Thick Custard To Go Under Cream in Pavlova Recipe at MyDish

Thick Custard To Go Under Cream in Pavlova

4 stars based on 2 reviews Rate this Recipe

Method

  • Beat yolks, add liquid and vanilla, I use a teaspoon full of cornflour too, it is then less likely to scramble.
  • Stir over very gentle heat until thick. Taste and add sugar let get cold.
  • { I have a Saucier pan, so I cant give exact times and measurements]
  • This is a tip rather than a recipe, I hate to see the yolks thrown away, the custard makes the pavlova more substantial

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    Ingredients

    • EGG YOLKS
    • 3.4.5 or 6 egg yolks
    • to taste caster sugar
    • enough to make custard thick single cream or milk
    • depending on quantity vanilla extract or pods

    By Views 1127  Added Fri Apr 17 2009


    This uses the egg yolks, [why throw them away]?
    Make while pavlova is cooking, and let get cold, then spread on meringue base before cream and fruit.

     

    I thought of it myself, my daughter and all my friends throw away the yolks, and I think they are delicious used this way Read More

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