Recipes

Danish Pastry Filling - Custard

Ingredients

Weight/
Volume
Ingredients Volumetric
Measure
1,000 g Milk 4 cups
200 g Sugar 1 cup
100 g Cornflour ⅘ cup
8 yolks Egg Yolks 8 yolks

Method

  1. Boil 900 grams of the milk with the sugar.

  2. Combine 100 grams of the milk with the cornflour and egg yolks.

  3. When the milk is boiling, add the milk/cornflour/egg yolks mixture.

  4. Boil again and keep stirring.

Helpful Hints

  • VARIATIONS
  • Beat 1000 grams marzipan into the custard.
  • Coconut custard, use 1 litre of coconut milk instead of normal milk, add 350 grams of coconut and Malibu.

  • Laucke Specialities
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