Pastry cream (crème pâtissière)
★
★
★
★
☆
2 rates
Preparation : 5 min
Cooking : 5 min
Total time : 2 h 10 Rest : 2 h
Equipment
Saucepan Cling film
4 people
1 vanilla pod
300 ml semi-skimmed milk
3 egg yolks
25 g cornflour (Maïzena®)
80 g sugar
Associated products
RECIPE STEPS
1
Cut the vanilla pod in half and scrape the seeds. Warm the milk and vanilla seeds in a saucepan.
- 1 vanilla pod
- 300 ml semi-skimmed milk
2
Add the egg yolks, caster sugar and cornflour in the bowl fitted with the metal blade.
Switch on the machine then run for 30 seconds.
- 3 egg yolks
- 25 g cornflour (Maïzena®)
- 80 g sugar
3
Rerun for 30 seconds.
Drizzle hot milk into the food processor while it is running.
4
Pour everything into the saucepan and cook over low heat (without boiling). Remove from the heat as soon as the cream begins to thicken. Place cling film directly onto the hot cream (to prevent a skin forming) and refrigerate for 2 hours.
© Magimix 2020, for the recipes and the photos.
