10 Egg yolks
2 Whole eggs
7 ounces Brown sugar
1 quart Heavy cream
1 fluid ounce Vanilla extract
Yield: 3 pounds
1. Lightly butter a shallow half hotel pan or other container and place it on a sheet pan.
2. Combine the egg yolks and eggs in a mixing bowl. Gently whisk in the brown sugar just to blend. Stir in the cream and vanilla. Mix as little as possible to avoid creating a foamy layer on top the cream.
3. Pour the mixture into the prepared pan to a height of 11/2 inches (4 centimeters).
4. Place sheet pan in a 325°F (163°C) oven. Fill the sheet pan with water to create a water bath. Bake at until set, about 30 to 40 minutes.
5. Chill completely before using. Cover and keep refrigerated. This filling will keep for 3 days in the refrigerator.
Notes: Method: Baked custard
2 Whole eggs
7 ounces Brown sugar
1 quart Heavy cream
1 fluid ounce Vanilla extract
Yield: 3 pounds
1. Lightly butter a shallow half hotel pan or other container and place it on a sheet pan.
2. Combine the egg yolks and eggs in a mixing bowl. Gently whisk in the brown sugar just to blend. Stir in the cream and vanilla. Mix as little as possible to avoid creating a foamy layer on top the cream.
3. Pour the mixture into the prepared pan to a height of 11/2 inches (4 centimeters).
4. Place sheet pan in a 325°F (163°C) oven. Fill the sheet pan with water to create a water bath. Bake at until set, about 30 to 40 minutes.
5. Chill completely before using. Cover and keep refrigerated. This filling will keep for 3 days in the refrigerator.
Notes: Method: Baked custard
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