Blackcurrant leaf crème pâtissière

Method

Blackcurrant leaf crème pâtissière

1. Bring milk to boil add leaves and allow to cool to room temp.
2. Use infused milk with attached recipe below…..

Crème pâtissière

1. Warm the milk, butter and vanilla in a pan on a low heat.
2. Whisk the egg yolk, and sugar, once combined add the cornflour and mix until smooth.
3. Once the milk has come to the boil, pour over the egg mixture slowly while whisking to avoid any lumps.
4. Transfer into a clean pan and cook on a medium heat until the mixture has thickened and the cornflour is cooked out.
5. Pass and chill, with a sheet of contact cling film on the top to stop a skin forming.