Saturday, 7 September 2013

Creme Patissiere

How to make:
Ingredients:6 egg yolks,½ cup plus 2 Tbsp(125 gr) superfine sugar,¼ cup (40 gr)all-purpose flour,2 cups (500 ml) milk,1 vanilla bean, split lengthwise,a little confectioners’ sugar or butter.Makes about 750 gr.
Combine the egg yolks and one-third of the sugar in a bowl and whisk to a light ribbon consistency. Add the flour and whisk it in thoroughly.
In a pan, heat the milk with the rest of the sugar and the vanilla bean. As soon as it comes to boil, pour it onto the egg yolk mixture, stirring as you go. Mix well, then return the mixture to the pan.
Bring to a boil over medium heat, stirring constantly with the whisk. Allow the mixture to bubble, still stirring, for 2 minutes, then tip it into a bowl.
To prevent a skin forming, dust the surface with a veil of confectioners’ sugar or dot all over with little flakes of butter. Once cold, the pastry cream can be kept in the refrigerator for up to 3 days. Remove the vanilla bean before using. 

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