Creme Patissiere

1. 1

   Beat egg yolks and sugar in a small bowl with electric beater until thick and creamy.

2. 2

   Beat in the flour.

3. 3

   Bring the milk to a boil and then gradually add to the egg mixture while the motor of mixer is running on medium speed.

4. 4

   Return the mixture to the pot and stir constantly over heat until mixture boils and thickens.

5. 5

   Remove from heat and cover surface of custard with greaseproof paper to stop a skin forming.

6. 6

   Cool to room temperature.

7. 7

   Beat cream until soft peaks form and then fold gently into mixture with the vanilla.

8. 8

   Use to fill choux puffs, a cake or as a base below fruit in a flan.

9. 9

   This mixture will fill 12 large puff cases.

* Per serving · 4 servings · Values may vary.

No additional tips available.