Creme Patissiere
Yields: approximately 1/2 cup (225g)
This classic thick and creamy custard is commonly used as a filling for cakes, tarts, pastries and ebelskiver.
INGREDIENTS
- 2 large egg yolks
- 3 tablespoons granulated sugar
- 1 TBL AP flour, tapioca or 00 flour
- 1 TBL cornstarch
- 1 C whole milk
- ½ tsp vanilla
STEP BY STEP
- In a mixing bowl, whisk together egg yolks and sugar
- Whisk in cornstarch and flour and a splash of water – and set aside
- In a glass measuring cup, heat milk in microwave for 45 seconds
- Pour milk into a double boiler and heat until the milk just barely starts to steam
- Temper milk into the egg mixture while simultaneously whisking constantly until smooth
- Transfer mixture back into double boiler, whisking continually, and cook over medium-low heat
- Add 1 TBL pat of very cold butter
- Whisking constantly, so that the eggs won’t curdle, cook until mixture begins to thicken.
- Remove from heat and transfer to a medium heatproof bowl.
- Press a piece of plastic wrap directly onto the surface of the pudding to prevent it from creating a skin.
- Let cool to room temperature, then refrigerate until chilled.
- Creme patissiere can be covered with plastic wrap and refrigerated for up to 3 days. It does not freeze well.
- Whisk before using to get rid of any lumps.
