Creme PatissiereCourse: Frostings and FillingsCuisine: FrenchDifficulty: Medium
A rich, creamy custard used in various desserts and Pastries
480 ml whole milk
133 castor sugar divided
1 vanilla pod or 1 tsp vanilla extract
4 egg yolks
15 g cornflour
15 g plain flour
20 g unsalted butter
- Pour the milk Into a medium saucepan, add the vanilla, if using a vanilla pod, split the pod down the middle and with the back of a knife or a teaspoon, scrape the seeds out and add to the milk with the vanilla pod
- Bring the milk to just below boiling, remove from the heat and remove the vanilla pod.
- Meanwhile, in a medium bowl, whisk egg yolks, sugar and both flours until smooth (no lumps).
- Dampen a tea towel or similar and roll-up lengthways, twist it and lay on the worktop in a circle.
- Place egg mixture bowl on the tea towel (this will prevent the bowl from slipping) while you very slowly pour the milk into the egg mixture whisking constantly until completely combined. ( this must be done slowly to prevent the eggs from curdling)
- Return the mixture to the milk saucepan and over a medium heat continue to stir until it has thickened.
- Return the mixture to the milk saucepan and cook over medium-high heat until mixture thickens, whisking constantly. Whisk from the bottom of the pan to prevent the cream from catching.
- This will take 5/6 minutes.
- Once thickened, remove from heat. Whisk in the butter until melted and fully combined.
- Transfer the cream to a cold shallow receptacle. If you feel that the cream is a little lumpy, pour it through a fine strainer.
- Cover with a plastic cling film placing it in direct contact with the surface of the cream
- Chill for 1 to 2 hours before use
- Creme Patissiere will not freeze well but will keep quite happily in the fridge for 2/3 days