I have been using 6 egg yolks but I believe that says 8?
ELV responds: one yolk per person is how I’ve always made it.
I prefer a custard without the consistency of butter, not to mention less fat. So my recipe is: 9 egg yolks, 1 cup cream, 3 cups whole milk, 1/4 cup sugar, 1 t vanilla. Blend it and proceed as usual. You can put some brown sugar in the processor for a bit to make it more granular for use on top. What makes this recipe better is that it’s a very loose custard, so the contrast between the cracked brown top and the custard is far greater than with the thick butter-like consistency of most recipes.
Huahine, I’m sorry I missed it. Exactly what legendary, award winning restaurant do you run? LOL!
It’s called Grandma’s, my dear. And my grandkids do think it’s the best in the U.S. LOL to you too. I hope you try my recipe and report back.
Awesome- i’ve always wanted that recipe!! thanks–
I have been using 6 egg yolks but I believe that says 8?
ELV responds: one yolk per person is how I’ve always made it.
I prefer a custard without the consistency of butter, not to mention less fat. So my recipe is: 9 egg yolks, 1 cup cream, 3 cups whole milk, 1/4 cup sugar, 1 t vanilla. Blend it and proceed as usual. You can put some brown sugar in the processor for a bit to make it more granular for use on top. What makes this recipe better is that it’s a very loose custard, so the contrast between the cracked brown top and the custard is far greater than with the thick butter-like consistency of most recipes.
Huahine, I’m sorry I missed it. Exactly what legendary, award winning restaurant do you run? LOL!
It’s called Grandma’s, my dear. And my grandkids do think it’s the best in the U.S. LOL to you too. I hope you try my recipe and report back.