Confectioner's Custard (Creme Patissiere)

1. 1

   Put the egg yolks and about one-third of the sugar in a bowl and whisk until they are pale and leave a slight trail when you lift up the whisk.

2. 2

   Sift in the flour and mix well.

3. 3

   Put the milk, the remaining sugar and the split vanilla pod in a saucepan and bring to the boil.

4. 4

   As soon as the milk begins to bubble, pour about one third on to the egg mixture, stiring continuously.

5. 5

   Pour the mixture back into the pan and cook very gently, stiring continuously, until the custard thickens (1-3 minutes), then pour it into a bowl.

6. 6

   Sprinkle some icing sugar over the surface to prevent a skin forming as the custard cools.

No nutritional information available.

No additional tips available.