Ingredients

Creme Patissiere
egg yolks
10 pc
sugar
1.50 cup
350 g
12.25 oz
11.55 fl oz
cornstarch
0.25 cup
80 g
2.80 oz
2.64 fl oz
milk
1 l
33.80 fl oz
salt
pinch
vanilla
to taste

Method

Cooking instructions

  1. Combine the egg yolks with sugar and cornstarch. Whip the mixture for 5 minutes.
  2. Meanwhile, pour the milk into a saucepan, and place it on the heat. Pour 80-100 ml (2.70-3.40 fl oz) warm milk into the egg yolk mixture, followed by vanilla and a pinch of salt. Whip for a minute, and quickly transfer the mixture to the saucepan, combining it with boiling milk. Do not mix!!!!
  3. Cook until the mixture starts to move in a swirl in the center of the saucepan and until the milk covers the whole of the egg yolk mixture. Remove from heat, then start quickly whisking the mixture until you get a smooth and elastic consistency.