Pastry cream

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By Food24 November 03 2009
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Ingredients (6)

3.00 eggs — just the yolks
60.00 g castor sugar
25.00 ml flour — cake
15.00 ml cornflour
250.00 ml milk
vanilla — essence
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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.



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