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Incredible creamy dessert in 5 minutes, no oven! no condensed milk, no gelatin! melts in your mouth!

Byamazingfoodstv


Incredible creamy dessert in 5 minutes, no oven! no condensed milk, no gelatin! melts in your mouth!

Ingredients:

3 and 1/2 cup milk (850ml).
zest of 1 lemon.
16g of vanilla sugar.
3 egg yolks.
1/2 cup sugar (100g).
~ 1/2 cup cornstarch (50g).
Cinnamon or cocoa powder for garnish.

enjoy it !

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46 Comments

  2. Why are the commenters complaining so hard? You guys act like you had to pay to watch this and need your refund. Be normal. Not everyone in the entire world knows how to make custard from scratch. I didnt. "Wow 3 hours to chill wasn't included in the title. Time to march for justice!" That's how you sound. take that same energy to every cookbook recipe you already know how to make. The ones that say 5 min prep but then home separate longer cook time. Send those authors a mean letter. That's how much sense it makes to be upset over this simple tutorial video.

    To the video creator: Thank you for the recipe! Sorry the people in the comment section don't understand how YouTube works. That title got me and a lot of other people to click. I'm happy I got to check this out. I have an the ingredients in my house already and I'm excited to try out your recipe! Does this dish have any special name?

  12. I WAS READING ALL OF THE COMMENTS AND SOME PEOPLE CAN BE SO RUDE, NOBODY IS TELLING THEM TO DO IT THIS WAY OR ANYTHING, BUT HAS THERE WAY AND THAT'S FINE, BUT THIS IS YOUR CHANNEL AND IF THEY WANT TO WATCH FINE, IF NOT THEN GO WATCH OTHER VIDEOS THAT ARE {5 MINUTES} LONG, LOL 🤣🤣🤣 I ENJOYED AND LOVE IT, AND I'M GONNA DIFFENTLY TRY IT, TKS. ❤️🥰

  20. I think what you’re looking for is Creme Anglaise (English Cream), which can be thin or thick, served warm or cold, depending on what it’s used for. It’s often served warm with Spotted Dick, which is called a pudding in England, but is what Americans would call a steamed raisin bread.

    1 cup heavy cream

    1 cup whole milk

    4 large egg yolks

    1 tablespoon vanilla bean paste not extract, (or one vanilla bean, slit open lengthwise)

    1/3 cup granulated sugar

    2 teaspoons cornstarch (or more if you want a thicker custard)

    In a medium-sized bowl, whisk together the egg yolks, sugar and cornstarch until the mixture is smooth.
    Heat the milk, cream and vanilla in a small saucepan just until bubbles form along the edges of the pan.
    Remove 1/2 cup of the hot cream and whisk it into the egg mixture, whisking constantly. Gradually pour the egg yolk mixture back into the saucepan with the rest of the cream mixture, whisking constantly to prevent clumping. Continue to cook, whisking constantly, until the mixture leaves a path on the back of spoon when you draw your finger across it. DO NOT BOIL.
    Serve warm or cover and chill. Can be made a day in advance, and gently reheated in a double boiler, if desired.
    This can be made in a double boiler to prevent over heating, but it will take a bit longer to heat up and thicken. You're just slow and bad at this

  33. So glad I came across your "Quick Simple & Delicious" YouTube channel. You show delicious food I could make, even though I'm not a very good cook. AND thank you for the beautiful background music instead of constantly chattering through creating the dish.

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