CookEat Recipe
Sweet Milk Gnocchi
Firm vanilla milk-custard diamonds layered with butter and lightly browned in the oven.
Method
Steps
Step 1
Gather the ingredients: 1 litre pasteurised whole milk; 240 g caster sugar; 120 g wheat starch; 8 egg yolks; 1 teaspoon vanilla extract; 40 g butter, cut into small pieces.
Step 2
Mix the sugar and wheat starch in a heavy saucepan. Whisk in the yolks, then the cold milk gradually to form a smooth mixture. Heat while stirring continuously, scraping the bottom and corners, until very thick. Continue cooking gently for another 3–5 minutes, stirring, until the starch is cooked and the mixture reaches at least 74°C. Add vanilla.
Step 3
Spread into a clean shallow tray or dish in a layer about 2–3 cm deep. Cool promptly and refrigerate at 4°C or colder within 2 hours, then chill until firm enough to cut, about 2 hours.
Step 4
Cut the cold slab into diamond-shaped pieces. Arrange them in slightly overlapping layers on a heatproof metal or porcelain serving platter, distributing the small pieces of butter between the layers.
Step 5
Bake at about 190°C for 20–25 minutes, adjusting for the stack, until hot throughout, at least 74°C in the centre, and lightly browned on the exposed edges. Serve warm. Keep any unbaked chilled pieces refrigerated and use within 2 days. These are sweet custard pieces, without potato, pasta dough or cheese.
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