Pastry Cream (Crème Pâtissière)

Name: Pastry Cream (Crème Pâtissière)
Total time: 900 s
Yield: Yields 2 cups
Cuisine: British
Ingredients: 500 ml milk; 4 Tbsp custard powder (levelled); 3-4 Tbsp sugar; 1 tsp vanilla extract; 2 Tbsp butter

Bianca Mwale @bianca_eatsy

Zomba, Malawi

I made pastry cream the easy way using custard powder, and I can guarantee that, if done right, you won’t notice the difference. By “done right,” I mean getting the proportions of milk to powder just right, whisking constantly, and knowing exactly when to take it off the heat.

Bianca Mwale @bianca_eatsy

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Ingredients

15 minutes

Yields 2 cups

500 mlmilk
4 Tbspcustard powder (levelled)
3-4 Tbspsugar
1 tspvanilla extract
2 Tbspbutter

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Steps

15 minutes

1

In a small bowl, mix the custard powder with 5 tablespoons of the milk to make a smooth paste
2

Over medium heat, warm the remaining milk in a saucepan. Add the sugar and stir until dissolved
3

Add the custard powder paste while whisking continuously until custard thickens to a creamy consistency
4

Take off heat and and stir in the vanilla extract and butter until smooth and glossy
5

Transfer the crème pâtissière to a bowl, cover it with plastic wrap, pressing it directly onto the surface to prevent a skin from forming). Let it cool completely before using in pastries, tarts, or cakes
6

I used mine to fill these donuts over Christmas and everyone went for seconds

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