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Before starting this Crème Pâtissière recipe, make sure you have organised all the necessary ingredients.
Cut the vanilla pod lengthwise...
... and place in a saucepan, together with the milk. Bring to a boil.
In a mixing bowl, tip the whole eggs and egg yolks.
Add the castor sugar and combine with a whisk.
Blanch the ingredients...
... beating vigorously with a whisk. The preparation should be pale and fluffy.
Add the sifted flour (or crème pâtissière powder).
When the milk starts boiling...
... pour on top of the blanched eggs.
Transfer the preparation into the saucepan used to boil the milk...
... and cook over medium heat for 4 or 5 minutes, stirring constantly. Make sure the cream does not stick to the bottom of the pan.
The crème pâtissière is ready when it has a thick consistency.
Transfer into a cold receptacle.
To prevent the formation of a crust, place some cling film in direct contact with the surface of the cream.
Alternatively, you can sprinkle the surface with small knobs of butter.
Set aside until ready to serve.
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