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Member recipe

Creme Patissiere

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(5 ratings)

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Serves 4

Creme Patissiere - not an item in itself, but for use in all sorts of puds . . .

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  • 4 egg yolks
  • 60g caster sugar
  • 25g plain flour
  • 2 tsp cornflour
  • 280ml milk


    1. Beat the egg yolks and sugar for a few minutes until pale and slightly thickened.
    2. Whisk in the flours.
    3. Heat the milk in a saucepan until stating to boil.
    4. Whisk the milk into the egg mix.
    5. Put the whole lot back into the pan, stirring all the time until thick and boiling.
    6. Take the pan off the heat - cover with cling-film to prevent a skin from forming.

Comments, questions and tips

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caitlintitley's picture
17th Oct, 2016
Made this recipe countless times for my coursework and it's tasted great every time. I like to flavour mine with vanilla.
clovelly1's picture
17th Sep, 2015
This is perfect and so easy. I've flavoured with vanilla or with a touch of Cointreau today I'm using it as a base for my apricot tartlets.
19th May, 2009
when heating the milk I like to put in a lemon rind, and then remove before I mix the milk with the egg mix.The creme comes out with a tangy lemon flavour.
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