Perfect Creme Patissiere

    (31)
    40 min

    Also known as pastry cream. It's a thicker version of egg custard. It's creamy, smooth and delicious. Use it in fresh fruit tarts, sponge cakes or whatever you fancy.


    32 people made this

    Ingredients
    Makes: 500 g

    • 235ml milk
    • 3 egg yolks
    • 100g caster sugar
    • 30g plain flour
    • 15g unsalted butter
    • 1 tablespoon vanilla extract

    Method
    Prep:5min  ›  Cook:15min  ›  Extra time:20min  ›  Ready in:40min 

    1. In a small saucepan, Heat milk to boiling point and remove from the heat.
    2. In a heatproof mixing bowl, beat egg yolks until smooth. Gradually add the sugar and continue beating until pale yellow. Beat in the flour.
    3. Pour the hot milk into the egg yolk mixture in a steady stream, beating constantly. When all the milk has been added, place the bowl over (not in) a pan of boiling water or pour the mixture into the top of a double boiler. Heat, stirring constantly, until thickened. Cook 2 minutes more, then remove from the heat. Stir in the butter and vanilla. Cover with cling film and allow to cool.
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    Reviews & ratings
    Average global rating:
    (31)

    Reviews in English (26)

    by
    84

    This was wonderful! I tried the double boiler and it took forever so I just cooked it over the stove with a whisk and it thickened very quickly. Delicious.  -  17 Jan 2005  (Review from Allrecipes US | Canada)

    by
    38

    This is a wonderful filling! It tastes just like pudding and is very easy to make! The only thing that I changed was that I only mixed the milk with the other mixture about halfway and then poured the whole thing into the sauce pan I was already using. I used a whisk and mixed it well, continuing to do so on a very low heat until properly thickened. I then finished the recipe as stated. I used this in empanadas and it was awesome! I'll definitely use it again!  -  03 Jul 2008  (Review from Allrecipes US | Canada)

    by
    27

    This was very good. I made it a second time with 1/2 cup of Heavy Cream and 1/2 cups of Whole Milk. Much richer...very, very good. Great filling for Boston Cream Pie.  -  22 Jun 2009  (Review from Allrecipes US | Canada)

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