Crme Patisserie Egg Yolks Sugar Flour Milk

Method Put the milk on to boil with half the sugar. Mix the egg yolk with the flour and the remaining sugar until a smooth creamy consistency is achieved. (Do not leave the eggs sitting on the sugar as they will burn and your crme patisserie will become lumpy.) When the milk has boiled pour half onto the egg mix and stir until smooth then tip the mix back into the saucepan and stir continually back to the boil. Cook the mix out for 5 minuets stirring continually. Tip the mix out onto a buttered tray and cover with cling film to prevent a skin from forming. Allow to cool before using.

8 250 gm 100 gm 1 Lt

16 500 gm 200 gm 2 Lt

32 1k 400 gm 4 Lt

Crme patissiere Milk Vanilla pod Vanilla essence Caster sugar Egg yolks Cornflour Flour Butter 500ml 100g 4 40g 40g 300ml tsp 2 20g 20g

Method 1. Whisk the sugar, egg yolks and cornflour (and flour) together in a bowl. 2. Bring the milk to the boil. 3. Pour a little of the milk into the egg mix and whisk continuously so that it warms the mix. Pour it back into the sauce pan and stir until well combined. 4. Cook the mixture over a gentle heat, stirring continuously, until the mixture becomes thick and has boiled to cook out the flour. 5. Remove from the heat and pass the mixture through a sieve into a clean bowl. 6. Add the butter and stir until melted and thoroughly combined. 7. Leave to cool, covered with cling film to prevent skinning and then chill until ready to use.