Custard Cream Mousse I – a delicious recipe with egg yolks, cornstarch, milk, milk, vanilla, whipping cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Soften gelatin in 2 to 3 tablespoons of water.
2
Make custard cream first.
3
Sift the cornstarch into a bowl.
4
Add 120 mL of milk to the bowl.
5
In a separate bowl, mix the egg yolk (Add to the cornstarch+ milk bowl.
6
Add vanilla extract to taste.
7
Microwave until custard cream forms depending on the power.
8
Dissolve the gelatin and add to the custard cream.
9
Add the other 100mL of milk/soymilk to the custard cream.
10
If the custard crema becomes watery, microwave for a bit until desired consistency.
11
Cool the custard cream.
12
Meanwhile, whip the whipping cream until it has the consistency of the custard cream.
13
After the custard cream is cooled, add the whipped cream to the custard cream mixture in 3 installations.
4071
kcal
Calories
16
g
Fat
1006
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 egg yolks, 10 g cornstarch, 120 ml milk or 120 ml soymilk, 100 ml milk or 100 ml soymilk, and more.
Yes, Custard Cream Mousse I falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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