Confectioners Custard Recipes

Steps:

• Cook and stir milk, vanilla extract, and butter in a saucepan over medium heat until simmering. Remove mixture from heat before it comes to a boil.
• Whisk eggs, sugar, and cornstarch together in a bowl until sugar dissolves.
• Set saucepan back over low heat. Pour in egg mixture slowly, whisking constantly, until custard thickens enough to coat the bottom of a spoon, 5 to 10 minutes.

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.

Steps:

• Beat the egg yolks and sugar for a few minutes until pale and slightly thickened.
• Whisk in the flours.
• Heat the milk in a saucepan until stating to boil.
• Whisk the milk into the egg mix.
• Put the whole lot back into the pan, stirring all the time until thick and boiling.
• Take the pan off the heat - cover with cling-film to prevent a skin from forming.