Vanilla Custard for Dessert Tostada


  • 10 Egg yolks
  • 13 fluid ounces Heavy cream
  • 5 ounces Sugar
  1.   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.
  2. 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.
  3. Wrap custard and reserve in  the  refrigerator.


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