Creme Patissiere

Directions

1. 1
   Beat egg yolks and sugar in a small bowl with electric beater until thick and creamy.
2. 2
   Beat in the flour.
3. 3
   Bring the milk to a boil and then gradually add to the egg mixture while the motor of mixer is running on medium speed.
4. 4
   Return the mixture to the pot and stir constantly over heat until mixture boils and thickens.
5. 5
   Remove from heat and cover surface of custard with greaseproof paper to stop a skin forming.
6. 6
   Cool to room temperature.
7. 7
   Beat cream until soft peaks form and then fold gently into mixture with the vanilla.
8. 8
   Use to fill choux puffs, a cake or as a base below fruit in a flan.
9. 9
   This mixture will fill 12 large puff cases.