Cream Patisserie

My favourite addition to any dessert is without question custard! However, at the risk of sounding like a snob, I cannot abide the powdered custard you buy from the supermarket. It has no flavour, it’s all but impossible to keep lump free and its over all very uninspiring. Homemade cream patisserie, on the other hand, is so simple, full of flavour and only uses ingredients that you’re bound to have at home anyway. So without further a do:

Ingredients (for approx 1L of custard):

  • 125g Sugar
  • 5 Egg Yolks
  • 25g Flour
  • 25g Cornflour (or cornstarch)
  • 500ml Milk
  • 1 Vanilla Pod (or 1 TBSP Vanilla Paste or Essence)

How To:

  • Put the milk and vanilla into a sauce pan (if you are using a vanilla pod, make sure to scrape out the beans).
  • Bring to the boil.
  • Meanwhile, in a bowl beat together the egg yolks and sugar.
  • Whisk in the flour and cornflour.
  • Add 1/3 of the hot milk into the egg mix and whisk.
  • Return the egg mix to the saucepan with the remainder of the milk.
  • At this point take out the vanilla pod to avoid it getting caught in your whisk. You can keep this to make vanilla sugar or your own vanilla paste.
  • Return the saucepan to the heat, cooking gently and stirring continuously with the whisk until the mixture thickens and starts to boil.
  • Continue whisking for approx 2mins over the hear or until the cornstarch is cooked out (just taste a little with a spoon to see if you can still taste it).
  • Once ready, pour into a bowl and cover with cling wrap to avoid a skin forming on the surface (because le ew).
  • Let cool and store in fridge until ready to use (just on the off chance your not eating this straight away). Make sure to whisk the custard before serving to make it smooth and silky. :p

See? Custard is so simple to make! So you can say ‘Adios’ to the old powdered custard packets and ‘Bonjour’ to your future of delicious, silky, custardy heaven.


Enjoy πŸ™‚

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