Ingredients

  • 290 milliliters milk
  • 2 egg yolks
  • 55 grams sugar, caster
  • 20 grams plain flour
  • 20 grams cornstarch
  • 2 drops vanilla

Directions

Crème Pâtissière: Scald milk. Cream yolks and sugar until pale. Mix in flours. Pour on the milk and mix well. Return mixture to a clean pan and slowly bring to a boil, stirring continuously. It will go alarmingly lumy, but don't worry. Allow to cool slightly, then add vanilla.

Notes
Notes:Original serves 6 and makes 290ml.
Serving Ideas:Original serves 6.


Categories
Custards
Keywords
Custards
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