Creme patissiere

Tags: cream, custard
. Makes about 600ml. 6 steps
6 egg yolks   whisk Pour into a pan; bring to boil, stirring, until large bubbles break on surface. Lower heat, cook until very thick.
100g caster sugar
40g flour   whisk in
40g cornflour
600ml milk boil stir in
To make a lighter cream, useful for filling tarts or cream puffs, beat 6 egg whites with a pinch of salt until soft peaks are formed, beat in 2 tablespoons of sugar, beat until stiff peaks are formed, fold into the hot custard. This is Creme Saint-Honore.