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Fee's Top-deck Custard


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Ingredients

8 portion(s)

Custard

  • 150 raw sugar
  • 850 grams Milk
  • 150 grams cream
  • 50 grams Corn Flour
  • 2 eggs
  • 3 egg yolks
  • 60 grams unsalted butter, Chopped into 4 pieces
  • 125 grams white chocolate, Broken into pieces
  • 125 grams milk chocolate, Broken into pieces
  • 6
    12min
    Preparation 2min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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Recipe's preparation

  1. 1. Mill sugar 10 seconds / speed 9

     

    2. Add milk, cream, corn flour, eggs, egg yolks, and butter. Cook 10 minutes/90 degrees/ speed 4.

     

    3. Meanwhile melt chocolates separately in the microwave in measuring jugs, stirring every one minute until melted and smooth.

     

    4. When custard has cooked, pour half of the mixture in each of the jugs containing the chocolates and stir through with a spoon until mixed through evenly.

     

    5. Pour both custards simultaneously into a glass or clear plastic cup (they will remain separate). 

    Alternatively, the custards can be layered

     

    6. Place in the fridge and serve chilled. 

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Accessories you need

  • Spatula TM5/TM6
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Tip

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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