Here is the recipe used for the Vanilla Custard – Creme Patisserie that is rich, thick and can be used for piping into deserts.
Vanilla Custard - Creme Patisserie
Author: Kaylie Kist
Recipe type: Basics
- ¼ vanilla bean
- 250ml full cream milk
- 55g caster sugar
- 30g cornstarch
- 30g diced butter
- 1 egg at room temperature
- A pinch of salt
- Using a heavy based saucepan heat the milk.
- Split & scrape the vanilla bean seeds into the warming milk, stir in and add a pinch of salt.
- Bring slowly to the boil and remove from the heat just before it reaches boiling point
- Whilst the milk is heating, place the eggs, cornflour and sugar into a large bowl and whisk until smooth.
- Slowly start adding the ½ hot milk into the egg mix, whisking continuously.
- Pour in the remaining milk and continue whisking.
- Rinse the pan the had been boiling in and strain the custard creme mix back into the pan, this will remove clumps of vanilla and any cornflour lumps.
- On a medium heat, warm the custard, whisking continuously until very thick.
- Remove from the heat and whisk in the butter, this will slacken it off and give a rich glossy finish.
- Transfer to a prepared plastic piping bag(I leave it uncut without a nozzle)Place the bag inside a jug and refrigerate until completely cool.
- When you're ready to use, snip the end of the piping bag and use the custard until your heart is content!
- If you have leftovers, store the custard filled
pipingbag in an airtight container and use within 3 days.