CONFECTIONER'S CUSTARD
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
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
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jayjay 5times
[email protected]This is a great recipe for beginners. It's easy to follow and the results are always delicious.
Bris Hernandez
[email protected]This custard is the perfect way to end a meal. It's light and refreshing, and it always leaves me feeling satisfied.
Prakash Ayer
[email protected]This custard is the perfect make-ahead dessert. I can make it the day before and just pop it in the oven when I'm ready to serve it.
Ella Hosler
[email protected]I love that this recipe is so customizable. I can add different flavors to create different variations.
GMX STUDIOZ
[email protected]This custard is the perfect comfort food. It's warm, creamy, and delicious.
Shahid Don
[email protected]I'm so glad I found this recipe. It's the perfect way to use up leftover egg yolks.
Richard Mbulaheni Netili
[email protected]This custard is so good, I could eat it every day.
Son of iraq أبن العراق
[email protected]I've been making this custard for years and it's always a hit. It's the perfect dessert for any occasion.
Saami Yare
[email protected]This is the best custard recipe I've ever tried. It's so easy to make and always turns out perfect.
Gibson Nkomo
[email protected]I'm not a huge fan of custard, but this recipe is a game-changer. It's so creamy and delicious.
Cynthia Mulowa
[email protected]This custard is so versatile. I've used it to fill pies, tarts, and even just eat it by itself.
Shekhar Karki
[email protected]I love that this recipe doesn't require any special ingredients. I always have everything I need on hand.
Olivia Abamba
[email protected]This custard is the perfect consistency. It's not too thick or too thin.
Kafi Sumon
[email protected]I was a little hesitant to try this recipe because I'm not a big fan of custard, but I'm so glad I did! It was so good.
charlotte singh
[email protected]This recipe is a great starting point for custard. I like to add a little bit of vanilla extract and nutmeg to give it more flavor.
Nadeesha Heenatigala
[email protected]I've made this custard several times now and it's always a success. It's so creamy and delicious.
BNIS CL_WAL
[email protected]This custard recipe is a keeper! It was so easy to make and turned out perfectly. I used it to fill a pie and it was a huge hit.