Sunday, May 13, 2012

Crème Patissière

Crème Patissière is easy and quick to make and can be used in many desserts such as tarts, biscuits and puddings so give it a go.


Vanilla Pod
6 egg yolk
125g caster sugar
40g plain flour
500ml milk
Icing sugar to sprinkle



Makes about 750g

Put your egg yolks, half the sugar and the flour into a bowl and mix till you have a smooth paste.

Next, split the vanilla pod and put the seeds, pod and the rest of the sugar in with the milk. Place over a medium heat until it just starts to boil.

Now, while constantly stirring, slowly pour the milk into the paste.

Once it is all combined, pour back into the pan over a medium heat while stirring till it starts to boil. It will take about 2 minutes but it will gradually thicken.

Pour the crème patissière into a bowl, and dust with a layer of icing sugar so that it doesn't form a skin when cooling.

When it has gone cold you can keep it in the fridge for up to 3 days.