How to make Creme Patissiere
(good for 25 cm tart tin)
500 ml milk
1 tsp vanilla extract
5 egg yolks
125 caster sugar
25 g plain flour
25 g cornflour
Heat the milk and vanilla extract until just boiling. Remove from heat and cool slightly.
Beat the egg yolks with the sugar until pale and thick, then stir in the flour and cornflour. Pour the custard back into the saucepan and heat gently, beating continuously until the mixture thickens and boils. Boil for 1 minute, stirring continuously.
Pour into a large bowl and cover. Set aside to cool. Beat until smooth before using.
* Lumps:
This Creme is thickened with flour and cornflour. To avoid a lumpy mixture, vigorous mixing is essential throughout cooking. Do not be alarmed if lumps form, just beat hard and thy will break up as the custard thickens and comes to the boil. The cold custard can be enriched by folding in whipped cream.
