CRÈME PATTISSERIE
Recipe and photo: Frikkie Jones
- 750 milk
- 1 cinnamon stick
- ½ cup sugar
- ½ teaspoon salt
- 2 teaspoons vanilla
- lump of butter
- 85 g Maizena
- ¼ cup sugar
- 6 egg yolks
- 1 cup milk
- Heat 750 ml milk with 1 cinnamon stick and ½ cup of sugar until scalding heat.
- While the milk is heating, mix 85 g Maizena, ¼ cup of sugar, 6 egg yolks and 1 cup of milk until smooth.
- Temper the hot milk into the egg mixture.
- Return to the pot and slowly stir whilst heating to boiling point.
- Let it boil 2 min until it’s cooked.
- Stir gently.
- Add ½ teaspoon salt, 2 teaspoons vanilla and a lump of butter and gently mix.
- Pour through a sieve into a non metal flat baking dish.
- Surface cover with glad wrap.
- Cool down.
- Loosen the set mixture with a whisk until smooth.
- Pipe into tartlet cases and dust with toasted cinnamon.
