26 lines
722 B
TeX
26 lines
722 B
TeX
|
\recipe[Layer 2]{Chocobo Egg Custard}
|
||
|
|
|
||
|
|
\begin{step}
|
||
|
|
300ml whole milk
|
||
|
|
\method
|
||
|
|
In a small saucepan, heat the milk until just simmering. Remove from heat.
|
||
|
|
\end{step}
|
||
|
|
|
||
|
|
\begin{step}
|
||
|
|
3 egg yolks
|
||
|
|
50g sugar
|
||
|
|
1 tablespoon cornstarch
|
||
|
|
\method
|
||
|
|
In a bowl, whisk the egg yolks, sugar, and cornstarch until smooth.
|
||
|
|
|
||
|
|
Slowly pour the hot milk into the egg mixture, whisking continuously.
|
||
|
|
|
||
|
|
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened (about 3-5 minutes).
|
||
|
|
\end{step}
|
||
|
|
|
||
|
|
\begin{step}
|
||
|
|
1 teaspoon vanilla extract
|
||
|
|
Zest of 1 lemon or 1 small orange
|
||
|
|
\method
|
||
|
|
Remove from heat and stir in vanilla extract and citrus zest. Allow it to cool before assembling.
|
||
|
|
\end{step}
|