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How to make creme patisserie or confectioner's custard

Make Creme Patisserie or Confectioner's Custard

149
STEPS
INGREDIENTS
Get your eggs

Get your eggs

Get your sugare

Get your sugare

Crack eggs into a bowl

Crack eggs into a bowl

Add sugar

Add sugar

Whisk in high

Whisk in high

Until pale and fluffy

Until pale and fluffy

Scale flour

Scale flour

Add flour

Add flour

And a pinch of salt

And a pinch of salt

Whisk in

Whisk in

Like this

Like this

Measure milk

Measure milk

Split vanilla pods and scrape out beans

Split vanilla pods and scrape out beans

Add to milk

Add to milk

Add butter

Add butter

Bring to a boil then turn off

Bring to a boil then turn off

Remove vanilla

Remove vanilla

Add half the milk to the egg mix

Add half the milk to the egg mix

Then add that back into your milk

Then add that back into your milk

Like this

Like this

Put on a low heat and stir until thick 5 or so minutes also use a whisk for lumps

Put on a low heat and stir until thick 5 or so minutes also use a whisk for lumps

Getting them

Getting them

Should coat the back off a spoon like this!

Should coat the back off a spoon like this!

Get a sieve ready

Get a sieve ready

And pass your custard

And pass your custard

Into a bowl like this

Into a bowl like this

Press cling film onto it so a skin doesn't form and chill

Press cling film onto it so a skin doesn't form and chill

After its chilled it will continue to thinker like this, use to stuff profiteroles!

  • 50.0g Flour
  • 175.0g Caster sugar
  • A pinch of salt
  • 15.0g Unsalted butter
  • 4.0 Eggs
  • 2.0 Vanilla beans
  • 500.0ml Whole milk