Creme Patissiere

madnad

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.

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