Simple Creme Patissiere

Let’s get down to the basics. Creme Patissiere is a fancy name for a good old custard which is a base creme for many delicious desserts… or simply just eating it straight from a bowl (guilty). Below is my recipe for the easiest, yet most luscious creme patissiere you will ever eat. But first, here are some tips and tricks for the perfect custard:

1. Do NOT throw away the egg whites. Freeze the left over egg whites to use another time for meringue or other various recipes that require egg whites.
2. The amount of cornflour you use will determine how thick the custard is, so adjust accordingly.
3. When whisking the egg yolk mixture with the warmed milk on a stove make sure you whisk vigorously so no lumps are formed. Keep whisking for over 1 minute after the custard is thick to ensure the cornflour is incorporated well (and not grainy).
4. Placing cling wrap over the surface of the custard will stop the custard from forming a skin.
5. SECRET INGREDIENT: Butter! Blitz the butter into the custard when it cools down to 40 degrees celsius. This will create the creamiest custard ever. Make sure to leave it to cool again to thicken back up.

In a saucepan on a medium/high heat, heat up the milk until just under boiling.

Add the egg yolks to the sugar, cornflour and vanilla. Make sure to whisk until pale so that there are no lumps. 

Pour the heated milk over the egg mixture and whisk instantly to temper the eggs. Whisking instantly ensures the eggs do not scramble. 

Return the mixture to the pot and continuously whisk until the mixture is thickened. Continuously whisk for a minute after it is thick so the cornflour is incorporated and not grainy. 

The mixture should look nice and thick and rich. I prefer whisking over using a wooden spoon as it removes all the lumps. Lumps and custard are not friends. 

Place the mixture into a bowl making sure to use a spatula to scrape all the mixture out, not wasting a single bit of custard.

Use cling film to cover the surface of the custard, you don’t want a skin to form on the custard.

Cool the custard down to 40 degrees celsius and make sure the butter is at room temperature before blitzing.

Blitz the butter into the custard until smooth and no lumps. 

The custard will be extremely smooth and a tad runny, but once you place the custard back into the fridge for 15-30 minutes it will thicken back up nicely.