wine.gif (1101 bytes)             Chef de haute cuisine
CAKE/BAKE
 Chocolate Eclairs
Fruit Cake
Lemon Sponge
Short Bread
Soda Bread
Scones
Pancake
Milk Tart
Confec. Cream
Ilana's Cake
Royal Icing
Cream Horns
Cocktail Cake
Cheese Cake
Crunchies
Dutch Bread
Danish Pastry
Conf.Custard
Current Bread
Croissant
Butter Icing
Sticky Buns
Breads
Basic Buscuit

Home Page

 CONFECTIONER'S CUSTARD

METHOD

Mix cornflower with milk

Heat, stir and boil until thick then simmer for 5 min

Add beaten egg yolks, sugar, vanilla essence and cook gently

Cool and use cold.

 

 

 

 

 

www2.gif (1114 bytes)©Copyright 1996 - 2004 e.Techie. All Rights Reserved. Use of this site is subject to the attached Terms & Conditions

INGREDIENTS

1 oz   cornflower
2 pint  milk
2 egg  yolks
1 oz   castor sugar
2tsp   vanilla essence

METHOD

 Mix cornflower with milk
Stir and boil until thick then simmer for 5 min
Add beaten egg yolks, sugar, vanilla essence and cook gently
Cool and use cold.

[ Introduction ] [ Getting Started ] [ Wine ] [ Tipple & Beverages ] [ Tools & Equip. ] [ Basics ] [ Spices ] [ Menu Suggestions ] [ Soup ] [ Fish ] [ Fowl ] [ Meat ] [ Sweets ] [ Fondue ] [ Cake/Bake ] [ Vegan Delight ] [ Tasty Snacks ] [ Sauces ] [ Salads ] [ Preserves ]