Recipes tagged with « Egg Recipes »

Rich Vanilla Custard Twist

Velvety custard using 1.5 cups cream and 1 cup whole milk with oat milk option. Swap cornstarch for arrowroot powder to avoid gumminess. Uses 3 large egg yolks plus 1 whole egg for body and stability. Cook slowly until the custard thickens, watching for subtle bubbles and coats the back of a spoon. Infused with 1 tablespoon bourbon for depth, finished with cold butter. Chill covered directly on surface to prevent skin, sets in 4-6 hours or cooler overnight. Notes on texture, avoiding curdling, and custard skin included.