Showing posts with label crème patissière. Show all posts
Showing posts with label crème patissière. Show all posts

Sunday, April 12, 2015

Vanilla Custard Cream


"Whether you call it custard cream, pastry cream or crème patissière, the same directions apply to all. The only difference is that a crème patissière used for cake filling should be a bit thicker which implies the use of 2 extra tablespoons of cornstarch. Enjoy the video and please leave your suggestions."



Ingredients:

2 1/8 cups  (500 ml/17 fl oz) cow milk
2 whole eggs
3 tablespoons cornstarch
1 cup (200g/7 oz) sugar
1 teaspoon pure vanilla extract

I hope you enjoy the video, and if you would like more recipes, don't forget to subscribe :)