The custard can be either served as dessert like a spoon pudding or used as pie filling. We suggest a quick and easy preparation thanks to the Eurovo Service Egg Yolk.


120 g Egg Yolk
100 g Fresh cream 35% MG
400 g Full-cream fresh milk
1/2 Vanilla Pod
2 g Lemon crust
100 g Caster sugar
20 g Rice Starch
20 g Cornstarch


– Place the milk, cream, lemon crust and vanilla pod in a pot and heat it to simmering point
– Dry mix sugar with the starches and the vanilla pod pulp in a separate bowl
– Add the egg yolks and stir to form a homogeneous mixture
– When the liquid starts to simmer, pour 1/3 into the mixture of egg yolks, sugar and starch and mix well
– Keep the remaining milk on the heat source to make it boil again
– Pour the sieved mixture into the boiling mixture
– Keep mixing it strongly until the cream is back to the first boil foam
– Remove it from the heat source and keep stirring energetically for a few seconds
– Pour the cream into a steel baking pan sanitized with 70° alcohol
– Cover the top with cling film
– Blast chill
– Store in airtight containers

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