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Member recipe

Creme Patissiere

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Servings

Serves 4

Creme Patissiere - not an item in itself, but for use in all sorts of puds . . .

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.

Ingredients

  • 4 egg yolks
  • 60g caster sugar
  • 25g plain flour
  • 2 tsp cornflour
  • 280ml milk

Method

    1. Beat the egg yolks and sugar for a few minutes until pale and slightly thickened.
    2. Whisk in the flours.
    3. Heat the milk in a saucepan until stating to boil.
    4. Whisk the milk into the egg mix.
    5. Put the whole lot back into the pan, stirring all the time until thick and boiling.
    6. Take the pan off the heat - cover with cling-film to prevent a skin from forming.

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Comments

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niklin's picture

when heating the milk I like to put in a lemon rind, and then remove before I mix the milk with the egg mix.The creme comes out with a tangy lemon flavour.

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