Confectioner'S Custard

1. 1

   Cream the egg yolks and the sugar together until thick and pale in colour.

2. 2

   Beat in the flour, cornflour, and a very small amount of the milk taken from the 300 ml total, just enough to make a smooth paste.

3. 3

   Heat the remaining milk until almost boiling (I use the mirowave) and pour it into the egg mixture, sirring constantly.

4. 4

   Stir mixture over a low heat until it boils, then remove.

5. 5

   Beat egg white until stiff and fold it into the custard.

6. 6

   Return to the heat again and add vanilla essence and cook for another few minutes.

7. 7

   Use as Choux pastry (cream puff) fillings etc.

* Per serving · 4 servings · Values may vary.

No additional tips available.