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No Bake Egg

No Bake Egg recipe image
This rich custard base is the foundation for many classic desserts, offering a smooth, creamy texture and deep vanilla flavor. Made with whole milk, heavy cream, sugar, and egg yolks, it creates a luxurious mouthfeel without any baking required. The key to success is gentle heating to avoid curdling the eggs, resulting in a silky sauce that can be enjoyed on its own or used as a base for ice cream, puddings, or trifles. It is an elegant yet simple treat that feels indulgent but comes together with pantry staples.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Calories: 1740.2
Dietary: Gluten-free, Vegetarian
Description
This rich custard base is the foundation for many classic desserts, offering a smooth, creamy texture and deep vanilla flavor. Made with whole milk, heavy cream, sugar, and egg yolks, it creates a luxurious mouthfeel without any baking required. The key to success is gentle heating to avoid curdling the eggs, resulting in a silky sauce that can be enjoyed on its own or used as a base for ice cream, puddings, or trifles. It is an elegant yet simple treat that feels indulgent but comes together with pantry staples.
Ingredients
  • 1 cup Whole milk
  • 3 cups Heavy cream
  • 3/4 cup Sugar
  • 4 Egg yolks
Directions
  1. 1
    In a heavy-bottomed saucepan, combine the milk, heavy cream, and sugar.
  2. 2
    Place the saucepan over medium heat, stirring occasionally until the sugar is fully dissolved and the mixture is hot but not boiling.
  3. 3
    While the cream mixture heats, place the egg yolks in a separate bowl and whisk them briefly until smooth.
  4. 4
    Slowly pour about 1 cup of the hot cream mixture into the egg yolks while whisking constantly to temper the eggs.
  5. 5
    Once the egg mixture is smooth and slightly warmed, slowly pour it back into the saucepan with the remaining cream mixture, whisking constantly.
  6. 6
    Cook over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, until the mixture thickens slightly and coats the back of the spoon, about 8 minutes.
  7. 7
    Do not let the mixture boil, or the eggs will curdle.
  8. 8
    Remove from heat and strain the custard through a fine-mesh sieve into a clean bowl to ensure a silky texture.
  9. 9
    Cool to room temperature, then cover and refrigerate until ready to use or freeze for ice cream.

Nutrition Facts

Amount Per Serving
Calories 1740.2kcal
% Daily Value *
Total Fat 65.4g101%
Saturated Fat 40.0g200%
Cholesterol 199.2mg67%
Sodium 43.0mg2%
Total Carbohydrate 292.5g98%
Dietary Fiber 0.0g0%
Sugars 292.5g
Protein 5.8g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: custard, cream, dessert, egg yolks, no bake, pudding, ice cream base, vanilla, rich, smooth, chilled, homemade, easy, indulgent, classic
Read it online: https://www.chefs-mate.com/recipe/no-bake-egg-22/