what is purpose of boiled custard
We serve baked custard here, and it isn't for health but for dessert. And it costs extra.
2.5 gallons egg yolk1 gallon egg white1 gallon half-and-half 1-1/2 lb white sugar1/2 lb corn syrup3 tbsp nutmeg1/2 cup strong vanilla extract
Mix the half and half with the egg yolks and whisk to combine. Strain into a 5-gallon saucepan. Using mild heat bring it to a low simmer but do not boil it or you'll have scrambled eggs. It should be thick as warm ice cream.
Slowly add the egg whites and continue whisking. again, do NOT bring it to a boil, just get it thick enough to form a rounded surface on a shot glass.
Let it cool a few minutes but not all the way to room temperature. Add all the remaining ingredients and stir but do not whip. It has to come out creamy and stiff, not like meringue.
Dish into ramikens leaving 3/4" at the top for browning room.
Bake at 300 degrees until set. Let them cool on the counter with a towel over them to prevent drying.
To turn that into creme brulee' merely sprinkle on a tbsp sugar on the ramikens and broil until the sugar caramelizes. Serve hot of cold.
Makes 175 servings.
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