Crème pâtissière
Dessert · Total time : 15 min · Prep : 5 min · Cook : 10 min · 700 servings
Allergens : Milk, Eggs
Ingredients
For 700 servings
- 500 ml whole milk
- 2 c. à café vanilla bean paste
- 6 egg yolks (freeze the whites for another recipe)
- 4 c. à soupe cornflour
- 125 g golden caster sugar
- 30 g unsalted butter
Method
- 1.Pour the milk into a large saucepan. Whisk in the vanilla bean paste and gently warm until it's barely simmering.
- 2.Meanwhile, in a large bowl, whisk together the egg yolks, cornflour, caster sugar and a tiny pinch of salt. Gently pour in the milk, whisking constantly, until you have used up all the milk.
- 3.Return the custard to the pan you warmed the milk in and bring to the boil, whisking constantly — it will be lumpy at first, but continue to beat the mixture while on the heat, and it will soon turn silky and smooth. Remove from the heat, pass through a sieve into a clean bowl and stir in the butter, mixing until completely melted.
- 4.Cover with baking parchment to stop a skin from forming and set aside to cool before chilling in the fridge. Will keep chilled for three days. Beat to loosen before using in tarts, choux buns or cakes.