Pastry Cream ( for Filling Eclairs and Fruit Flans)

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READY IN: 20mins
YIELD: 2 1/2 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Whisk the eggs and sugar in a bowl until almost white.
  • Mix in the flour and custard powder.
  • Boil the milk in a thick based pan.
  • Whisk onto the egg mixture, mix well.
  • Return to the heat and stir to the boil. Add the vanilla.
  • Remove from the heat and pour into a basin. Stir occasionaly to avoid a skin forming on the surface of the pastry cream.
  • Cool, and use as needed.
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