Ultimate Creme Patissiere

Serves 1
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Directions

  1. 1Scrape off seeds from the vanilla bean and add it to the milk into a sauce pan and bring it to a simmer.
  2. 2Scrape off seeds from the vanilla bean and add it to the milk into a sauce pan and bring it to a simmer.
  3. 3Scrape off seeds from the vanilla bean and add it to the milk into a sauce pan and bring it to a simmer.
  4. 4Meanwhile, cream together your egg yolks and sugar until it's thick and pale in color.
  5. 5Meanwhile, cream together your egg yolks and sugar until it's thick and pale in color.
  6. 6Meanwhile, cream together your egg yolks and sugar until it's thick and pale in color.
  7. 7Then add in your cornflour and salt and whisk to combine.
  8. 8Then add in your cornflour and salt and whisk to combine.
  9. 9Then add in your cornflour and salt and whisk to combine.
  10. 10Once the milk comes to a simmer, pour in half of it into the egg yolk mixture and beat well.
  11. 11Once the milk comes to a simmer, pour in half of it into the egg yolk mixture and beat well.
  12. 12Once the milk comes to a simmer, pour in half of it into the egg yolk mixture and beat well.
  13. 13Now pour the egg yolk mixture back into the milk and cook until it boils.
  14. 14Now pour the egg yolk mixture back into the milk and cook until it boils.
  15. 15Now pour the egg yolk mixture back into the milk and cook until it boils.
  16. 16Make sure to whisk continuously and turn off the heat as soon as as it starts boiling.
  17. 17Make sure to whisk continuously and turn off the heat as soon as as it starts boiling.
  18. 18Make sure to whisk continuously and turn off the heat as soon as as it starts boiling.
  19. 19Now add in your butter and stir to combine.
  20. 20Now add in your butter and stir to combine.
  21. 21Now add in your butter and stir to combine.
  22. 22Once that's done, cover the surface with some cling wrap and store it in the fridge straight away.
  23. 23Once that's done, cover the surface with some cling wrap and store it in the fridge straight away.
  24. 24Once that's done, cover the surface with some cling wrap and store it in the fridge straight away.

Ingredients

  • milk
  • milk
  • milk
  • sugar
  • sugar
  • sugar
  • egg yolks
  • egg yolks
  • egg yolks
  • cornflour
  • cornflour
  • cornflour
  • salt
  • salt
  • salt
  • butter
  • butter
  • butter
  • vanilla bean
  • vanilla bean
  • 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.