Crème patissière

 My go-to cream for my fruit tarts. I also use it with crumbles or fudge cakes instead of custard because it's easier to make.

Ingredients

1L milk

100g flour

6 eggs

200g sugar

1 packet vanilla sugar

pinch of salt

Method

Separate 5 out of the six eggs. Whisk the yolks with the sugar and it's lighter in colour and "moussey". Add the flour. 

Add the whole egg and mix well until it's creamy.

Meanwhile, heat the milk and remove from the heat just before it boils. Pour the milk on the egg/flour/sugar mixture, stir quickly, then pour back into the pan and put it back on the hobs. Keep stirring over the heat until it has thickened.

Use the remaining egg whites to make meringues.