Making Crème Pâtissière – not as scary as you think!
Crème pâtissière is that fabulous vanilla scented thick custard that you find in French pâtisserie, custard slices, doughnuts and in Portuguese custard tarts amongst many other dishes. It sounds like it might be a scary thing to make but in reality it is very straightforward. Here’s how we make it –
8 egg yolks
50g plain flour
120g caster sugar
1tsp vanilla bean paste or vanilla extract
600ml milk, warmed to boiling point
What to do with it once you’ve made it
Once you’ve made your creme pat, keep it in the fridge and use it for whatever you want within 4 days of making it –
- Make ice cream with it
- Layer up Mille Feuille with your creme pat and fresh fruit – strawberries traditionally
- Pipe into doughnuts
- With apple pie, crumble, cake….
- Portuguese custard tarts