Prep 5 mins
Cook 20 mins
The is the traditional filling for Choux pastries (Cream Puffs) and any dessert which needed a filling. I can tell you that you *do* need to stir it constantly after adding the milk to the egg mixture, but patience is rewarded by a great result. Orignl. from 1920's recipe. Makes 400ml (3/4 pint)
- Cream the egg yolks and the sugar together until thick and pale in colour.
- 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.
- Heat the remaining milk until almost boiling (I use the mirowave) and pour it into the egg mixture, sirring constantly.
- Stir mixture over a low heat until it boils, then remove.
- Beat egg white until stiff and fold it into the custard.
- Return to the heat again and add vanilla essence and cook for another few minutes.
- Use as Choux pastry (cream puff) fillings etc.