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Creme Patissiere

250ml full fat milk

1 vanilla pod - split

3 egg yolks

60g caster sugar

25g plain flour


Whisk egg yolk and sugar till creamy

Heat milk with the split vanilla pod and pour over the egg mixture, whisk till combined and pour back into the pot

Reheat now, whisking all the time, making sure to get into the edges of the pot too. Whisk continuously till it boils and about a minute longer to cook out the floury taste.


Strain through a sieve, sprinkle with caster sugar to prevent a skin forming and leave to cool



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