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)
My Private Note
Units: US | Metric
- 1Cream the egg yolks and the sugar together until thick and pale in colour.
- 2Beat 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.
- 3Heat the remaining milk until almost boiling (I use the mirowave) and pour it into the egg mixture, sirring constantly.
- 4Stir mixture over a low heat until it boils, then remove.
- 5Beat egg white until stiff and fold it into the custard.
- 6Return to the heat again and add vanilla essence and cook for another few minutes.
- 7Use as Choux pastry (cream puff) fillings etc.
Browse Our Top Dessert Recipes
Nutritional Facts for Confectioner's Custard
Serving Size: 1 (441 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 821.4
- Calories from Fat 235
- Total Fat 26.1 g
- Saturated Fat 12.9 g
- Cholesterol 497.3 mg
- Sodium 286.4 mg
- Total Carbohydrate 117.5 g
- Dietary Fiber 1.9 g
- Sugars 67.9 g
- Protein 27.4 g