Description
Let’s go back to basics with this simple but most luscious creme pate you will ever eat!
Ingredients
Units
Scale
- 300g Full-Cream Milk (or milk of your choice)
- 75g Egg Yolks
- 75g Caster Sugar
- 25g Cornflour
- 3g Vanilla Paste
- 45g Unsalted Butter, Diced (room temp)
Instructions
- In a medium saucepan, bring the milk to a boil
- In a large bowl, whisk the egg yolks, caster sugar, cornflour and vanilla until pale
- Pour the heated milk over the egg mixture and whisk well to temper the eggs
- Return the egg mixture back to the saucepan and bring to a boil while whisking continuously for no less than one minute after the mix is boiled
- Pour the mix into a bowl or a tray and cover with cling wrap that touches the skin of the custard
- Refrigerate the custard until the temperature drops to 40 degrees celsius
- Blitz in the room temperature butter when the mixture reaches 40 degrees celsius
- Pour into a container and cover the surface with cling wrap and chill until needed
Notes
See Simply Chocolate Creme Patissiere recipe for a chocolatey version of this luscious custard.