Creme Patissiere

1. 1

   Place the milk and vanilla in a saucepan and bring to boil over medium high heat.

2. 2

   Meanwhile, whisk the yolks and sugar in a medium sized bowl together till pale.

3. 3

   Add the cornflour and whisk thoroughly.

4. 4

   Pour in the hot milk gradually and whisk for 10 seconds, before pouring the whole lot back into the saucepan.

5. 5

   Simmer on medium high heat for 5 minutes, continuously whisking, or until thick.

6. 6

   Place a sheet of baking paper or plastic wrap diurectly onto the surface of the creme, and leave at room temperature to cool.

* Per serving · 4 servings · Values may vary.

No additional tips available.