Creme Patissiere

Ingredients

Creme Patissiere

10 egg yolks

350 grams (12.3 ounces) sugar

80 grams (2.8 ounces) cornstarch

1 liter (4.2 cups) milk

pinch of salt

vanilla to taste

Instructions

Step 1

1. In a mixing bowl, combine the egg yolks, sugar, and cornstarch. Whip the mixture for about 5 minutes until it becomes light and fluffy. Using a hand mixer can make this process easier and faster.

Step 2

2. Meanwhile, pour the milk into a saucepan and heat it on medium until it's warm but not boiling. Stir occasionally to prevent the milk from scorching on the bottom.

Step 3

3. Slowly pour 80-100 milliliters (2.70-3.40 fluid ounces) of the warmed milk into the egg yolk mixture, and add the vanilla and a pinch of salt. Whip thoroughly for about a minute until well combined. Tempering the eggs with a little warm milk prevents them from curdling.

Step 4

4. Quickly transfer the egg mixture back into the saucepan with the remaining warm milk. Continue to cook over medium heat, stirring constantly until the mixture thickens and starts to move in a swirl in the center of the saucepan, and the milk covers the entire egg yolk mixture. Using a whisk can help achieve a smoother consistency.

Step 5

5. Remove the saucepan from the heat and whisk vigorously until you have a smooth and elastic consistency. If lumps form, you can strain the mixture through a fine mesh sieve to ensure smoothness.

Servings

Why keep this delectable creme patissiere confined to the kitchen? It's perfect for countless occasions. Consider serving it as a filling for éclairs or cream puffs. Imagine biting into a light, airy pastry, then discovering the rich, velvety center – pure bliss! For a more casual treat, spoon the creme into tart shells and top with fresh berries for a bright, elegant dessert suitable for any gathering. Even solo indulgence can turn special; simply layer the creme with fresh fruit and granola in a glass to create an irresistible parfait. Essentially, whether for an extravagant dinner party or a cozy Sunday brunch, this versatile creme patissiere can make any moment extraordinary.

Equipment

Whisk

The secret to a smooth creme patissiere lies in your whisking technique. Make sure your whisk is sturdy and comfortable to grip for those 5-minute whipping marathons.

Mixing Bowl

A heatproof, medium-sized mixing bowl is ideal for combining egg yolks with sugar and cornstarch. Choose one with a non-slip base to make your task easier.

Saucepan

Poor-quality saucepans can lead to uneven heating and scorched milk. Opt for a heavy-bottomed saucepan for the best results.

Silicone Spatula

Perfect for ensuring you get every last bit of the mixture from the bowl to the saucepan. A must-have for precise transfers.

Variations

For those avoiding gluten or animal products, don't worry – you can still enjoy this delightful treat! To make a gluten-free version, simply replace the cornstarch with an equal amount of gluten-free cornstarch or arrowroot powder. It works like a charm, providing a silky texture without the gluten. Going vegan is easier than you think: swap the egg yolks with a mix of coconut milk and almond milk for a creamy texture, and replace the sugar with your favorite vegan sweetener. Blend in a bit of turmeric to mimic the rich color of egg yolks, and you've got a vegan creme patissiere that stands shoulder-to-shoulder with the original.

Faq

Why isn't my creme patissiere thickening?
Beginners often miss the importance of constant whisking. Ensure you whisk rapidly as soon as you combine the egg yolk mixture with the boiling milk.
Can I use a different sweetener instead of sugar?
Absolutely! You can substitute sugar with honey, maple syrup, or even a sugar alternative like stevia. Just be aware of sweetness levels and adjust them to taste.
How can I avoid lumps in my creme patissiere?
Intermediate chefs should make sure to temper the egg yolk mixture by gradually adding warm milk to it before combining everything in the saucepan, and always whisk continuously.
What's the best way to store leftover creme patissiere?
Store it in an airtight container in the fridge for up to 3 days. Place plastic wrap directly on the surface to prevent a skin from forming.
Can I freeze creme patissiere?
Experienced chefs often freeze creme patissiere successfully by placing it in airtight containers, then defrosting it in the fridge and whisking it to restore the original texture.
How can I add extra flavors to my creme patissiere?
Consider infusing the milk with coffee, citrus zest, or other flavorings before mixing it with the egg yolks for unique flavor profiles.