Ingredients
6 egg yolks
3/4 cup caster sugar
1/4 cup flour
2 cups milk
1/2 cup heavy cream
2 teaspoons vanilla
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Filipino fish sauce — sinigang, adobo, dipping, universal seasoning
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Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
Essential Korean cooking — foundations, banchan, kimchi, soups
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Filipino fish sauce — sinigang, adobo, dipping, universal seasoning
Record your recipes and experiments — organized cooking journal
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
Essential Korean cooking — foundations, banchan, kimchi, soups
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Beat egg yolks and sugar in a small bowl with electric beater until thick and creamy. Beat in the flour. Bring the milk to a boil and then gradually add to the egg mixture while the motor of mixer is running on medium speed. Return the mixture to the pot and stir constantly over heat until mixture boils and thickens. Remove from heat and cover surface of custard with greaseproof paper to stop a skin forming. Cool to room temperature. Beat cream until soft peaks form and then fold gently into mixture with the vanilla. Use to fill choux puffs, a cake or as a base below fruit in a flan. This mixture will fill 12 large puff cases.