The Mother of all pastry creams
Pastry Cream, also known as Crème patisserie, is the mother of pastry creams. It is very easy to do but it tastes divine! It is used for desserts such as cakes, tarts, and éclairs. In this crème patisserie recipe, we heated the milk to a boiling point, added to the whisked eggs and sugar, and then add the flour and custard powder. We returned the mixture to the stove stirring all the time, added a few drops of vanilla essence, and then we worked the pastry cream until it is to the right consistency.
Ingredients for Pastry Cream
- 500ml milk
- 100g castor sugar
- 50g of flour
- 10g of custard powder
- 2 eggs
- vanill essance
Method
- heat the milk
- crack the eggs into a bowl
- whisk eggs and sugar together
- add custard powder to flour
- add milk to eggs and sugar MAKE SURE YOU CONTINUE WHISKING WHILE ADDING MILK
- add the flour and custard powder then
- put the mixture in a new pan and keep on stirring MAKE SURE THAT YOU HIT THE SIDES OF THE PAN WHILE STIRRING
- keep on stirring until the pastry cream is nice and thick
