Crème Patissiere
If not using immediately, rub butter over the surface to prevent a skin forming.
Whisk 6 egg yolks in a bowl with 100 g caster sugar, then whisk in 40 g each plain flour and cornflour. Bring 600 ml milk to the boil and stir into egg mixture. Pour into a pan and bring back to the boil, stirring until large bubbles break on surface. Lower the heat and cook until very thick.
CREME PATISSIERE: A term used to describe a custard thickened with both plain flour and cornflour. It can be used as a base for soufflés, and as a filling for cakes, tarts and pastries - especially éclairs.
