Crème pâtissière (Pastry cream)

Recipe from: 10/1/1993 12:00:00 AM
Ingredients 6
Servings 0
Time

Ingredients

  • 3
    egg yolks
  • 60
    g
    castor sugar
  • 25
    ml
    cake flour
  • 15
    ml
    cornflour
  • 250
    ml
    milk
  • vanilla essence
 

Method

 
1. Cream yolks and sugar together until thick and pale. Sift flours into a small bowl, add enough cold milk to form a smooth paste. Scald remaining milk (do not boil). 2. Add flour paste to creamed egg mixture, strain warm milk onto egg mixture, blend well and return to saucepan. 3. Stir over a gentle heat until mixture starts to thicken and boil. Take care not to burn. 4. Remove from heat and add vanilla essence to taste. Cover with wax or greaseproof paper, to prevent a skin from forming, until needed.
 

Read more on: eggs
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.