Creme Patissiere
Makes 450ml/¾ pint/1¾ cups
Ingredients:
300ml/½ pint/1¼ cups milk
1 tsp vanilla extract
3 medium egg yolks, beaten
50g/2oz/4 tbsp golden caster (superfine) sugar
2 tbsp plain (all-purpose) flour
2 tbsp cornflour (cornstarch)
Method:
1 Put the milk and vanilla extract in a heavy-based pan and bring to the boil.
2 Meanwhile, whisk the egg yolks and sugar in a bowl until thick and creamy. Whisk in the flour and cornflour until smooth. Gradually whisk in the hot milk, then strain back into the pan.
3 Slowly bring to the boil, whisking constantly. Cook, stirring, for 2–3 minutes until thickened and smooth.
4 Pour into a bowl, cover the surface and set aside to cool.
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