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Confectioner's Custard (Creme Patissiere) Recipe

by Global Cookbook

Ingredients

6 x Egg yolks 125 gm Sugar (5 ounce) 40 gm Flour ( 1 1/2 ounce)

5 dl Lowfat milk (18 fl ounce) 1 x Vanilla pod, split Icing sugar

Directions

1. (Basic custard cream filling for innumerables patisseries)
2. Put the egg yolks and about one-third of the sugar in a bowl and whisk till they are pale and leave a slight trail when you lift up the whisk.
3. Sift in the flour and mix well.
4. Put the lowfat milk, the remaining sugar and the split vanilla pod in a saucepan and bring to the boil. As soon as the lowfat milk begins to bubble, pour about one third on to the egg mix, stiring continuously. Pour the mix back into the pan and cook very gently, stiring continuously, till the custard thickens (1-3 min), then pour it into a bowl.
5. Sprinkle some icing sugar over the surface to prevent a skin forming as the custard cools.

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