Creme Patissiere

Creme Patissiere

My Crème Pâtissière is a rich, thick and creamy custard that is super versatile across a range of desserts. I've made a healthier version by reducing the amount of sugar, and added a delicate touch of vanilla bean paste for flavour. You can enjoy this custard on it's own with a serving of fresh fruit, or layer in between crepes for a decadent treat! 

You can find this recipe and plenty more delicious desserts in my cookbook, SIMPLE HEALTHY RECIPES. Click here for more information.

SIMPLE HEALTHY RECIPES

INGREDIENTS

Makes 1 litre

1 litre (4 cups) milk, your choice

120 g (4 oz) unrefined raw sugar

2 teaspoons vanilla bean paste

5 large organic eggs, beaten

100 g (3 1/2 oz) cornflour

METHOD

COMBINE 3 cups of the milk, sugar and vanilla into a large pot and heat gently. Do NOT boil.

MIX the cornflour with the rest of the milk in a separate bowl and whisk in the beaten eggs.

POUR the hot milk into the beaten egg mixture and whisk well to combine.

TRANSFER the mix back into the pot and cook over a medium heat until the custard thickens.

POUR the thick custard into a large bowl to cool.

LAY a piece of cling film over the top of the custard to prevent a skin from forming.

NOTES & INSPIRATION

Enjoy on it’s own or layer in–between crepes. This is pure comfort food at its best.

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