Creme Patissiere

So as you may or may not know, I’m obsessed with #TheGreatBritishBakeOff (on Netflix)! There are so many recipes on there which I have never even heard. Something they constantly mentioned was a Creme Patissiere (pastry cream). Over the holidays I decided I needed to taste it, so I gave it a go. And boy oh boy was I pleasantly satisfied. Not only was it not as difficult as I anticipated but it was delicious! It was decadent and creamy and something I wish I had made a long time ago.

I served mine with berries in a little sponge cake dessert cup, which I bought from the grocery store. I totally regret it. The store-bought ones are way too sweet and greasy. This baby doesn’t need anything else to shine, but I would recommend serving it with fresh fruit in mini tart cups; perfect for a party!

*Recipe* - 3 large egg yolks - 5 T sugar - 1½ T all-purpose flour - 1½ T cornstarch - 1¼ c whole milk - 1 t vanilla extract

* In a bowl whisk the egg yolks and sugar until they are pale yellow. Then whisk in the cornstarch and flour. * In a saucepan heat your milk and vanilla on med heat just until it begins to boil and then remove from heat. SLOWLY pour the hot milk into the egg mixture whole whisking until smooth, so you don’t end up with scrambled eggs. * Pour your mixture back into the saucepan and heat on low-med heat and keep whisking until the mixture thickens. You’re looking for a pudding consistency. Then remove from the heat and pour into a bowl. Cover with plastic wrap pressed directly on the pastry cream so a film doesn’t form. Let it cool to room temp and then put in the fridge. Get ready for your life to be changed!