Créme Patisserie ( Vanilla Custard )
Recipe supplied by: Sharon Jackson
Ingredients
- 1 cup cream
- 1 cup milk
- ½ cup castor sugar
- ¼ cup cream, extra
- ¼ cup milk, extra
- 1 cup cornflour
- 2 eggs
- Vanilla Essence
Method
- Place the cream and milk in a heavy based saucepan with a spoonful of sugar and bring to the boil
- Blend together the extra cream, extra milk, vanilla essence, cornflour and eggs and pour the hot mixture in gradually, stirring all the time (the important thing here is not to overheat the eggs - they will curdle)
- Return entire mixture to the saucepan and cook over medium heat until custard boils and thickens, stirring all the time
- Remove from the heat, add sugar, stir until dissolved and scrape down the sides of the saucepan
- Cool at room temp
- Sprinkle the top of the custard with sugar, this will form a syrup and prevent a skin from forming
- Beat before using
Cooking Tips & Tricks
To serve
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- Number of serves: 6
- Preparation time: Less than 30 minutes
- Cooking time:
- Nutrition Facts:
- Recipe Uploaded: 31.05.2015
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