Thick Custard To Go Under Cream in Pavlova
Over a year ago
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Ingredients
- 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
Accompaniment
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Description
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.
Method
-
1
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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