Creme Patissiere

Photo by Heather S.

PREP TIME

5

minutes

TOTAL TIME

30

minutes

SERVINGS

2

Cups

PREP TIME

5

minutes

TOTAL TIME

30

minutes

SERVINGS

2

servings

Ingredients

  • 1 1/4

    cups (300ml) whole milk

  • generous 3/4 cup (175ml) whipping cream

  • 1

    vanilla bean

  • 4

    large egg yolks

  • 5

    tbsp (75g) superfine sugar

  • scant 1 3/4 cups (40g) cornstarch

Directions

Pour the milk and cream into a heavy pan. Split the vanilla bean lengthwise and scrape out the seeds with the back of the knife. Add these to the pan along with the empty vanilla bean and slowly bring to a boil. Meanwhile, beat the egg yolks and sugar together in a bowl, then mix in the cornstarch until smooth. As soon as the creamy milk comes to a boil, take the pan off the heat and slowly pour the liquid onto the egg yolk mixture, whisking continuously. Strain the mixture through a fine strainer into the cleaned pan. Stir over low heat until the mixture is smooth and thick, then increase the heat and simmer, stirring, for 4 to 5 minutes to cook out the cornstarch. Pour into a bowl and cover the surface with plastic wrap to prevent a skin forming. Let cool completely, then chill if not using immediately.

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