Patisserie Cream Custard Recipe or French Creme Patissiere

This patisserie cream custard recipe or French creme patissiere is an absolut must in the arsenal of any committed baker or aspiring patissier.
Very simple and easy to make this patisserie cream or custard is a very versatile base for a wide variety of desserts, cakes and baked goods.
enjoy,
Igor & Ann

Crème Patisserie – Custard cream
Recipe
- 500ml/17.6fl oz whole milk
- 120gr/4.5oz white sugar
- 5 egg yolks
- 50gr/1.8oz corn starch
- Vanilla pods or extract
Method
- Bring the milk to the boil with half the sugar.
- If using vanilla pods cut them lengthways in half and add them to the milk.
- Whisk the egg yolks with the other half of the sugar until pale and creamy.
- Add the corn starch and whisk again until all nicely incorporated.
- If using vanilla extract add it to the egg mix
- When the milk is boiling and you are using the vanilla pods then take them out. With the back of the knife scrape out the seeds and add them back to the milk.
- Pour 1/3 of the boiling mix on the egg mix whilst stirring with a whisk.
- Add the rest of the boiling milk.
- Pour the mix back in the saucepan and bring the crème patisserie back to a boil whilst stirring.
- The custard will thicken very fast. When it bubbles take the custard of the heat source.
- Pour the crème patisserie in a dish or container and dap carefully with a lump of butter to avoid a skin forming on top.
- Keep chilled until needed.
- Tip: add 50gr of Belgian dark chocolate whilst warm for chocolate custard.