Pastry cream

Pastry cream
Makes: 1 litre
Prep time:
Cook time:
Total time:
  • 1 tbspn vanilla flavour
  • 1000 ml milk
  • 12 egg yolks
  • 125 gr white sugar
  • 80 gr custard powder
  1. Mix some of the cold milk with the egg yolks, sugar and custard powder.
  2. Warm the remainder of the milk with the vanilla flavour.
  3. Pour in the cold milk and bring to the boil while stirring. Boil for a couple of minutes until the crème anglaise thickens.
  4. Cool the mixture down and store in the fridge covered with cling film until fully cold.
Stuff to know
The presence of the custard powder means that the crème anglaise must be boiled to cook out the flour taste. The egg yokes won't scramble.
The amount of sugar is to taste.
Flavour as required with chopped chocolate, instant coffee, cacao powder, etc.