One Pan Crème Pâtissière by @ravneeteats

20 min
Medium

4 servings

🍬

50 g

Caster Sugar

🌽

11 g

Cornflour

🌾

3 g

Plain Flour

🧂

0.5 g

Salt

🥛

150 ml

Double Cream

🥛

150 ml

Whole Milk

🥚

68 g

Egg Yolks

🌿

15 ml

Vanilla Bean Paste

Preparation Steps

  1. Step 1/9

    Add the caster sugar, cornflour, plain flour, Maldon salt, double cream, whole milk, egg yolks, and vanilla bean paste to a dry saucepan.

    caster sugar
    cornflour
    plain flour
    Maldon salt
    double cream
    whole milk
    egg yolks
    vanilla bean paste
    🥄measuring spoons
    🫗measuring jug
    🥄balloon whisk

  2. Step 2/9

    Whisk the caster sugar, cornflour, plain flour, and Maldon salt together until evenly combined.

    caster sugar
    cornflour
    plain flour
    Maldon salt
    🥄balloon whisk

  3. Step 3/9

    Slowly pour in the whole milk while whisking constantly until the mixture is smooth and lump-free.

    whole milk
    🥄balloon whisk
    🫗measuring jug

  4. Step 4/9

    Pour in the double cream and whisk until fully incorporated.

    double cream
    🥄balloon whisk
    🫗measuring jug

  5. Step 5/9

    Add the egg yolks and vanilla bean paste, then whisk until the custard base is uniform.

    egg yolks
    vanilla bean paste
    🥄balloon whisk
    🥄measuring spoons

  6. Step 6/9

    Set the saucepan over medium heat and whisk continuously until the mixture bubbles and becomes thick.

    🥄balloon whisk

  7. Step 7/9

    Pour the thick crème pâtissière into a heatproof container and press parchment paper directly onto its surface.

    parchment paper
    🥣heatproof container
    🥄spatula

  8. Step 8/9

    Allow the crème pâtissière to cool completely before using it as a filling or dessert base.

    🥣heatproof container

  9. Step 9/9

    Whisk the cooled crème pâtissière briefly before using to restore a smooth, creamy texture.

    🥄balloon whisk

Composition

Ingredients

Types

Sweeteners, Starches, Flours, Dairy, Eggs, Flavorings

Ingredients

Caster sugar, Cornflour, Plain flour, Salt, Double cream, Whole milk, Egg yolks, Vanilla bean paste

Allergens

Gluten, Wheat, Milk, Eggs

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Nut-free

Calories

284 kcal

Macro nutrients

Protein: 4.3g, Carbohydrates: 20.5g, Sugars: 17.5g, Fat: 21.1g, Saturated fat: 12.8g, Fiber: 0.1g

Nutritional Information

Minerals

Calcium: 103mg, Potassium: 130mg, Sodium: 88mg, Iron: 0.7mg

Vitamins

Vitamin A: 243mcg, Vitamin D: 1.4mcg, Vitamin B12: 0.7mcg, Riboflavin: 0.22mg

Preparation

Time Information

Preparation

10 minutes

Cooking

10 minutes

Overall

20 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

balloon whisk, measuring spoons, measuring jug, heatproof container, spatula

Appliances

stovetop

Type

Type

Type Of Dish

Dessert, Pastry filling, Sauce

Occasions

Baking, Dessert preparation, Afternoon tea, Celebration

Origin

Source

Platform

instagram

Original Creator

@ravneeteats

Origin

Cuisine

French

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Thick, Creamy, Smooth, Silky

Flavors

Sweet, Vanilla, Rich, Milky

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered with parchment paper touching the surface,Do not leave out longer than 2 hours because it contains dairy and egg yolks), fridge : 3 days (Cool promptly before refrigerating,Store in an airtight container,Keep parchment paper directly on the custard surface to prevent a skin,Refrigerate at or below 4°C / 40°F), freezer : 1 month (Freeze in an airtight freezer-safe container,Texture may become grainy or weep after thawing,Thaw overnight in the refrigerator and whisk until smooth)