Method
- In a medium bowl, whisk together egg yolks and sugar just until pale yellow and creamy, then whisk in cornstarch and flour.
- Set aside.In a medium bowl, whisk together egg yolks and sugar just until pale yellow and creamy, then whisk in cornstarch and flour.
- Set aside.In a medium saucepan, heat milk, vanilla pod, and vanilla seeds on medium heat just to a boil.
- Remove from heat and remove vanilla bean. Gradually pour the hot milk into the egg mixture while simultaneously whisking constantly until smooth.
- Transfer mixture back into saucepan.
- Cook over medium-low heat, whisking constantly and vigorously so that the eggs won’t curdle, until mixture thickens.
- Remove from heat and transfer to a medium heatproof bowl.
- Press a piece of plastic wrap directly onto the surface of the pudding to prevent it from creating a ‘skin’.
- Let cool to room temperature, then refrigerate until chilled.
- Creme patissiere can be covered with plastic wrap and refrigerated for up to 3 days. It does not freeze well.
- Whisk before using.
Or you can buy powdered Creme Patissiere ready to mix with milk.
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