Sunday, April 12, 2015

Vanilla Custard Cream

"Whether you call it custard cream, pastry cream or crème patissière, the same directions apply to all. The only difference is that a crème patissière used for cake filling should be a bit thicker which implies the use of 2 extra tablespoons of cornstarch. Enjoy the video and please leave your suggestions."


2 1/8 cups  (500 ml/17 fl oz) cow milk
2 whole eggs
3 tablespoons cornstarch
1 cup (200g/7 oz) sugar
1 teaspoon pure vanilla extract

I hope you enjoy the video, and if you would like more recipes, don't forget to subscribe :)

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