Creme Patissiere Recipe

Directions:

1. Beat egg yolks and sugar in a small bowl with electric beater until thick and creamy.
2. Beat in the flour.
3. Bring the milk to a boil and then gradually add to the egg mixture while the motor of mixer is running on medium speed.
4. Return the mixture to the pot and stir constantly over heat until mixture boils and thickens.
5. Remove from heat and cover surface of custard with greaseproof paper to stop a skin forming.
6. Cool to room temperature.
7. Beat cream until soft peaks form and then fold gently into mixture with the vanilla.
8. Use to fill choux puffs, a cake or as a base below fruit in a flan.
9. This mixture will fill 12 large puff cases.