DANISH CUSTARD RECIPE RECIPES

Steps:

• Preheat oven to 250°F.
• Beat 6 egg whites and 12 egg yolks with the sugar for 15 minutes at low speed with an electric beater.
• Add the cream and vanilla.
• Melt enough brown sugar in some water to line the bottom of a baking dish.
• Pour the batter over this and bake in a hot water bath for 1 1/2 to 2 hours, or until set (jello like texture/jiggle) in 250F oven.
• Whip the other 6 egg whites with a little sugar until stiff but not dry.
• Spread over the dish of custard.
• Raise oven heat to 425°F.
• Return baking dish to oven for 8 to 10 minutes or until meringue is golden brown.

Steps:

• Place milk in a medium saucepan on low-medium heat.
• Cut the vanilla bean in half lengthwise with a sharp knife. Remove the vanilla beans and place them in the milk. Place the whole vanilla bean in the milk.
• Let the milk just come to a simmer, not boiling. Turn off the heat source and remove the milk from the heat. Let the vanilla bean infuse flavor for 15 minutes.
• In the meantime, separate your eggs. Place the egg yolks in a large heat proof bowl.
• Add sugar and cornstarch and mix together with a whisk.
• Remove the vanilla bean from the saucepan. Slowly temper the eggs by adding a couple of tablespoons of the milk to the eggs at a time and vigorously whisking it until fully emulsified.
• Continue adding the milk very slowly until fully combined. You do not want to cook the eggs.
• Strain the mixture back into the saucepan and heat on medium heat.
• Whisk the mixture frequently. Heat the mixture until the cornstarch has activated. It should be a few minutes. You will feel the mixture becoming thickened with your whisk.
• Cook for 1 more minute after it has started to thicken.
• Remove the custard from the heat and add butter. Whisk butter into the custard until it's fully melted. If you want to add any more vanilla flavor, you can add 1-2 tsp of vanilla extract.
• Let the custard cool to room temperature. Then place plastic cling wrap on top of the custard to prevent a film from forming.
• Chill the custard for 2 hours before using.