Crème Pâtissière

Ingredients

• 200 gSugar
• 5 pcsEgg yolk
• 83 gFlour
• 480 mlMilk
• 15 gButter
• 1.5 tbspVanilla extract

Instructions

1. 1

   Preparation

   • Put the sugar in a large bowl and whisk it into the egg yolks until the mixture is pale yellow and forms ribbons.
   • Beat the flour into the egg and sugar mixture until smooth.
   • While whisking continuously, pour the hot milk in a thin stream into the egg mixture to temper the eggs.
   • Return the mixture to a saucepan and cook over moderate heat, stirring constantly.
   • Bring slowly to a boil and then stir for 2–3 minutes while boiling to cook the flour thoroughly, stirring well to avoid lumps.
   • Remove from heat, beat in the butter until melted, then stir in the vanilla extract.
   • Cover the surface with a sheet of parchment paper to prevent a skin from forming and allow to cool completely before using.