CRÈME PATISSERIE

CRÈME PATISSERIE
Ingredients
  1. 250ml Milk
  2. 50g Sugar
  3. 25g Cornflour
  4. 1 x Egg (or a heaped teaspoon of egg replacer)
  5. Vanilla Extract
Instructions
  1. Warm the milk.
  2. Put the corn flour and sugar in a jug and combine with a drizzle of water (if using egg replacer add it now plus a little extra water. add the egg and beat.
  3. Add half the hot milk and beat vigorously to ensure there are no lumps.
  4. Add the rest of the milk then return to the pan.
  5. Whisk constantly until thick (it will go really thick).
  6. Take off the heat and keep beating for a few minutes.
  7. You can double the recipe or triple it as you need. This is enough for a batch of Pains aux Raisins.
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