Vanilla Custard for Dessert Tostada
- 10 Egg yolks
- 13 fluid ounces Heavy cream
- 5 ounces Sugar
- In a two quart saucepan, bring sugar and cream to a boil. Whisk in egg yolks, turn heat to low, and continue to stir constantly until custard thickens and thoroughly coats a spoon.
- Strain custard into a stainless steel bowl set inside another bowl filled with ice and stir frequently. This is to ensure rapid cooling of custard so that it does not curdle.
- Wrap custard and reserve in the refrigerator.
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