Creme Patisserie or Creamy Rich Vanilla custard.

Egg yolks(at room temp)- 6
Vanilla extract-1 tsp
Milk-2 1/2 C
Sugar-1 C
Butter- 2 tbsp
Corn flour- 3 tbsp
All purpose flour-3 tbsp

  • Sift the corn flour and flour.
  • Beat the egg yolks,vanilla and sugar in a bowl until its whitish.Then add the sifted flour mixture and mix well.
  • Heat the milk  in a saucepan upto the boiling stage and remove from heat.
  • Now pour the warmed milk into the beaten egg mixture little by little with the whisking continued till all the milk is done with.
  • Now strain back the mixture into the same saucepan and return to the heat.
  • Continue stirring from the bottom to the sides.It would start to thicken and when it starts bubbling,remove from the heat.
  • Now stir in the butter and mix well.
  • Then pour on to a shallow dish for cooling.Cover with a plastic wrap with the surface in contact to prevent skin forming.
  • When cooled can be refrigerated.When ready to use stir until creamy again.For a looser and more creamier texture you can add heavy cream.
  • This can be used as a filling or just as I do-a rich custard dessert.

1 Comment

Leave a Reply

Your email address will not be published. Required fields are marked *