Recipe by: Pastry Chef Kurtis Baguley
INGREDIENTS:
- 5 cups cream
- 2 oz. bourbon
- 2 cups muscavado sugar, lightly packed
- 1 cup cream
- 6.5 Tbsp corn starch
- .25 Tsp salt
- 2 oz vanilla extract
- 9 each – Egg yolks
- 4 oz. butter, chopped small
METHOD:
- Whisk together the cream and cornstarch, first, until smooth, add the vanilla extract and yolks whisk again until smooth.
- Heat the 20 cups of cream and bourbon to the simmer, whisk it the muscavado until dissolved, when the mixture just begins to come to the boil, quickly add in the yolk mixture and begin to whisk to combine, turn down the flame to medium. With a rubber spatula, scrape bottom and sides constantly. A soon as the custard holds a dimple, dump the custard into a bucket and blend with a submersion blender. While blending slowly add the butter. Blend for 20 minutes or so, it’s important to cool the custard a little with the blending of it. Pour into a rectangle plastic tub, cover with a lid, but allow it to breath so it does not develop condensation and drip water inside the container.
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