Custard (3)
Instructions
In a saucepan, mix the egg yolks with the sugar, using the wooden spoon.
Add the flour gradually, without ceasing to stir until the mixture is blended.
Pour a little at a time, and always running, hot milk in which you put a bit of vanilla or some grated lemon peel.
Put on the fire, keep on stirring, simmer for 3-4 minutes.
Pour the cream into a bowl and let cool, turning from time to time, because they form the film on the surface.
The custard serves to fill éclairs, profiteroles, guns of puff pastry and many other cakes.
The flour makes it more consistent, but somewhat less delicate custard.
Ingredients and dosing for 4 persons
- 4 egg yolks
- 100 g of sugar
- 30 g of flour
- 50 cl of milk
- Vanilla (grated lemon rind)