The Kitchen Grimoire

Custards & Puddings

There’s nothing for using up extra milk like a spot of pudding or custard for dessert. But the real gem here is crème anglaise. Like a little black dress, this sauce is.

Download this chart, plus the rest of grimoire as a PDF.

Basic Egg Custard

milk/cream

2

egg

1

sugar

0.40

Crème Anglaise

milk/cream

4

egg yolk

1

sugar

1

• cook fully for crème brûlée
• freeze for ice cream
• beat in equal mass butter for buttercream

 

Crème Pâtissière

milk/cream

4

egg yolk

1

sugar

1

cornstarch

0.38

butter

0.25

• don’t add butter until just warm enough to melt it
Pudding

milk/cream

2

sugar

0.3

cornstarch

0.13

butter

0.19

  • don’t add butter until just warm enough to melt it
  • 15g semi-chocolate + 30g cocoa powder / 2C for chocolate