Creme patissiere

Creme patissiere

By
From
So French So Sweet
Makes
625 ml

This pastry custard is used in tarts, is delicious with fruit and is often used to make soufflés. You can make it lighter by adding a little whipped cream to the cold custard.

Ingredients

Quantity Ingredient
500ml milk
1/2 vanilla pod, split lengthwise
4 egg yolks
100g caster sugar
50g plain flour, sifted

Method

  1. Combine the milk and vanilla pod in a saucepan and bring to the boil. Remove from the heat and whisk well so the vanilla seeds flavour the milk.
  2. Whisk the egg yolks and sugar in a heatproof bowl for 2 minutes. Whisk in the sifted flour.
  3. Remove the vanilla pod from the milk. Pour the hot milk onto the egg-yolk mixture, whisking well.
  4. Return the mixture to the saucepan and bring to the boil over medium heat, whisking constantly. When the mixture is just boiling and has thickened, transfer to a heatproof bowl. Whisk for a few seconds more, then set aside to cool before storing in the refrigerator for up to four days.
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