How to make Creme Patisserie

You will need:

300ml Milk (Whole or Semi Skimmed)

4 Egg Yolks

60g Caster Sugar

25g Plain Flour

1tsp Vanilla Essence

Method:

1. To the 4 egg yolks add the caster sugar and whisk until pale and thick.

2. Sieve in the flour and whisk well.

3. Then to a saucepan over a low heat, add the milk and vanilla essence and mix. Bring to a boil then slowly add the milk mixture to the egg mixture whisking well after each addition.

4. Then return the mixture to the saucepan and whisk over a low heat until it comes to a boil and thickens. (If you find the eggs start to scramble as the heat is too high, remove from the heat and push through a sieve to remove any large lumps. Then return over a lower heat and continue to cook until thickened).

5. Once thickened, remove from the heat and put into a bowl covering with clingfilm to stop a film from forming. Pop in the fridge until ready to use.
   

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