Egg Custard

Custard cream is a basic recipe for baking. It is frequently used for puff pastries, fruit tarts etc. . First pour the milk in the sauce pan. Over medium heat, heat for 2 minutes, stirring occasionally. In a mixing bowl add in egg yolks and sugar and cream together. Then add in vanilla essence and wheat starch and whisk until combined. Add milk into egg mixture all at once without whisking. The milk should be lukewarm. Then stir until combined. Now pour the mixture back into the same pan over medium heat, bring to a boil stirring constantly with a whisk or wooden spoon. Always stirring, simmer until it thickens. It takes 4 to 5 minutes. Transfer to a heat proof bowl and cover with plastic wrap, press it directly onto the surface. And let completely cool in the fridge before using. 

Ingredients