METHOD

Hampshire Life - - Festive Recipes -

1. Make the choco­late crème patis­serie in ad­vance. Whisk the egg yolks with the sugar, co­coa and corn­flour un­til smoothly com­bined. Heat the milk in a saucepan un­til it just starts to sim­mer, then slowly in­cor­po­rate it into the egg mix, whisk­ing constantly.

2. Scrape the cus­tard mix­ture back into the saucepan, then stir over a low heat un­til it just starts to sim­mer. Take the pan off the heat, tip in the chopped choco­late and but­ter, then stir un­til melted and smooth. Scrape the cus­tard into a bowl, press a sheet of cling­film onto the sur­face to stop a skin

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