Classic Creme Patissiere

chef.pierre's picture

Jul. 02, 2011


Milk 1/2 Pint (300 Milliliter)
Egg 1
Egg yolk 1
Caster sugar 2 Ounce (50 Gram)
Plain flour 1 Ounce , sifted (25 Gram)
Vanilla essence/Other flavoring, to taste 3 Drop


1. Heat the milk until it begins to steam.

2. Mix the egg and egg yolk with the caster sugar and beat until creamy, then add the flour and beat until smooth.

3. Pour on the hot milk and mix well. Return to the pan and bring to the boil over a gentle heat, stirring all the time with a wire whisk. If the mixture becomes lumpy, beat hard with a whisk until smooth. Once it has come to the boil, beat over gentle heat for another 2-3 minutes. Add the vanilla essence and use as required.

4. Place some of the cream down the centre of each pancake and roll up. Arrange on a hot serving dish.

5. Just before serving, sprinkle a little icing sugar over the top. Garnish with sliced oranges and kiwi fruit.

Recipe Summary

Difficulty Level: Medium
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 3

Nutrition Facts

Serving size

Calories 199Calories from Fat 51

 % Daily Value*

Total Fat 6 g9.2%

Saturated Fat 2 g10%

Trans Fat 0 g


Sodium 57 mg2.38%

Total Carbohydrates 31 g10.3%

Dietary Fiber %

Sugars 23 g

Protein 6 g12%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet