Whether you want to make a fruit tart, eclairs, or any other type of pastry, creme patissiere is a must! Luckily, it’s not very hard to make, and you’ll love having made it yourself to make your desserts even more special.
Ingredients
- 2 cups of milk
- 6 tablespoons sugar
- Pinch of salt
- 2 ½ tbsp cornstarch
- 1 tablespoon vanilla bean paste or extract
- 3 large egg yolks
- 1 large egg
- 3 tablespoons unsalted butter softened
Recipe
- Over medium-high heat, bring the milk to a simmer until it is almost boiling.
- In a medium-sized bowl, whisk the sugar, eggs, cornstarch, salt, and vanilla until mixture is smooth and thick. Then, place a towel underneath the bowl so it stays in place during the next step.
- Turn off the heat once the milk starts to bubble, and slowly pour half of the hot milk into the eggs, whisking constantly to temper them.
- Then, pour the tempered eggs into the saucepan with the rest of the hot milk and turn the heat back on to medium.
- Whisk for only 1-2 minutes so it thickens and then turn the heat to low and cook for another 1-2 minutes until you see bubbles.
- Turn off the heat and whisk in the butter so it’s incorporated well and then let it come to room temperature.
- Chill it in the fridge for a minimum of 2 hours up to overnight, and enjoy in your favorite pastries!
