Click here if you’re looking for custom cookies for your event, party or wedding?
Creme Patissiere
Creme Patissiere
Ingredients
- 300ml Whole Milk
- 1 teaspoon Vanilla Extract
- 3 Large Free-range Egg Yolks
- 50g Caster Sugar
- 15g Plain Flour
- 15g Cornflour
Directions
1. | Put the milk and vanilla extract in a sauce pan and place over a moderate heat just until the milk starts to boil |
2. | As the milk heats, in a heat-proof bowl, beat together the egg yolks with the sugar until frothy |
3. | Sift in the flour and cornflour and mix until a smooth paste |
4. | When the milk has heated, add a little to the egg mixture and immediately whisk thoroughly |
5. | Add a little more of the hot milk to the egg and whisk immediately until fully combined |
6. | Add the tempered egg mixture into the remaining hot milk and whisk thoroughly until combined |
7. | Put back on the heat stirring constantly for another 30 secs or a minute until thickened. Remember, it will continue to thicken as it cools |
8. | Pour into a clean bowl and cover with cling film laid against the surface of the custard to prevent a skin forming |
9. | Sit the bowl in larger bowl with ice water in to cool the mixture as quickly as possible |
10. | Once fully cooled, it will keep in the fridge for up to 3 days |
Note
If the mixture has set too thickly to pipe once cooled, place in a mixer with the whisk attachment and beat while adding a little heated milk or cream a tablespoon at a time, until the desired consistency is obtained.