Madagascar Vanilla Egg Custard

Name: Madagascar Vanilla Egg Custard
Cook time: 10 min
Total time: 10 min
Yield: 8 servings
Cuisine: Western
Ingredients: 2 cups (500 ml) whole milk; 2 cups (500 ml) heavy cream; 4 large eggs; 3 egg yolks; 1/3 cup (70 g) granulated sugar; 1/3 cup (70 g) light brown sugar; 1 Madagascar vanilla bean or 1 tablespoon vanilla extract

by CookWhatHK0 saved

Madagascar vanilla egg custard bakes milk, cream, and egg yolks into a silky set, scented with vanilla bean and brown sugar.

Madagascar Vanilla Egg Custard

馬達加斯加雲尼拿焗燉蛋

Ingredients

材料

2 cups (500 ml) whole milk

全脂牛奶 500 毫升

2 cups (500 ml) heavy cream

鮮忌廉 500 毫升

4 large eggs

大雞蛋 4 隻

3 egg yolks

蛋黃 3 個

1/3 cup (70 g) granulated sugar

砂糖 70 克

1/3 cup (70 g) light brown sugar

淡黃糖 70 克

1 Madagascar vanilla bean or 1 tablespoon vanilla extract

馬達加斯加雲尼拿豆莢或雲尼拿精 1 湯匙

Instructions

做法

Preheat your oven to 400°F (200°C). In a saucepan, combine the milk, cream, and vanilla, and bring this mixture to a boil.

預熱焗爐至 200°C。用鍋將牛奶、忌廉同雲尼拿煮至滾。

While the milk mixture is heating, whisk together the eggs, egg yolks, granulated sugar, and light brown sugar in a bowl until the mixture is pale and creamy. Once the milk mixture comes to a boil, slowly pour it into the egg mixture, making sure to whisk constantly as you pour. Carefully divide the custard among several ramekins. Bake these for 10 minutes at 400°F (200°C). After 10 minutes, reduce the oven temperature to 350°F (180°C) and continue baking for an additional 20 minutes.

用碗將雞蛋、蛋黃、砂糖同黃糖一起打至顏色變淺且幼滑。當牛奶混合物煮滾後，一邊不停攪拌，一邊緩緩倒入蛋糊中。將蛋漿倒入焗碗，以 200°C 焗 10 分鐘，然後降溫至 180°C 再焗 20 分鐘。

Remove the custards from the oven and let them cool. For optimal chilling, refrigerate them overnight. Serve and enjoy with caramel, fresh fruit, or your preferred toppings.

從焗爐取出，放入雪櫃隔夜冷卻至完全冰涼。配焦糖、水果或你喜歡的配料享用。