Perfect Creme Patissiere

    Perfect Creme Patissiere


    31 people made this

    About this recipe: 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.

    Makes: 500 g

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

    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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