Confectioners Custard Recipes

CONFECTIONER'S CUSTARD

Confectioner's Custard image

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)

Provided by kiwidutch

Categories Dessert

Time 25m

Yield 3/4 pint

Number Of Ingredients 7

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)

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.

Nutrition Facts : Calories 821.5, Fat 26.1, SaturatedFat 12.9, Cholesterol 497.3, Sodium 286.5, Carbohydrate 117.5, Fiber 2, Sugar 68, Protein 27.5

CREME PATISSIERE

Creme Patissiere image

Creme Patissiere - not an item in itself, but for use in all sorts of puds . . .

Provided by tonytrigg

Time 10m

Yield Serves 4

Number Of Ingredients 0

Ingredients

Steps:

Beat the egg yolks and sugar for a few minutes until pale and slightly thickened.
Whisk in the flours.
Heat the milk in a saucepan until stating to boil.
Whisk the milk into the egg mix.
Put the whole lot back into the pan, stirring all the time until thick and boiling.
Take the pan off the heat - cover with cling-film to prevent a skin from forming.

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