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Crème Patissière
2.60
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Course
Dessert
Cuisine
French
Servings
4
Ingredients
1x
2x
3x
250
ml
Milk
1
tsp
vanilla paste
3
egg yolks
50
g
Caster Sugar
20
g
corn flour
or Plain Flour
Instructions
In a large saucepan, boil the milk with the vanilla paste.
Whisk the egg yolks with sugar and add the cornflour, pour the warm milk into the egg mixture, a little at a time whilst whisking.
Place the saucepan back on a medium heat. Cook to a boiling point, until thickened like a bechamel texture, stirring constantly for 3-5 minutes.
Pour the crème Patissière into a bowl and lay a layer of cling film over the mixture to prevent a skin forming.
Allow to cool in the fridge for 20-30 minutes. Use as needed within 2 days.
Keyword
Choux Pastry, cream, french, Kevin Dundon, pastry, tart