Creme Patissiere
- Ready In:
- 20mins
- Ingredients:
- 6
- Yields:
-
12 puff cases
ingredients
- 6 egg yolks
- 3⁄4 cup caster sugar
- 1⁄4 cup flour
- 2 cups milk
- 1⁄2 cup heavy cream
- 2 teaspoons vanilla
directions
- Beat egg yolks and sugar in a small bowl with electric beater until thick and creamy.
- Beat in the flour.
- Bring the milk to a boil and then gradually add to the egg mixture while the motor of mixer is running on medium speed.
- Return the mixture to the pot and stir constantly over heat until mixture boils and thickens.
- Remove from heat and cover surface of custard with greaseproof paper to stop a skin forming.
- Cool to room temperature.
- Beat cream until soft peaks form and then fold gently into mixture with the vanilla.
- Use to fill choux puffs, a cake or as a base below fruit in a flan.
- This mixture will fill 12 large puff cases.
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RECIPE SUBMITTED BY
Jen T
New Zealand
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