Creme Pat
Pastry cream, also called creme patissiere, is a vanilla-flavored custard filling reminiscent of pudding. It's a versatile ingredient found in numerous French fruit tarts and pastries, some of which have found their way into Moroccan cuisine. One notable Moroccan dessert featuring pastry cream is the Milk Bastilla. Additionally, it can be an optional addition to recipes like frangipane, a French almond pastry cream often substituted for creme patissiere in certain dishes.
Ingredients
- 2 cups milk, divided
- 2 tablespoons cornstarch
- 1/3 cup white sugar
- 1 large egg
- 2 large egg yolks
- 1/4 cup butter
- 1 teaspoon vanilla extract
Instructions
- Whisk 1/3 of the cold milk and cornstarch together in a medium bowl until smooth.
- Pour remaining milk and sugar into a small saucepan. Heat over medium heat, stirring occasionally, until milk begins to simmer; remove from heat and set aside.
- Stir egg and egg yolks into cornstarch mixture; gradually whisk in hot milk. Pour mixture back into the small saucepan; cook over low heat, stirring constantly until thickened, about 3 to 5 minutes.
- Remove custard from heat and let cool slightly, whisk in butter and vanilla until smooth.
Notes
- Pass creme patissiere through a fine mesh strainer if you prefer a very smooth custard.
- Chill the creme pat in the refrigerator for at least 1 hour before using for best results.
Nutrition
Calories: 312kcalCarbohydrates: 27gProtein: 10gFat: 19gSaturated Fat: 10gCholesterol: 226mgSodium: 204mgPotassium: 233mgSugar: 23gCalcium: 177mgIron: 1mg
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