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Crème Patisserie

Ingredients
  Cornflour 30 Milliliter (2 tablespoons)
  Milk 1⁄2 Pint (300 milliliter)
  Caster sugar 30 Milliliter (2 tablespoons)
  Egg yolks 2
  Whipped cream 60 Milliliter (4 tablespoons)
  Vanilla essence 4 Drop
Directions

MAKING
1 In a bowl, combine the cornflour (cornstarch) with a little milk and form a paste.
2 In a pan, put the remaining milk with the sugar.
3 Slowly bring to a boil, and stir into the paste.
4 Rinse the pan and return the mixture to it.
5 Gently simmer until thick, stirring constantly.
6 Remove from the heat and gradually beat in the egg yolks.
7 Return to the heat and simmer gently for a few minutes to cook the egg.
8 Do not let boil.
9 Allow to cool.
10 Gradually fold in the whipped cream and vanilla essence (extract).
11 The cream is ready to use at this stage and can be frozen by transferring to a rigid container and pack.
12 Seal the container, label and freeze.

SERVING
13 Use as desired.
14 If frozen, thaw in the container at room temperature for 3 hours.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Method: 
Simmering
Drink: 
Milk
Interest: 
Party
Cook Time: 
25 Minutes

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