About this recipe:This is a classic crème patisserie often used in bakeries and restaurants. It can be used as a filling for cakes, tarts or pastries. To make a lighter filling, fold in whipping cream.
4 tablespoons caster sugar
2 egg yolks
4 tablespoons cornflour
5 tablespoons caster sugar
1 teaspoon vanilla extract
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Method Prep:15min › Cook:5min › Ready in:20min
In a heavy saucepan, stir together the milk and 4 tablespoons sugar. Bring to the boil over medium heat.
In a medium bowl, whisk together the egg yolks and egg. Stir together the remaining sugar and cornflour; then stir them into the egg until smooth. When the milk comes to the boil, drizzle it into the bowl in a thin stream while mixing so that you do not cook the eggs. Return the mixture to the saucepan, and slowly bring to the boil, stirring constantly so the eggs don't curdle or scorch on the bottom.
When the mixture comes to the boil and thickens, remove from the heat. Stir in the butter and vanilla, mixing until the butter is completely blended in. Pour into a heat-proof container and place a piece of cling film directly on the surface to prevent a skin from forming. Refrigerate until chilled before using.
Since leaving catering college some 25 years ago, I have not made pastry cream and I felt that it was going to be difficult but I found this recipe and found it very easy to follow and it worked first time with no problems and tastes fantastic. - 01 Jun 2011
So glad i came across this recipe, i have tried others and not been completely satisfied, but this is really good. I used the filling to make vanilla slices and it went down well with all the family they loved it. - 20 May 2013