Recipe - Patisserie Cream

Ingredients: 

S. No	Ingredients	Quantity	Unit
1	Egg yolk	20	Gm
2	Sugar	20	Gm
3	Milk	100	Gm
4	Vanilla essence	5	Ml
5	Custard powder	5	Gm
6	Cornflour	5	Gm

Method:

• In a bowl, take yolks, half the amount of sugar, custard powder and cornflour. Whisk the mix well.
• In a saucepan, add the remaining sugar, milk, and essence and bring to a boil. Keep whisking continuously.
• Add a little boiled milk to the yolks mixture and whisk well.
• Sieve the yolk mix and add the mix into the milk and whisk thoroughly.
• Whisk the mix on simmer until it reaches custard-like consistency.
• Cool the cream down to the room temperature, cover with a cling wrap and place in the refrigerate

CHEF’S TIP: If cling wrap is not available you can sprinkle some breakfast sugar on top.

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