- 2 lbs (900m
gm) liquid egg yolk
- 4 Egg yolks
- 510 gm Granulated Sugar
- 3 qt Heavy Cream
- 3 qt Whole Milk
- 3 Vanilla Beans Split
1.2 k Granulated Sugar
Combine 1 qt milk with Vanilla beans and scald. Whisk Sugar into Egg yolks, temper in hot Milk/Vanilla mixture.
remaining Milk and Cream
through a Chinois.
Ladle into Pudding cups using a 118-120 ml(4oz) ladle, place cups on half sheet tray and cover with
Steamer should be on medium.
Steam puddings until set. approximately 65 minutes. Cool and reserve for
Using a nonreactive pot combine Sugar and 300 ml water put over heat to caramelize.
color is deep gold remove from heat, add reserved water,
BE CAREFUL MIXTURE WILL SPLATTER!
with small dollop of sweetened whipped cream and 1TBSP of Caramel, Serve.