Creme Patissiere / Thick Custard Creme

Thick vanilla custard creme base that is used with different variations of french dessert making, depending on what additional ingredient you add to it.

Ingredients:

500ml Full Cream Milk

Half Vanilla Pod / or Vanilla Extract

120g White Sugar

55g Corn Flour

2 Large Whole Eggs / about 110g

Put the milk in a pot to boil gently.

In a medium stainless bowl mix the sugar and corn flour, add the two whole eggs.

Once the milk has boiled, pour half of the milk first to the flour and egg mixture and combine, then pour in the second half.

Put the mix back into the pot you boiled the milk in, and bring it to a gently boil while constantly mixing it with a whisk until it thickens. The process should take about two minutes.

Once the custard has thickened, place a cling film onto a small tray and pour the custard onto it, then cover it with another cling wrap. Place it in the fridge to cool down for an hour or two.

The ready custard base then can be used as you like.

Variations:

• Creme Madame - add sweetened whipped creme

• Creme Diplomate - add dissolved gelatine and whipped creme - to use with fruit tarts

• Creme Mousseline -add softened beaten butter - great for Profiterole / Choux Pastry

• Chocolate - add some melted chocolate and whipped creme

• Liqueur - add some liqueur for flavour / whipped cream optional

• Nut Paste - add some nut paste like pistachio or almond