Name: Crème pâtissière or Crème Pâtissière
Total time: 20 min
Cuisine: French
Ingredients: 500 ml milk; 90 g sugar; 1 egg; 45 g custard powder (or cornflour); 1 packet vanilla sugar

Mise en place

Ingredients

500 ml milk
90 g sugar
1 egg
45 g custard powder (or cornflour)
1 packet vanilla sugar

Method

Get cooking

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 the custard powder until smooth.
When the milk is almost boiling, gradually add a little warm milk to the egg mixture, stirring continuously.
Slowly pour the egg mixture into the boiling milk, stirring well with a whisk to prevent lumps.
Keep stirring over low heat until the cream thickens.
Remove the pan from the heat once you have a thick cream and pour the cream into a clean bowl. Cover immediately with cling film to prevent a skin from forming.
Let cool to room temperature and use as desired.