Crème patissiere
Crème patissiere
About this recipe: Here is a great recipe for basic pastry cream, or crème patissiere, which can be used in fruit tarts, or used to fill eclairs or profiteroles.
Ingredients
Serves: 4
- 500ml full fat milk
- 2 tablespoons cornflour
- 75g sugar
- 1 whole egg
- 2 egg yolks
- 50g butter
- 1 teaspoon vanilla extract
Method
Prep:5min ›
Cook:10min ›
Ready in:15min
- Stir the cornflour into 1/3 of the cold milk. In a small saucepan, mix the rest of the milk with sugar and bring to the boil. Remove from heat and set aside.
- Stir the egg and yolks into the cornflour mixture. Gradually add the hot milk to the egg and cornflour mixture. Pour the mixture back into the small saucepan.
- Stir constantly on a low heat until the mixture thickens. Remove from the heat, add the butter and vanilla and stir until smooth.
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Reviews (1)
1
So easy to make, tastes delicious and saves a lot of time as well.. I have tried to make other recipes of this and always failed..thank you! - 04 Jul 2013
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