Crème pâtissèrie
Ingredients
40g caster sugar
2 egg yolks
20g cornflour
250ml full cream milk
3 pumps NOMU Vanilla Paste
Directions
Whisk the sugar and egg yolks until thick and pale. Add the cornflour and whisk well, then set aside.
In a heavy-based saucepan, gently heat the milk with the NOMU Vanilla Paste and bring to a boil. Remove from the heat and slowly pour into the egg mixture, whisking continuously. Pour the mixture back into the saucepan and place over medium heat. Cook for a few minutes, stirring constantly, until the mixture is nice and thick and coats the back of a spoon.
Cover the surface with clingfilm and leave to cool completely. Make sure the cling film touches the surface of the custard so that a skin doesn’t form.
Use this custard filling for Custard Slices, as a tart filling like in this Summer Berry Tart or delicious choux puffs.
Ingredients
40g caster sugar
2 egg yolks
20g cornflour
250ml full cream milk
3 pumps NOMU Vanilla Paste
Directions
Whisk the sugar and egg yolks until thick and pale. Add the cornflour and whisk well, then set aside.
In a heavy-based saucepan, gently heat the milk with the NOMU Vanilla Paste and bring to a boil. Remove from the heat and slowly pour into the egg mixture, whisking continuously. Pour the mixture back into the saucepan and place over medium heat. Cook for a few minutes, stirring constantly, until the mixture is nice and thick and coats the back of a spoon.
Cover the surface with clingfilm and leave to cool completely. Make sure the cling film touches the surface of the custard so that a skin doesn’t form.
Use this custard filling for Custard Slices, as a tart filling like in this Summer Berry Tart or delicious choux puffs.
Ingredients
40g caster sugar
2 egg yolks
20g cornflour
250ml full cream milk
3 pumps NOMU Vanilla Paste
Directions
Whisk the sugar and egg yolks until thick and pale. Add the cornflour and whisk well, then set aside.
In a heavy-based saucepan, gently heat the milk with the NOMU Vanilla Paste and bring to a boil. Remove from the heat and slowly pour into the egg mixture, whisking continuously. Pour the mixture back into the saucepan and place over medium heat. Cook for a few minutes, stirring constantly, until the mixture is nice and thick and coats the back of a spoon.
Cover the surface with clingfilm and leave to cool completely. Make sure the cling film touches the surface of the custard so that a skin doesn’t form.
Use this custard filling for Custard Slices, as a tart filling like in this Summer Berry Tart or delicious choux puffs.
Ingredients
40g caster sugar
2 egg yolks
20g cornflour
250ml full cream milk
3 pumps NOMU Vanilla Paste
Directions
Whisk the sugar and egg yolks until thick and pale. Add the cornflour and whisk well, then set aside.
In a heavy-based saucepan, gently heat the milk with the NOMU Vanilla Paste and bring to a boil. Remove from the heat and slowly pour into the egg mixture, whisking continuously. Pour the mixture back into the saucepan and place over medium heat. Cook for a few minutes, stirring constantly, until the mixture is nice and thick and coats the back of a spoon.
Cover the surface with clingfilm and leave to cool completely. Make sure the cling film touches the surface of the custard so that a skin doesn’t form.
Use this custard filling for Custard Slices, as a tart filling like in this Summer Berry Tart or delicious choux puffs.
