麻豆约拍

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听

6 egg yolks

2oz sugar

1tbsp corn flour

1 pt double cream ok ok ok you can have an option of half milk & half single cream!!

1 tsp vanilla extract ( or use 1 pod scraping out the seeds but also put the husk in the cream)

听

1.听听听 Bring cream & vanilla to the boil

2.听听听 Meanwhile whisk the yolks, sugar & corn flour together

3.听听听 Even the smallest bit of cornflour keeps the yolks from scrambling

4.听听听 Once cream up to the boil whisk into the yolk mixture

5.听听听 Then return it all back to a pan and stir with a spatula for 2 mins

6.听听听 It will thicken just before simmering point then take it off the heat

7.听听听 If it starts to look lumpy just using the whisk again until smooth.

听

听

This method takes the long boring 20 min whisk out of the equation.

Bruce Boyd, Executive Pastry Chef for Costley and Costley Emporium in Ayrshire, on听the qualities of French Patisserie.