Vanilla Custard
Posted in Recipes on 17. Mar, 2010
Ingredients
- 200g milk
- Vanilla extract or a vanilla bean, split down the centre, seeds removed
- 2g iota carrageenan
- One egg yolk
- 40g caster sugar.
- Nutmeg
Add the vanilla bean and seeds to the milk, bring to a gentle boil and allow to infuse for ten minutes. Meanwhile in a heatproof bowl whisk the egg yolk with the sugar until it begins to turn a pale colour. Strain the milk into a jug to remove the vanilla pod, pour back into the suacepan, add the iota carrageenan and whisk over a medium heat until the milk begins to boil. Pour the hot milk over the egg yolk and sugar, whisk then pour into serving dishes. The custards will set within 10-15 minutes and can be served cold or warm sprinkled with a little freshly grated nutmeg
Kalys – Iota Carrageenan 100g
Price: £9.99 |
Cuisine Innovation – Carrageenan 100g
Price: £7.99 |
Iotazoon 300g
Price: £11.49 |
Texturas – Iota
Price: £13.95 |