Crème Patissière
An easy recipe for classic, vanilla-flavored creme patissiere. This pudding-like pastry cream can be used in Napoleons, fruit tarts, eclairs and more.
Ingredients
Cooking Instructions
step 1
In a small bowl mix together the Corn Starch (2 Tbsp) and All-Purpose Flour (2 Tbsp).
step 2
Bring Milk (17 fl oz) and Vanilla Extract (1 tsp) to a boil. Once it boils, turn off the heat.
step 3
Beat Eggland's Best Classic Eggs (4) with Granulated Sugar (1/3 cup) until pale yellow. Add flour mixture and continue stirring.
step 4
To temper the egg yolk mixture, add about 1/2 cup of the milk and mix quickly. Add the egg mixture to the milk. Cook over medium heat stirring frequently until it thickens.
step 5
Transfer to a clean bowl and set it over ice bath. Cover with plastic wrap so that it touches the cream and refrigerate it.
step 6
Whip Heavy Cream (1/2 cup) until it forms stiff peaks. Don’t overbeat it. Add whipped cream to the pastry cream and mix until well combined.
step 7
Serve and enjoy!
