Serves 1
Directions
- 1Scrape off seeds from the vanilla bean and add it to the milk into a sauce pan and bring it to a simmer.
- 2Meanwhile, cream together your egg yolks and sugar until it's thick and pale in color.
- 3Then add in your cornflour and salt and whisk to combine.
- 4Once the milk comes to a simmer, pour in half of it into the egg yolk mixture and beat well.
- 5Now pour the egg yolk mixture back into the milk and cook until it boils.
- 6Make sure to whisk continuously and turn off the heat as soon as as it starts boiling.
- 7Now add in your butter and stir to combine.
- 8Once that's done, cover the surface with some cling wrap and store it in the fridge straight away.
Ingredients
- milk
- sugar
- egg yolks
- cornflour
- salt
- butter
- vanilla bean
Equipment
saucepancling wrap
Tips
- Whisk continuously when cooking the mixture.
- Turn off the heat as soon as it starts boiling.
- Whisking the cooled creme patissiere will bring it back to a smooth and luscious texture.
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