Custard (Pastry Cream, Boiled Custard, Crème Patissier)
900ml milk (1)
5 egg yolks
100ml milk (2)
1 tbsp butter, softened
Vanilla, to taste
Boil the milk (1) and vanilla in a stainless steel pot.
Mix the sugar, eggs and flour and slowly pour in the milk (2) while mixing.
If any lumps are present sieve the sugar, egg and flour mixture.
Whisk the mixture into the boiling milk and re-boil milk while stirring.
Take off the heat and beat in the soft butter.
Pour the custard into a stainless steel container wrap with gladwrap, label and refrigerate.
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology
For further information on courses in culinary
visit cit.edu.au phone (02) 6207 3188 or
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