Creme Patissiere

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 6 egg yolks
• 3/4 cup caster sugar
• 1/4 cup flour
• 2 cups milk
• 1/2 cup heavy cream
• 2 teaspoons vanilla

Recipe

• 1 beat egg yolks and sugar in a small bowl with electric beater until thick and creamy.
• 2 beat in the flour.
• 3 bring the milk to a boil and then gradually add to the egg mixture while the motor of mixer is running on medium speed.
• 4 return the mixture to the pot and stir constantly over heat until mixture boils and thickens.
• 5 remove from heat and cover surface of custard with greaseproof paper to stop a skin forming.
• 6 cool to room temperature.
• 7 beat cream until soft peaks form and then fold gently into mixture with the vanilla.
• 8 use to fill choux puffs, a cake or as a base below fruit in a flan.
• 9 this mixture will fill 12 large puff cases.