How to Make Creme Patisserie or Confectioner's Custard

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How to Make Creme Patisserie or Confectioner's Custard Recipe
28 Steps
Ingredients
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1
Get your eggs

Get your eggs

2
Get your sugare

Get your sugare

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3
Crack eggs into a bowl

Crack eggs into a bowl

4
Add sugar

Add sugar

5
Whisk in high

Whisk in high

6
Until pale and fluffy

Until pale and fluffy

7
Scale flour

Scale flour

8
Add flour

Add flour

9
And a pinch of salt

And a pinch of salt

10
Whisk in

Whisk in

11
Like this

Like this

12
Measure milk

Measure milk

13
Split vanilla pods and scrape out beans

Split vanilla pods and scrape out beans

14
Add to milk

Add to milk

15
Add butter

Add butter

16
Bring to a boil then turn off

Bring to a boil then turn off

17
Remove vanilla

Remove vanilla

18
Add half the milk to the egg mix

Add half the milk to the egg mix

19
Then add that back into your milk

Then add that back into your milk

20
Like this

Like this

21
Put on a low heat and stir until thick 5 or so minutes also use a whisk for lumps

Put on a low heat and stir until thick 5 or so minutes also use a whisk for lumps

22
Getting them

Getting them

23
Should coat the back off a spoon like this!

Should coat the back off a spoon like this!

24
Get a sieve ready

Get a sieve ready

25
And pass your custard

And pass your custard

26
Into a bowl like this

Into a bowl like this

27
Press cling film onto it so a skin doesn't form and chill

Press cling film onto it so a skin doesn't form and chill

28
After its chilled it will continue to thinker like this, use to stuff profiteroles!

After its chilled it will continue to thinker like this, use to stuff profiteroles!

Ingredients

50 Grams Flour 
175 Grams Caster sugar 
A pinch of salt 
15 Grams Unsalted butter 
4 Eggs 
2 Vanilla beans 
500 Milliliters Whole milk 
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