Today I’m sharing my recipe for a batch of super easy creme patisserie or you might know it as pastry cream.
If you don’t know what Creme Patisserie is, you’re missing out – trust me. It’s a thicker and richer custard – it’s one of the important components of patisserie, as with a good recipe, you can make many tasty recipes.
This is quite literally a staple in a few different recipes, so why not have a recipe that will work well in all aspects. I’m sharing my version of creme pat in a vanilla flavour but if you’re looking for a different flavour, swap out the vanilla for said flavour – its a really versatile recipe.
Anyway, let’s get started, shall we?
500ml Whole milk.
1 tsp Vanilla extract.
120g egg yolks.
100g caster sugar.
60g plain flour.
Before you get started on the recipe, you’ll want to do some prep work. Start by weighing up all of your ingredients and gather any equipment you may need such as a large saucepan and whisk.
Into the saucepan, pour in the milk and add in the vanilla extract/bean paste and whisk the two together until they are combined.
Place the milk mixture on the hob over a medium heat and start working on the next element of the recipe.
Into a separate bowl, place the egg yolks and sugar, then whisk together until they are fully combined. You will know the mixture is ready when the colour has changed from quite a bright and becomes a milk yellow-ish colour. You can then go ahead and add in the flour, just whisk it in until its fully incorporated.
Once the milk mixture almost reaches a boil, remove from the heat and pour around 1/3 of the mixture – this is just to help the mixture adjust to the change in temperature and influx of liquid. Whisk that 1/3 in until it’s full incorporated.
Then go ahead and steadily pour in the remaining milk, while constantly whisking the mixture – this is to ensure nothing catches and burns. After a short while, you will notice the mixture thinking – this will happen quickly, just be aware.
While hot, transfer onto a baking tray or a bowl, covering the surface with clingfilm (this prevents a skin from forming on top of the custard), ensure the clingfilm is in contact with the custard at all times.
Allow to cool fully before attempting to use the mixture.
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.
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