Custard made with egg yolks and vanilla extract, corn starch to thicken further.
The weird thing is, cornstarch is activated by boiling but it doesn't thicken completely until chilled, while the egg yolks thicken at 160℉, well below boiling, so they're added after the mixture is already boiled with cornstarch, tempered in, off the heat. It's an odd double-thickening approach with two different thickening behaviors.
No comments:
Post a Comment