Confectioner’s Custard (French Pastry Cream)
November 16, 2016
This is the stuff of which custard pies and profiteroles are made, and it still tastes good even with a gluten-free short-crust pie casing!
- Prep: 10 mins
- Cook: 15 mins
1Combine the sugar, cornstarch, salt and ¼ cup of the milk in a saucepan and mix well. Once smooth, add the rest of the milk and the essence.
2Heat, stirring constantly, until the mix thickens – and it will go VERY thick! Remove from the heat and cool thoroughly. Occasional stirring is recommended to avoid a crust forming on top.