Crème Patisserie

Egg Yolks 8 16 32
Sugar 250 gm 500 gm 1k
Flour 100 gm 200 gm 400 gm
Milk 1 Lt 2 Lt 4 Lt
Method

• Put the milk on to boil with half the sugar.

• Mix the egg yolk with the flour and the remaining sugar until a smooth
creamy consistency is achieved. (Do not leave the eggs sitting on the
sugar as they will burn and your crème patisserie will become lumpy.)
• When the milk has boiled pour half onto the egg mix and stir until
smooth then tip the mix back into the saucepan and stir continually back
to the boil.
• Cook the mix out for 5 minuets stirring continually.
• Tip the mix out onto a buttered tray and cover with cling film to prevent a
skin from forming.
• Allow to cool before using.