Creme Patissiere or Custard

This custard thickened with both plain flour and corn flour is very versatile. It can be used as base for a soufflé or as filling for tarts, pastries and cakes.

Ingredients

6 egg yolks
100g caster sugar
40g plain flour

40g corn flour
600ml milk

Directions

Step 1

Whisk the egg yolks in a bowl with the sugar then whisk in the plain and corn flour.

Step 2

Meanwhile bring the milk to the boil and stir into the egg mixture.

Step 3

Pour into a pan and bring back to the boil stirring until large bubbles break on the surface. Lower the heat and cook until very thick.

Tip: If the custard curdles

If the heat is too high when cooking custard on top of the stove, it will separate and look curdled. To rescue it, remove the pan from the heat and beat with a spoon until blended.