Butter Cream

1. 1

   Put half the sugar and the milk into a saucepan and bring to boil.

2. 2

   Beat the egg yolks with remaining sugar, pour on the milk, mix well and return to saucepan.

3. 3

   Stir over low heat without boiling until slightly thickened.

4. 4

   Strain and leave to cool.

5. 5

   Beat the butter until creamy and gradually whisk in the custard mixture into the bowl.

6. 6

   ( you can add flavouring, eg coffee essence, zest etc at this stage )

* Per serving · 4 servings · Values may vary.

No additional tips available.