Creme Patissiere (Pastry Cream)
This classic thick and creamy custard is commonly used as a filling for cakes, tarts, and pastries.
- 3 large (60g) egg yolks
- 5 tablespoons (65g) granulated sugar
- 1 1/2 tablespoons (15g) all-purpose flour
- 1 1/2 tablespoons (15g) cornstarch
- 1 1/4 cups (300 ml) whole milk
- 1/2 vanilla bean , split and seeded, or 1 teaspoon pure vanilla extract
In a medium bowl, whisk together egg yolks and sugar just until pale yellow and creamy, then whisk in cornstarch and flour. Set aside.
In a medium saucepan, heat milk, vanilla pod, and vanilla seeds on medium heat just to a boil. Remove from heat and remove vanilla bean. Gradually pour the hot milk into the egg mixture while simultaneously whisking constantly until smooth.
Transfer mixture back into saucepan. Cook over medium-low heat, whisking constantly and vigorously so that the eggs won’t curdle, until mixture thickens. 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.