Crème patisserie

Crème patisserie


1 person made this

About this recipe: I use this sweet vanilla cream to fill chocolate eclairs or profiteroles. Also delicious as the filling in fruit tartlets.

Mrs. Mary Hunt

Serves: 6 

  • 600ml milk
  • 50g caster sugar
  • 2 eggs
  • 1 egg yolk
  • vanilla essence
  • 30g flour

Prep:5min  ›  Cook:20min  ›  Ready in:25min 

  1. Beat milk and sugar together in a small saucepan and heat well.
  2. Place eggs into a bowl, pour warm milk over eggs. Add vanilla essence and flour; mix well.
  3. Pour mixture back into the saucepanpan; stir over a very low heat until it has thickened up, about 15 minutes.

Recently viewed

Reviews (0)

Write a review

Click on stars to rate