Creme Patissiere

Submitted by melting pot

"This is from Donna Hay. You can use it to fill pastry tarts and top with fruit, or to accompany cakes. It's like a very thick custard."

 

• Ready In: 15mins
• Ingredients: 5
• Yields: 24 tartlets
• Serves: 8-12

ingredients

• 2 cups milk
• 4 egg yolks
• 1⁄3 cup sugar
• 1⁄3 cup cornflour
• 1 teaspoon vanilla essence

directions

1. Place the milk and vanilla in a saucepan and bring to boil over medium high heat.
2. Meanwhile, whisk the yolks and sugar in a medium sized bowl together till pale.
3. Add the cornflour and whisk thoroughly.
4. Pour in the hot milk gradually and whisk for 10 seconds, before pouring the whole lot back into the saucepan.
5. Simmer on medium high heat for 5 minutes, continuously whisking, or until thick.
6. Place a sheet of baking paper or plastic wrap diurectly onto the surface of the creme, and leave at room temperature to cool.