Crème Patissière | Pastry Cream
Recipe adapted from Raymond Blanc A Taste of my Life Page 307
plus extra for sprinkling
In a medium size saucepan bring the milk to the boil
Place the egg yolks, sugar and vanilla into a a large mixing bowl and whisk
Add the flour and whisk in to incorporate fully
Gradually add the milk while whisking continuously
Pour the mixture back into the saucepan and over a medium heat, bring to the boil.
Whisk constantly for 1 minute, to achieve a smooth consistency
Immediately pour into a glass bowl and sprinkle caster sugar over the top to prevent a skin forming
Leave to cool and then cover with cling film and refrigerate until needed
This can be kept in the fridge for a couple of days, or frozen until needed. Defrost in the fridge overnight before using.
An original recipe from Lavender and Lime