Crème pâtissière

Crème pâtissière

By
From
French Lessons
Makes
500 ml
Prep
5 mins
Cooking time
10 mins
Photographer
Steve Brown

Ingredients

Quantity Ingredient
300ml milk
40ml cream
1 used vanilla pod
5 egg yolks
100g sugar
15g cornflour
10g plain flour

Method

  1. Put the milk, cream and vanilla pod in a heavy-based saucepan and bring to the boil. Remove from the heat and leave to infuse for 5–10 minutes.
  2. Put the egg yolks and sugar in an electric mixer and whisk to the ribbon stage. Fold in the sifted flour and cornflour.
  3. Pour a third of the hot liquid onto the egg mixture and whisk gently to combine. Pour back into the saucepan with the rest of the hot milk and cook gently over a moderate heat for about 5 minutes, whisking all the time. The custard will thicken to a stiff and glossy smooth paste.
  4. Remove from the heat and stand the pan in a sink of iced water. Remove the vanilla pod and whisk vigorously to beat out any lumps. When completely cold, store in a sealed container in the refrigerator for up to 5 days.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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