Truffle Crème Pâtissière
10 minutes cooking time
10 minutes preparation
- 4 egg yolks
- 100g caster sugar
- 25g plain flour, sifted
- 1 vanilla pod, seeds only
- 350ml milk
- 100g Monty Bojangles Choccy Scoffy Cocoa Dusted truffles, chopped
- Pre-cooked sweet tart cases and berries to serve
In a large bowl, mix the egg whites with the sugar until light and fluffy, then stir in the flour.
Heat the milk, truffles and vanilla pod seeds together in a pan until just boiling. Ensure all the truffles are completely melted and pour over the egg mixture, whisking continuously as you do so.
Return the custard mixture to the pan and stir continuously over a medium heat until just boiling. Continue to stir over the medium-heat until thickened.
Remove from the heat, pour into a large bowl, and cover with cling film. Place in fridge to cool for 1 – 2 hours.
Spoon into pre-cooked sweet tart cases and top with berries for the perfect pudding!