Confectioner’s custard or Crème Pâtissière with white wine

Serves: 8 – 10

3 cups (750ml) milk
1 glass (250ml) white wine
2 eggs
vanilla essence, to taste
2 egg yolks
1 cup (200g) sugar
3 heaped tablespoons flour

Place eggs, egg yolks, sugar and flour in a saucepan.
Mix well.

Whisk in milk and wine, beating well with a wooden spoon until all the ingredients are well blended.

Bring to the boil over a low heat, whisking constantly until mixture thickens.
Remove from heat and pour into a bowl.

Cover surface with plastic food wrap tight, so that
The cream does not form a crust.

Set aside to cool. Refrigerate.
You can serve it as a dessert or use it as a filling.