This recipe makes about 600g of creme patissiere and is used as a base recipe in some of the other recipes. This is great for mixing with mousses and other ingredients.
- 1 Vanilla Pod (or 1 tsp Vanilla Bean Paste)
- 500 ml Milk
- 120 g Granulated Sugar
- 50 g Cornflour
- 120 g Egg Yolks approx 6 eggs
- 50 g Unsalted Butter
Split the vanilla bean lengthwise and scrape out the seeds.Bring the milk, vanilla pod or extract and seeds to a boil in a saucepan over a medium heat. Remove from the heat and let infuse for 10 minutes. Meanwhile combine the sugar and cornstarch(or custard powder) in a medium bowl. Add the egg yolks.Whisk just until the sugar is combined, do not let it get too pale.
Whisk a third of the milk into the egg mixture to loosen it.Whisk in the remaining milk and return the mixture to the saucepan, straining it through a fine sieve and cook over a medium heat, whisking constantly.
As soon as the pastry cream begins to thicken, remove it from the heat.
Whisk in the butter until smooth.Scrape the pastry cream into a bowl and cover with a layer of clingfilm, pressing it down so it touches the surface of the cream. This will stop a skin forming.Allow to chill completely.