Creme Patissiere Or Custard Thickened With Flour
|Corn starch||100 Gram|
|Wheat flour||40 Gram|
Mix the corn starch and wheat flour.
Beat the egg yolks continuously with sugar until foamy, then add the flour mixture little by little while stirring.
Bring the milk to the boil, pour it slowly over the egg mixture.
Continue to stir over a moderate heat until the whole mixture starts boiling again.
Keep stirring over the heat until thickened and smooth