Confectioner's Custard

Name: Confectioner's Custard
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 3/4 pint
Ingredients: 2 egg yolks; 1 egg white; 50 g caster sugar; 2 tablespoons plain flour; 2 tablespoons cornflour; 300 ml milk; 1 teaspoon vanilla essence (more if you prefer)

Submitted by kiwidutch

"The is the traditional filling for Choux pastries (Cream Puffs) and any dessert which needed a filling. I can tell you that you *do* need to stir it constantly after adding the milk to the egg mixture, but patience is rewarded by a great result. Orignl. from 1920's recipe. Makes 400ml (3/4 pint)"

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Ready In:: 25mins
Ingredients:: 7
Yields:: 3/4 pint

ingredients

2 egg yolks
1 egg white
50 g caster sugar
2 tablespoons plain flour
2 tablespoons cornflour
300 ml milk
1 teaspoon vanilla essence (more if you prefer)

directions

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.

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Reviews

This receipe is ok - but needs rather more milk than is suggested if you want a custard rather than concrete. As it was it would have had the consistency of a sticky brick. The other way would be to reduce the flour a bit.

David K.