Basil Custard

 

900g        milk

100g        basil

150g        yolks

100g        sucrose

80g          flour ap

10g          cornstarch

3g            salt

100g        white chocolate melted

50g          butter

 

  1. Place milk in a medium sized pot and bring to a boil. When the milk boils, remove from heat and add the basil. Steep for 20 minutes. After 20 minutes, strain the basil from the milk.
  2. Place the yolks, sucrose, flour, cornstarch, and salt in the bowl of a kitchen aid, and whip on high for 2 minutes. After 2 minutes, turn the mixer to low and add the warm basil milk. Mix until even, scraping the sides of the bowl as needed.
  3. Strain the custard into a clean pot, and cook over medium heat, stirring with a spatula to ensure there is no curdling on the bottom or sides of the pot, and simultaneously whisking to ensure a smooth custard. It’s a two hand job.
  4. When the custard starts to bubble, set a timer for 1 minute, and cook at a simmer until the timer goes off, stirring and whisking all the while.
  5. After the  custard has cooked for a minute, transfer to the bowl of the robot coupe. Pulse a few times to smooth the custard a little, then add the white chocolate and butter. Pulse until smooth.
  6. Transfer the custard to a half sheet pan that has been wrapped in plastic, and cover with another sheet of plastic pressed on the surface.
  7. Chill until set- about 2 hours. Bag into 200g bags, and store on the line for service.

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