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Large Volume English Custard Cream


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Egg yolks 12 48 96
Powdered Sugar 3/4 lbs 3 lbs 6 lbs
Boiling Milk 1 quart 1 gallon 2 gallon

Whip the yolks and the sugar to the ribbon stage, slowly add the milk and mix thoroughly. Put the mixture back on the heat and mixing constantly until it coats the back of the proverbial wooden spoon. Cool in a stainless steel bowl over ice.




STACKS, The Art of Vertical Food

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