3 egg yolks
1/4 cup sugar
1 tsp vanilla or 1/4 tsp vanilla beans optional
Beat the egg yolks and sugar with a whisk until the sugar is melted. Place it over a double broiler and keep whisking the egg sugar mixture till it thickens into a custard cream consistency. This will take about 8 to 10 minutes in medium high heat, longer if the heat is reduced. It is important to keep stirring.
There will be some bubbles on top and you will see a beautiful creamy custard colour and it will be thick, then it is ready. Cool completely and place it in the fridge for at least 1 hour before using. This custard can be used for many desserts like tiramisu after it is cooled.
I used granulated sugar. The egg whites can be used for another recipe. This recipe is my version of alcohol free zabaglione.
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