Confectioner’s Custard (creme Patissiere)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Desserts | 1 | Servings | |
INGREDIENTS
| 6 | Egg yolks | |
| 125 | g | Sugar, 5 oz |
| 40 | g | Flour, 1 1/2 oz |
| 5 | Milk, 18 fl oz | |
| 1 | Vanilla pod, split | |
| Icing sugar |
INSTRUCTIONS
(Basic custard cream filling for innumerables patisseries) Put the egg yolks and about one-third of the sugar in a bowl and whisk until they are pale and leave a slight trail when you lift up the whisk. Sift in the flour and mix well. Put the milk, the remaining sugar and the split vanilla pod in a saucepan and bring to the boil. As soon as the milk begins to bubble, pour about one third on to the egg mixture, stiring continuously. Pour the mixture back into the pan and cook very gently, stiring continuously, until the custard thickens (1-3 minutes), then pour it into a bowl. Sprinkle some icing sugar over the surface to prevent a skin forming as the custard cools.
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Nutrition (calculated from recipe ingredients)
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Calories: 950
Calories From Fat: 242
Total Fat: 26.8g
Cholesterol: 1080.7mg
Sodium: 49.9mg
Potassium: 153.9mg
Carbohydrates: 159.1g
Fiber: 1.1g
Sugar: 125.4g
Protein: 19.9g