Creme Patissiere - Pastry Cream - Custard

That's a classic, and so versatile. Makes about 2 cups

Source: Flickr - Photographer: Unami

500ml Milk
3 egg yolks (you can keep the white to make meringues)
1/2 cup caster sugar
1/4 cup plain flour (add more if you want it extra thicker)
1/3 vanilla pod

Bring the milk to the boil with the vanilla pod. In a bowl, whip the egg yolks and sugar until the mixture gets pale. Add flour and mix it, and then add the boiling milk stirring well. Return everything to the saucepan and cook on moderate heat stirring continuously, until thickened. Remove from heat.

Transfer the cream to a bowl and allow to cool it down before covering with cling wrap. refrigerate and use as required. It can keep for up to 3 days in the fridge.

Vic Lic

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