CREME PATISSERIE RECIPE

CREME PATISSERIE RECIPE
As demonstrated on 11th of March 2011 at the Middelburg Show

1000 ml Milk
100 g Corn Flour
200 g Sugar
2 Eggs
8 Yolks
110 g Butter
10 ml vanilla essence

Scald milk over medium heat until it reaches boiling point
Combine corn flour, sugar and eggs and cream until well combined
Slowly pour some of the hot milk to the egg mixture and cream well
Return the warm egg mixture to the pot, and cook over a medium heat while whisking
continuously until the custard thickens
Remove from the heat - scrape into a clean bowl and whisk in the butter and vanilla essence
Cover with clingfilm, cool and refrigerated.

This mixture can also be flavoured with honey, rooibos or rose essence.