Crème pâtissière is the French term for a deliciously versatile thick custard or ‘pastry cream’. Perfect for filling tarts, buns or cakes, this easy microwavable version is faff free, quick and easy.
Iain
Series 16
Makes:
1 batch
Difficulty:
Easy
- V
- GF
- Ingredients
- Method
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Method
Step 1
In a medium heatproof bowl, whisk the egg yolks, caster sugar, cornflour and vanilla together to form a smooth paste.
Step 2
Gradually whisk in the milk.
Step 3
Place in the microwave and heat on high/full power for 1 minute. This recipe is based on using a 1000W microwave, if your microwave has a lower wattage you may have to increase the cooking time at each stage by 10-15 seconds.
Step 4
Stir and return to the microwave for a further minute.
Step 5
Remove from the microwave and stir again. The crème pâtissière should be thickening at this stage.
Step 6
Continue to cook in short 10 second bursts until thickened, stirring in between each burst.
Step 7
Remove from the microwave and leave to cool.
Step 8
If you are making in advance, press a layer of cling film directly onto the surface to prevent a skin forming.
