decuisine.net

This cream filling taste great when it goes with cream puffs.

Ingredients:

• 100g castor sugar
• 2Tbsp flour
• 2Tbsp corn flour
• 3 egg yolks
• 400ml milk (I used UHT milk)
• 1Tbsp butter
• 1 tspt vanilla essence

Method:

1. Combine sugar, flour and egg yolk with 2 Tbsp milk into a paste
2. Warm remaining milk and pour into the paste
3. Stir over low fire until it turns into a custard
4. Removed from fire
5. Add butter and vanilla essence
6. Once cool, keep in fridge

Points to remember

My cream filling becomes a little bit dry. Maybe I overcook the batter or I used too much flour. However it still taste fantastic. When it is ready and left to cool, it should be covered so that the exposed top layer of the custard would not harden. See how much I can do with my new oven that I got from the great sale.

This entry was posted on Tuesday, February 17th, 2009 at 6:56 am and is filed under Baking, Dessert, Fillings, puff. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.