Confectioners Custard Food

CONFECTIONER'S CUSTARD

Steps:

• Cream the egg yolks and the sugar together until thick and pale in colour.
• Beat in the flour, cornflour, and a very small amount of the milk taken from the 300 ml total, just enough to make a smooth paste.
• Heat the remaining milk until almost boiling (I use the mirowave) and pour it into the egg mixture, sirring constantly.
• Stir mixture over a low heat until it boils, then remove.
• Beat egg white until stiff and fold it into the custard.
• Return to the heat again and add vanilla essence and cook for another few minutes.
• Use as Choux pastry (cream puff) fillings etc.

CREME PATISSIERE (PASTRY CREAM)

Steps:

• In a medium bowl, whisk together egg yolks and sugar just until pale yellow and creamy, then whisk in cornstarch and flour. Set aside.
• In a medium saucepan, heat milk, vanilla pod, and vanilla seeds on medium heat just to a boil. Remove from heat and remove vanilla bean. Gradually pour the hot milk into the egg mixture while simultaneously whisking constantly until smooth.
• Transfer mixture back into saucepan. Cook over medium-low heat, whisking constantly and vigorously so that the eggs won't curdle, until mixture thickens. Remove from heat and transfer to a medium heatproof bowl. Press a piece of plastic wrap directly onto the surface of the pudding to prevent it from creating a 'skin'. Let cool to room temperature, then refrigerate until chilled.
• Creme patissiere can be covered with plastic wrap and refrigerated for up to 3 days. It does not freeze well. Whisk before using to get rid of any lumps.