Creme Patissiere (Pastry Cream)
Ingredients:
250ml whole milk
4 egg yolks
50g sugar
30g cornflour
Method:
In a saucepan, bring milk to the boil. In a mixing bowl, beat egg yolks together with sugar and cornflour. Pour hot milk over egg mixture, beating all the time. Return mixture to the saucepan and bring it back to a simmer, stirring all the time. Remove from heat and allow to cool.
Note:
Crême Pâtissière should be made the day before it is needed.
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