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easiest crème pâtissière

I was asked to bake cake multiple times last week.  Cake with layers and filling and crème pâtissière.  I then started the ask the questions of what flavor cake do you want?  It was not for Koda Bear so I knew I would not be told red.  The request was vanilla with crème pâtissière.  I added berry jam.

I have no problems making crème pâtissière.  I have been making gravy for a very long time so it is really just an egg and sugar gravy.  But most people make a huge big deal about it.  The biggest problem I had was that I could not remember what recipe I used last time.  I did an internet search and came up with a crème pâtissière recipe from the Little French Bakery blog.  She learned from a French chef and the instructions just made sense to me.

I need to write it down because somedays I feel like I have little brains for remembering.

crème pâtissière

Note:  I used corn flour here because I could not find the cornstarch.  The crème pâtissière would have been even creamier made with cornstarch.

500 ml milk 

4 large egg yolks

125 grams sugar

30 grams flour

30 grams cornstarch or corn flour

2 teaspoons vanilla

Have a pyrex or heat proof container waiting.  If it is lined with cling wrap, it will be easier to remove the crème pâtissière.  A piece of cling wrap will also be needed for the top.

Heat the milk in a saucepan and 1/2 the sugar until it simmers.

While the milk is heating, in a heat proof bowl, mix the egg yolks the rest of the sugar, the flour, and the cornstarch.  Mix completely and make sure there are no lumps.

When the milk has come to a simmer, mix a third of it into the egg mixture to temper the eggs.  Whisk until smooth.  Whisk in the rest of the milk.  Transfer back to the saucepan.

Increase the heat under the milk mixture until the milk is at a slow boil.

Pour the egg mixture back into the boiling milk, whisking quickly the whole time until the mixture is a smooth glossy cream and it "burps" a bubble in the pan (I let it do three).

Pour the cream into the prepared pyrex or pan.  Make sure the top is covered in cling wrap and the cling wrap is pressed in.  It will be hot but this will prevent a skin from forming.

Put in the refrigerator to completely cool.

When cool, put in a bowl and whisk.  Flavour with the vanilla.  Whisk in.  If you wish to flavour with any liqueurs this is the time to whisk in a tablespoon.

I spread it between layers of cake.  Boyos like it on doughnut holes.  It is pretty delicious with berries too.  It lasts for a couple days in the refrigerator.

Written down!  Wahoo!  My life has become easier.  I also fill brioche with a crème pâtissière and chocolate chips.  Yum!

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