Pastry Cream

Pastry Cream

12 x 100ml £1.95 5 m
Pastry Cream
Pastry Cream
Pastry cream, a thick custard that can be used as a filling for any number of cakes, tarts or pastries.
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Ingredients

  • 700ml Whole Milk
  • 8single Eggs, Single Raw Whole Large
  • 120g Caster Sugar
  • 30g Plain White Flour
  • 5ml Vanilla Essence
  • 30g Cornflour

Method

  1. Separate eggs, whisk egg yolks and sugar together.
  2. Combine the flours and gradually add to the egg mix.
  3. Boil milk in a thick based pan and pour over mixture whisking constantly.
  4. Pour into a clean saucepan bring it to the boil stirring so it don't catch on the bottom.
  5. At this stage any flavours or essences can be added.
  6. Remove and cool. To prevent a skin, cover with cling film, grease proof or sprinkle
    with caster sugar.

Nutritional Information

Values expressed per 100g
No nutritional info available

Dietary Information

Recipe Contains

Notes

No dietary info available

Comments

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