CUSTARD – CRÈME PATISSIERE

 

 

 

This custard is ideal to prepare all kinds of fruit tarts! Just lay the custard on top of the cooked pastry dough and cover with fresh fruits and coulis! Enjoy!

 

For 1 lb. of pastry dough:

2 cups of milk

1 vanilla bean, cut in half lengthwise

5 ¼ oz. sugar (150 g)

6 egg yolks

¾ oz. flour (20 g)

¾ oz. corn starch (20 g)

 

Bring the milk to a boil with 1 ¾ oz. sugar (50 g) and the vanilla bean in a large saucepan.

Combine the egg yolks with the rest of the sugar in a large bowl.

Whisk 1 minute until the mixture becomes pale yellow.

Add the flour and corn starch slowly and combine gently with a whisk.

Remove the vanilla bean from the saucepan and pour half of the hot milk into the egg mixture, whisking constantly. Return immediately the custard into the saucepan where half of the milk is and cook 1 minute, on high heat, stirring constantly on the bottom of the saucepan, so the custard doesn’t stick.

Transfer the custard into a bowl. Let cool down and refrigerate until use.

 

Bon Appetit!