HOW TO MAKE CRÈME PÂTISSIERE / PASTRY CREAM / THICK CUSTARD

As-Salaam Alaykum, Greetings Reader,

Crème Pâtissiere / Pastry Cream / Thick Custard is used in many desserts such as fruits tarts, vanilla custard slices and my childhood favourite good ol’ jelly and custard!

Like all good food, homemade always tastes better so it is worth adding this recipe to your collection.

CRÈME PÂTISSIERE / PASTRY CREAM / THICK CUSTARD

Recipe adapted from Paul Hollywood’s Vanilla Custard Slice

INGREDIENTS

• 500ml / 2 cups whole milk
• 1 teaspoon pure (halal) vanilla bean paste or 1 vanilla bean, split down the middle and seeds scraped out
• 100g or 1/2 cup sugar (I used granulated)
• 4 large or 5 mixed weight eggs, yolks only
• 40g OR 1/3 cup corn flour

EQUIPMENT

• Medium size saucepan
• Wooden Spoon
• Silicone / heatproof balloon whisk
• Teaspoon or pairing knife to scrape out vanilla seeds
• Measuing cup or jug
• Weighing Scales

METHOD

• Pour the milk into a saucepan, add vanilla. Bring milk to boil then remove from heat.
• Separate eggs, place egg yolks in a medium size bowl
• Add corn flour and sugar
• Whisk egg yolks, sugar and corn flour together.
• Whilst whisking continuously, pour a little of the hot milk from the pan into your egg mixture.
• Whisk in the rest of the hot milk until well combined then return to saucepan
• Cook the custard over a medium heat, whisking all the time until the mixture becomes comes to a boil and thickens.
• Remove from heat and if your custard is lumpy, pass it through a sieve into a clean bowl.

To store: Cover surface of pastry cream with cling film, ensuring there is no gap between the custard and the cling film or a skin will form (not pleasant). Place in fridge until you required.

* For an extra rich and smooth custard  – mix in 40grams of unsalted butter after removing the custard from the heat.