Crème pâtissière is a velvety smooth pudding that’s quite quick and easy to make. It’s known as pastry cream, used as a filling for eclairs, choux, boston cream pie, napoleons (mille-feuille), tartes, cupcakes and lots of dessert pastries.
I learned it the easy way from my mom who is a great cook. When i say easy, i mean it’s really easy, with few ingredients and less than 10 minutes to be ready!
It’s a pleasure to make this cream and there is no chance to fail or get any lumps! Follow the instructions and you will be licking the saucepan and spoon.
You will need:
- 3 cups milk
- 3 tbsp flour
- 4 tbsp sugar
- 3 eggs
- 1 tsp vanilla
- 1 tsp lemon zest
- 1 tbsp rum
In your sauce pan mix all except the eggs and whisk until sugar is completely dissolved and all ingredients are well incorporated.
Add the eggs one by one and mix.
Now bring your sauce pan to medium heat and stir continuously, when you see the first bubble forming (after almost 4-5 minutes), put the heat to low and keep whisking until you get the desired consistency. Am talking about 1-2 minutes.
Spoon the hot crème pâtissière into a bowl and place plastic wrap directly onto it to cover. This will prevent a skin from forming as it cools. Let it rest, until it comes to room temperature and then place it into the fridge to chill for several hours.
I have pâte a choux that i will fill in with this delicious cream!