Crème Pâtissière / Custard (Pastry Cream) is the basic cream for many recipes and desserts. The ingredients are simple, but of the quality and how fresh the ingredients are, will make the difference.

I am giving you the basic recipe for this Crème Pâtissière / Custard (Pastry Cream) with milk. But you can replace half the amount with heavy cream to get a richer taste and a lighter texture.

You should pay attention to the fire/temperature you are working with to this Crème Pâtissière / Custard (Pastry Cream).  It should be low to medium and never have a high heat because the milk may be burned at the base of the pot the cream will smell bad.

There are many variations based on Crème Pâtissière / Custard (Pastry Cream). Usually in fruit tarts, we also add a little lemon zest to bind better with the acidity of the fruits.

You can add whipped cream to the Crème Pâtissière / Custard (Pastry Cream) that has cooled, so that the cream becomes fluffier , and you’ll have the Légère cream. The ratio is 1 part whipped cream and 2 parts Patisserie / Custard cream.


Yields1 ServingDifficultyIntermediate

Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients  must be checked that are Gluten-Free and without traces of gluten.

 1 l milk, full fat
 300 g granulated sugar
 1 sugar vanilla or vanilla pod
 6 egg yolks (of medium size eggs)
 100 g corn starch
 100 g butter

Abbreviations: g=grams kg= kilograms cup=250 ml tsp= teaspoon=5 ml  tbsp= tablespoon=3 tsp=15 ml ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) l=litre/liter=1000ml

1

In a pot add the the milk expect of a half cup, the half amount of the sugar, the sugar vanilla or vanilla seeds and transfer over low to medium heat. Periodically mix to avoid burn at the bottom of the pot.

2

Separate the egg yolks of the white.

3

Whisk well the egg yolks with the rest of the sugar.

4

Add the half cup milk that you kept, the corn starch and continue to whisk.

5

As soon as the milk starts boiling, remove it from the heat and very slowly, ladle by ladle, pour it into the bowl with the yolks’ mixture, whisking constantly. This tempers the eggs so that they don’t scramble when you add them to the pot.

6

Mix well to incorporate all well and transfer into the pot again

7

Place the pot over medium heat and continue to whisk.

8

Whisk until the cream thickens well.

9

Remove from the heat and add the butter. Stir until the butter melts.

10

Transfer into a bowl, cover with cling film, and put it to fridge for 3-4 hours to cool well. Make sure that the plastic wrap touches all the surface of the cream.

11

Before you use it, take it out from the fridge and whisk well to make it fluffy.

12

Transfer into a pipping bag for more convince and make the dessert that you want.

Ingredients

 1 l milk, full fat
 300 g granulated sugar
 1 sugar vanilla or vanilla pod
 6 egg yolks (of medium size eggs)
 100 g corn starch
 100 g butter

Directions

1

In a pot add the the milk expect of a half cup, the half amount of the sugar, the sugar vanilla or vanilla seeds and transfer over low to medium heat. Periodically mix to avoid burn at the bottom of the pot.

2

Separate the egg yolks of the white.

3

Whisk well the egg yolks with the rest of the sugar.

4

Add the half cup milk that you kept, the corn starch and continue to whisk.

5

As soon as the milk starts boiling, remove it from the heat and very slowly, ladle by ladle, pour it into the bowl with the yolks’ mixture, whisking constantly. This tempers the eggs so that they don’t scramble when you add them to the pot.

6

Mix well to incorporate all well and transfer into the pot again

7

Place the pot over medium heat and continue to whisk.

8

Whisk until the cream thickens well.

9

Remove from the heat and add the butter. Stir until the butter melts.

10

Transfer into a bowl, cover with cling film, and put it to fridge for 3-4 hours to cool well. Make sure that the plastic wrap touches all the surface of the cream.

11

Before you use it, take it out from the fridge and whisk well to make it fluffy.

12

Transfer into a pipping bag for more convince and make the dessert that you want.

Gluten Free Crème Pâtissière / Custard (Pastry Cream)
  • In order for the cream to cool properly without forming a crust and unsightly skin on its surface, it is necessary to put cling film on the entire surface of the cream, without a gap to prevent of creation extra moisture.
  • If you add vanilla  extra (liquid) or vanillin then add it at the end.
  • I am giving you the basic recipe for cream with milk. But you can replace half the amount with heavy cream to get a richer taste and a lighter texture.
  • You should pay attention to the fire/temperature you are working with to this cream.  It should be low to medium and never have a high heat because the milk may be burned at the base of the pot the cream will smell bad.

Good Luck and Bon Appétit!!!

Did you make this recipe;

I don’t want to miss any of your creations!
Take a photo & upload it to Instagram tagging me @vivoglutenfreecom so I can also be proud  for you.

   

What a better way to make easier your days, by keeping all recipes you like, organised. SHOP NOW

 
10
(Visited 1,014 times, 1 visits today)

Leave A Comment

Your email address will not be published. Required fields are marked *