Basil Custard
A basil-infused custard set and served warm from a whipping siphon.
ā±ļø Prep: 40 minš³ Cook: 10 min
Nutrition
per per 300 g portion150
Calories
4g
Protein
15g
Carbs
7g
Fat
Ingredients
| 1 pinch | salt | |
| 2 cups | 480 ml | whole milk |
| 1/3 cup | 80 ml | sugar |
| 1 cup | 240 ml | basil leaves |
| 3 | large egg yolks |
Instructions
- Bring milk, sugar, and a pinch of salt just to a boil in a small saucepan, stirring until sugar has dissolved. Remove from heat and stir in basil. Let steep, covered, 30 minutes.
- Put the yolks in a small bowl. Strain the milk mixture through a sieve into another bowl, discard the basil, and return the milk to the saucepan. Whisk about 1/2 cup of the warm milk mixture into the yolks, then whisk the yolks into the remaining milk in the saucepan. Cook over medium-low heat, stirring constantly, until it registers 170Ā°F (77Ā°C) on an instant-read thermometer.
- Place an N2O cartridge in the holder with the small end visible. Pour the custard liquid into the dispenser. Refrigerate for 1 hour to allow the custard to set.
- Shake the dispenser 3-6 times and serve.