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Ingredients
  • subheading: For the infused dairy:
  • 440g whole milk
  • 330g heavy cream (35%), plus more as needed
  • 50g deeply toasted nonfat milk powder
  • subheading: For the toasted milk custard base:
  • 150g granulated sugar
  • ¼ tsp xanthan gum (optional but recommended for best texture)
  • ½ tsp kosher salt
  • 50g glucose or corn syrup
  • 100g egg yolks (about 5 large)
  • 700g infused dairy
  • 2 tsp vanilla extract
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