Make creme patissiere

September 26, 2007 (Last Updated: January 11, 2019)

Makes about 200ml

A thick, creamy custard for filling cakes and pastries – it’s also known as confectioner’s custard

In a mixing bowl, beat 6 egg yolks and 60g sugar until light and fluffy. Sift in 10ml cake flour and 20ml cornflour, and mix well to combine. Put 500ml milk, 60g sugar and 1 vanilla pod in a deep pot and bring to the boil over medium heat. While stirring continuously, strain the boiling milk over the egg mixture. Pour the mixture back into the pot and bring to the boil again, stirring constantly. Continue stirring so that the lumps disappear and stir in 25ml butter.

Pour the mixture into a bowl and if you are not going to use it straight away, cover it with a piece of plastic wrap to prevent a skin from forming. If it does form a skin, put the crème pâtissière in a blender and blend until smooth. Keep refrigerated for about 2 days.

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