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About this recipe:
I use this sweet vanilla cream to fill chocolate eclairs or profiteroles. Also delicious as the filling in fruit tartlets.
50g caster sugar
1 egg yolk
- Beat milk and sugar together in a small saucepan and heat well.
- Place eggs into a bowl, pour warm milk over eggs. Add vanilla essence and flour; mix well.
- Pour mixture back into the saucepanpan; stir over a very low heat until it has thickened up, about 15 minutes.
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