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Ingredients
| eggs: 6 (yolks) |
| caster sugar (superfine): 3/4 cup |
| all-purpose flour (unsifted): 1/4 cup |
| 2% milk: 2 cups |
| heavy whipping cream (fluid): 1/2 cup |
| vanilla extract: 2 tsp |
Creme Patissiere
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
10 min -
Servings
12 serving(s)
Tags
- Beat egg yolks and sugar in a small bowl with electric beater until thick and creamy.
- Beat in the flour.
- Bring the milk to a boil and then gradually add to the egg mixture while the motor of mixer is running on medium speed.
- Return the mixture to the pot and stir constantly over heat until mixture boils and thickens.
- Remove from heat and cover surface of custard with greaseproof paper to stop a skin forming.
- Cool to room temperature.
- Beat cream until soft peaks form and then fold gently into mixture with the vanilla.
- Use to fill choux puffs, a cake or as a base below fruit in a flan.
- This mixture will fill 12 large puff cases.