CREME PATISSIERE / CONFECTIONER’S CUSTARD (Crema Pastelera)

For my Fruit Tart filling, I multiplied this recipe by 3.

Ingredients
300ml full fat milk
30g unsalted butter
pinch of salt
60g caster sugar
30g plain flour
3 egg yolks
1 vanilla pod, split and seeds scraped (or 1tsp vanilla essence)

Conventional Method
Rinse a medium non-stick saucepan with cold water. Pour the milk in to the saucepan; add the butter, salt and the split vanilla pod and seeds. Bring to the boil over medium heat.
In a separate bowl whisk the egg yolks and sugar. Sift the flour over the eggs and mix to a smooth lump free paste.
Once the milk is boiling, remove from the heat, pour a ladle of boiling milk over the egg mixture, stir quickly till smooth. Repeat this a couple of times until half the boiling milk has been mixed in to the egg mix.
Pour the egg mix back in to the saucepan.
Bring the mix back to the boil over medium heat, stirring continuously.
Once boiling turn the heat right down to a gentle simmer, cook the pastry cream for 3 minutes.
Pour the cooked pastry cream into a clean storage container; cover the surface with parchment paper or plastic, as this will prevent a skin forming.
Keep the pastry cream in an airtight container in the fridge for up to three days.

Thermomix Method
Measure all the ingredients directly in to the Thermomix bowl, add the scraped vanilla seeds but not the whole pod. Set the timer to 7 minutes at 90C, speed 4. Once cooked turn the speed up to speed 9 for 5 seconds to ensure a smooth velvety finish. Pour the cooked pastry cream in to a clean storage container; cover the surface with parchment paper or plastic, as this will prevent a skin forming. Keep the pastry cream in an airtight container in the fridge for up to three days.

Note:
Rinse the saucepan with cold water before boiling milk; it prevents the milk from catching. Milk contains natural sugars and will caramelize and burn quickly.

Advertisements