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Basic Créme Patisserie

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One of the most basic recipes in the pastry world, considered the "bakers' cream," is none other than créme patisserie. The following recipe is simple and contains basic ingredients, but its wonderful taste is the crowning glory of many culinary creations.

Try using it in cream puffs or pavlova.

Prep Time 10 minutes

Serves: 1

Difficulty Level: Low

Basic Créme Patisserie

Ingredients for créme patisserie:

Milk - 1 1/2 cups

Sugar - 1/2 cup

Cornflour - 1/4 cup

Salt - 1/4 tsp.

Egg yolk - 4

Unsalted butter - 2 tbsp.

Vanilla bean pod - 1 (alternative: 1 1/2 tbsp. extract)

Method of preparing the créme patisserie:

Pour the milk into a medium pot and add the vanilla pod. Place the pot over a medium-high flame and heat the milk, but don’t let it reach a boil.
Meanwhile, whip the egg yolks with the sugar and add the cornflour and salt until a sticky mixture is obtained.
When the milk is warm, remove the pod and, with a sharp knife, cut it lengthwise. Scrape the vanilla pod halves with the back of the knife to remove the contents.
Add the sticky black grains to the hot milk, mix a little, and pour the milk into the egg yolk bowl while stirring constantly. Pass the milk and egg mixture through a sieve back into the pot.
Return the pot to the stovetop and cook the whole mixture over a very low flame while stirring continuously with a wooden spoon or spatula. When the cream thickens slightly it is ready.
Remove the pot from the heat and add the butter. Mix well until the butter is completely absorbed into the cream. Transfer the cream to a flat pan and level it. Wrap in plastic wrap to avoid crusting and refrigerate until use.

Chef's Tip:

This creme will last you 3-4 days in the fridge.

Source: Kitchn

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