Step by Step Instructions
Add the butter in a medium sized, heat proof mixing a bowl and set aside.
Making something that’s often called crème pâtissière, may sound intimidating, but don’t be daunted – it’s simple to make when you know what you’re doing, and I’m going to teach you everything you need to know!
Heat the milk over medium heat until a few bubbles form around the edge. I heat the milk until it’s almost to a boil, so that it speeds up the process of dissolving the sugar and cornstarch. You just don’t want the milk to be so hot that it cooks the eggs.
A lot of recipes call for scaling the milk (heated to a near boil, then cooling it), but it isn’t necessary if your milk is pasteurized. However, if you’re using vanilla beans to flavor you custard, heating the milk with the vanilla bean in it and then allowing it to cool down, will allow the vanilla to infuse into the milk.
While the milk heats, add the egg yolks, cornstarch to a medium sized, heat-proof mixing bowl. Then, once your milk is heated, add the sugar to the bowl with the egg yolks and cornstarch.
Be sure to mix the eggs, cornstarch and sugar together until you have a smooth and glossy mixture that’s free of any lumps.
Slowly pour the hot milk into the egg mixture while whisking constantly.
Return the entire mixture back to the pot, over medium heat, whisking constantly. Until it becomes glossy and thick (around 2-3 minutes). It’s a good idea to switch to a rubber scraper now and then while mixing, to get into the edges of the pot.
Immediately strain the custard mixture through a sieve into the bowl with the butter.
Use your whisk or a rubber spatula to help push the mixture through the sieve and remove any custard that may stick to the bottom of the strainer.
Whisk the mixture well until the butter has melted into the custard.
Cover with plastic wrap directly over the surface of the cream, and cool to room temperature. Then chill until ready to use.
When ready to use, whisk to loosen and smooth before you use it.
The custard will keep up to 4 days refrigerated. Creme Patisserie is not suitable for freezing.
Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
