Ingredients
Creme Patissiere
egg yolks
10pc
sugar
350g
12.25oz
1.40cup
23.45tbsp
cornstarch
80g
2.80oz
0.32cup
5.36tbsp
milk
1l
salt
pinch
vanilla
to taste
Method
Cooking instructions
- Combine the egg yolks with sugar and cornstarch. Whip the mixture for 5 minutes.
- 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!!!!
- 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.
