Creme Patisserie


6              Egg Yolks

500g        Milk

30g          Flour

120g        Castor Sugar

10g           Corn Flour

20g           Vanilla Extract



  1. Place Egg Yolks and 1/3 of sugar into a mixing bowl, whisk on high until they form ribbons like lightly whisked cream.
  2. Stir in flour and Corn flour and mix well.
  3. Combine milk, vanilla essence and remaining sugar in a saucepan and gently bring to a boil.
  4. when lightly bubbling place 1/3 of mixture into egg/flour mix constantly stirring to a nice consistency, return all mixture to saucepan.
  5.   Heat gently on a low heat whisking continually, the more you whisk the nicer the consistency of the finished product.
  6. once thickened to a nice even constancy take off heat and leave to cool before use (if for a filling/ topping) dust with icing sugar to prevent skinning.














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