Panda's Inventory

Injeolmi Custard

Prep Time: 5 minutes
Cooking Time: 10 minutes
Calories per serving:
 
grams
  • 370 g heavy cream
  • 115 g sugar
  • 20 g flour
  • 15 g Konggaru
  • 1/4 tsp salt
  • 4 egg yolks
  1. 370g heavy cream
    Heat up the cream over medium heat, be careful not to boil it.
  2. 115g sugar • 20g flour • 15g konggaru • 1/4tsp salt • 4 egg yolks
    Meanwhile, thoroughly mix the sugar, flour, konggaru, salt and egg yolks.
  3. Mix in about 1/2 cup of the warm cream.
  4. Add the mixture back to the pot of cream. Heat until bubbling while constantly whisking.
  5. Keep bubbling for 2-3 minutes or until the mixture thickens considerably, while whisking from time to time to keep it from burning or sticking to the pan.
  6. Transfer to a bowl, cover with cling film touching the surface of the custard and refrigerate until cool and set.
Prep Time: 5 minutes
Cooking Time: 10 minutes
Calories per serving:
 
grams
  • 370 g heavy cream
  • 115 g sugar
  • 20 g flour
  • 15 g Konggaru
  • 1/4 tsp salt
  • 4 egg yolks
  1. 370g heavy cream
    Heat up the cream over medium heat, be careful not to boil it.
  2. 115g sugar • 20g flour • 15g konggaru • 1/4tsp salt • 4 egg yolks
    Meanwhile, thoroughly mix the sugar, flour, konggaru, salt and egg yolks.
  3. Mix in about 1/2 cup of the warm cream.
  4. Add the mixture back to the pot of cream. Heat until bubbling while constantly whisking.
  5. Keep bubbling for 2-3 minutes or until the mixture thickens considerably, while whisking from time to time to keep it from burning or sticking to the pan.
  6. Transfer to a bowl, cover with cling film touching the surface of the custard and refrigerate until cool and set.