From Marry Berry
Ingredients
- 285ml 牛奶味
- 28ml 淡牛奶
- 1/4 tsb 香草精
- 2 个蛋黄
- 15 克糖
- 1 小勺玉米粉
Method
-
Bring the milk, cream and vanilla pod to simmering point slowly over a low heat.
-
Remove the vanilla pod (wash the vanilla pod, dry and store in jar with caster sugar to make vanilla sugar).
-
Whisk the yolks, sugar and cornflour together in a bowl until well blended.
-
Pour the hot milk and cream on to the eggs and sugar, whisking all the time with a balloon whisk.
-
Return to the pan, (add vanilla extract if using) and over a low heat gently stir with a wooden spatula until thickened.
-
Pour the custard into a jug and serve at once.
-
To keep hot, stand the jug in a pan of hot water and cover the top with cling film to prevent skin forming.
Custard buttercream
milk 1 liter, sugar 300g
4 eggs， flour 120g
butter 320g, vanilla sugar 10~15g
