Crème patisserie, also known as pastry cream, is a rich and smooth custard commonly used in pastries, cakes, and desserts. Here’s a recipe for crème pâtissière, which can also be used as a thick homemade custard:
Ingredients:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 4 large egg yolks
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
1. Prepare Ingredients:
– Separate the egg yolks from the egg whites. Set aside the yolks.
2. Combine Sugar and Egg Yolks:
– In a mixing bowl, whisk together the egg yolks and sugar until the mixture becomes pale and slightly thickened.
3. Add Cornstarch:
– Sift the cornstarch into the egg yolk and sugar mixture. Whisk until well combined and smooth.
4. Heat Milk:
– In a saucepan, heat the whole milk over medium heat until it just begins to simmer. Do not let it boil.
5. Temper Egg Mixture:
– Slowly pour a small amount of the hot milk into the egg yolk mixture, whisking continuously. This helps to temper the eggs and prevent curdling.
6. Combine Mixtures:
– Gradually pour the tempered egg mixture back into the saucepan with the remaining hot milk, whisking continuously.
7. Cook Custard:
– Place the saucepan over medium heat and cook the mixture, stirring constantly with a wooden spoon or whisk. Make sure to reach the edges of the pan to prevent sticking and burning.
8. Thicken Custard:
– Continue cooking until the custard thickens. This should take about 5-8 minutes. It is crucial to keep stirring to prevent lumps.
9. Remove from Heat:
– Once the custard has thickened, remove the saucepan from the heat.
10. Add Vanilla and Salt:
– Stir in the vanilla extract and a pinch of salt. Mix well.
11. Strain (Optional):
– If you want an ultra-smooth custard, you can strain it through a fine-mesh sieve to remove any lumps.
12. Cool and Use:
– Allow the crème pâtissière to cool to room temperature. Once cooled, it is ready to be used as a filling for pastries, cakes, or enjoyed on its own as a thick custard.
Tips:
– To prevent a skin from forming on the custard, cover it with plastic wrap, making sure the wrap is in direct contact with the surface of the custard.
– Experiment with different flavorings such as citrus zest or a splash of liqueur for additional variations.
This crème pâtissière recipe can be a delicious addition to various desserts, and its versatility makes it a staple in pastry making.
