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Making Creme Patissiere – not as scary as you think!

Creme patissiere is that fabulous vanilla scented thick custard that you find in French patisserie, 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 –

Ingredients

8 egg yolks

2dssp cornflour

50g plain flour

120g caster sugar

1tsp vanilla bean paste or vanilla extract

600ml milk, warmed to boiling point

Method

Making Creme Patissiere - not as scary as you think!

Put the egg yolks, cornflour, sugar and flour into a bowl

Making Creme Patissiere - not as scary as you think!

Mix it all up

Making Creme Patissiere - not as scary as you think!

Make sure it’s smooth

Making Creme Patissiere - not as scary as you think!

Add half the hot milk and stir it in

Making Creme Patissiere - not as scary as you think!

Add the rest of the milk and stir that in

Making Creme Patissiere - not as scary as you think!

Put the mixture back into a thick-bottomed pan and bring to the boil stirring all the time

Making Creme Patissiere - not as scary as you think!

It will get really thick and probably quite lumpy – don’t panic!!

Making Creme Patissiere - not as scary as you think!

Keep beating until it all becomes smooth

Making Creme Patissiere - not as scary as you think!

Turn the creme pat into a clean mixing bowl and add the vanilla bean paste

Making Creme Patissiere - not as scary as you think!

Cover the surface – right on the surface – with some scrunched up wet baking parchment to stop a skin forming and let it cool

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
Making Creme Patissiere - not as scary as you think!

Portuguese Custard Tarts

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