Caster Sugar
The fine crystal of Chelsea...
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Sweets
Crème Pâtissière
10 mins
10 mins
Easy
12
Master the art of making Crème Pâtissière, a versatile and rich pastry cream perfect for filling eclairs, tarts, and more.
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- Ingredients
- Method
Ingredients
- 1 cup milk
- 3 egg yolks
- ¼ cup Chelsea Caster Sugar
- 2 Tbsp flour
- 1 tsp vanilla essence
Chelsea Products in Recipe
Reviews
9
What did you think of this recipe?
RosieB
Foolproof and delicious, I usually end up with a disgusting scrambled egg mess when attempting custard but this was perfect.
5
Eades
cool as!!!
5
Unknown
so easy and delicious
5
Julie
Great recipe, simple to follow and turned out perfectly. I used it to make pain aux raisins.
5
Unknown
Turned out perfectly! This will likely become my go-to for pastry creme.
5
Lee
Too imprecise! 2 tablespoons flour? 2 packed tablespoons? 2 heaped tablespoons? Please use weights instead.
1
jane
I was very impressed with this simple, no fail recipe! This will be my go-to recipe from now on. I shall print this out immediately. Never had it go so well. No more passing through a sieve to get the bits of congealed egg out! I used it to mix with whipped cream to make creme diplomat for the top of my banoffi tartlets. Perfect! Thank you, Chelsea.
5
Linda
I love this too, can you fill the profiteroles then freeze?Chelsea Sugar:It would be best to freeze and defrost the profiteroles before filling them.
4
Heather
I could not get this to set for me, I followed the recipe but it is still no where near thick enough to use.
1
Method
Put the milk in a saucepan and bring to the boil. Remove from the heat.
In a bowl whisk the egg yolks & sugar together until light and thick. Whisk in the flour. Pour the hot milk into the egg mixture, whisking until smooth.
Return the mix to the saucepan and return to the heat. This is to cook the flour to stop the crème ptissière having a floury taste. Bring to the boil, while whisking constantly until the mixture relaxes (softens slightly).
Remove from the heat and mix in the vanilla essence.
Transfer to a clean bowl. Cover with clingfilm, making sure to press it onto the surface of the custard to prevent a skin forming. Use when cold.
Variation: Replace the caster sugar with Chelsea Soft Brown Sugar for a caramel flavour and colour.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Reviews
9
What did you think of this recipe?
RosieB
Foolproof and delicious, I usually end up with a disgusting scrambled egg mess when attempting custard but this was perfect.
5
Eades
cool as!!!
5
Unknown
so easy and delicious
5
Julie
Great recipe, simple to follow and turned out perfectly. I used it to make pain aux raisins.
5
Unknown
Turned out perfectly! This will likely become my go-to for pastry creme.
5
Lee
Too imprecise! 2 tablespoons flour? 2 packed tablespoons? 2 heaped tablespoons? Please use weights instead.
1
jane
I was very impressed with this simple, no fail recipe! This will be my go-to recipe from now on. I shall print this out immediately. Never had it go so well. No more passing through a sieve to get the bits of congealed egg out! I used it to mix with whipped cream to make creme diplomat for the top of my banoffi tartlets. Perfect! Thank you, Chelsea.
5
Linda
I love this too, can you fill the profiteroles then freeze?Chelsea Sugar:It would be best to freeze and defrost the profiteroles before filling them.
4
Heather
I could not get this to set for me, I followed the recipe but it is still no where near thick enough to use.
1
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- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
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To serve
- 2 bananas, sliced
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Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
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learn about baking
How to Choose SugarFor Baking?
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