Creme Patisserie – a delicious recipe with milk, cornflour, sugar, egg, butter, vanilla. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Mix 25ml of the milk with the cornflour,sugar and egg.
2
Warm the rest of the milk in a pan and when just below boiling point or basically when its nice and warm and not boiling mix the cornflour mixture into it.
3
Return the pan to the heat and bring to the boil stirring continuously until it thickens.
4
Now be careful here cos it really does go quite thick and pretty quickly too so don't wander off on this.
5
When its all thickened remove from the heat and stir in the butter and vanilla.
6
Allow it to cool, and if you don't want it to get a skin on the top cover with a piece of greaseproof paper pushed onto the surface.
7
When cool use as required.
467
kcal
Calories
14
g
Fat
73
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 11 fluid ounces milk, 3 tablespoons cornflour, 2 12 ounces sugar, 1 egg, and more.
Yes, Creme Patisserie falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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