Lucretia wrote:

> Would you share the Portuguese Egg Custard recipe ? Pretty please ?

The name is a bit misleading: In this recipe, a Portuguese egg custard is a
Hong Kong confection. Essentially, it's a custard with an unusually high
proportion of egg yolks. Here's the recipe for the ice cream:

2 2/3 cups half & half
6 ounces sugar (by weight)
12 egg yolks

Optional: 1/4 teaspoon vanilla extract, or a dash of cinnamon

Heat the half & half to a bare simmer in a saucepan.

Whisk egg yolks until pale and thick, then add sugar slowly, whisking
continuously. (I do this in a stand mixer with the whisk attachment.)
Continue to whisk until the egg yolks have slightly increased in volume.

Slowly whisk the hot half & half into the eggs, then return to the saucepan
over medium heat. Cook, stirring, until mixture reaches 185°F, and keep
mixture at that temperature for 30 seconds. (The eggs will start to
coagulate, but that's okay.) Pour into a blender, add optional ingredient,
and blend until smooth. Strain into a bowl and cover with plastic wrap.
Refrigerate for at least four hours. Freeze in an ice-cream freezer.


Bob