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Ingredients
6 portion(s)
Russian custard
- 12 egg yolks, The best freshest eggs possible
- 120 g Salted butter, Can use unsalted and add a pinch of salt
- 2 level tbsp honey, Can add more or less to taste. Organic or Manuka honey is best
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6
11min
Preparation 5minBaking/Cooking -
7
easy
Preparation -
8
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Recipe is created for
TM 6
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. -
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. -
Recipe is created for
TM 31
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5
Recipe's preparation
- Separate 12 eggs, save whites for later.
Place all ingredients in bowl "Closed lid" with the butterfly whisk
Cook 6 minutes/60 degrees/sp 4
Can be served hot, cold or frozen into ice cream
This is not a low calorie recipe, but I need to put weight on and need nutrient calorie dense food. This is really really yummy and rich so you won't sit and eat the whole thing in one sitting! I'll of loads of vitamins and minerals, healthy fats and protein.
Russian Custard
10
Accessories you need
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Butterfly
buy now -
Spatula TM5/TM6
buy now
11
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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