EGG CUSTARD FILING 奶黃

• 分量: Yield: 520g - 560g
• 調理時間: 7 mins
• 総時間: 17 minutes

材料

3 eggs

180ml milk

60g butter

50g sugar

40g custard powder

30g wheat starch (can be substituted with corn starch)

10g milk powder (optional)

1/2 tsp vanilla extract (optional)

手順

In a stock pot, combine milk and sugar. Mix well and set aside. In a mixing bowl, sift together custard powder, wheat starch, milk powder. Add all the eggs and vanilla extract (optional) to the dry mixture. Wish until the mixture is smooth and free of lumps. Cut the butter into smaller chucks and add to the milk mixture. Heat the milk mixture over low heat until the butter starts to melt.Slowly add the egg mixture to the milk mixture. Stir with a spatula while pouring. Be patient and keep on stirring while the mixture heats up. Depending on your stove, this might take 5 - 8 minutes. As the mixture solidifies, it will get a sticker and eventually the mixture will become smooth and less sticky. *Remove the heat from the stove and let it cool down to room temperature. Once the custard is cool enough to handle, transfer to a container or ziploc or plastic wrap if you plan to shape the custard into balls later. Chill in the fridge for 2 hours to firm up for easy handling later. Alternatively, wrap really well and store in a freezer for up to 30 days.

メモ

*Note - the texture of your custard can be controlled by heating for longer if you want a slightly firmer texture of shorter if you desire something softer. The softer it is, the stickier it will be (harder to handle) so it comes down to what you plan to use the custard for.