Confectioner's Custard

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“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)”
3/4 pint

Ingredients Nutrition


  1. Cream the egg yolks and the sugar together until thick and pale in colour.
  2. 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.
  3. Heat the remaining milk until almost boiling (I use the mirowave) and pour it into the egg mixture, sirring constantly.
  4. Stir mixture over a low heat until it boils, then remove.
  5. Beat egg white until stiff and fold it into the custard.
  6. Return to the heat again and add vanilla essence and cook for another few minutes.
  7. Use as Choux pastry (cream puff) fillings etc.

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