Creme Patissiere

1. 1

   In a small saucepan, combine the sugar with the flour, cornstarch, and salt.

2. 2

   Mix together the yolks and cream.

3. 3

   If youre using a vanilla bean, split it and scrape out the seeds; stir them into the cream mixture.

4. 4

   Stir the cream-egg mixture into the sugar-cornstarch mixture over medium heat; at first, whisk occasionally to eliminate lumps.

5. 5

   Then stir almost constantly until the mixture boils and thickens, about 10 minutes.

6. 6

   Continue to cook until the mixture coats the back of a spoon; when you draw your finger through this coating, the resulting line will hold its shape.

7. 7

   Stir in the butter (and vanilla extract if youre using it) and set aside.

8. 8

   Cool the pastry cream for a few minutes, then proceed with your recipe or refrigerate, with plastic wrap directly on the surface to prevent a skin from forming.

* Per serving · 4 servings · Values may vary.

No additional tips available.