Creme Patissiere

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 20mins
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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.
Advertisement