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Creme Patissiere

By tonytrigg (GoodFood Community)
Rating: 5 out of 5.10 ratings
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4
Creme Patissiere - not an item in itself, but for use in all sorts of puds . . .
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Ingredients

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

Method

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

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Overall rating

Rating: 5 out of 5.10 ratings

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