Creme patissiere recipe
Creme Patissiere recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
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Featured image is generic and does not represent the final look of a dish.
Ingredients
| 300 ml | milk |
| 1 | vanilla pod or 1 tsp vanilla extract |
| 2 medium | eggs, yolks only |
| 60 g | caster sugar |
| 30 g | cornflour |
| 30 g | butter |
Instructions
Place milk in a saucepan with the whole vanilla pod (if using) or vanilla extract. Bring to a simmer over medium heat, then remove it.
Place egg yolks, cornflour and sugar in a bowl and whisk well until combined; a balloon whisk is best.
Pour the warm milk over the egg mixture and whisk until smooth and evenly coloured. Pour the mixture back into the pan and set a moderate to high heat. Bring the mixture to a slow boil whilst whisking constantly to prevent lumps from forming or burning. When thick, remove pan from heat. Mix in the butter.
Remove the vanilla pod if used, and place the sauce in a bowl to cool. Cover the bowl with cling film and when quite cool, place it in the refrigerator until needed.
The vanilla pod may be re-used a few times if necessary.
About the recipe:
This is the filling in many commercial pastries. Sometimes described as ‘Creme Pat’, Bakers’ Custard or Pastry Cream, they are all the same.
This recipe is used with the Danish Pastry recipe I have posted. The number of servings is arbitrary as the pastries can either be little more than a mouthful or quite large, up to 6 inches or 15cm square. Different amounts of the cream will therefore be used. It can also be used with custard tarts and many more pastries and cakes.
Preparation time:
ca. 10 min
easy
n/a
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