Crème Pâtissière Recipe

Ingredients

• 480 g whole milk
• 1 vanilla bean or 2 teaspoons vanilla paste or extract
• 65 g granulated sugar
• 30 g cornstarch
• 4 large egg yolks
• 1/4 teaspoon salt
• 45 g unsalted butter

Instructions

1. 1

   In a medium saucepan, heat the milk and vanilla on medium heat until it is just at a simmer - don't let it boil. You'll see a collection of tiny bubbles accumulating around the edge of the saucepan.

2. 2

   While the milk is warming, in a separate bowl, add the egg yolks, sugar, salt and cornstarch. Whisk them together until glossy and smooth.

3. 3

   Place the bowl on a dampened kitchen towel to stop it from slipping around for this next step. Once your milk is infused and hot, it’s time for tempering the eggs.

4. 4

   Add the hot milk mixture in a steady stream to the egg mixture while whisking vigorously. This step is to prevent the egg yolks from curdling.

5. 5

   Return the combined mixture to the saucepan over medium heat, whisking constantly until it starts to bubble.

6. 6

   Once it starts bubbling, it will begin to thicken. Keep it at a bubble don't stop whisking for 1 minute.

7. 7

   Take it off the heat and whisk in the butter until completely combined.

8. 8

   Pour the hot pastry cream into a clean bowl. If you want an extra silky smooth texture, you can push it through a fine mesh seive first

9. 9

   Lay a piece of plastic wrap directly onto the surface of the custard to avoid a skin forming and let it come to room temperature. Chill it in the refrigerator until completely cold.

10. 10

    When ready to use, give it a whisk to loosen it up again as it will get very thick in the fridge. Crème pâtissière can be stored in the refrigerator in an airtight container for up to 3 days.