Pastry cream or Crème Pâtissière

A versatile pastry cream often used as a filling for pastries, cakes, éclairs and other sweet treats.
Total Time: 20 minutes
Course: Dessert
Cuisine: French
Keyword: bbr, cream, pastry cream
Servings: 0
Calories: 120kcal

Ingredients
 

Instructions

  • Bring 400 ml of the milk to a boil with the sugar and vanilla sugar.
  • In a separate bowl, mix the egg with the remaining 100 ml milk and pudding powder until smooth.
  • When the milk is almost boiling add a dash of warm milk to the egg mixture while stirring.
  • Slowly pour the egg mixture into the boiling milk, stirring well with a whisk to avoid lumps.
  • Keep stirring over low heat until the cream thickens.
  • When you have a thick cream, remove the pan from the heat and pour the cream into a clean bowl. Immediately cover with cling film to prevent skin formation.
  • Let cool to room temperature and use as desired.

Voedingswaarden

Serving: 100g | Calories: 120kcal

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