Loading...

Separate the yolks from two eggs. Place the two egg yolks in a medium bowl. Reserve one egg white in a small separate bowl. Discard or save the other egg white for another use.

To the bowl with the egg yolks, add the granulated sugar. Whisk thoroughly until the mixture is well combined and slightly pale.

Pour the milk and heavy cream into the egg yolk and sugar mixture. Whisk again until the mixture is smooth and fully incorporated.

In the small bowl with the reserved egg white, add 1/4 cup plus 2 tablespoons of cornstarch. Whisk until it forms a smooth, slightly thick, and lump-free paste.

Pour the milk, egg yolk, and sugar mixture into a medium saucepan. Add the cornstarch and egg white mixture to the saucepan.

Cook the combined ingredients over medium heat, continuously whisking, until the mixture thickens considerably into a smooth, dense custard. This should take about 8-10 minutes.

Pour the hot, thick custard into a rectangular glass container (approximately 8x8 inches or similar). Use a spatula to smooth the top surface.

Cover the container with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Place the container in the refrigerator to chill and solidify until firm, for at least 3 hours or preferably overnight.

Once fully chilled and firm, carefully unmold the solidified custard from the container onto a cutting board. Using a sharp knife, cut the custard into uniform square or rectangular cubes.

Preheat your oven to 400°F (200°C) or set your broiler to high. Line a baking sheet with parchment paper.

In a small bowl, whisk together the remaining egg yolk (from the initial separation) with 1 teaspoon of water to create an egg wash.

Arrange the custard cubes on the prepared baking sheet. Brush the egg wash evenly over the top surface of each cube.

Bake in the preheated oven for 5-7 minutes, or broil for 1-3 minutes, watching carefully, until the tops achieve a beautiful golden-brown color. Serve warm or at room temperature.


Separate the yolks from two eggs. Place the two egg yolks in a medium bowl. Reserve one egg white in a small separate bowl. Discard or save the other egg white for another use.

To the bowl with the egg yolks, add the granulated sugar. Whisk thoroughly until the mixture is well combined and slightly pale.

Pour the milk and heavy cream into the egg yolk and sugar mixture. Whisk again until the mixture is smooth and fully incorporated.

In the small bowl with the reserved egg white, add 1/4 cup plus 2 tablespoons of cornstarch. Whisk until it forms a smooth, slightly thick, and lump-free paste.

Pour the milk, egg yolk, and sugar mixture into a medium saucepan. Add the cornstarch and egg white mixture to the saucepan.

Cook the combined ingredients over medium heat, continuously whisking, until the mixture thickens considerably into a smooth, dense custard. This should take about 8-10 minutes.

Pour the hot, thick custard into a rectangular glass container (approximately 8x8 inches or similar). Use a spatula to smooth the top surface.

Cover the container with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Place the container in the refrigerator to chill and solidify until firm, for at least 3 hours or preferably overnight.

Once fully chilled and firm, carefully unmold the solidified custard from the container onto a cutting board. Using a sharp knife, cut the custard into uniform square or rectangular cubes.

Preheat your oven to 400°F (200°C) or set your broiler to high. Line a baking sheet with parchment paper.

In a small bowl, whisk together the remaining egg yolk (from the initial separation) with 1 teaspoon of water to create an egg wash.

Arrange the custard cubes on the prepared baking sheet. Brush the egg wash evenly over the top surface of each cube.

Bake in the preheated oven for 5-7 minutes, or broil for 1-3 minutes, watching carefully, until the tops achieve a beautiful golden-brown color. Serve warm or at room temperature.
