Creme Patissiere

Creme Patissiere

Creme Patissiere is a lovely thicker custard made from egg yolks. Most people I know use supermarket custard powder with milk and they get custard. In the culinary world this creme patissiere is confectioners custard. This is way better than store bought custard - and even more delicious if you use vanilla pods/beans. My custard pancake is a lovely dessert to try out if you want to taste the difference yourself. You can also make paté sucre - sweet flan pastry tart cases, fill it up with creme patissiere and decorate it beautifully with all kinds of fruits in season.

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Serves: 8 Prep time: 20 Minutes Cook time: 20 Minutes Ready in: 40 Minutes

Nutrition: Calories 90 Carbs: 7 g Protein: 0 g Fat: 4 g

2 cups milk
6 egg yolks
80 g caster sugar
40 g cake flour
10 ml vanilla essence
1-2 vanilla bean/pods, cut lengthwise and seeds scraped
Heat the milk in a saucepan over low heat.
Cut the vanilla beans/pods length-ways and scrape out the seeds and add it to the milk.
You can add the rest of the vanilla bean to the milk mixture to add some extra flavour, but discard it once you are about to add the egg yolks mixture to the milk.
In a separate bowl, beat the egg yolks and the caster sugar until light and fluffy.
Add 40 g of flour to the egg mixture and beat well.
Add the egg mixture to the milk mixture while continuing to beat well as it thickens.
Whisk over low heat until the mixture becomes thick and is not runny anymore.
Add the vanilla essence.
Let cool .
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