Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month. Make the batter a day in advance. Put ml milk, the butter, the vanilla pod and seeds, and 20g sugar in a medium saucepan and bring to a simmer over a medium heat. Remove from the heat and let cool to about 38C or until lukewarm to the touch — too cool and the butter will congeal, too hot and the eggs will start to cook. Whisk in the liquid in thirds, scraping down the sides and bottom of the bowl between additions. The batter should have the same consistency as double cream. Strain the batter through a sieve into an airtight container. Press clingfilm directly onto the surface of the batter to prevent a skin from forming.
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Recipe by: Chef John. Chef John's crispy baked custards are made simple, using muffin tins! I had been reading from french pastry chef's websites how difficult these are to make, and how they will take so many tries to get correctly. I followed this recipe and Chef John made the proces These are delicious, I'm eating one now! I bought food grade beeswax just for this occasion, which I will be using again for these.
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