egg milk liquid

   

7. 7 After sifting, reheat over low heat, stirring constantly while heating, until the egg milk becomes thick and smooth.

   

8. 8 Remove from the heat and place the milk pot in a basin of cold water to cool down quickly. It can be used after cooling