Today I am sharing my go to recipe for Vanilla Creme Patissiere (French Custard). Crème patissiere is a thick, sturdy custard commonly used in France to fill choux, profiteroles, éclairs and also used on fruit tarts. Crème patissiere is an essential ingredient in many French recipes. It’s easy to make and requires only a few pantry staples: eggs, milk, sugar and plain flour. You can then flavour it as it pleases you, using vanilla essence, chocolate, coffee or even cointreau! My favourite way to use crème patissiere is in éclairs. The crème on its own is also delicious. Some recipes call for corn starch or cream, but really it is not necessary!
Ingredients
- 500 ml milk
- 50 g plain flour
- 90 g sugar
- 2 egg yolks
- 1 tsp vanilla essence
Method
- Heat the milk in a saucepan over medium heat until small bubbles forms.
- In a bowl mix egg yolks with sugar.
- Add flour in one go. First mix slowly, then quickly.
- Pour half the hot milk onto the egg mixture and mix rapidly. Add vanilla essence.
- Pour the mixture back into the saucepan with the other half of the milk
- Cook for 15 to 30 seconds stirring continually with a wooden spoon (or a whisk), or until the mixture thickens.
- Remove from heat, let cool before refrigerating.
Tip: To make chocolate crème patissiere, simply melt 50 g of dark chocolate using bain-mare then fold into the vanilla crème.
Do you make your own custard or to you buy it?
