Crème Patisserie

INGREDIENTS

125 ml milk

125 ml double cream

1 vanilla pod or 1 teaspoon vanilla extract

3 large egg yolks

50 g caster sugar

15 g plain flour

DIRECTIONS

1) Warm the milk and cream in a saucepan along with the vanilla pod, split lengthways. I really like a good vanilla taste, so I prefer to scrape out the seeds inside, and add them to the milk, and also place the de-seeded pod into the creamy mix. If you are using vanilla extract, it will get added later. Bring mix to the boil (the idea here is to scald it), remove from heat and let stand to infuse for about 10 minutes.

2) In a large bowl, whisk the egg yolks and sugar together until creamy, and then beat in the flour.

3) Remove the vanilla pods from the cream mix. Add the warm, creamy mix to the yolks and sugar mix, and whisk until smooth. If you are using vanilla extract, add it at the same time.

4) Pour the mix back into the saucepan and over a low heat whisk or stir until the custard thickens. I apparently cannot tell the difference between the custard thickening and it getting lumps, as I freaked out that I was making bad custard, when in actual fact it was just getting thicker. But then again, I’m an idiot. It should take about 10 minutes.

5) Remove from heat and pour into a bowl to help it cool. Don’t put this in the fridge. Just don’t. To stop the custard from forming a skin, tear off wide strips of greaseproof paper, wet them, and place them over the top of the custard. I’d recommend making this several hours before you want to eat the cupcakes to give it plenty of time to set and cool.

REFERENCE

http://apocalypsebakery.wordpress.com/2010/09/01/playing-catch-up-part-2-boston-cream-pie-cupcake/