CREME PATISSIERE
Creme Patissiere - not an item in itself, but for use in all sorts of puds . . .
Provided by tonytrigg
Time 10m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Beat the egg yolks and sugar for a few minutes until pale and slightly thickened.
- Whisk in the flours.
- Heat the milk in a saucepan until stating to boil.
- Whisk the milk into the egg mix.
- Put the whole lot back into the pan, stirring all the time until thick and boiling.
- Take the pan off the heat - cover with cling-film to prevent a skin from forming.
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